First Impression: Ooo, the black label! Is this like Scotch, is there a blue, a red, a green? Whatever the case, with the fancy cursive font and the no-nonsense design, Borderline Gourmet is targeting a more refined BBQ set with this Chipotle sauce/marinade. But if we are to take the name “Borderline” to mean “almost,” then there is also a refreshing self-awareness and humor present, as if to say, “it’s only sauce, let’s not get carried away here.”

Oh man, then they have to go and defeat that argument by getting carried away on the back blurb: “Created with the most selective of palates in mind and the most dedicated grillers to heart, we have taken the taste of an outdoor feast to new heights…When they ask where you found such a unique flavor simply say ‘From the Borderline!”

Ingredients: Water, tomato concentrate (water, tomato paste), corn syrup, vinegar, onions, red wine vinegar, white vinegar, honey, liquid smoke, Worcestershire sauce, chipotle peppers, sugar, brown sugar, mustard, lemon juice, salt, garlic, cumin, soy sauce, jalapeno peppers, chile arbol, black pepper, onion powder, and spices

Smell: It smells warm and sweet, with a tanginess that tickles the nose a little, but I can’t imagine something like this being very hot, and I don’t think it will be. It’s a complex smell, but a very recognizable BBQ smell at the same time. I can look at that list of ingredients and visualize about half of them as I sniff the contents of the bottle. The tomato, the garlic, the mustard, the smoke, and the brown sugar stand out especially well.

Appearance: The sauce appears pretty glazy. Nothing really separates as you move it around, but it’s quite runny. There are sparse seeds, as well as some black pepper flecks and red strands of vegetable. The overarching color is a classic BBQ red-orange.

Taste: This sauce is powerfully sweet at first, with sweetening agents like molasses and brown sugar highlighting the generous garlic. After a few seconds, the tangy notes come out of the woodwork, the chiles, the lemon juice, the mustard, the vinegar. The smoke flavor also comes in at this point, and lingers with the tang and some light heat for quite a while. Although I was a bit alarmed and disheartened by the initial sweetness, I was happy with where the flavor ended up. I’m not sure what would make this different from many other traditional BBQ sauce/marinades, except that I do think a little more care was taken in the blending and proportion of ingredients than your typical grocery store brand.

Heat: Just a bit, middle of the tongue. I think it could be even better with a lot more intensity, but it also doesn’t need it. This is more of a flavor sauce, and I can accept that.

Overall: It’s pretty good, I’m feeling it. Not as ridiculously unique or elite as they would have you believe, but still an impressive showing of flavor. I can’t wait to get my rooftop grill up and running so I can use it appropriately. I marinated some chicken legs in it, baked them, and garnished the whole thing with some homemade salsa that I made the night before and was equally proud of. Twas a satisfying meal of BBQ goodness, indeed. I really want to try this stuff on ribs, beef or pork, it don’t matter.

Contact:
Gourmet Resources
3913 Todd Lane #213
Austin, TX, USA
512-326-2526
www.gourmetresources.net
gourmetresources@sbcglobal.net

First Impression: Certainly not impressed by the 1 oz. sample size, but free hot sauce is free hot sauce, can’t dock any points there. Kind of a generic name, Blazin-Hot, but sometimes these unassuming characters can surprise you. The label too is pretty humdrum; the “Blazin-Hot Sauce” text jumps out of what appears to be a flaming sunset backdrop, and that’s about it.

Appearance: A dark, charred almost, red. Very dark, reminds me of a steak sauce in both color and consistency: it’s markedly thick, hardly goes anywhere when I make the plate vertical. The texture is mostly smooth, interrupted every once in a while by some black pepper flakes and very small granulates of other matter.

Smell: Blazin-Hot smells a heck of a lot like a standard barbecue sauce, sweet and smoky, something that I could easily imagine slathered on ribs or briskets. The sweetness may be provided by molasses. I always sound like a broken record at this point, swearing by the presence of garlic and onions, but these are both pungent, easily detectable ingredients that just about everyone has a nose for, so I think it’s safe to say (without a list of ingredients) that they are in there. Towards the end of the sniff, you do get that hint of heat, indicating this might not be your grandma’s BBQ sauce.

