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Unread 06-18-2010, 01:17 PM   #16
Red Valley BBQ
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It seems to me that they ran out to the local grocery store and picked up what was available. I noticed all the sauces reviewed were the "original" of each brand. If they are going to review sauces, they should have at least tried and rated the different varieties of each sauce. As a Stubb's sponsored team, we do not like all of the flavors of Stubb's for competition use, but they do have 5 other very tasty products...as do the other brands reviewed. Of course, the review team may not have been trying the sauce on actual food, but just dipping a spoon into the sauce to taste it. That will make a difference in the flavor profiles as well.
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Unread 06-18-2010, 05:45 PM   #17
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A lobster roll to a New Englander what ,a pulled pork on a bun is to someone from the southern U.S. It has as many variations as does pulled pork, but is essentially lobster meat on a roll. Even McD's has them from time to time. I would imagine it would be as least as good as their "riblet".
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Unread 06-18-2010, 06:39 PM   #18
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When you watch their program on TV THEY use the Thermapen. Maybe they were testing low cost solutions ?

I agree with their first place BBQ sauce. Bulls Eye is my favorite with KC second.
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Unread 06-19-2010, 12:11 AM   #19
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Quote:
Originally Posted by Big Kahuna View Post
As for the sauces please keep in mind that the magazine is run by a bunch of Yankee's.
This Yankee prefers the Stubb's sauce.

Of course up here in the frigid north, we know nothing about BBQ anyway. I mean you would never see a bunch of Yankees win The Jack or anything.
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Unread 06-19-2010, 12:17 AM   #20
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Wait until you see the new issue of Cook's Illustrated (affiliated with ATK) and there scientific work on BBQ!
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