Recipe: Honey Mustard Grilled Chicken

Rich and delicious, this chicken dish features complex flavors that will surprise and delight you!

Ingredients:
1/2 cup Mayonnaise
3 tablespoon Pebble Creek Roasted Garlic & Red Chile Mustard
1 tablespoon honey    
1 teaspoon apple cider vinegar
1/8 teaspoon ground black pepper
pinch salt    
1 green onion, chopped    
4 boneless, skinless chicken breasts

Directions:
In a bowl, combine all ingredients except chicken and green onion. Set aside 1/3 cup mustard mixture. Grill chicken, brushing frequently with mustard mixture until chicken is cooked, and juices run clear. Serve chicken with reserved mustard mixture and garnish with chopped green onions if desired.

Makes 4 Servings

Brew-B-Q Father’s Day Contest. Sponsored by MUG Root Beer

The Last Bite Food Network member "The BBQ Grail" is hosting a contest sponsored by Mug root beer. We love to support our members; especially when prizes are involved, so check out this great contest and win your Dad some awesome MUG swag!

MUG Root Beer knows 40 percent of dads have received a Father’s Day gift that wasn’t on their wish list. This year, MUG Root Beer is reinventing the Father’s Day tradition with Dad’s favorite past time-a frosty brew and ingredients for spending time with family and friends outdoors. I have received five MUG Root Beer “Brew-B-Q” Gift Packs. The gift pack contains a cooler, 2 liters of MUG Root Beer and all the ingredients to make their special Southern Brew-B-Q Sauce recipe

Does your dad deserve to win a “Brew-B-Q” Gift pack? Or maybe your husband? If you’d like to nominate someone, send an email to to bbqgrail@earthlink.net and tell me why “dad” deserves to win. Remember, this is a Father’s Day contest so it has to be about dad, the kids and BBQ. You can include a picture if you’d like. (If you send me a picture, you are giving me permission to publish!) All entries will be posted on the BBQ Grail blog. Winner’s will be decided by me and announced here on Father’s Day. You’ll receive an email if you win, requesting your address.

Marinade, Brush-on, or Dip. It Depends on the Sauce!

Have you ever marinated chicken in your favorite BBQ sauce overnight only to end up with a charred mess on the grill the next day? We tell you how to avoid this from happening again!

Marinade: There is no better way to get flavor deep inside your meat than the marinade method. You can use a dry rub or a wet mixture to impart that flavor. You do however need to be sure you are using an appropriate flavor delivery system to accomplish this. If you use a sugar, honey, or molasses laden blend you will surely find yourself in a sticky and burnt situation. If you like the idea of marinating try using a sauce like Stone Brewing Co's IPA Curry Mustard Grill Sauce. Perfect on chicken, pork, or even lamb, you can use more; brushed on top for a nice blast of flavor!

Brush-On: What could be nicer than a tangy glaze on your chicken or ribs? Many sauces are suitable for glazing. The key to identifying one of these is usually thickness. The thick sauce should be brushed or mopped on in layers during the last twenty minutes of cooking. This will give your sauce time to thicken further and caramelize on the surface of your meat. While BBQ sauce like Pebble Creek's, Phil's, or Russian River Fine Foods lines are all great for brushing on your meat, Tony Tah's Chinese Chicken Salad Dressing makes an incredible tangy glaze, especially if you are looking for something a little different for your family or friends!

Dip: Perhaps you opted for the dry rub method because you love that crusty bark on your brisket or ribs but you still enjoy some sauce with your barbeque. Dipping is the perfect way to have the best of both worlds. All the sauce previously mentioned are excellent for dipping, but don't just pour the sauce from the bottle into a bowl, nothing will put a damper on your BBQ like cold sauce! Heating the sauce for dipping is the perfect way to enhance both your sauce and the meal. The heat will help intensify the flavors and develop some caramelization and thickness, and you won't be giving your pork the cold shoulder!

Review: Donya Marie’s Original Dark Chocolate BBQ Sauce

Hello Last Bite Foodies. Two of my favorite things in the food world are barbecue and chocolate, and not just any old chocolate, dark chocolate. In fact I don’t really consider milk chocolate to even be chocolate as there tends to be more sugar, milk, and fillers that actual chocolate in that particular variety.

