Wednesday, January 18, 2017
Food Review: Annie's Organic Smoky Maple BBQ Sauce
In my quest to cut out high fructose corn syrup wherever it hides, I decided to try a new to us BBQ sauce. We are very finicky about our sauce. We like brown sugar hickory and it has to be thick. I didn't have time to sit and read 25 labels of different sauces at the grocery store so this one jumped out at me.
One thing I knew by tipping the bottle is it was of medium consistency and borderline something I would pass on but I threw caution to the wind with it being on sale. Besides, being fresh off of a Vermont trip, I'm down with all things maple.
Here's a peek at the nutritional info...
Pretty comparable to many sauces but slightly better on the sodium as well which I always look for.
Here are the ingredients...
But how did it taste?
That pretty generous looking portion is actually 1 tbsp and not the 2 tbsp serving so you can see it easily coats an 8 oz pork chop. Now I did season the pork chop with some spices so it wasn't the most unbiased first taste test. But a quick taste or two on its own told me it that it did tend to lean more toward tangy over smoky in my opinion. Consistency is thinner than we like but I knew that going in. The Mr said that was really the only difference he noticed. This was certainly much less smoky than I'm used to and I missed it. (We use K C Masterpiece Hickory Brown Sugar.) I love that it's as natural as possible so that's a big plus in its favor but what I could taste when I did taste it on it's own just wasn't that maple-y or smoky. I'll finish the bottle but I'm going to keep looking for that perfect sauce that is as close to what we're used to without me having to doctor it. I've got to be able to pour and go. I'll make sure to season the meat less next time so we can have a better representation of it.
What's your favorite BBQ sauce? You a smoky molasses type or vinegary Carolina style?
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