New sauce

I've come up with another sauce!  This sauce is a big leap from my other.  It is light and fragrant and not as vinegary as the others.  It has a wonderful lemon flavor and is delicate to let chicken shine.  I'm running contests on my Facebook page www.facebook.com/kenzissauce to name it.  Sorry for the blurry pic.

A lot has been going on

A lot has been going on as of late. So I have a new page on Facebook www.facebook.com/kenzissauce
Here you'll find info on what I'm doing locally and any contests I'm running.  Go there hit like and share with your friends...I'm getting bigger and one step closer to Marketing my brand.

Tweaked the Rub and Sauce

I just tweaked the rub and sauce.. Really pleased with both outcomes. The rub is a bit more savory and the sauce is a bit sweeter. I also added some lemon to the sauce. I now have a new sauce that would go well with chicken. I also came up with a great seasoning for our quail we are going to grill up on a upcoming fishing trip.

Gonna Compete and Hitting The Relishes.

End of July I am going to compete in the Arapahoe County Fair and I'm stoked but stressed for time. My Rib Sauce will be there, possibly my master rub and hopefully my two relishes I've been working on.
I have a corn relish and a pear relish in testing.
I might also debut either a Texas style sauce or a chicken marinade... Stay tuned. My business is gaining steam and I already got uber orders with a price point coming soon.

A Change Of Name

So Adam got back to me and he had rave reviews on the Memphis.  He had them on ribs as well so I decided to Change the name to Tre's Rib sauce.  A little sibling rivalry occurred when Tre found out that Makenzi got her name in the brand.  Adam told me his mom loved the sauce so much she was licking the bones.  I really liked to hear that. 

I also tested the 2 sauces out with my family at a little BBQ I cooked for on Memorial Day.  The "red" as my dad calls the rib sauce was a hit.  Not so much on the Carolina Mustard sauce.  I have plans to yet again revamp the sauce and test it on chicken.  The rib sauce actually held up really well on both Brisket and the pork butt I smoked.  I uploaded some pics of the finished Brisket and Pork Butt as well as Dad's auto feed smoker I used.



The Brisket and Pork Butt Resting



Pork Butt Shredded

The Brisket Sliced and Burnt Ends Ready for you

A Few Reviews Are In!

So waiting on the final review from Chief Tester Adam on the Memphis but the Carolina has been fully tested and the consensus is...Too mustardy.  So I already have some plans on fixing that.  The Memphis got better reviews from the Parker family...The text message was "dude the Memphis is legit!".  I was pleased to hear that.  They slathered their pork ribs with the sauce and everyone loved the sweet to heat ratio.  Nick said that the sauce was sweet but not to sweet and the spices were not over bearing.  He referred to other sauces as being bland and said the Memphis was not.  I will be making another batch of both, fixing the Carolina of course, and trying it on Brisket and Pork Butt.  I will also be testing a brisket injection.  I'm also thinking of inventing a pork rub for the pork butt and using my standard rub on the brisket.  Photos to follow.

Rave Reviews!!!!

Well my intiatial reviews on the Smoky 'N' Spicy Memphis and my Carolina Mustard got glowing reviews for sauce on its own.  The boys are going to take them home and slop them on some meats and put them to the true test.  Let me introduce my Chief Testers...Adam and Nick.  Let me tell ya these guys know spice and BBQ.  I appreciate them greatly.  Hopefully in the next few days I can fix that sweet KC base...Something is off with it and I really want to have three finished sauces done in one week, I do have a brand to invent you know.

                                                  Left: Nick Parker  Right: Adam Peevler