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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-17-2011, 03:38 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Review: Hak's Chipotle-Bourbon BBQ Sauce (pic)
Review: Hak's Chipotle-Bourbon BBQ Sauce
I was recently given the opportunity to review a new unique barbecue sauce from Sharone Hakman, a competitor in season one of Fox's reality cooking show, MasterChef. "The most delicious BBQ sauce EVER made..."Wow! That's quite an endorsement from an exceptional chef. Comments like that, and the following made me anxious to try it. "This burger is electric chair food, do you understand? If I wasThe first thing that struck me about this sauce is the packaging. It's bottled in a 12-ounce whiskey flask-style bottle with a distinctive modern flat black and orange label. Beyond looking sharp, it's fitting, given that the sauce is dubbed as masculine and refined, and it's made in small batches like fine whiskey. As always, I next turned my attention to the ingredient list. I was very pleased at what I saw, and what I didn't see. Apple cider vinegar, tomato paste, molasses, brown sugar,When I cracked the bottle open for a small sample the color and consistency make it very apparent that this sauce is special. It has a dark, deep, and rich mahogany color. The consistency is very thick, with plentiful flecks of onion and garlic running through it. I found that it smelled and tasted exactly how it's described in the PR release that came with the sauce, with the possible exception of the comparison to scotch. I've never thought of scotch as being sweet or tangy. Other than that, the description is spot-on. "... embodying the layers of sweet and tangy akin to aFor the true taste test I seasoned some thick pork chops that I brined and seasoned with some simple season salt and black pepper. I grilled the chops and applied a thick layer of the sauce just a minute or two before they came off of the grill. The flavor was bold and sophisticated with a great balance of sweet smokiness and a bourbon undertone that really works. The heat starts gently and builds to a nice intensity that is short of too much. This is not for those with tender palettes. The "masculine" description is apropos. Overall I was very pleased with this sauce. I'd call it a "boutique sauce". It isn't likely to be your go-to sauce for most applications, but it's a great choice for hearty cuts of meat where you want something truly special. The price reflects the fact that this is a small-batch sauce. A 12-ounce bottle will run you $8.00, plus $2.99 for shipping. It's available exclusively at the Hak's BBQ site. Hak's future plans include Thai Chile Tamarind and Habanero Pineapple releases later this year, and eventually a line of BBQ rubs and marinades. Obligatory Disclaimer: The sauce was provided to me free of charge for the purpose of this review. I was not compensated for the review, and I have no affiliation with Hak's BBQ. ----- John |
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Thanks from:---> |
08-17-2011, 03:48 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dang John. Great review.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
08-17-2011, 04:07 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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John, thanks. Do you have pictures of the finished chops?
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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08-17-2011, 04:09 PM | #4 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks from:---> |
08-17-2011, 04:11 PM | #5 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Wow, that picture makes me wanna order some of that sauce right now!!! :)
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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08-17-2011, 04:23 PM | #6 |
Full Fledged Farker
Join Date: 03-06-11
Location: Guntersville, AL
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OK, I'll bite. Where does the Bourbon flavor come from?
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08-17-2011, 04:24 PM | #7 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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08-17-2011, 04:30 PM | #8 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I was about to ask the same thing, I didn't see anything in the ingredient list...
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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08-17-2011, 04:30 PM | #9 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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08-17-2011, 04:57 PM | #10 |
Full Fledged Farker
Join Date: 03-06-11
Location: Guntersville, AL
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08-19-2011, 11:51 AM | #11 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Last night I tried the sauce on a monster meatloaf sandwich with Swiss
cheese and a mess of sauteed onions, and it was outstanding! Please excuse the craptastic cell phone pic. John |
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Thanks from:---> |
08-19-2011, 12:57 PM | #12 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Very cool. I like there branding!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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