One thing I never expected to see was the two of those elements combined. The mere thought of chocolate BBQ sauce seems utterly absurd at first, right? But then what about mole; made of spices, nuts, seeds and chocolate. While Donya’s BBQ sauce is not a mole, I put myself in that frame of mind when I approached this taste test.

Initial Impression: I have to admit it confounded my senses. The bottle was appealing with a simple off white label and two-tone gold lettering. The white label against the dark reddish brown sauce is well played. Uncomplicated and elegant, but what the label says to me; “Dark Chocolate Barbecue Sauce” leaves me unsure what to expect.

Ingredients: Tomato concentrate, vinegar, cocoa, corn syrup, canola oil, onion, garlic, salt, paprika, black pepper, prepared mustard, sugar, lemon juice, xanthan gum.

The ingredient list is really nice and clean. There are no preservatives or artificial anything. Yes I see the corn syrup and frankly I don’t get the whole stigma of corn syrup. When did corn become a poison anyways? Corn is a vegetable that we all eat so get over it!

Appearance: This is one rich, thick, and sexy sauce. It is reddish brown sauce and there are sparse but definite bits of spices floating around. The consistency of this barbecue sauce presents many applications. It was super thick and sticks to your meat, or whatever else you would use it on nicely. It also makes a great dipping sauce since it won’t drip off of whatever you’re dunking.

Aroma: I popped the cap and took in a snoot full of fumes. Mouthwatering, like drool down your chin, mouthwatering. Now that I cleaned myself up I can tell you that this sauce has some subtle layers of aroma. At first you get a sweet tropical fruit perfume; next the tomatoey fragrance fills your nostrils and makes your mouth water. The velvety cocoa aroma comes in for the finish and practically hypnotizes you.

Taste: Sweet and tangy, this could be a dessert sauce. Tasting it from the jar it has a definite tangy fruity flavor. There are some pieces of black pepper in it that come up next. The pepper is pronounced but not overpowering or out of balance. Next the vinegar tang comes out a bit and the rich cocoa flavor puts it out before it gets out of control. I can taste the chocolate in the finish, but it’s not at all what I expected.

The Food Test: Since we were having some nice weather I decided to fire up the grill and throw on some Tri-tip. I gave it a quick rub down with some Just Simply Good Stuff Original Rub. Tri-tip is tender enough to get away with grilling if you stick to medium rare at the most. The Donya Marie’s BBQ sauce was a perfect match for this lean cut. I would also like to try it on ribs and see how it pairs with richer meats.

Conclusion: Not knowing what to expect made this a great culinary experience. When most BBQ sauces taste the same, Donya Marie’s Dark Chocolate BBQ Sauce stands out from the crowd. It is extremely rich and thick and flows with layers of flavors and aroma. While the chocolate may be more pronounced on the label than it is in the sauce, it has to be that way to make it as delicious as it is. If you are a fan of BBQ you will be a fan of this sauce. Pair this meal with a nice zinfandel and finish with a flourless chocolate torte.

Just Simply Great Products!

Our friends at Just Simply Good Stuff sent us a box of sample to check out and we have been dragging our feet or tongues, getting to the taste tests. So recently we went on a total taste test rampage and dove head first into this box of savory spice blends.

Robin Carter’s seasonings are all created from scratch using her own recipes. They grind and mix individual chilies, herbs, and spices to create unique dry rubs and blends, and salt is only used to enhance the blends not weigh them down. Their spice blends are all natural, contain no MSG, and are simply delicious.

As it turns out Just Simply Good Stuff is more like Really Great Stuff! It has taken us quite some time to get through all the items that we received because they are so versatile we kept finding new uses for them. A favorite of our; the Lemon Lime Salt is fantastic on Beer Can Chicken. The Wild Game Rub elevated my Grilled Tri-Tip to new heights, and the Smoky Jalapeno Rub was extraordinary as a pre-seasoning for hot wings. We also used the Lemon Lime salt to make some remarkable Tequila Lime Prawns!

