This is one of the most interesting BBQ sauces we have tried in a long time. And don’t get us wrong — we’ve had a lot of sauces on a whole lot of ‘Q over the years — but this is one of the standouts.
You see, most of the sauces that never make it onto our shelves are just trying too hard to be noticed. Too much molasses. Too much smoke. Wayyyy too sweet. And as much as we like some spice to put some pep in your step, some of that stuff is just way too hot to use, much less enjoy.
This is different.
Slow simmered, and with a heat level of practically zero, this sauce has earned a word that doesn’t get used very often: complex.
Without trying to do too much at one time, this has the usual tomato-based start, but the interplay of sugars (honey, molasses, corn syrup and others) and acids (vinegar, lemon juice, lime juice), combined with garlic, smoke, and fresh onion (!) yields a surprisingly tasty combination without being overwhelming.
There is more to it, of course — the Devil John Kentucky Moonshine is a nice touch — but you get the point: this stuff is good and would make some Q to be proud of.
We think that’s a pretty good endorsement.