I had chicken thighs. I had BBQ sauce. Lots of BBQ sauce. And I have a Weber kettle. Let’s cook some chicken!!
As you can see above, I took a value pack of chicken thighs and trimmed them up just a little bit. I then seasoned the thighs both under the skin and on the skin with Draper’s BBQ A.P. Rub.
On to the grill they go!! They were cooked skin-side down for about 5-10 minutes, then they were flipped and sauced. Because this was a test cook for me, I ended up using several sauces.
Instead of my normal breakdown of individual sauces, I decided to do a foursome for this week in one post. I’ll keep it short and simple for summarizing each sauce.
First up is Johnny Harris Carolina Style Bar-B-Cue Sauce from Savannah, GA. As you can see from the picture above, the sauce has a yellowish gold color to it. A naked taste reminded me of a pale spicy mustard. It didn’t really wow me. It did just okay on chicken. Again, nothing overly amazing. But if you like a safe mustard based sauce, you may like this.
Next up is Texas Tamale Company Sweet & Spicy BBQ Sauce. This sauce had a nice dark red color. The flavors in the sauce emphasize savory more than sweet. This could be a very versatile sauce, and I could really see this as an ingredient in someone’s prize-winning chili recipe! Works great as a condiment too.
The next sauce is Famous Dave’s Devil’s Spit BBQ Sauce. Just by looking at the label, you can venture a guess that this sauce has some heat to it. And it certainly does not disappoint! The sauce has flavors of molasses and pepper on the front end, and the heat comes up on the back end. It’s potent, so if you’re averse to sauces with heat, you’ll want to avoid this one. And when it’s cooked, the heat is even sneakier.
The final sauce is one that I have previously reviewed but decided to have again. This sauce is Sam Dog Yellow Dog Barbecue Sauce. This sauce won 1st place at the 2011 National Barbecue Association Awards of Excellence, and it’s very obvious why! This sauce is a perfect blend of sweet, mustard, buttery, and rich flavors. You would almost never guess that this was a mustard-based sauce.
Since this is my first time reviewing sauces using this format, I’d love to hear your feedback. Do you like this style? Or do you like seeing your sauces reviewed one at a time? Let me know!