For those of you whom have been to the Just Simply Good Stuff website you know there is a library of recipes and serving suggestions that show you great ways to use these wonderful products. We went through and recreated a few of these to get a feel for how Robin intended the spice blends to be used. We were very pleased with the results! Here are the recipes that we used:

Smoky Jalapeno Corn on the Cob

Butter corn, sprinkle with Smoky Jalapeno Rub & Smoky Mesquite salt. Wrap in foil, grill or bake. This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go! (No need to pass around all of the butter and salt & pepper… it's already done!)

Grilled Zucchini

Slice zucchini lengthwise, layer 3 - 4 sheets of paper towels, lay slices on and sprinkle with kosher or sea salt, let set for about 20 minutes to draw out some moisture, rinse lightly and pat dry, brush both sides lightly with olive oil. Sprinkle on Mediterranean Medley and Lemon/Lime salt lightly on one side; grill (2-3 min) until you get golden brown grill marks, flip & repeat. Remove, sprinkle with parmesan cheese. Serve immediately while hot.

Holiday Prime Rib Roast

Prime Rib Rub

1 Prime Rib Roast 7-8 lbs (or about 4-5 ribs)

Directions

Ask the butcher for the small end of the Prime. Season generously on all sides with our Prime Rib Rub, Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes. Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound. Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium. Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.

You can see how simple it is to get great results with Just Simply Good Stuff products. Try some of these unique and delicious blends and soon you will have your own favorite way to prepare Simply Great Food!

You Can Grill the Perfect Patty!

Everyone can grill burgers right? You might be surprised at some mistakes that are sabotaging your delicious meal. Here is a video to hep you perfect your grilled hamburger!

Gourmet Gadgets: Grill Tek 6-in-1 Multi-Tool

I have real mixed feeling here. While I love new gadgets, I really dislike schlock. In all fairness let's break this new gadget down to see where it fits in!

First of all there are six tools in one and according to the manufacturer they are essential to grilling greatness:

An electronic cooking timer with alarm is definitely essential to achieve grilling greatness. How else will you be able to perfectly time the correct doneness of your steaks and such.

A digital clock was most likely included with the timer module and in my opinion calling this a tool in itself is a bit of a stretch.

A utility knife may not contribute directly to grilling greatness but it will help you open that ridiculously difficult to open bag of salad that will go with your steak. If you try to cut into your steak with this knife to test for doneness as depicted in the photo you will most likely be demoted to grilling grunt for your dry steaks.

A bottle opener? Personally, the drunker I get the better my food tastes so this must be an essential tool. Heck get everyone a beer and open it for them since you have the opener strung around your neck.

A bright LED light to check doneness; especially if you have those pesky guests that insist on well-done steaks. You will likely need this LED as you will be cooking deep into the dark nighttime hours.

And Finally, a built-in whistle to call everyone to the table. Nothing says come-n-get-it like the shrill blast of a whistle.

The whole thing clips to a belt loop or lanyard which is included, then extends on a retracting reel, ensuring that no mater how many beers you have opened you will still be able to deafen your guest when the food is ready.

The Grill Tek 6-in-1 Multi-Tool runs on 3 button cell batteries, which for a change are included. So if you have the Dad that has everything or is just plain hard to shop for you can pick this baby up for only $19.95 at a gourmet gadget retailer near you.

Barbecue Recipe: Beer Can Chicken

Here's a great way to break in the grill or barbecue this season. For those of you in the warmer climates that have already been BBQing; you get to cook outdoors again and drink a beer while you do it. What could be better?

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
1 can beer

Option: Substitute your favorite dry rub for the salt and pepper

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Massage chicken lightly with oil then rub inside and out with salt, pepper or dry rub. Set aside.

