Firebud Brands Presents – Pow Pow Sauce
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I need to again extend a “Thank You” to Firebud Brands for sending me some of their products to review. I’d invite you to read about their great rub and one of the best sauces I have reviewed – Salvation Sauce.

With that, we’re on to Pow Pow Sauce. Per Firebud, Pow Wow Sauce “is an Asian-inspired gourmet marinade and cooking sauce. It blends the sweet of pineapple juice from the Hawaiian Islands with the savory of soy, ginger and garlic from Southeast Asia. This versatile condiment can be used to complement all types of food, including: beef, chicken, pork, seafood and veggies.

Pow Pow Sauce© packs a punch of pure umami enlightenment…Enjoy!!

When I tested the sauce, I used it as a marinade – once on chicken and once on pork chops. I love teriyaki-type marinades and Pow Pow didn’t disappoint. It had the typical teriyaki flavor with additional layers of complexity and flavor. The flavor was deep and rich and full of complex notes. The grilled chicken ended up great!

I marinated the pork chops for about 6 hours in the fridge, in a leak-proof container. I turned it over every hour or so. Then I grilled the chops over charcoal. I love grilled pork chops. I love pork chops and teriyaki. Pork chops grilled that have been marinated in Pow Pow Sauce? Out-standing!!!

This is another hit from Firebud. The sauce is rich and flavorful, and just the right thickness for marinating or basting. The flavor profile is big and complex – clearly they don’t take shortcuts on ingredients. The bottle sells for around 7 bucks and it is worth it. If you like Asian-inspired flavors on your meats – I’d highly recommend Pow Pow Sauce.

Oh – and the best part? Pow Pow Sauce© is made with 100% All Natural Ingredients and is a Gluten Free, High Fructose Corn Syrup Free and Preservative Free Product. Good stuff.

Trout Pico de Gallo
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Recently I want on a relatively rare fishing trip and as a result I came into possession of some Rainbow and Tiger Trout. Wanting to do something a bit different, I recalled my friend John Greiss touting something called “Trout Pico de Gallo”. From Wikipedia (I know – not necessarily the best source. In this case, though – sufficient)

In Mexican cuisine, pico de gallo also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, coriander leaves, fresh serranos (but jalapeños or habaneros may be used instead), salt, and key lime juice. Other ingredients may also be added, such as shrimp or avocado.

I fried the trout in olive oil, and then removed the crispy skin, setting aside for my dogs who had waited patiently for a treat. I then carefully deboned the fish right in the pan. With trout, you can list the spine out gently and most of the bones will come out with it. I then broke up the meat and set it aside to cool.

While the meat was cooling I chopped up white onion, Roma tomatoes, cilantro, garlic, and jalapeno. I tossed together with salt and lime juice and then added the trout and tossed again.

This was a huge hit. My family and coworkers all loved it. It’s healthy too. This pico was bursting with flavor and the trout was a perfect addition of protein – mild and a great texture.

Of course, I’m a traditionalist too – I had to pan fry a few the old-fashioned way. Dredged in cornmeal, flour salt and pepper, and fried in butter. mmmmmmmmmmm

Kyvan Hot Wing Sauce A Hit
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I’d like to thank the good folks at Kyvan for sending me some of their sauces to try. You may have read my previous review of their Sweet BBQ Sauce.

Hot Wing Sauce was a little bit more challenging for me to review as I rarely (if ever!) make chicken wings. That’s OK – between me and Google, we “got er done”! I don’t have a fryer, so I oiled up the wings, seasoned with salt and pepper, and baked on a wire rack in the oven at 400 degrees until they were crispy.

I took the wings out and tossed them liberally with the Hot Wing Sauce.

So, I love chicken wings but I usually order them “Medium”. I was concerned about this sauce being “Hot”, but it was OK. They were definitely Hot, but not Inferno. The flavor of this sauce had lots of depth and complexity, which I like. Some sauces are just heat and not much else. The heat was latent; you don’t get it right away. There is a tanginess to this sauce and wayyyy in there somewhere, just a kiss of sweetness. What a great sauce!

If you like to make your own wings, definitely give Kyvan Hot Wing Sauce a try. You can but it online at the Kyvan Store. It runs $4.69 per bottle for a pretty large bottle. This is a great deal!

