Perfect 10 (aka Carnivore Que)

Fidel · October 2008

OK Todd, I have to give some honest feedback on this stuff. After hearing a lot of people rave about it I want to chime in as well. I have had this jar on the shelf for a month waiting for the perfect opportunity. What better chance to test a new BBQ sauce than on some fresh pulled pork?

I put a pretty generous amount on a pulled pork sandwich, added a few pickles, and sat down to give it an honest taste test.

My friend, you nailed it. The color is nice, the consistency is perfect for a finishing sauce, and the flavor is very well rounded. The first thing I noticed is the garlic flavor - which is balanced with a touch of sweetness and then a peppery finish.

This sauce is terrific with pulled pork. I am going to try it next on chicken and ribs, and will give more feedback at that time. But for now - I am impressed. And now I am off to build another sammie!

Thanks for the jar, it really is everything that everyone has said so far.

Rick's Tropical Delight · October 2008

whatareyagoinforwebpagefrontpagephoto?
:woohoo:

i'm still waiting for the best occasion

Buster Dog BBQ · October 2008

How does it fare to other top ranked sauces like Blues Hog. The look seems to be much thinner.

Fidel · October 2008

That wasn't green or flower...and I have fluorescent overheads to deal with.

Fidel · October 2008

It is much thinner than Blues Hog. I would compare to consistency of it to original Arthur Bryant's, maybe even a little thinner.

This is not a sweet sauce by any stretch, but it has a much more robust and well rounded flavor than Gate's or Bryant's.

Car Wash Mike · October 2008

I agree on the pulled pork when I tried it. I think it would be great with some smoked sausage like we had at Jacks.
Guess what is on the egg?

Mike

Fidel · October 2008

Scampi?

lol

I'm guessing sausages. That was a good lunch.

You try that honey yet?

Car Wash Mike · October 2008

No. Some of that is going in my next batch of beans. LOL Yep a few sausages. How about those beans though at Jacks? Mine are really close to that.

Mike

Big'un · October 2008

Thanks for the kind words Fidel. I'm glad you're enjoying it.

Fidel · October 2008

So why don't you put it in bigger jars???

I'll be out by Monday at this pace.

Little Steven · October 2008

Buster Dog BBQ,

It is thinner than most but the flavour stays with you a long time. As Fidel says, it's not particularly sweet,
it has tang and heat but it just stays on the palette.

Steve

Grandpas Grub · October 2008

Enough is enough!!!

How much and where do I send some money. I got to try this stuff. You can put some in a zip lock if you want.

Kent

Rick's Tropical Delight · October 2008

nice shot, man. it'd be bestest huger

reelgem · October 2008

Wow Mike! Those beans are looking good. How far are you from Milwaukee?

Beli · October 2008

Gosh Todd, the battery acid is working wonders..... :laugh:

sorry secret ingredient?? :pinch:

Car Wash Mike · October 2008

How close are you to KC is the question? :woohoo: :ohmy:
My next fest. If I can get 2 eggs will be ribs and beans.

Mike

Plan-O-Bob · October 2008

Can you share the recipe? or link?

Fidel · October 2008

I wish I could. It is a recipe that Big'Un has developed and is taking to market.

A few of us have been lucky enough to be a test market for him prior to the official bottling. With any luck it will be on store shelves in a few months.

Perfect 10 (aka Carnivore Que)

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