Open a beer can and take several gulps (make them big gulps so that the can is half full, if you accidentally drink too much, try again until you get it right). Also make sure you are using a standard size beer can, after all, your poor chicken has to straddle that thing! Place the beer can on a solid surface. Grabbing a chicken leg in each hand, fit the bird cavity over the beer can as shown in the above image. You can use a special beer can rack or just balance your bird Sumo style on the can. Transfer the Chicken Sumo Warrior to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (no coals or burners on directly under the bird). If you should have any heat source directly under the bird you will likely end up with an incinerated chicken tripod, and the recipe will be renamed Fire Extinguisher Chicken. Keep the grill cover on, for approximately 1 1/4 hours or until the internal temperature reads 165 degrees F in the breast area, and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. I prefer to use a thermometer; stabbing is so violent! Remove from grill and let rest for 10 minutes before carving.

Suggestion: Serve with some Gourmet Barbecue Sauce on the side for dipping.

Review: Shipp's Barbeque Sauce

Hey Foodies, time for another sauce review on The Last Bite.

Tax time is finally behind us but gas is up to $4 a gallon. Luckily barbecue season is in full swing; so save some cash by staying home for some great BBQ instead of eating out. We’ll try to point you in the right direction with some product reviews.

Today I tried “Shipp’s Barbeque Sauce”. I checked out their website where you can buy their sauce using paypal. It had the following information to share:

“Shipp's BBQ sauce has been a big hit with family and friends for many years (since 1968) and now it's available to the public. It's great on hamburgers, steaks, ribs, chicken, just about anything! Give it a try - it's time you tried a new barbeque sauce anyway!”

Initial Impression: When I got the bottle of Shipp’s Barbeque Sauce in my hand I sort of had mixed feelings. I was excited about having a sauce from a family owned business all the way from Arkansas, but the plastic bottle and the wrinkly label had me questioning the quality before I ever got to the contents.

Appearance: I really liked the way this sauce looks. It has a deep reddish brown color with little black flecks; my guess is coarse black pepper. The consistency of this sauce is a bit thin but it would do well as a mopping sauce near the end of cooking. I would expect to use a lot of napkins if you are using it on a sandwich. Now I’m getting excited about tasting it!

Aroma: The aroma is very tangy, almost vinegar like with most dominant scent being tomato. Not too unusual for a barbecue sauce. I get a little garlic and black pepper in the bouquet, but you really have to get a big snoot full to get past the tangy tomato scent.

Taste: I always like to have a taste before trying any sauce on food. Sometimes the incredible complex flavors surprise and amaze you. Well, I was surprised but not amazed in this case. Celery and black pepper are the flavors that jump out up front. As a matter of fact I’m sure I have never tasted a barbecue sauce that had that much of a distinct flavor up front. It’s as if the sauce was built around the black pepper and celery. I found it to be somewhat out of balance. Sweetness was a bit of an issue for me as well, I found this sauce to be very sweet.

The Food Test: It just so happened that on this particular day my smoker has been stocked full of dry rubbed beef brisket. What better test for a BBQ sauce than this? I must say Shipp’s BBQ Sauce is better applied to a well seasoned and smoked brisket than it is out of the bottle. The overpowering flavors and sweetness seem to be absorbed by the meat. Other than the bite of the black pepper there is no detectable heat. As I predicted earlier it is a bit thin for sandwich application, maybe as a dipping sauce?

Conclusion: “Shipp’s Barbeque Sauce” is ok in my books. I enjoyed it on my brisket sandwich and on my shirt and on my jeans! If you want a sweet and tangy BBQ sauce with plenty ‘o’ black pepper you have found it. Their friends and families have been lovin’ this sauce since 1968 and now you can too.

Packaging 3/10 – Wrinkled Labels
Aroma 6/10 – Tangy, Tomatoey
Appearance 7/10 – Color, Black Flecks
Taste 6/10 – A Bit Out of Balance
Heat 1/10 – No Heat.

Overall 5/10

Championship Barbecue Equipment by Adidas?

Really?
Barbecue shoes?
You bet!



Thanks to a collaboration between San Francisco's Upper Playground design group and Adidas you can be sporting these spiffy red and white gingham barbecue inspired shoes complete with a kettle grill on the back and some shiny silver utensils on the side. These elements will considerably improve the overall barbecue experience. I understand these shoes are equally effective in the support of both the cookery and eating aspects of the barbecue sport.