More “Field To Table”
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Many of my readers know I am also a hunter, and have a sister website which talks about hunting. In 2014, I killed my first elk and even though he wasn’t huge, the meat has lasted nicely. I’m down to the last couple of packages and spied a Tri Tip in my freezer.

Now, Tri Tip is a challenge for me to get right when it is beef, but I gave i a whirl and it didn’t turn out half bad. I marinated it, then used Montreal Steak Seasoning on a hot grill.

So… not all of my stories are success stories. Just like I was worried, I overcooked it. So I sliced it thin and threw it in the oven with some apple juice and sweet BBQ sauce. THEN – it came out really nice. Not what I wanted in the beginning, but nice nonetheless.

Alabama Salvation Sauce – Is Exactly That!
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I have reviewed a lot of products over the years. Almost all were good products. That being said, I can count on one hand the ones that were good enough that I needed to keep ordering. Alabama Salvation Sauce from Firebud Brands is an amazing concoction.

First off, the sauce is unusual. It is tangy. It is horseradishey. It is sweet. It is complex. This is probably the most unique sauce I have sampled to date. And everybody loved it. Next, it is made of all natural products. It is a very versatile product as well.

I’ve used it on baked chicken breasts. I’ve used it on beef and pork. It adds a whole new dimension. This stuff was a hit in my house and it went fast. I’ll be ordering more.

From the Firebud Brand website:

Our white BBQ sauce is a mayonnaise-based sauce with a hint of horseradish for a kick! This regional sauce from northern Alabama goes great with chicken, turkey, seafood and salads. It also puts a new spin on your favorite pork, beef and lamb dishes. Try it on a baked potato, substitute it for mayonnaise in your next chicken salad or get crazy and mix it in with ground beef for an epic burger experience.

Alabama Salvation Sauce© is made with 100% All Natural Ingredients and is a Gluten Free, High Fructose Corn Syrup Free and Preservative Free Product.

The sauce runs about $8 per bottle and it is worth every penny. You can order online here: SHOP

A big shout out to the Firebud Team for sending me some of their products to review. This one was a home-run! You can read my review of their rub here: Body Buzz Rub

Body Buzz Rub by Firebud Brands
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A big shout-out to the good folks at Firebud Brands for sending me some of their products to review. Right out of the gate, I’ve tried their Body Buzz Rub on a couple different tries at pulled pork.

I always do pulled pork pretty much the same way. I rub it heavy the night before and wrap in plastic wrap. Then I dose it up once more before I put it into the smoker.

I put it in the smoker (mine is charcoal) and try to keep it at around 225 degrees. Until I can get it up to around 170.

Once I get past 170, I foil it and pour in about 1/4 – 1/3 cup of apple juice and open up the vents on my smoker and let it hum along until the pork gets past 195, preferably 200.

Once it’s done I put it on the counter and let it rest. Then I pull it, sprinkle on a little more rub and throw it into Tupperware containers with the juice.

The Body Buzz rub works great. It is very fresh out of the bottle, and is a good texture – not too fine, not too coarse. It is predominantly sugary and black-peppery – it’s bright and has a great flavor. There is lots of sweet there, and lots of heat too.

It made for great flavor on the pulled pork, and great bark too. If you like a rub that has sweet and heat, this is a great one!

You can browse products, purchase online, or learn more about the company at their website

I have three more reviews from Firebud in the queue – make sure you keep an eye out for them!

Kyvan Sweet BBQ Sauce
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Right off the bat, I need to thank the folks at Kyvan for sending me a couple of their sauces to review.

I review a lot of sauces, and it’s nice to have something a little different now and then.

My daughter graduated from High School recently and in honor of the occasion we had an open house. I cooked up some pulled pork and offered up the Kyvan Sweet BBQ Sauce as one of the accompanying sauces on the pulled pork sandwiches. Since I needed to do a review, I made sure I used it exclusively and I also had used it on some grilled chicken for a previous meal.

This Sweet BBQ Sauce is exactly that – sweet. Not sickeningly sweet but honestly, one of the sweetest I have tried. It has a deep, rich flavor. From their website: “Throughout the south everyone has a BBQ sauce but none as unique as this Mississippi recipe that is tomato based. It has a touch of sweetness with a distinctive mix of smoke to enhance the flavors of this southern BBQ Sauce.

The consistency on this sauce is just right and it has lots of flavor besides the brown-sugary base which tastes a bit like molasses. So – sweet, but no heat – and plenty of flavor. If you like a sweeter sauce I’d definitely recommend you try this one.