Taste: Yum, this is a very good sauce! Wow, wow, wow. It’s not quite as sweet as say, K.C. Masterpiece, and it’s way tangier too. The most prominent initial flavor, which actually lingers along with the heat, is the black pepper. But there is enough soothing power from the tomato paste-garlic combo that even those who aren’t the biggest black pepper fans can appreciate it.

Heat: If you are just going for barbecue taste, and not heat, stay away! Consider yourself warned, wussy barbecue man or woman! This one packs a surprisingly heavy heat-punch! In fact, that is my favorite quality of this very solid sauce. Blazin-Hot provides an almost immediate full mouth (and throat) blanket. It isn’t on the level of what we might call a super extra hot, but there is enough scorch to induce a slow pant and a moderately runny nose. My tongue is decently numb, but not numb enough to mask the strong BBQ theatrics. I give this one a deserving “Hot.” It could be too intense for the more casual consumer.

Overall: I am enamored with this sauce. My roommates love it too. When we first tried it, we shared a moment of “Oh, hell yes!” This is a real winner for the heat-seekers’ BBQ palate. No complaints, as they clearly carried out a vision skillfully. I dribbled it all over a cheap London broil, and broiled it. A very simple dish, but I figured that’s all it needed to be: Blazin-Hot would provide any necessary flavor. On the meat, which I cooked rare and was surprisingly smooth to the cut, Blazin-Hot was divine. A ringing endorsement, go out and get this one!

Contact:
www.brandingironfoods.com
info@brandingironfoods.com

Somewhere in Mckeesport, PA, larks Stu Wilson, the mastermind of BBQ Stu’s BBQ sauces. Their web-site states that they currently sell 2 sauces: “Original” and “Steel City Blast Furnace”. The web-site also states that “Rasberry Chipotle” and “Carolina Mustard” are coming soon. The label states that these other sauces are currently available, so I am a little confused. The label itself is average. What is important here (marketing 101) is that you should be able to look at the bottle without turning it and know what it is. This label does do that. I am not at all confused by the “taste and see” across the top. I’ll crack that code for you shortly.

Well, there are a gazillion barbecue sauces available, so how does BBQ Stu’s “Steel City Blast Furnace” stand up to the competition. Let me start by saying that this is much better than most commercially available bbq sauces. Before we get to the sauce, let me step out on a limb. I feel that the name itself, targets a Pittsburgh audience. The folks of old, remember the days that Steel flourished in Pittsburgh and Allegheny Airlines ruled the Western PA skies. Now let me explain the “taste and see” on the label.

Psalm 34:8 The purpose of Psalms in the bible was to provide poetry for the expression of praise, worship and confession to God. Psalm 34:8 states “taste and see” that the Lord is good. I have not spoken with the owners of this sauce, but I am sure this is the intent of the label.

Ingredients: Tomato Puree, (Water, Tomato Paste), High Fructose Corn Syrup, Vinegar, Molasses, Sugar, Pineapple Juice Concentrate, Salt, Modified Food starch, Natural Smoke Flavor, Garlic, Onion, Mustard Flour, Spices.
As much as I dislike breaking down all of the ingredients like Molasses (water, sugar), the label has to be consistent and it’s something that now has to be done.

Aroma: Very rich, sweet with a mild hint of smoke, pineapple and tomato. No signs of vinegar. You can sense a little heat in the aroma but no hot ingredients are listed.

Consistency: Stick to your ribs thick. Perfect and not over processed.

Heat: The name implies heat. The ingredient list does not. The web-site states that this sauce is not for the weak hearted or soft tongued. The web-site says the mystery heat comes from cayenne peppers. Folks, you just can’t have mysteries when it comes to FDA guidelines. Did I find heat? Yes, but not much. Cayenne hits me instantly and litterally drinking spoon fulls produced a slight and I mean slight burn. I’m not really into heat when I barbecue, so I have no complaints

Overall: I would recommend this bbq sauce over most large commercial sauces. It accented and helped my pork chops without overpowering the meat. There was no heat when it was diluted with the chops. Great flavor, great texture and all around a bbq sauce that I would buy if it was local. Their web-site sells 20 oz. bottles for $4.99 plus $3.00 shipping. If I were king for the day, I would re-work the ingredient list and check the shipping price. $3.00 to ship is extremely cheap and you certainly don’t want to lose money selling sauces.