Interestingly the inspiration for these shoes is one of my favorite barbecue restaurants; Memphis Minnie's. You can search through the blog archive for a full review on Memphis Minnie's Bar-B-Que Joint.

If you'd like to own a pair of these shoes you might need to look around because only 4000 pairs were ever made. If you find a pair you will want to make sure you don't drip any BBQ sauce on them because they are about $200. Of course there's always plenty of barbecue to go around and it costs significantly less.

We've included a video of the Walrus from Upper Playground at Memphis Minnie's in San Francisco talking about their inspiration for these shoes and other projects.

Stone Brewing Company Unleashes Their Arrogant Bastards in Gourmet Sauces

Introduced in 1997 by the Stone Brewing Co, Arrogant Bastard Ale immediately developed a following among "those who know" (a.k.a. "the Worthy"). Arrogant Bastard Ale is an aggressive beer and not for the timid or weak. As such, it demands pairing with food that takes the same stance. So when Russ Bruhn, a similarly (and appropriately) arrogant friend at Carlsbad Gourmet approached them to collaborate on a hot sauce recipe made with Arrogant Bastard, not only did they say yes - they said, "Let's make three!"

Russ, a fixture in the Orange county area, well known for cornering the strawberry market with his myriad of strawberry themed products seems to be having a great time in his venture out into slightly darker territories of the gourmet food world. While this line is a bit of a step out from his Carlsbad Gourmet line in image, Russ puts the same care and quality into these fine brew laden sauces. The end result is some of the best specialty sauces that you will ever find. Oh... and they have beer in them!

This is the Bastard Trinity. “They shall deliver you from mediocrity, whether you want it or not.”

Arrogant Bastard Ale: Jalapeño Heat
Few are Worthy of this sauce. Its distinct burning flavor is certainly beyond the tolerance of most. Beyond you? That is for you to decide. The matriculated will appreciate its flavor and depth. The informed will understand its craftsmanship. Curiously, while the flavor is most certainly suggestive of the fiery depths, simply combine with your favorite food and an Arrogant Bastard Ale, and you might swear you were in heaven.

OAKED Arrogant Bastard Ale: Chipotle
OAKED Arrogant Bastard Ale is a truly unique beer. All of the aggressive palate-punishing flavor of the original Arrogant Bastard Ale, but with American oak wood chips added in the brewing process, resulting in unique flavors and aromas of vanilla and molasses. Combining it with the roasty distinctiveness of chipotle peppers creates a hot sauce as unique as the beer.

Double Bastard Ale: Double Burn Habanero
A sauce almost as big as the beer that's in it - ALMOST. Merciful beings that we are, we chose to utilize none other than habanero to dilute it. If you're tasting this hot sauce as you read this, you either love habanero or you just lost a bet. (Not yet personally familiar with habanero? No matter, it's a s-h-o-r-t learning curve.) Double Bastard Ale Double Burn Habanero is a surprisingly well-balanced hot sauce to those fire eaters who love habanero, and a singular pain to those who are unworthy.

Besides the Trinity of hot sauces this joint venture has also produced two sauces that are not created to send your tongue on a torturous ride to Endorphinville.

Stone Ruination IPA Curry Mustard Grilling Sauce; Does the mere mention of mustard and curry send your palate into a frenzy of anticipation? Then just imagine those flavors combined with the beautifully bitter potency of our Stone Ruination IPA! You'll transcend to a whole new level of gustatory joy when you use this sauce at your next meal. "A liquid poem to the glory of the hop" is how we refer to Stone Ruination IPA, and this sauce is like setting those poetic words to music. Your palate will sing and your tongue will dance. Careful now...you’re drooling is causing people to stare. But that's not really the problem - except that they might want you to share!

