When moved over the coals, there was quick caramelization and only slight burn off. This sauce coated the chicken in a medium, even layer that baked down well over indirect heat. Then, right at the end, both the vinegar and peppers make power plays and drown out any remaining sugars to create a pretty spicy, super tangy, and lightly smoky aftertaste.
As the sauce sits longer on the tongue, that savoriness that was distinguishable in the aroma works its way in, followed by a lightly spicy and earthy heat. There is good barbecue complexity at play though, with a strong molasses taste, oniony notes, and a medium smokiness. The sugars quickly fade though as the sauce turns very acidic, almost acrid, giving it more of a tomato-paste like flavor. The first taste is mostly sweet with a deep tomato flavor. Once most of the sauce has left the silverware, a change to slow drips happens, and after a few of those have occurred, the sauce stops flowing and a medium coating remains on the spoon. The sauce has a thickness that hits right in the middle of the scale, and from a suspended spoon, it first releases in one big drip and then changes to a fast and fairly steady stream. It is opaque, which makes it hard to see any spices besides the stray bit of black pepper here and there. This dark maroon sauce has semi-glossy sheen and very slight texture to its otherwise smooth consistancy. Behind the sweetness, there's a hint of heat in there, but it's subtle in the aroma. To further the barbecue profile, there is a medium tanginess and earthy heat sl well as a heightened savoriness when compared to your average sauce, possibly the work of soy sauce. While the sugars definitely dominate here, a strong tomato component has a more acidic, tomato paste-like smell rather than a sweet ketchup character.
It certainly helps too if, once you're sold on a story, the sauce inside also tastes great, and Rufus Teague has racked up some awards over the years, cementing their sauces deliver on taste as well.Ī sweet and smoky molasses aroma fills the nose on first whiff of this sauce. See, there never was a Rufus Teague, but a story about an old timer who was a barbecue master and started selling his sauces in leftover whiskey flasks sure sounds good on a bottle. That's exactly what John McCone, owner of Rufus Teague, did when we first started up just outside of KC in Shawnee, Kansas. What's one way of standing out in a crowded field or barbecues sauces, especially in a ground zero area like Kansas City-get creative with branding. Tomato Puree, Sugar, Water, Brown Sugar, Molasses, Distilled Vinegar, Salt, Raisin Paste, Orange Juice Concentrate, Tamari Soy Sauce, Dried Onion, Paprika, Chipotle Pepper, Anchovy Paste, Chili Pepper Powder, Natural Flavor, Natural Smoke Flavor, Spice, Dried Garlic, Celery Seed Powder, Brown Mustard
Rufus Teague Touch O' Heat Barbecue Sauce
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