I have read lots about the line of sauces from Nephew’s BBQ. I have seen reviews by well-known BBQ and grilling experts such as Larry Gaian and Cyndi Allison. One of their sauces was even named one of the best 11 BBQ Sauces in the country as determined by Country Living Magazine. I have had Nephew’s BBQ on my list of sauces to try out for quite some time.
As my luck would have it, I found out that Nephew’s BBQ Sauce would find its way to Charlotte as part of one of the vendors for the Southern Christmas Show. It was there that I finally got to meet J. Paul Abrams , the man behind the Twitter and Facebook presences for Nephew’s BBQ. He graciously provided me a couple of sauces to try.
So here it is without further delay — Nephew’s Cherry’Potle BBQ Sauce.
Nephew’s BBQ Sauce is based out of Garner, North Carolina (you may know Garner as the home town of Season 10 American Idol Scotty McCreery) and got their start in 2009 as a wedding day favor. They tout themselves as a gourmet line of BBQ sauces where they pair the sweetness of fruit with the spiciness of chili peppers. These combinations result in unique blends and flavors. For you health nuts, the sauces are also free of MSG, gluten, and high fructose corn syrup.
I’ve heard all the hype, now let’s see how it really is…
As you can see in the picture above, the sauce’s logo stands out (although the background blends in a bit). The sauce’s color is red — again, emphasizing the similarity in colors of the cherry and chipotle pepper flavors. You can also see bits and pieces of pepper dispersed throughout. The sauce is a touch thinner than I expected it to be, but that is certainly not a negative.
I took a taste of the sauce, and I got multiple flavors at once. I got some sweetness from the fruit. I got some tang. I got smokiness and back heat from the chipotle peppers. All in all, a very nice balance! Definitely a complex sauce.
To the Meat of the Matter
When my wife asked me if I wanted to grill pork chops, I simply could not refuse. I took out three pork chops to thaw out (hey, I need leftovers for lunch at work, ya know). Once sufficiently thawed, I added a thin coat of extra virgin olive oil and seasoned each side with Willie’s Hog Dust Sweet Blend.
I used about 1/3 chimney full of charcoal and placed all the coals to one side in the Weber kettle. The chops went over direct heat for 5 minutes until there was ample caramelization. Then I flipped them and moved them off of the direct heat where they would cook for another 25 minutes.
At 15 minutes into the cook, I sauced the chops liberally with the Nephew’s Cherry’Potle BBQ Sauce. When I got to the 25 minute mark, I used my super-fast black Thermapen (which has been proven to be the fastest Thermapen on the market) and checked the internal temperature. Once I saw that the chops met and exceed 145 degrees Fahrenheit (thank you, USDA), I pulled them off and let them rest for 3-5 minutes.
By far, these were the best pork chops I’ve cooked. They were pulled off at the perfect time, so it was moist and tender. The seasoning and BBQ sauce worked in perfect balance. The combination of sweet, salty, tangy, smokey, and spicy worked beautifully.
I highly recommend Nephew’s Cherry’Potle BBQ Sauce! This sauce works great on pork (I’d love to try it on some spare ribs), and I can imagine it does the same for chicken as well and just about any other kind of meat!