No Naked Meat BBQ Sauce (3/5)

Dress it up, the bottle says, as it shows a nude tattooed pig flaunting its ass while a featherless hen stands shivering and hiding its breasts.

Now that’s a fun label! At the same time, a weakness on the bottle would be the font and label quality – its looks and feels like a print-at-home job. The simple drawings are great fun, I’d just spend a little money to step up the design. Also – in this day and age of search engine optimization as an essential business element, I’d recommend switching your trade name from Bar-B-Q Sauce to BBQ or barbecue sauce. This could get you more traffic if you want to make a stronger appearance online.

SO… I open the bottle and take a sniff. Bam. Definitely put this sauce produced in the North Carolina / Vinegar based camp. And lookie there, it’s made in Fuquay Varina (which is located at about 7 o’clock in relation to Raleigh, NC). When you’re talking NC sauce – slight different rules apply.

First, you can’t complain about the thinness of the sauce. Well, I do anyway, but it’s the nature of the sauces to be thinner if they are mostly vinegar instead of ketchup or tomato paste… ¬†Also with NC sauces, there are purists and there are not so purists. I usually taste what I taste and then rate it… but for historical purposes, we consult the all powerful Wikipedia who says:

Most American barbecue sauces can trace their roots to the two sauces common in North Carolina:

One was made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce.

The second (sometimes called Lexington Dip or Western Carolina Dip or Piedmont Dip) originated in Lexington and in the “Piedmont” hilly areas of western North Carolina – the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The tomato softens the vinegar.

So what we’ve got here folks… is a dip.

The flavor is like that of a vinegary ketchup with lots of brown sugar. It is very sweet out of the bottle and the molasses within the brown sugar adds an almost caramel-like flavor to the base of the sauce. On the chicken this tasted a bit candy-like, and I found it to be a little too sweet for regular use, but it could be a fun variety to have around the house for that next big cookout!

Site Editor, BBQ Sauce Lover, Family Guy, Hi Tech Marketer by Day. He recently wrote the Ebook “How to Market Your BBQ Sauce” which can be purchased on this site.


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