Stone Smoked Porter & Pasilla Pepper BBQ Sauce; a “dark, rich, and complicated sauce", describes our Stone Smoked Porter - and we like our BBQ sauce the same way. Although you yourself needn't be dark, rich, or even complicated to enjoy this sauce, if you happen to be any of the above, perhaps so much the better. Regardless, come with us and venture over to the dark side...if you dare! Just don't waste it on unworthy food. For starters, we recommend natural/organic meats. If you use it on tastes-like-rubber factory chicken, for example, you will simply end up with tastes-like-rubber chicken with tastes-like-dark-rich-and-complicated sauce on it. And we expect more of you than that. Don't ever let us, or more importantly, yourself, down. We won't.

Holiday Recipe: Brined & Smoked Thanksgiving Turkey

Smoking your holiday turkey is a way to bring some new life and flavor to a favorite family tradition. Brining your bird will ensure that it is both flavorful and juicy upon serving.

Brine:
1 gal water
1 cup fresh lemon juice
3/4 cup orange juice
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onions
2 jalapenos, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon hot sauce (your favorite)
1 teaspoon dried Mexican oregano

Seasoning:
½ cup Dry Rub or Cajun Seasoning
Vegetable Oil

1 Whole Turkey 12-16 lbs (not larger)

DIRECTIONS:

1. Mix all brine ingredients in a clean pail that will accommodate your turkey and the brine solution. Stir brine until well mixed.
2. Remove giblets and wash turkey under running cold water.
3. Place turkey in brine and allow soaking for 12-24 hours.
4. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
5. Rinse turkey under cold water, and pat dry. Rub the vegetable oil and Cajun seasoning or your favorite BBQ rub over the outside and cavity of the bird. Place in a disposable roasting pan.
6. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Note: We recommend apple wood or other sweet fruit woods for smoking turkey as they impart a milder flavor than hickory or mesquite.

It is not suitable to stuff a turkey for smoking. Prepare your favorite stuffing and serve it along side this wonderful bird.

Review: Grumpy’s Private Reserve Bar-B-Que Sauce; Not So Bold.

Hello Foodies and specialty food makers, today’s sampling is Grumpy’s BBQ sauce; Not So Bold flavor. If you would like to see your product reviewed on The Last Bite, email us to find out where to send your samples.

Initial Impression: The jar I received to sample is pre-label change. The sauce is contained in a standard barrel jar and is wrapped with a fancy die cut label. This sauce looks like it has been in grocery stores forever. There is a label over the ingredients declaration. Hmm? Let’s peel it off and see what happens.

Ingredients: Brown sugar, water, tomato paste (tomatoes), apple cider vinegar (diluted with water up to 5% acidity), yellow prepared mustard (vinegar ,mustard seed, salt, turmeric and spices), liquid smoke (purified natural liquid smoke, water), hot sauce (peppers, vinegar, salt),honey, black pepper, spices, kosher salt, oriental hot mustard (mustard, turmeric), cayenne pepper.

The ingredient list is really nice and clean. There are no preservatives or artificial anything. I did peel off the ingredient label that covers the original declaration. It looks like the type of liquid smoke has been changed and that’s it, no nefarious goings on here!

Appearance: This is one rich, thick, and sexy sauce. It is reddish brown sauce and there are sparse but definite pieces of herbs and spices floating around. The consistency of this barbecue sauce lends it to many applications. It was super thick and brushes on and sticks to your meat nicely. It also makes a great dipping sauce since it won’t drip off of whatever you’re ‘queuing.

Aroma: Mouthwatering. I’m not sure what else to say. I popped the cap and took a whiff. It made my mouth water like crazy. Now that I calmed down I can tell you that this sauce has definite layers of aroma. At first you get a sweet tomatoey perfume, next the vinegar pops you in the nostrils and makes your mouth water. The velvety smokiness comes in for the finish and practically hypnotizes you.

Taste: Sweet, tangy, and smoky with emphasis on sweet. This could be a dessert sauce. Tasting it from the jar it has a definite tangy fruity flavor. There are some larger pieces of peppercorn in it. Like magic they appear in your mouth and add yet another layer of flavor. The pepper is pronounced but not overpowering or out of balance. I detect the ever so slightest zest, but not what I would call spicy. Not so bold is definitely the right designation for this flavor.

