Review: Pierce’s Pitt Bar-B-Que Sauce
PIERCE’S PITT BAR-B-QUE SAUCE
Less than a mile from the gates of the camp is a place called Pierce’s Pitt Bar-B-Que. The bright orange and yellow neon bands inside the dining room are a beacon for passing truckers and tourists on I-64. Inside this little place, the family of the late Julius C. (Doc) Pierce guards the recipe for his Bar-B-Que sauce with the same zeal as their secretive neighbors. Rightfully so. Doc’s sauce is something special.
It’s all about flavor and balance. It meets my personal test using the following convention for BBQ sauce evaluation; SÂ³ + F + H = N. Translated, you must have complimentary components of Sweet, Sour and Spice (SÂ³) plus a discernable flavor of the predominant fruit or vegetable (F), plus heat (H) to produce Nirvana (N) in a Bar-B-Que sauce.
Now, when you see Ketchup as the predominant ingredient on the label, just hang in there ““ have faith!
Ingredients: “tomato ketchup (tomato concentrate, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring), distilled vinegar, sugar and our own secret spices.”
The sweetness of the ketchup seems to have been tamed by adding additional vinegar, suggesting this is a Carolina-style sauce, but it’s so much more!
The spice that jumps all over your tongue is cinnamon. Again, have faith and don’t be put off at the thought that this sauce is going to taste like the pecan roll you had for breakfast. In the same way that the flavor of cinnamon put Cincinnati on the world map of chili, Doc’s family recipe puts Williamsburg, VA (and Flat Creek, TN, from whence the original recipe came) on the BBQ sauce map.
This is a sauce to be poured without restraint on your cue, or meatloaf, or your beans. And don’t forget to pour a puddle on the side to dip the hushpuppies and fries.