جيّدا, هو? [س] يكان جدّا [لونغ تيم] بما أنّ أنا? [ف] راجع شيء من [إ.ز.]. إيرلة. أن يكون دقيقة, هو? [س] يكان تقريبا اثنان سنون! جيّدا, أنّ? [س] حوالي أن يغيّر لأنّ إيرلة? [س] وقعت منتوج يتلقّى يكون إلى بعض كبيرة عظيمة دكّان بقالة مخازن جدّا وهو? [س] أحضر خارجا [ا]? لطيفة? [بّق] مرق ل هم أن يخزن رصيف صخريهم مع. هو يعيش حتّى اسمه? يترك? [س] يجد خارجا.
شعبيّة: 21% [?]
هذا الأولى من كثير منتوجات نحن حاولنا في الأخيرة دغل جيم نهاية أسبوع أكثر من نار عرض, وواحدة الذي مقصورة سوفت يتلقّى سحبت كثير إنتباه أنّ هو استلم. [كلّي] [هومستل] كلاسيكيّة حارّة وتابليّة [بّق] مرق في الأسلوب كلاسيكيّة من تقليديّة أحمر [بّق] مرق, يجعل مع [تومتو سوس] قاعدة, مع أخرى عناصر أنت ترى في [ا لوت] من [مسّ-مركت] [بّق] مرق:
عناصر: يعاد بندورة لصوق, سكر, خل, [وورسسترشير سوس] (خل, دبس قصب, [كرن سروب], ماء, ملح, كرملة لون, سكر, توابل, بلاد, وتمر هنديّ), خردل (ماء, أرضيّة خردل بذرة, خل, ملح, وكركم), دبس قصب, طبيعيّة قارية دخان نكهة, يعّدّل [كرن سترش], بصلة مسحوق, ثوم مسحوق, ملح, [كنّ] فلفل, وأخرى توابل
إنطباع أولى:
Big eighteen-ounce bottle with a simply-stated label. Despite the words “hot & spicy” being emblazoned on the bottle, you’ll notice that cayenne pepper seems to be the only ingredient that fits the mold for that. Great smoky aroma and nearly perfect consistency for a BBQ sauce as it crawls from the bottle when poured. Going back to the ingredients, I take a great deal of pride in mentioning that this is one of the most wholesome set of ingredients for a BBQ sauce I’ve seen in quite a while. All the ingredients are easily pronounceable, natural, and lacking the usual set of preservatives and high fructose corn syrup that infects a great many sauces. For those who want an all-natural BBQ sauce, it doesn’t get much better than this. That, plus if you take a peek at the nutritional information…it’s pretty low-calorie and low-carb as well.
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Popularity: 20% [?]
Continuing our tour of Australia?s fine products, I now come to The Hippy Seed Company. This company is primarily famous for their You Tube videos of reviewing various products. It?s always enjoyable to try a fellow hippies products?we?re an endangered species you know.
NagaSav BBQ Sauce Ingredients: Naga?s 2.5%, Red Savina?s 2.5%, apples, tomato concentrate, sugar, molasses, salt, pepper, lemon juice, apple cider vinegar, vegetable gum, spices.
Popularity: 17% [?]
It can be a rarity indeed when we crank out a review truly quickly, so we allow a little inspiration to take hold of us when we have the chance. Such is the case with this new Honey BBQ sauce from the mad geniuses at Torchbearer Sauces. This is the first new product we’ve tried from Torchbearer in quite a while, but we have always enjoyed their products in the past…so we had no inclination that this sauce would be any different. It’s the first bottle that strays from their non-woozie eight ounce bottle that’s been a standard issue for their stuff, and comes in a huge-mongous sixteen ounce bottle.
Ingredients: tomato paste, water, honey, brown sugar, apple cider vinegar, molasses, worcestershire sauce, yellow mustard, chili pepper, garlic powder, chili powder, lemon juice, oregano
Kudos to the gang for sticking to all-natural ingredients. An automatic thumbs-up from us for that!