BBQ Stu’s
P.O. Box 111
Mckeesport, PA 15134
421-673-6457
www.bbqstus.com

Hello HSB, in the midst of all this controversy surrounding makers doing reviews I thought I would further support my argument by submitting yet another awesome and totally unbiased completely impartial review. Today’s sampling is Grumpy’s BBQ sauce; Not So Bold flavor.

Initial Impression: The jar I received to sample is pre-label change. The sauce is contained in a standard barrel jar and is wrapped with a fancy die cut label. This sauce looks like it has been in grocery stores forever. There is a label over the ingredients declaration. Hmm? Let’s peel it off and see what happens.

Ingredients: Brown sugar, water, tomato paste (tomatoes), apple cider vinegar (diluted with water up to 5% acidity), yellow prepared mustard (vinegar ,mustard seed, salt, turmeric and spices), liquid smoke (purified natural liquid smoke, water), hot sauce (peppers, vinegar, salt),honey, black pepper, spices, kosher salt, oriental hot mustard (mustard, turmeric), cayenne pepper.

The ingredient list is really nice and clean. There are no preservatives or artificial anything. I did peel off the ingredient label that covers the original declaration. It looks like the type of liquid smoke has been changed and that’s it, no nefarious goings on here!

Appearance: This is one rich, thick, and sexy sauce. It is reddish brown sauce and there are sparse but definite pieces of herbs and spices floating around. The consistency of this barbecue sauce lends it to many applications. It was super thick and brushes on and sticks to your meat nicely. It also makes a great dipping sauce since it won’t drip off of whatever you’re ‘queuing.

Aroma: Mouthwatering. I’m not sure what else to say. I popped the cap and took a whiff. It made my mouth water like crazy. Now that I calmed down I can tell you that this sauce has definite layers of aroma. At first you get a sweet tomatoey perfume, next the vinegar pops you in the nostrils and makes your mouth water. The velvety smokiness comes in for the finish and practically hypnotizes you.

Taste: Sweet, tangy, and smoky with emphasis on sweet. This could be a dessert sauce. Tasting it from the jar it has a definite tangy fruity flavor. There are some larger pieces of peppercorn in it. Like magic they appear in your mouth and add yet another layer of flavor. The pepper is pronounced but not overpowering or out of balance. I detect the ever so slightest zest, but not what I would call spicy. Not so bold is definitely the right designation for this flavor.

The Food Test: Since we were having some nice weather I decided to fire up the grill and throw some yard stroller on it. Well not the whole bird just some leg and thigh sections. I gave it a quick rub down with poultry spice and barbecue rub and fired away. Once the chicken was done I brushed the Grumpy’s on them. Since there is such a high sugar content I didn’t apply it until the last few minutes. The Grumpy’s takes well to heat and the caramelization of the sugars rounds out all of the flavors.

Conclusion: Grumpy’s Private Reserve Bar-B-Q Grumpy’s Private Reserve Bar-B-Que Sauce Not So Bold is ue Sauce Not So Bold is a thick and rich Kansas City style barbecue sauce. It has layers of flavor that include mustard, black pepper, and smoke. Not So Bold has very little detectable heat so it would be perfect for those in your family that prefer you don’t singe off their eyebrows. A Chile-head may require the addition of some heat or an upgrade to a spicier flavor of Grumpy’s. Overall Grumpy’s Private Reserve Bar-B-Que Sauce Not So Bold is a fine example of how a KC Style BBQ Sauce should taste.

Packaging 8/10 – Fancy Die Cut Label
Aroma 9/10 – Overpowering
Appearance 8/10 – Thick, Rich, Sexy
Taste 8/10 – Layered Flavors
Heat 2/10 – Barely Detectable.

Overall 8/10 – How a KC Style BBQ Sauce should taste.

