I’m waaaaaaaay behind on evaluating and reviewing sauces. Now that I’m a few months into my new job, I’m getting back into the swing of things with reviews. To get started, let’s take a look at this sauce from Graettinger, Iowa. This is Sin Bin BBQ’s House BBQ Sauce.
Sin Bin BBQ is owned and ran by Scott Reisenbigler. With over 20 years of experience in kitchens all over the United States, cooking and experimenting has been an integral part of Scott’s life. His BBQ addiction got started innocently enough by Googling a recipe for BBQ sauce. In his search he came across one of the many BBQ forums out on the internet and became an active member. The hook was set when he went to help out a friend at a BBQ contest (sounds very familiar to how I got hooked as well).
His entry into the BBQ sauce realm came soon thereafter. While working at an upscale country club, he was asked to come up with a BBQ sauce to serve to members. When he went into the cooler to see what ingredients were available, he came upon a large amount of cranberries. Working with what he had readily available, he came up with a cranberry BBQ sauce to serve over meatballs. The sauce got overwhelmingly positive feedback from the country club’s constituents as well as the country club’s executive chef.
Scott did not point to any particular influences with his sauces, but instead he prefers to dabble and experiment. His experiments have resulted in four different flavors of sauce: Cranberry, House, Bourbon, and Honey Mustard. So now let’s check out the House BBQ sauce…
First off, here are the ingredients: ketchup, apple cider vinegar, brown sugar, garlic, cumin, chili powder, cayenne, salt, water, minced onion, turmeric, Worcestershire sauce, honey mustard.
When evaluating a sauce, I have three criteria that I use (I call them the 3 A’s): Appearance, Aroma, and A Taste. Lets see how Sin Bin BBQ fares:
- Appearance – Pours out fairly thick. Has almost an orange tint.
- Aroma – Sweetness from the brown sugar, bite from the apple cider vinegar and cumin, notes of chili
- A Taste – Flavors galore! Sweet and tangy married together wonderfully.
The Field Test
I played around with this sauce quite a bit, using it on various grilled meats (chicken, pork chops, etc.). My original findings were that this was a very good table sauce to add to food after cooking. And then I got a wild-haired idea last night…
Whenever my wife is gone for a few days, I tend to experiment in the kitchen. That way, if I screw something up, I’m the only one affected. Well I’ve been on a Mexican kick lately, and I wanted to try to make empanadas for the first time. I even got the crazy idea to do the dough from scratch! If you’re interested in how I did the dough, I used this Food Network recipe as a guideline. However, instead of lard, I used shortening.
For the filling, I cooked a chicken breast in the iron skillet and then chopped it. While chopping, I sautéed some diced onion. Once the onions started to sweat, I added the chopped chicken back to the skillet and added a healthy dose of Sin Bin BBQ House BBQ Sauce and stirred to combine. This made for a tasty concoction that I used as the empanada filling that made me a happy happy dinner!
So what I’ve learned is that this sauce is a very versatile sauce. You certainly won’t be disappointed!