The Food Test: Since we were having some nice weather I decided to fire up the grill and throw some yard stroller on it. Well not the whole bird just some leg and thigh sections. I gave it a quick rub down with poultry spice and barbecue rub and fired away. Once the chicken was done I brushed the Grumpy’s on them. Since there is such a high sugar content I didn’t apply it until the last few minutes. The Grumpy’s takes well to heat and the caramelization of the sugars rounds out all of the flavors.

Conclusion: Grumpy’s Private Reserve Bar-B-Q Grumpy’s Private Reserve Bar-B-Que Sauce Not So Bold is ue Sauce Not So Bold is a thick and rich Kansas City style barbecue sauce. It has layers of flavor that include mustard, black pepper, and smoke. Not So Bold has very little detectable heat so it would be perfect for those in your family that prefer you don’t singe off their eyebrows. A Chile-head may require the addition of some heat or an upgrade to a spicier flavor of Grumpy’s. Overall Grumpy’s Private Reserve Bar-B-Que Sauce Not So Bold is a fine example of how a KC Style BBQ Sauce should taste.

Packaging 8/10 – Fancy Die Cut Label
Aroma 9/10 – Overpowering
Appearance 8/10 – Thick, Rich, Sexy
Taste 8/10 – Layered Flavors
Heat 2/10 – Barely Detectable.

Overall 8/10 – How a KC Style BBQ Sauce should taste.

Monty's Smokin' BBQ Sauce; Kansas City Style Done Right!

For those of you who are familiar with Monty’s Gourmet Foods; the new products and complete corporate transformation is old news. The rest of you should get on board because Monty has done BBQ sauce right.

I think we should start with the most standard flavor; Smokin’ Mesquite BBQ Sauce. It is a blend of molasses, herbs, and spices, and all the other goodness that Monty put in. This is the favorite for the BBQ lover; it is sticky and sweet and delicious, with just the right amount of smoky flavor. While this is a fantastic finishing sauce and makes a perfect glaze for your ribs, brisket or what have you, it is not the most daring flavor of the bunch.

The Smokin’ Roasted Garlic BBQ Sauce is the Garlic Lovers Dream. It shows all the qualities of the mesquite sauce minus the molasses; and the garlicky goodness takes over and imparts the magical garlic joujou to anything you dip, brush, or pour this tasty sauce on. I can’t get enough of this one myself!

Chipotle, A word that simply means smoked pepper. It’s not that simple when it comes to Monty’s Smokin’ Chipotle BBQ Sauce. This is a marriage made in heaven. Just the right amount of heat has been joined to just the right amount of sweet. What more could you want? If you like your BBQ spicy Monty has created the perfect sauce for you!

The final product in this line is the Smokin’ No Sugar Added BBQ Sauce. I gotta say this is the first sugar free sauce I have tasted that actually tastes like BBQ Sauce. This sauce is diabetic friendly, carb friendly and most importantly taste bud friendly. Actually it’s Delicious! I have had over 20 people taste this sauce and none of them would believe it is sugar free! I even showed them the label and they still don’t believe it. It tastes that good!

You can get this sauce on sale at www.RoJosGourmet.com or at www.montysgourmet.com . Try some you’ll be hooked !

Enjoy the Taste of Summer - Guilt Free!

Your dream has come true; and right in time for grilling and barbecuing season!

Innuendo Foods has outdone themselves with Pebble Creek Fine Culinary Sauces No Sugar Added Grill Glaze & BBQ Sauce.

Imagine you barbecuing and grilling without having to worry about all the sugar in the usual barbecue sauces. This delicious Grill Glaze & BBQ sauce has all the flavor you expect without the sugar or the after taste you get from the typical sugar free products. Our chefs spent months developing this sweet smoky sauce to provide you with the most mouthwatering Barbecue experience you could hope for!

Pebble Creek No Sugar Added Grill Glaze is Carbohydrate and Diabetic friendly and will not cause a spike in your blood sugar. With only three carbs per serving you can enjoy the taste of summer again!

All of the sauces in Pebble Creeks line are chef created and produced in small batches to maintain the highest level of freshness and flavor. Their uncompromising standards ensure that all of their fine sauces are always free of artificial colors and preservatives.

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