![]() The lineup of Wildcard Sauces had impressed me in the past, and continued that trend here with Gold Rush. While some of the caramelization may have looked overly blackened, there was no burnt flavor whatsoever. The flavor was a balanced mixed of smoky, earthy, spicy, and sweet, with that ancho/chocolaty taste remaining, lending its very unique stamp. Just about all the flavors out of the jar remained, giving the leg a very robust profile. ![]() This sauce coated the chicken in an even, medium layer that baked down well over indirect heat and picked up nice caramelization over direct heat, with no burn off. This has the aftertaste being a mix of spicy, tangy, and earthy with a lingering mellow sweetness and fruity tomato. A mild smokiness and earthiness then makes an entrance, adding in a medium heat as the sauce leaves the tongue. As the sauce settles on the tongue, vinegar works its way in, starting with mellow tang that quickly becomes more and more tart. A sweet honey undertone brings the sugar next, with a taste of ancho that adds its unique fruity and almost chocolaty quality. The initial taste of this sauce has a deep tomato flavor combined with a hearty amount of Worcestershire that creates a complex flavor right out of the gate. Once the sauce stops falling, there's a medium coating left clinging to the silverware. That stream of sauce quickly switches to fast drips, then slows with the last three or four drips taking their time to release. The sauce sits right in the middle of the thickness scale and falls in a fast, uneven pour from a suspended spoon. It's also opaque, making it hard to see any spices. It's semi-glossy and mostly smooth, with a very slight texture. This sauce is dark maroon, with a purplish tint to it. There's a mellow earthy background note, and very slight garlic and onion components, all which combine to create a very unique aroma. The initial aroma of this sauce is sweet and smoky with a character that seems best described as "chocolaty." There's a strong sweet tomato smell that's mixed substantially with Worcestershire. Their sauces can currently be found in select stores around North Carolina and few in Virginia and South Carolina, as well as online. Their line-up of six different sauces and one rub demonstrates this understanding of the spectrum of tastes, with sauces ranging from mild to extra hot to mustard to even Mexican mole-like. With research under their belts and a good idea of the flavors that span a wide range of preferences, the two went to creating their series of Wildcard Sauces from their home base in Raleigh, NC. What do you do when your corporate gig finally breaks you? For brothers Ryan and Kyle Fraser, the answer was to drop it all and hit the road to gather intel on what makes great barbecue sauces. ![]() Ketchup, Honey, Sugar, Water, Worcestershire Sauce, Soy Sauce, Paprika, Cocoa Powder, Lemon Juice, Olive Oil, Salt, Ancho Paste, Chipotle Chile Powder, Spices Garlic Powder, Cayenne Powder, Red Pepper Flakes
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |