Longtime readers already know I'm not much a lover of the "bold" barbecue sauce category-these sauces too often having an overpowering flavor that's pushed too far in one direction or another. The best parts were definitely those charred bits which held a little extra sweetness and were very concentrated pockets of flavor. The sugars came more into play after being cooking, making the sauce taste a little less harsh and spicy, although it was still very robust overall with it heavy tomato and acidic character. When moved over the coals, there was quick caramelization and only slight burn off. This sauce coated the chicken in a medium, even layer that baked down well over indirect heat. Then, right at the end, both the vinegar and peppers make power plays and drown out any remaining sugars to create a pretty spicy, super tangy, and lightly smoky aftertaste.
As the sauce sits longer on the tongue, that savoriness that was distinguishable in the aroma works its way in, followed by a lightly spicy and earthy heat. There is good barbecue complexity at play though, with a strong molasses taste, oniony notes, and a medium smokiness. The sugars quickly fade though as the sauce turns very acidic, almost acrid, giving it more of a tomato-paste like flavor. The first taste is mostly sweet with a deep tomato flavor. Once most of the sauce has left the silverware, a change to slow drips happens, and after a few of those have occurred, the sauce stops flowing and a medium coating remains on the spoon. The sauce has a thickness that hits right in the middle of the scale, and from a suspended spoon, it first releases in one big drip and then changes to a fast and fairly steady stream. It is opaque, which makes it hard to see any spices besides the stray bit of black pepper here and there. This dark maroon sauce has semi-glossy sheen and very slight texture to its otherwise smooth consistancy. Behind the sweetness, there's a hint of heat in there, but it's subtle in the aroma.
To further the barbecue profile, there is a medium tanginess and earthy heat sl well as a heightened savoriness when compared to your average sauce, possibly the work of soy sauce. While the sugars definitely dominate here, a strong tomato component has a more acidic, tomato paste-like smell rather than a sweet ketchup character. It certainly helps too if, once you're sold on a story, the sauce inside also tastes great, and Rufus Teague has racked up some awards over the years, cementing their sauces deliver on taste as well.Ī sweet and smoky molasses aroma fills the nose on first whiff of this sauce. See, there never was a Rufus Teague, but a story about an old timer who was a barbecue master and started selling his sauces in leftover whiskey flasks sure sounds good on a bottle. That's exactly what John McCone, owner of Rufus Teague, did when we first started up just outside of KC in Shawnee, Kansas. What's one way of standing out in a crowded field or barbecues sauces, especially in a ground zero area like Kansas City-get creative with branding. Tomato Puree, Sugar, Water, Brown Sugar, Molasses, Distilled Vinegar, Salt, Raisin Paste, Orange Juice Concentrate, Tamari Soy Sauce, Dried Onion, Paprika, Chipotle Pepper, Anchovy Paste, Chili Pepper Powder, Natural Flavor, Natural Smoke Flavor, Spice, Dried Garlic, Celery Seed Powder, Brown Mustard APPLE! This unique sauce will liven up any dish with a kick of tangy apple to compliment its sweet and smoky goodness.Rufus Teague Touch O' Heat Barbecue Sauce Smokey Apple "Enjoy the thick, rich flavors of Kansas City barbecue with a new twist. The result is something that even a teetotaler can't get enough of." It was no big surprise that he liked it enough to keep on makin' it. He then threw in a little maple syrup to "sweeten the deal". One day he got all roostered-up and decided to add a little hooch to his sauce. Whiskey Maple "Ol' Rufus liked his whiskey. And with a hint of bacon, it'll have your taste buds singing." Rufus' take on the tangy southern classic adds a little more sweet, smoky goodness to the traditional mustard flavor. KC Gold "The bar for gold BBQ sauces has just been raised. This sauce has the perfect amount of spice hangin’ out with all that delicious sweetness. He always said, “Just has a touch of heat. Touch O' Heat "Rufus kicked it up a bit with this one. It’s too hot for ol’ Rufus, but the boys and barbecue judges all over absolutely can’t get enough of this fiery stuff." This sauce nearly ate through his pot stirrin’ spoon. Blazin' Hot "Some of the boys like it hot.
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