Grumpy’s Foods
5183 East 126th Court
Thornton, Colorado 80241
www.grumpysbbq.com

PIERCE’S PITT BAR-B-QUE SAUCE

On the outskirts of historic Williamsburg Virginia lies a vast and heavily guarded tract of U.S. Government land know as Camp Peary. Some years ago, following the Cold War, it was revealed that the camp was a training school for the CIA, as it remains to this day. People say that what a person learns here, they will take to their grave.

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; S³ + F + H = N. Translated, you must have complimentary components of Sweet, Sour and Spice (S³) 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 secret in Pierce’s lies in a perfect balance between the sweet and sour, a few distinctive spices, and a choice of capsicum that produces a consistent, albeit mild, burn.

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.

Now, to the heat. A close examination of the sauce reveals flecks of black pepper and the flakes and seeds of crushed, dried red peppers. My guess is that it’s an Asian variety. The black pepper produces the instant gratification of a constant tingle on the edges of your tongue, while the red pepper warms your face over time. By the time you finish your cue, you have developed the characteristic line of perspiration along both sides of your nose. All-in-all, if you seek a discernable, but not overpowering burn in your BBQ sauce, Pierce’s should be on your shelf. I give it a 5 on the HSB Heat Scale, but a 10+ on the enjoyment scale.

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.

For more information, directions and ordering information, go to www.pierces.com

This sauce has a sweet and smoky barbecue smell to it, I put a little on a spoon, and the flavor reminded me of all the different sweet barbecue sauces that my parents used to buy. Reading the ingredients I see that the sweetness comes from brown sugar, I could also taste the chipotle peppers in this sauce, which give it a little bit of smokiness, and the garlic isn’t a really strong flavor but its there. I bought some chicken nuggets to dip this sauce in, and it made a great barbecue sauce. It was rich and tangy and although it wasn’t hot I could taste some of the peppers in it, mostly just the chipotle though. The consistency was a perfect 10, especially for dipping. There are tiny pieces of pepper flesh in it, but they are very little and evenly spread throughout the sauce (see the picture). This sauce is not really thick, but when something is dipped in it, it clings to your food. I ate a second plate of chicken just to see if the heat would build at all, and after a half a bottle I didn’t even have a burning on my lips. There are no traces of the habaneros in this sauce either in the flavor, or the heat.

Ingredients: tomato paste, red habanero peppers, jalapeno peppers, peri-peri peppers, chipotle peppers, vinegar, brown sugar, salt, spices, shallots, garlic, black pepper.

You can use this sauce on anything you would use barbecue sauce on; I am going to do grilled chicken and bacon sandwiches with what is left of my bottle.

Taste: 5/10, it’s a little too sweet for me, but as a BBQ sauce not bad.

Heat: 1/10

Label: I like the square bottles, and the picture on this one reminds me of an old computer game I used to play when I was little.

Price: The bottle doesn’t have a web site, but I recognized it from www.unclebig.com, and it is sold for $7.00 a bottle there. For a sauce that would be used as a BBQ sauce that’s quit a bit. It stands out from all the BBQ sauces that you buy at the grocery store, but unfortunately it is priced as a hot sauce, not a BBQ sauce.

Overall: 4.9/10 I will eat the whole bottle, but I wouldn’t buy it again.

Buying info: All the bottle gives you is this contact: Brander BBQ outfitters, Calgary, Alberta. No phone number or website or anything, but as I said above I recognized it from www.unclebig.com where you can get it for 7.00 a bottle.

Ingredients: Go grab a beer or a soda and sit down. You’re gonna be here awhile. Chocolate habanero puree (water, chocolate habanero peppers), tomato sauce (water, tomato paste, salt, high fructose corn syrup, citric acid, garlic powder, spices), brown sugar (sugar, molasses), honey, vinegar, molasses, spices and coloring, Worcestershire sauce (you’re a damned fool if you think I’m going to list all those ingredients) , soy sauce (water, wheat, soybeans, salt, sodium benzoate-less then 1/10 of 1% as a preservative), liquid smoke, salt, granulated garlic, lime juice, and lemon juice. Carpal tunnel just set in.

About ten years ago I was working in an upscale (meaning over priced) BBQ restaurant as a sous chef, and one of my duties was making the ‘Q sauce. The executive chef had his secret recipe, of which I altered greatly, and it was a pretty well respected sauce. I only wish I had this sauce back then, or was able to recreate it.

