Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Straightforward question about Black Swan BBQ sauces
Very straightforward. I bought the flight of Black Swan sauces. I’m going to use one of them for one of my racks for my Bones cook on Saturday. But I don’t want to open them all and taste them, I just want to use one. I’m going to be using Meathead’s Pork Rub. The other rack gets Meathead’s KC Sauce.
So which Black Swan sauce should I open? (Ties go to Gourmet Original first, Sweet Cognac second.)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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They're all great, albeit different from the Open Pits and Rufus Teagues et al that we're used to from stores. Not very vinegary, not very molassessy; very fresh, very tomatoey. I think the Original has the most classic vibe, plus a little heat. I recently used Sweet Cognac on ribs with a spicier rub than normal and the combo worked fantastically.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Just so’s you know, I’ve been using Meathead’s KC recipe ever since I first read it. Generally speaking I never buy bbq sauce. I’ll buy Dinosaur bbq sauce for a specific cook that calls for it, but that’s it. I bought a bottle of Sweet Baby Ray’s, didn’t like it all that much.
Hey guys, thanks for your comments. Original is our most popular, I think because it's medium spiced and middleoftheroadsy (HA Husk!). As grantgallagher says, it could be considered a baseline for the others. I always use Meathead's rubs. They are a match made in BBQ Heaven with Black Swan!
I like all three. I tend to use the original less, simply as it is the most "classic tasting" of the three (but definitely does not taste mass produced!). I keep discovering new uses for Sweet Cognac as it is the most interesting and unique of the sauces. It is like a fancy marinara sauce discovered its BBQ roots and wants to embrace them.
Beso is my favorite, simply as I like spicy sauces; however, I don't use it on ribs. I prefer the classic profile of original.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This is an outstanding sauce, with a tomato forward taste and enough sweetness to compliment, but not overwhelm, the ribs. Also raved about by Mrs Mosca, who doesn’t usually like bbq sauces.
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