Rufus teague plus#
Bought a case of the stuff to get me thru the summer plus a sampler case of all the different flavors. Steve G We've tried many other brands of bbq sauce but this is the first one that I have had so many people commenting on how good it is. Joseph Dickinson Excellent sauce! Our favorite! Posted Wed, 8:21PM Ignore the negative comments.Rugus Teague is AWESOME! All their sauces are good.my favorite is the whiskey maple and spicy steak sauce. This doesnt sacrifice flavor for hotness. Any brand can make a decent original flavor but when it comes to the hotter incarnations finding a good sauce is much more rare. The blazing sauce is way better than the original. Posted Tue, 10:48PMĬhris P Making comments about the original sauce on the page for blazing. John Best Dam Sauce ever made.the rest of these comments are crap pay no attention all the sauces are good.
had the 'original' flavor and it was bad enough I threw it away after a single use. I can't remember much about it, which tells me it didn't bowl me over. I think it would also make a mighty fine burger sauce too.Ĭhris I have had the regular Rufus Teague sauce before. Both out of the jar and cooked, this sauce performed great, and will lend en excellent spicy barbecue flavor to anything you want to slather it on, whether it be chicken, ribs, pork, or fish. The complexity beyond that, with notes of fruit, garlic, onion, etc., elevate it above the standard sauce, and it lives up to its "Blazin' Hot" label without being insanely spicy. The molasses, tomato, and Worcestershire are all well balanced, instantly creating a pleasing barbecue flavor. Rufus Teague-real or not-makes a mighty fine sauce. The leg was sweet and sticky, and licking my fingers after all the meat was gone was quite a pleasure. The main difference was some loss of heat, but that spice built up after subsequent bites of the chicken, so it was not all lost. The flavor more or less remained the same as out of the jar-strong molasses and tomato with a nice tang and bite. There was some light caramelization when moved to direct heat, but no burning. Performing beautifully on the grill, the sauce was the right thickness to coat and cling to the chicken well, letting it bake in great over indirect heat. It's not a crazy inferno of heat, but enough leave a long lingering tingle on the tongue. Then there's quick hints of garlic, onion, and a little fruitiness right before the heat starts to kick some ass. Second out is Worcestershire, which states its place only briefly before a tangy vinegar nudges its way in, combining well with all the previous flavors. Going for a three-peat, tomato and molasses are the first out of the box in flavor as they were in aroma and appearance-there's a heavy tomato sweetness that's not sugary. It has a chunky pour off of a spoon, with the sauce falling quickly in one big glob, followed by an uneven drizzle, and leaving a heavy coating clinging to the silverware.
While there's no bits of veggies or visible spices, it does have a textured look. The sauce weighs in a bit over medium on the thickness scale. There's a strong tomato factor, as well as a hints of spice-garlic, onion, and pepper all struggling for a little recognition.įollowing in the aroma's footsteps, the sauce is a dark, earthy maroon from a combination of the main players of tomato paste and molasses. That deeply sweet and thick stuff forms the base of the aroma, with Worcestershire playing a large supporting role. Man, this stuff is like one big bowl of molasses. Over the years these sauces-there's four different barbecue sauces in the line-have gone on to win numerous awards, including a Hot Sauce Champion at the American Royal in 2007. It wasn't long until he was competing with with a team under the name "Three Men With Wood." A friend opening a restaurant asked if he could serve John's sauce, which led to the final creation and bottling of Rufus Teague.
After getting a smoker as a gift in 1998, he was instantly hooked. His story follows the blueprint of many in the barbecue world. Who is Rufus Teague? While unable to unearth anything about the old timer who adorns these sauce bottles, the sauce that lays inside is a product of someone quite real, John McCone from Shawnee, Kansas. Sugar, Tomato Paste, Water, Vinegar, Molasses, Salt, Worcestershire Sauce, Soy Sauce, Raisins, Natural Smoke Flavor, Brown Mustard, Paprika, Anchovy Paste, Onion Powder, Orange Juice, Garlic Powder, Cayenne Pepper, Tamarind, Natural Pepper Flavor, Spices
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