As you all may or may not remember, I was asked to be a test guinea pig for one of Pirate Scott 's new sauces, the Bourbon Cherry Ghost Pepper version;
I planned to use it as a glaze for my next rib cook which was due in the queue this past weekend. Since Pirate Scott himself could not witness nor authenticate the review, his sauce will act as his proxy. So let's see if he's up to the rib challenge.....
Here's Pirate Scott helping me get the pits and meat up to temperature. I've got a couple of racks of ribs and two pork steaks cooking on a couple of different cookers, ribs shall be the focus however......
As you can see I'm cooking at about 250* for four hours, spritzing with an organic apple vinegar about every hour. I salt brined overnight and applied my rib rub prior to the cook. Here's Pirate Scott helping me check the meat and give it a good spritz.....
At the four hour mark I removed the ribs to foil wrap. Here's Pirate Scott helping me make life a little sweeter during that final hour of cooking.....
Now for the grand finale !!! I mix up a good portion of Pirate Scott's sauce with a little bit of bbq sauce to get a thickened glaze. Applied it to the ribs and returned to the cooker for about another 1/2 hour to set that glaze......
And finally the net results ..... Pirate Scott Glazed ribs ready to be sliced and plated ......
AND FOR THE REVIEW ........
PROS - Very interesting flavor profile, rich with bourbon overtone with sweet and hot undertones in the background. The combination with meat is probably best enjoyed as a finishing sauce. Really helped complement the fat in the pork. Would probably do even better with a rich cut of beef, like beef ribs or brisket.
CONS - The only thing I'd personally like to see is a little less pronounced bourbon taste, which hits your palate immediately, and a little more heat from the ghost peppers. Also not necessarily a knock on the intent of the sauce, but it's thin like a finishing sauce, not thick like a bbq sauce. Best used like you would a hot sauce after the fact.
All in all I really like this sauce, it's an interesting combination. Love to taste some of Pirate Scott's other concoctions. As a result, I give this a big Troutman thumbs up for originality and flavor !!!!
THANKS PIRATE SCOTT FOR HELPING MAKE THIS A PORK-A-LICIOUS DAY !!!
STAY THIRSTY MY FRIENDS !!!! TROUTMAN STEVE IS OUT !!!!
I planned to use it as a glaze for my next rib cook which was due in the queue this past weekend. Since Pirate Scott himself could not witness nor authenticate the review, his sauce will act as his proxy. So let's see if he's up to the rib challenge.....
Here's Pirate Scott helping me get the pits and meat up to temperature. I've got a couple of racks of ribs and two pork steaks cooking on a couple of different cookers, ribs shall be the focus however......
As you can see I'm cooking at about 250* for four hours, spritzing with an organic apple vinegar about every hour. I salt brined overnight and applied my rib rub prior to the cook. Here's Pirate Scott helping me check the meat and give it a good spritz.....
At the four hour mark I removed the ribs to foil wrap. Here's Pirate Scott helping me make life a little sweeter during that final hour of cooking.....
Now for the grand finale !!! I mix up a good portion of Pirate Scott's sauce with a little bit of bbq sauce to get a thickened glaze. Applied it to the ribs and returned to the cooker for about another 1/2 hour to set that glaze......
And finally the net results ..... Pirate Scott Glazed ribs ready to be sliced and plated ......
AND FOR THE REVIEW ........
PROS - Very interesting flavor profile, rich with bourbon overtone with sweet and hot undertones in the background. The combination with meat is probably best enjoyed as a finishing sauce. Really helped complement the fat in the pork. Would probably do even better with a rich cut of beef, like beef ribs or brisket.
CONS - The only thing I'd personally like to see is a little less pronounced bourbon taste, which hits your palate immediately, and a little more heat from the ghost peppers. Also not necessarily a knock on the intent of the sauce, but it's thin like a finishing sauce, not thick like a bbq sauce. Best used like you would a hot sauce after the fact.
All in all I really like this sauce, it's an interesting combination. Love to taste some of Pirate Scott's other concoctions. As a result, I give this a big Troutman thumbs up for originality and flavor !!!!
THANKS PIRATE SCOTT FOR HELPING MAKE THIS A PORK-A-LICIOUS DAY !!!
STAY THIRSTY MY FRIENDS !!!! TROUTMAN STEVE IS OUT !!!!
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