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Popularity: 18% [?]
Completing our cooking experimentation with Borderline Gourmet, we cracked open the bottle of Chipotle Sauce & Marinade for our trial run with it. Chipotle barbecue sauces have become quite popular these days (check your local grocery store if you don’t believe me), so I wondered what Mia of Borderline Gourmet could do with the sauce to make it a standout sauce.
For one thing, much I can say about this sauce also applied to the recent review of the Habanero Sauce and Marinade I posted a few days ago. The bottle, label, sauce consistency, and even the aroma is roughly identical to the Habanero sauce. The aroma really smells like a prototypical barbecue sauce, and is thick with the scent of liquid smoke and a sweetness that’s a little like caramelized sugar. The ingredients list looks like this:
Ingredients: water, tomato concentrate (water, tomato paste), corn syrup, vinegar, onions, red wine vinegar, white vinegar, honey, liquid smoke, Worcestershire sauce (white vinegar, molasses, corn syrup, spices, anchovy paste, natural flavor [contains soy], tamarind), chipotle peppers, sugar, brown sugar, mustard, lemon juice, salt, garlic, cumin, soy sauce, jalapeno peppers, chile arbol, black pepper, onion powder, and spices
Pretty much the same as the habanero, save for the addition of a little more sugar and chipotle peppers instead of habanero peppers. My lovely wife Linda is much more the chipotle aficionado than me, so I came up with an idea to cook up a dinner to best utilize this sauce. I didn’t want to duplicate what we did with chicken, so I opted to cook up some tender boneless pork chops with this sauce. Keeping the simplicity theme going, we bought some two inch-thick boneless pork chops which looked pretty much like this:
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Popularity: 23% [?]
We here at the Hot Zone Online really like seeing the “little guy” succeed in the hot & spicy food business. Perhaps we need to change that to include the “little lady” as well.
Some time ago, we were contacted by Mia from Borderline Gourmet Barbecue & Spices about trying their products. It seems as though she has a small business that just opened in July of last year making spicy BBQ sauces, which evolved from a recipe that she had been making at home for quite some time. This sauce, the Habanero Sauce and Marinade, is one of the two varieties that Borderline Gourmet currently has to offer. Never being ones to turn down a chance to try a good spicy BBQ sauce, we graciously accepted Mia’s offer.
The bottle itself is a twelve-ouncer with a glossy metallic label. It looks kinda classy and elegant, while maintaining a certain simplicity as well. In fact, the metallic sheen made it a little tough to photograph…but only us food bloggers actually spend time trying to find ways to photograph their food. This sauce has this within it:
Ingredients: water, tomato concentrate (water, tomato paste), corn syrup, vinegar, onions, red wine vinegar, white vinegar, liquid smoke, habanero peppers, Worcestershire sauce (white vinegar, molasses, corn syrup, spices, anchovy paste, natural flavor [contains soy], tamarind), brown sugar, mustard, lemon juice, salt, garlic, cumin, soy sauce, jalapeno peppers, chile arbol, black pepper, onion powder, and spices
Not a bad list for the most part, but we were struck by the fact that this sauce has not one, but three, kinds of vinegar in it. The taste would reveal how well that works with this sauce, but it was noteworthy from reading the label. The aroma is blissfully free of a strong vinegary smell, and has an aroma mostly of tomato and liquid smoke. The sauce is quite thin, more so than most BBQ sauces we’ve reviewed, and pours a little too easily from the wide-mouthed bottle.
Taste: The straight taste revealed a strong, vinegar-dominated flavor. In fact, this sauce is downright tart with vinegar…but has spicing which is rich in habanero and balck pepper flavor. Few people eat BBQ sauce straight out of the bottle, so we decided that the best use would be with some BBQ chicken. Our home cooking with BBQ sauce is pretty straightforward, so we decided to keep this simplicity going and use this sauce to make some BBQ chicken breasts in our oven.
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Popularity: 20% [?]