My love is chocolate habaneros. As you could see, that’s the first ingredient. Score 1 for Rick. Smell it, oh yeah, go ahead and smell it: Worcestershire sauce with a tone of smoke and molasses. And thick, oh man, nice and thick that just poured onto my trusty tasting spoon. This is a true Texas-style ‘Q sauce based with tomatoes, and it just has this dark, sexy reddish brown color that a picture can’t do justice.

And then there was the taste.
OH…MY…GOD. This stuff is incredible. The heat just comes at you like a Texas long horn, and takes you for the drag of your life (the burn for me lasted 38 minutes. Yes, I timed it). The flavors of chocolate habbies, tomatoes, and molasses just blended together like a fine tuned orchestra, hitting all the right notes while covering the tongue with heat and salt. I’m in Heat Heaven.

The first thing I tried it on was grilled mini-burgers. All ground-chuck, with a touch of salt, these burgers were meant to be simple so the flavor of the sauce could speak. Absolutely fantastic. The sauce thinned out considerably with the heat of the burgers, but I never minded a little mess. That was too easy, grilled burgers I thought, so I took the ‘Q sauce with me to work. I work at a bar with a grill, and have access to anything. First up-potato pan cakes. The starch of the potato tamed the heat somewhat, but didn’t hinder the flavor. Buffalo burger-same as the grilled mini-burgers: great. Last, steak salad. Fantastic.
This is a fantastic sauce. Of course, I don’t have any pictures of the food from work (no camera), but let’s just say you were missing out.

So let’s go to my Five Point Scales:
Appearance: 4.5. Dark red and smooth, with bits of habanero.
Smell: 4. Worcestershire sauce first, then smoke, then molasses, then habanero. This is fine if you like the smell of Worcestershire sauce. And if I have to type out that word one more time…
Taste: 5. Incredible choco habbie flavor followed by tomato and molasses, finished with salt, pepper, and heat.
Heat: 5. Choco habbies, my all-time favorites. Chocolate habanero will still be King in my book after the Bhut and Nagas go away. Think Shelby Cobra, ’67.
Overall: 4.95. This is the kind of ‘Q sauce that if I was having a party I would put it in a different bottle and tell everyone I made it. You could heat this up and eat it like soup.

Until next time, treat every meal like it was your last!

Rick’s Test Kitchen TM
1415 S. 11^th St.
Lincoln, NE 68502-2203
Rick@rickstestkitchen.com

My 13-year-old daughter takes the pictures for me when I do reviews so you can imagine my astonishment when this sauce arrived in the mail.

I would imagine the name is intended to get the consumers attention and it does do that. The label is paper and doesn’t appear to have any type of coating to prevent staining or ink run off. The label itself is not bad but just plain. I guess the name of the BBQ sauce makes up for that. There is no bar code.

Ingredients: Tomato Sauce (water, tomato paste, salt, high fructose corn syrup, citric Acid, garlic powder, spices) Brown Sugar (sugar, molasses) Honey, Vinegar, molasses, Spices and Coloring, Worcestire Sauce (vinegar, Molasses, high fructose corn syrup, anchovies, water, onion, salt, Garlic, tamarind extract, cloves, natural flavorings, Chile pepper extract,Hydrolyzed soy and corn protein) Soy Sauce (water, wheat, soybeans, Salt, sodium benzoate: less than 1/10 of 1% as a preservative) liquid smoke,(Water, natural hickory smoke concentrate) salt, granulated garlic, xanthangum, lime juice (water, lime concentrate) lemon juice (water, lemon juice concentrate)

The list of ingredients is rather long due to in part listing the ingredients that are within ingredients. Notice that the common denominator in all of these ingredients is sugar. Whether its’ called corn syrup, honey or molasses, it’s still sugar and lots of it.

The sauce itself is really not bad. The aroma matches the taste. What I mean is that by smelling the sauce, you just know how it will taste. The thickness and color are good.

A couple racks of baby back ribs, a hot grill and my secret Blue’s BBQ way of cooking ribs and Dinner is served.

