It’s not very often that I get to try a sauce that has not been released to the market yet. Recently I won an online giveaway to be one of the first people to try out their new sauce – Stubb’s Sweet Heat. I want to share with you my initial thoughts and impressions on this new sauce to be on the market soon!
(Picture borrowed from Stubb’s Facebook page)
Normally here is the spot where I would go into detail about the history and background of the sauce manufacturer. There is so much behind the history of Stubb’s, however, that I would fill up pages and pages just talking about the history of C.B. Stubblefield and how his sauce came to be. So instead, I will just direct you to their site where you can read up more on the history of Stubb’s. Now on to the sauce!
The presentation as far as the bottle and label goes holds very true to the Stubb’s image. The bottle is a glass wide-mouthed bottle, and the label retains the same look and feel as it does for all of the other Stubb’s sauces. The main difference is the coloring of the sauce flavor name on the label.
The sauce itself is a rich, dark red sauce. It pours out nice and thick, and you can see some of the spices on a closer examination. Tasting the sauce reveals a fairly smooth texture – not grainy at all. First flavor I pick up is the sweetness from the tomato base followed immediately by a smokiness and chili flavor profile. Hints of brown sugar and molasses kick in, but they’re not predominant like they are in a lot of sauces. There is a little bit of heat to this, but it is a smoky heat and not a “make you jump up and run to the fridge for something to drink now” kind of heat. So if you’re adverse to a chili flavor profile, you’ll want to avoid this.
To the Meat of the Matter
When I won this, I said I would like to try this with some ribs. However, I did not have any ribs to cook with this, so I resorted to using the sauce in a couple of different manners. This past weekend, I did a chicken cook testing out various sauces. I seasoned some chicken thighs with Oakridge BBQ Game Bird and Chicken Rub and put them on the Weber kettle. At about 10-15 minutes into the cook, the thighs were sauced with various sauces I used. Once they hit a safe internal temperature as measured with my trusty Thermapen, I pulled the thighs off the grill to let them rest for about 10 minutes.
When I tasted it on the chicken, I got a little more of the brown sugar and molasses flavor profiles than I did in a naked taste. I also noticed more of a heat presence than before, though still not totally overwhelming. All in all, a nice sauce on chicken.
My wife asked me to grill some “Hot ‘n Nasty Burgers” last night (which are burgers stuffed with cheese and diced jalapeño peppers). I formed the burgers and cooked them on the Weber kettle over direct heat for about 8 minutes per side (using a grill press to keep pressure on the burgers). After the 2nd eight-minute cooking time, I removed the grill press and sauced each burger with 2 tbsp. of Stubb’s Sweet Heat. The burgers cooked for approximately 10 more minutes to allow the sauce to thicken up on the burger.
This sauce worked very well on burgers. It added a nice delicate kick of heat and sweetness. I suspect this would also do very well on beef ribs too.
You can find more information on Stubb’s products at their website, http://stubbsbbq.com/. Stubb’s can also be found on Facebook and Twitter. Currently the Sweet Heat flavor is not available in stores, but it will be in the near future. I encourage you to try any of the other flavors that Stubb’s has.