Just in time given CaJohn’s announcement of these products on his Flavor and Fire blog, we actually had a bottle of this BBQ sauce lurking on our “to-do” shelf where it’s been for about 6 weeks or so now. We had a chance to briefly taste this sauce awhile back as well, but nothing works quite as well as using at home in your own kitchen for a great BBQ dinner. (We actually had most of the other BBQ sauces as well, but have used them up before the big announcement.)
It’s a little cold to be standing outside at the grill, at least for us it is. These sauces simply beg to be used over an open flame, but we decided to make do with the heat of our oven for some BBQ pork loin. We picked up a couple of pounds of them at our local Sam’s Club just to have for simple barbeque feasts like this.
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Popularity: 15% [?]
It’s actually somewhat amazing that we still have products from the Jungle Jim’s Weekend of Fire show back in August that we have yet to try. As we work our way through them, we have run across several that we have regretted waiting so long to re-visit after the show.
This BBQ sauce is one of those.
The Ole Ray’s Sauces booth was directly across from our own at the show, and we sauntered over after making our rounds through the other vendors to sample their wares. With a variety of BBQ sauces, many with stuff in it like apple, blackberry, cinnamon, and bourbon, they didn’t seem to be the sorta stuff that just screamed hot & spicy. After trying the Kentucky Gold Bourbon BBQ Sauce, I found out that we couldn’t have been more off-base.
Just in looking at the ingredient list, it seems a rather mundane list. In fact, I looked at this and said, “Aw heck, even I could make this sauce!”
Ingredients: mustard (distilled vinegar, water, #1 grade mustard seed, salt, contains less than 2% turmeric, paprika, spice, natural flavor, garlic powder), brown sugar, hot chili pepper sauce (aged red chili peppers, vinegar, water, salt, worcestershire sauce[distilled vinegar, molasses, corn syrup, water, salt, caramel color, sugar, spices, anchovies, natural flavor, tamarind], water, apple cider vinegar, bourbon, lemon juice, liquid smoke, red pepper, black pepper, garlic powder, onion powder
Wrong, wrong, and wrong again. It’s not what you put in it, but how much and how well it’s mixed. Ole Ray’s Sauces are not only well-made, but they take mundane kitchen staples and turn it into BBQ magic. The sauce’s description is also fairly straightforward:
Kentucky Gold Bourbon is a spicy mustard based BBQ sauce great on sausages, pork, ribs and makes a great dip for pretzels.
Well, we weren’t going to make ribs or sausage in our current mode of eating, but we had an idea that we thought would be just as good. How about BBQ fish? Low in fat, low in calories, and high in protein, we had a bag of tilapia filets that we just screaming to have this sauce cooked with them. After layering the fish and absorbing any extra liquid, we layered some of this sauce on them and baked it for about 30 minutes in the oven at 350 degrees. The results:
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Popularity: 26% [?]
Usually, one-shot kitchen wonders are not what we do. We like trying products out in a variety of ways before writing a review on them, but this sauce was so quickly used up that we have to make do with what we had. (Take note, Sharon, this means we’ll need some more. ;)) One thing was for sure, we didn’t know offhand what a “finishing sauce” was…at least not by that terminology. SOme research revealed this definition:
Finishing Sauce: A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served.
Well, I guess that means that all BBQ sauces are finishing sauces, but not all finishing sauces are BBQ. We took inspiration for our dish of choice that gave us this idea:
Chicken is another common favorite that can be given a new lift by the presence of a finishing sauce. With baked boneless chicken breasts, try preparing a zesty pepper sauce from scratch or purchasing one of the commercially produced pepper sauces from the supermarket. The sauce can be brushed on about half way through the baking or broiling process, allowing the meat to absorb some of the flavor.