Better Than Bad Sex BBQ Sauce comes in a generous, 12 ounce bottle, with a nice large lid that pours well. This sauce could be used on just about anything that you would normally use a barbecue sauce on. It worked well on the ribs.

Appearance: 8/10

Smell: 6/10

Taste: 6/10

Label: 5/10

Heat: not applicable

Overall: A lot of times I find that keeping things simple is better. I have had some extremely good Barbecue sauces that had very few ingredients. I personally don’t want complex sauces to alter the meats that I am grilling. I liked this sauce, but I think some adjustments to the ingredients could really make this sauce a winner. 6/10

Rick’s Test Kitchen TM
1415 S. 11^th St.
Lincoln, NE 68502-2203
Rick@rickstestkitchen.com

As a former Hoosier, I’m always looking for anything Indiana, especially sauces. Hot Doc from Anderson, Indiana makes “Some Call it Hot” BBQ Sauce.

Here is a list of ingredients taken straight from the most basic of labels: tomato paste, spices, onions, garlic, vinegar, hot peppers (mostly habanero), vegetable oil, water and sugar.

The appearance, color and texture of Doc’s “Some Call It Hot” BBQ Sauce is very good. Obviously, fresh ingredients and no overprocessing goes on with this sauce. I enjoy a sauce that is not your typical mass produced, mass marketed run of the mill sauces.

The aroma and quick spoon full, told me I would be using this sauce on chicken. A little seasoned salt, garlic, wooden skewers and a hot fire was all that was needed.

A good barbecue sauce to me should be thick, not overly sweet and should help bring out flavors of the foods, not overpower them. Doc’s BBQ sauce did just that. The heat was there but not too hot for a barbecue sauce. Actually, it was just right. The smell of the sauce matched the flavor: smokey and peppery, The tomato was definately the base of this sauce and just a hint of garlic. I noticed no vinegar at all, which is good. I was concerned that the small amount of sugar in the sauce would make caramelization on the grill dificult, but as you can see from the finished product, the chicken browned up nicely.

Overall, I really enjoyed Doc’s BBQ Sauce “Some call it Hot”. It is a breath of fresh air to try new BBQ sauces that don’t fill the shelves of every grocery chain. It seems that a few barbecue sauces rule the world and I would really like to see Doc’s sauce be more readily available. You can give the doc a shout at www.hotdocs-hotsauce.com to order. Be sure and tell him Steve sent you. By the way, the doc is a real doc.

This bottle looks like it means business right from the start. I have been weary of trying any other steak sauces since I polished off a bottle of THT’s Garlic Lovers Steak Sauce, but it was indeed time to find a replacement or at the least something equally delicious.

This bottle weighs in at a hefty 16oz. so there is no worry that this will be gone after just a few steaks.

Ingredients: Ketchup (Tomato Puree [water, tomato paste]), High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less than 2% Onion Powder, Garlic Powder, Natural Flavors, Molasses, Cider Vinegar, Fig Concentrate, Brown Sugar, Water, Garlic, Dehydrated Onion , Spices (including Chipotle pepper, black pepper), Salt, Natural Hickory Seasoning

The initial smell is quite powerful and drool inducing. It has a sweet note to it with a pleasant smoky flavour following up. It is quite thick for a steak sauce, but pours out liberally and without hesitation in great uniform. The colour is very dark and there are flecks of seeds and spices scattered throughout. A very striking sauce in the smell and looks department thus far.

The first taste was like a minor epiphany. No heat here, a bit of spice, but just an overall mouth filling sensation of an incredible sauce that perfectly compliments the steak. The manufacturers have really developed a superior sauce here and if it is any indication of the quality of their other products then I can’t wait to try them.

Earlier I mentioned about the quick demise of my bottle of THT’s Garlic Lover’s Steak Sauce. Well there is room in the fridge for both of thia. As the THT’s GLSS provides the heat and garlic for those looking for that extra something on their steak, this provides that perfect steak topping for others who may not be so inclined. There is a touch of heat but nothing that most people couldn’t easily handle.

Great Stuff!

Freedom Grill
Poway, CA 92064
www.freedomgrill.com