Tue May 26, 2015
Pulled pork is a wondrous thing. Made from pork shoulder, it's slowly smoked until the intramuscular fat and connective tissue renders and softens, leaving nothing but tender, juicy meat that can be shredded easily by hand. The process takes a good twelve to fourteen hours at a low temperature of 225°F, during which time the meat picks up a smoky flavor while developing an intensely flavored exterior bark. It's one of the classics of the barbecue cannon, which raises the question: Why does pulled barbecue chicken fail to reach a similar level of renown?
If my own experience is any indication, the answer is that pulled chicken, as tender and juicy as it can be, almost always lacks the right balance between meat, seasoning, and smoke. It tends to be so inundated with sauce that any trace of chicken flavor is completely drowned out. It's also often devoid of smokiness, unless the barbecue sauce contains liquid smoke (an ingredient I detest for its overpoweringly acrid flavor).
But just because most pulled chicken fails to reach the heights of pulled pork doesn't mean it shouldn't still taste great. I decided that it was time to figure out how to make really good pulled chicken. And with a little barbecue know-how, I was able to come up with a recipe that's outdone any pulled chicken I've ever encountered before.
Read more and get recipe >>
Thu May 21, 2015
Kraft Original Barbecue Sauce
Approximately $2.49 for 18oz at your local grocery
Sugar, Tomato Puree, Vinegar, Molasses, Apple Cider Vinegar, Modified Food Starch, Salt, Contains Less Than 2% Of Natural Hickory Smoke Flavor, Dried Onions, Dried Garlic, Spice, Mustard Flour, Paprika, Potassium Sorbate
Relying too heavily on sugar is this sauce's downfall, whose redemptive vinegar and spice gets drowned out completely by sweetness after being cooked.
Thu May 7, 2015
Yuengling Bacon Flavored Barbecue Sauce
Tomato Puree, Sugar, Robust Molasses, Vinegar, Natural Hickory Smoke, Yuengling Larger Beer, Modified Cornstarch, Salt, Worcestershire Sauce, Natural Bacon Flavor, Onion Powder, Garlic Powder, Natural Caramel Color, Potassium Sorbate, High Fructose Corn Syrup
A standard mixture of barbecue flavors is taken down a notch with an artificial bacon undertone that clouds this sauce's potential.
Thu Apr 23, 2015
Jim Quessenberry's Sauce Beautiful
Tomato Concentrate Made From Vine Ripened Tomatoes, Brown Sugar, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Spices (Less than 2% of Onion Powder and Garlic Powder), Salt, and Natural Flavors
Jim Quessenberry's Sauce Beautiful strikes a great balance between tangy and sweet with a bright and fresh tomato flavor that gets an earthy and spicy depth from a plethora of spices.
Thu Apr 9, 2015
Tomato Paste, Red Hot, Olive Oil, Steak Sauce, Worcestershire Sauce, Soy Sauce, Spicy Brown Mustard, Dark Brown Sugar, Ground Black Pepper, Garlic Powder, Onion Powder, Spices
A sauce for a cause, Soldier Sauce gives by donating a percentage of each sale to a non-profit that helps military families adjust back into the community after service. Luckily, you get a pretty great sauce to go along with doing good.