Tuesday, January 23, 2007
This little piggy stayed home.
Tonight as we continue our exploration of oink, we turn our attention to sauce. While it may be true that the clothes make the man, it is not true, that the sauce makes the barbecue. If the meat isn't good "naked" then it cannot be saved with sauce. On the flip side, though, bad sauce can ruin even the best barbecue. With this in mind you must choose your sauce wisely. But no need to stress about it, I have found the ultimate answer for you: Now if you look close at the picture above (click to see it full size if needed) I need to explain an important point. The bottle on the left appears to change color from the top to the bottom. This is due to the spices settling to the bottom. If you want heat, shake it up. If you're chicken, don't shake it. I have also learned the longer you let it sit in the cupboard the hotter it gets. You'll read on the web site about people who will take a swig straight from the bottle. I have done that once. once! It will cure a cold, for sure. However, it will also knock you flat on the back if you're not ready for it! The bottle says "red hot" on it for a reason. Now it's not like buffalo wings that attempt to cause severe internal damage all the way down. Scott's has a slow warming heat that stick around and stays on your tongue. It's a "happy" taste. Perhaps the greatest part of the label is the ingredients list: Vinegar, Salt, Pepper, SpicesThat's it! Its that cryptic "spices" part that will leave you wondering. If you let it settle and look at the solids on the bottom you can take guesses, but you'll never really know! For comparison, lets look at the ingredient list for one of those ketchup type sauces so common in supermarkets: tomato juice from concentrate (water, tomato paste), high fructose corn syrup (that's sugar), corn syrup (more sugar), distilled vinegar, molasses (sugar), less than 2% of: salt, mustard bran, tomato fiber, natural flavors, spices, guar gum, paprika (spice and color), pectin, carob bean gum.What the heck IS all that stuff? Those of you on diets, even Atkins, shall we flip over to the nutritional part of the label? Lets see, 0g fat, 0g carbs, 0g protein. Sounds like Scott's will work on any diet. The red stuff? Not so much (15g carbs, of which 11 is sugar). Now how can I be so certain that this is THE best sauce on Earth? Well it says it right there on the label: "It's the best ye ever tasted" until you've had it you just don't know! Now I am sure there are those out there who think I am talking of Scott's as simply a pork barbecue sauce. Not so fast! As the label also says: "Good on all meats and seafoods." They even give a simple BBQ chicken recipe right on the label. But I can go one better on that. Here's one of my favorite quick easy diet dishes:   When they're done cooking it's tasty all the way thru and super moist. Even better the injected sauce leave "trails" of spices thru the meat; buried seasoned treasures to greet your tastebuds! The flavor sneaks up on you and gives you a red pepper punch in the tonsils. And you'll love every minute of it! So let's review: we now know what true barbecue is, and we know what real barbecue sauce is. I think you know where I am going with this. But of course You'll need to come back here tomorrow to see if you are right! (I feel like Howie Mandel on that suitcase TV show, teasing you and making you wait til tomorrow for the ultimate conclusion.)  |