Well, we had some boneless, skinless chicken breasts that we were needing to cook for dinner, so Linda set about the task of making them with this sauce. We did a chicken saut? by simply cooking the chicken breasts in this sauce on medium heat until they were cooked all the way though. When nearly done, the chicken breasts were cut into bite-sized pieces and we added a can of diced tomatoes and some freshly diced onions to the mix and let it simmer, adding water on occasion so that it wouldn’t dry out while cooking. Here’s how it looked in the skillet as the chicken cooked down initially:
A word about the straight flavor…its outstanding. Only MFNM can take such divergent tastes as chile powder, mustard, and orange marmalade and make the combination taste like they were meant to be together. Check out this list:
Ingredients: apple cider vinegar, yellow mustard, orange marmalade, chipotle chile powder, chimayo chile powder, garlic powder, kosher salt, sesame oil, and seasonings
All-natural and delicious right out of the jar. You get a nice tangy flavor from the orange & mustard blend (which is not too heavy on the mustard), followed by the heat and flavor of the blend of chile powders. From the initial sweetness, the first thought was that it wasn’t all too spicy…but a nice, simmering heat follows that builds the more you eat. Perhaps a 5/10 for heat, building to a 6/10, it’s enough to at least get your attention. Back to our entree, however….
After the chicken had simmered in the sauce for another half-hour and the added veggies had softened up, Linda cut the chicken up and made one last mix of the chicken saut? before it was served. Here was dinner, right before we ladled it onto our plates:
The finished product was nothing short of outstanding. Linda’s mother, who eschews spicy food, found herself eating her entire portion and then some. She said, “Yes it’s hot, but the flavor is so good that I don’t really care.” Again, MFNM foods manages to marry heat and flavor in such a way that this sauce has appeal to most palates. The description of the sauce from the bottle recommends:
Chimayo Citrus & Mustard Bar-B-Querque Finishing Sauce (Medium Hot)- This tangy yet spicy sauce is a great compliment to chicken, pork and fish. It features 4 varieties of NM chile favorites (Chipotle, Chimayo, Cayenne, and Red Pepper) as well as mustard and a hint of orange flavor to spice up even the most average dish to make it a hit among family and friends. A local favorite is basting chicken wings or shrimp on the grill with this sauce and then using it as a dipping sauce on them as well.
Our lingering thought was that this sauce takes mundane foods and makes them something special in a very simple, straightforward fashion without having to get too complicated in the preparation. Use it as a dip, a basting sauce, or even as a NM-style condiment that you’ll truly enjoy. This sauce may have less critical acclaim, at this point, than some of the others in the My Favorite New Mexico Foods product line, but you could scarcely go wrong with this sauce in any meal in your kitchen. A hearty, enthusiastic thumbs-up from us. Try some for yourself and find out. Enjoy!
Popularity: 37% [?]
Given a chance to taste and review a product from one of our favorite companies, My Favorite New Mexico Foods, we jumped right at it. One of the great things about attending this past Weekend of Fire show at Jungle Jim’s was the opportunity to pick up a variety of their products…in bulk. Even though this sauce, the 4 Chile Bar-B-Querque Sauce, isn’t as much-awarded as some of their other sauces, we knew from our sampling of it at the show that it was likely going to be a big hit at our house.
The fact is, we’ve been on a bit of a BBQ kick here lately. A lot of grilled BBQ chicken along with the occasional hamburger or other red meat has made for some good taste-testing with the variety of BBQ sauces that we have. We planned our usual grilled boneless, skinless chicken breasts on our grill, plus a few other tasty options before putting our thoughts to paper…er, computer screen. The description of this sauce from the website goes like this:
Beef is wonderful when cooked with, or dipped in this unique sauce, that is bursting with the flavor of Jalapenos, Ancho chiles, Chipotle, and Chimayo chile. This sauce will spice up your burgers, ribs, steaks, and briskets.
Hey, all that sounded pretty good to us! The combination of three fairly earthy, great flavor chiles seemed like a good idea even before we tried it. Scanning the ingredients list, we saw:
Ingredients: catsup, onions, fresh jalapenos, coffee, worcestershire sauce, brown sugar, apple cider vinegar, lemon juice, dijon mustard, vegetable oil, ancho chile powder, chipotle chile powder, chimayo chile powder, garlic, kosher salt
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Popularity: 33% [?]
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