This review is long overdue. I’ve had this sauce for quite a while and have been using the heck out of it. Sweet and heat is the name of this sauce. From southern California, here is Rooftop BBQ Competition Style Sauce.
Rooftop BBQ got its start as a competition team at the end of 2009 with a inherited smoker and lots of research. The team has been successful throughout the years, winning multiple awards at contests. In May of 2011, Rooftop BBQ launched their Competition Style sauce to rave reviews from renowned bloggers Scott Roberts and Brian & Marilyn Meagher of Hot Sauce Daily.
One of the things I find interesting about BBQ products and teams is how they come up with the name. Rather than try to paraphrase how the team got their name, I’ll quote it straight from the Rooftop BBQ website:
“Rooftop Barbeque comes from the book of Acts, in chapter 10. Peter, the apostle, was sitting on a rooftop while people were cooking dinner below him. He fell asleep and saw a vision in his dreams with a large sheet coming down from heaven filled with all kinds of unclean animals.
And a voice came to him, “Rise, Peter; kill and eat.”
So now we can eat pork… mmmm, pork.”
So now, let’s check out the sauce!
Ingredients: Tomato puree, brown sugar, molasses, sugar, mustard, butter, distilled vinegar, salt, dehydrated garlic, honey, chipotle powder, cider vinegar, dehydrated onion, vanilla, spices, natural flavoring.
I heard many good things when this sauce first came out on the market. So when I got this sauce to review, I couldn’t resist trying it straight from the bottle. My evaluation is based on the 3 A’s: Appearance, Aroma, and A Taste
Appearance: This pours out very, very thick! Has a deep dark red color.
Aroma: A sweet, smoky, rich aroma.
A Taste: Wow this is rich! Smooth, sweet and buttery, combined with the smokiness and heat (a low-to-medium heat, in my opinion) from the chipotle.
I’ve been using this sauce quite a bit since Andy sent it to me for review. I’ve tried it as a condiment on pork sandwiches, slathered on pork chops, sauced on chicken, and numerous other ways. But the way I really liked it was on ribs. I used the 3-2-1 method for cooking these St. Louis style spare ribs. In the last hour, I sauced the ribs using Rooftop BBQ Competition Style Sauce, and needless to say I was very happy with the results.
The sauce thickened up very nicely and clung to the meat very well. The sweet and rich flavors were still present, along with the smokiness. The heat tapered off a bit, but that did not detract one bit from the sauce.
If you’re looking for a sauce that has a strong vinegar flavor profile, you’ll want to pass on this sauce. But for the sweet & heat lover in your family, it’s a must-have in your BBQ sauce arsenal!