Siegi's

[Conan71]

Interesting.  It has a certain cranberry like bitterness to it.  I would be interested to see how that translates to a sauce.

We will be releasing Black Gold in a couple of months.  It's the 3 Guys original sauce that we used for years (and sill today) for many competitions.  We kept it secret and off the market when competition was our primary focus, but now that we are getting old and fat, we think it has good market potential.

It's very spicy, blackberry is the base (not cheap!), it has more of a savory flavor as opposed to the sweet BBQ sauces that people are accustomed to.  It's an incredible steak sauce because of the tamarind/berry balance and salinity.   I'll let you know when we get our first bottling in.

I've used both agave nectar and brown sugar as sweeteners.  Brown sugar seems a little more adept in bringing together the flavors, IMO.  Some of the other flavors I work with are celery seed and red wine vinegar and the staples like salt, black pepper, garlic & onion.

[guido911]

I've used both agave nectar and brown sugar as sweeteners.  Brown sugar seems a little more adept in bringing together the flavors, IMO.  Some of the other flavors I work with are celery seed and red wine vinegar and the staples like salt, black pepper, garlic & onion.

I get better carmelizing and bark with brown sugar. Are we getting close to losing these? lol

[godboko71]

I get better carmelizing and bark with brown sugar. Are we getting close to losing these? lol

Nope because it has to do with BBQ

[Conan71]

Nope because it has to do with BBQ

Good save