![]() The many spices create a nice mouthfeel and unleash different notes throughout the process, with black pepper being strong, along with ground chilies which lend an earthy spice to the sauce. The vinegar flavor sticks around on the tongue as the final note of liquid smoke start to emerge, leaving a slightly pungent aftertaste. As the molasses starts to fade, you get a little hit of tomato before the tartness kicks in. The first taste is a mouthful of molasses-it's heavy and deep, but not too sweet. As the sauce falls, you can see the tons of visible spices that give this sauce a lot of its flavor and texture. It flows smoothly in a constant stream off the end of suspended spoon. ![]() This dark maroon sauce hits right in the middle of the thickness scale. ![]() There's the required tang of vinegar and an unmistakable liquid smoke that blends in seamlessly with deep molasses to create a familiar barbecue sauce aroma. Through the molasses, you get the tomato, which carries a little sweetness along with it. There's a very heavy molasses scent that dominates this sauce. In just a few years, their business has flourished, with their product line gaining near national distribution and the opening of their first restaurant in Alexandria, VA (which just so happens to be only blocks from my Mother's apartment). Their fledgling business got a kick start after being featured on the program Shark Tank, where they gained national coverage and an investor. Two years after conceiving the idea, Pork Barrel BBQ officially started in 2008 with a spice rub, then later added a sauce, which promptly took 2nd place at the Safeway National Capital Barbecue Battle. What do you do when when the government has you down? Create a barbecue empire! That's exactly how it happened for ex-Senate staffers Brett Thompson & Heath Hall who were lamenting poor barbecue options in our nation's capital after a rough day on the hill. Ketchup, Molasses, Apple Cider Vinegar, Brown Sugar, Honey, Spice Rub, Organic Worcestershire Sauce, Chipotle Puree, Ancho Puree, Liquid Smoke, Garlic, Celery Seed
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