I’ve been a Stubb’s BBQ sauce fan for a while now, so when the company asked me if they could send me some product to review, I was about as hesitant as you’d expect (i.e., I wasn’t). Stubbs sent in its original sauce, BBQ rub, and the spicy sauce for me to play with. When I test a product, I generally keep the recipes straightforward so as to get the clearest understanding of how well a sauce or rub does its job. Company founder C.B. Stubblefield being a Texas barbecue man, the sensible test here was beef.
While it does have some kick, Bollito’s Tuscan Red Sauce ain’t no mouth-incinerating bottled inferno. It’s more of a pepper sauce than a hot sauce. That’s because creator/proprietor/sammich maker Zach Cizek used Calabrian peppers as the basis for the stuff. It’s my personal new favorite for beef dishes because its tangy, garlic yummy finishes with a mild kick with each bite. Here’s what Zach had to say about Bollito’s, his inspiration, and the sauce itself.
I loves me some green hot sauce with my eggs so when Taylor’s Ultimate tapped me to review their tasty selection of products, I decided to start with their Mild Jalapeno Sauce on one of my personal favorites: the breakfast quesadilla.
That went well. Any time I bust open a jar of fruit salsa, I’m a little skeptical. Mango and peach I understand. When you start throwing berries into the mix with onions and peppers, though, I’m still getting used to the idea. I like fruit salsa but I’m still trying to wrap my noggin around it. At last year’s show Chehalem Ridge Brands gave me four of their fruit salsas to test out. I made some good pork burgers with the pineapple. Last night a group of chicken thighs hit the grill slathered in the company’s Swingin’ Strawberry-Rhubarb Salsa. The results came out better than I hoped.
When you claim to make “The Any-est Anything Ever” you better be able to back it up. People are going to test you. Pop Pop Shoppe claims its Cornferno is “The Hottest Popcorn. Ever.” After passing it around at a party and having eaten two big handfuls myself, I’m inclined to agree with that claim.
Only if you’ve done it right. Luckily, mixing All Spice Cafe’s Chipotle Garlic sauce with Karoun Kefir Cheese Labne worked extremely well. If it hadn’t, there’d be a new hole in my backyard. The sort of hole Joe Pesci bitched about having to dig in Casino, only without a snitch in it. The sauce packs a medium-sized heat and smoky flavor with garlic and tartness. Traditionally made by draining whey from slightly salted yogurt, Labne is a thick and creamy yogurt cheese that’s a healthier alternative to regular cream cheese. It’s also rich enough to be used as a substitute for sour cream.
I don’t so much eat All Spice Cafe’s Caribbean Sauce as mainline it like pepper heroin. It’s really tasty to me. Cayenne pepper, nutmeg, allspice, and cinnamon are the major players in it but you’ll also pick up a bit of turbinado sugar and black pepper when it hits your taste buds.