The founder of Kyvan is 13-year NFL Player Reggie Kelly – you can read more about the company here – Kyvan – About Us

Check out their other great products here: Kyvan Products

Last but not least, they have some kickass recipes posted on their site. Have a look!

In a week or two, I will be reviewing their Hot Wing Sauce

My hiatus is over!
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Although I never abandoned this site, I did slow down considerably over the past year or more. The major culprit has been homework, homework and more homework – as I worked on completing a couple of degrees at Northern Arizona University. I graduated two weeks ago, rearranged some priorities and obligations, and am ready to hit writing again, full bore.

So, stay tuned for stories, reviews, interviews with interesting folks and profiles about interesting companies.

You can subscribe to this site so you don’t miss a thing. If you like it, I’d encourage you to share on Facebook and with your friends. If you’re a company and would like to be featured, please contact me.

If you like hunting and other outdoor pursuits, check out my sister site, The Dry-Rubbed Rat

If you’re a company that needs writing, editing or marketing help, please check out my site Desert Rat Outdoor Marketing and Media Services

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From Field to Table – Javelina
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I enjoy hunting, and in Arizona, one of the most enjoyable species to hunt is the javelina. Locals call them “pigs”, but most of us know that they are not related to pigs at all. They are their own, unusual species of critter. Some people don’t like how they taste, but I think that has a lot to do with how they are cared for in the field. If you enjoy hunting, you can read the tale of my 2016 Javelina Hunt HERE.

So far, I have had all of my javelina made into chorizo – a spicy Mexican (or Spanish) sausage that I have grown fond of since moving to Arizona. I think the next one I get though I will have made into Jalapeno Cheddar Summer Sausage – mmmmmm

One javelina’s worth of chorizo lasts me just about a year so I was running low and anxiously awaiting the call from my meat processor.

They mix the meat with pork fat to make the chorizon, and my javelina was turned into 34 one pound packages of yummy chorizo!

I cook it into chorizo and eggs, and then make breakfast burritos!

To make this, brown the chorizo. When it’s about halfway done, beat 3 or 4 eggs and stir them in and mix it all together. Cook until done. Some people add potatoes to the mix (papas)

The you roll into the burrito (clearly, I am still mastering this technique!) adding what you like. I often add shredded cheese and some salsa. My daughter likes just cheese. You can also add sour cream, or whatever you like…

Success!!

Review – San Tan Valley Barbecue Co Sweet and Spicy BBQ Sauce
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I met Dave Calvert (Kegger) at a recent Town of Queen Creek function where he had a booth next to the one I was manning. He was selling his sauces and rubs and offered me a taste. Wow!

San Tan Valley BBQ Sauce

I do a lot of reviews and honestly, sometimes they all start to taste the same. What I really love is finding a sauce that has: a) a subtle flavor I like; but b) can’t put my finger on

That was definitely the case with this sauce. Yeah there’s heat. It’s a delayed heat too which I always like… But there’s a tangy sweetness that you get right away, and gosh – you can’t figure it out! Finally I asked Dave and he told me – figs. Yep, figs. He has a fig tree in his yard and he harvest the figs and infuses them into his sauce. It works remarkably!

He offered me a bottle of each of his sauces to sample and I couldn’t wait to try it. That weekend I put chicken thoghs on the smoker, anxious to try this sauce and get the family some more of it.

As per my normal routine, I seasoned the chicken thighs several hours in advance of smoking them. I smoked at 225 for about 2 hours, getting them up to 155 or so internally. Then I raised the temp of the smoker and started basting them with Kegger’s Sauce; turn, baste, repeat.

I then pulled them off and finished in a hot oven, trying to get some caramelization of the sauce and some crispiness of the skin. This sauce was a hit. My wife loved the delay on the heat and loved the mysterious sweet. My daughter thought the heat was just right.

This sauce gets the “family seal of approval”. One observation we made is that the sauce is a bit on the thin side. If you like your sauce to be really thick, you might be disappointed. That being said, I liked the thinner consistency – made for a great basting sauce on the chicken.

The San tan Valley Barbecue Company is in San Tan Valley, about 35 miles or so southeast of Phoenix. The best way to contact Kegger and get some of this amazing sauce is to email him at santanvalleybbq@hotmail.com

Figs… whouldathunk?

Great sauce!