Thomas Kobelsky's Blog

March 19, 2010

I posted on a forum that I was doing this and asked for the members' input on other sauces I should try. I was told to drop all the other sauces I had lined up and go for this one immediately. So I did.
600 grams of unseasoned fresh chicken wingettes, marinated with the Sweet Baby Ray's BBQ Sauce for a few minutes (more like the wings were thrown into a bowl, the sauce was poured over them, and then I mixed it all up to cover them all). Baked in my Toaster Over for 30 minutes at 350, then broiled for 10 at the end.

Information: In 1985, Chef Larry Ramond perfected the family recipe and entered his barbecue sauce into America's largest rib cookoff. It beat out nearly 700 entries. To this day, we continue our simple barbecue philosophy. "The Sauce is the Boss!"

I was not expecting this at all.

Price: 9/10	$3.49 for a 450mL bottle is just amazing. It's on par with the price of ketchup.
Presentation: 5/10	If I hadn't looked up what the bottle looked like before I went shopping for it, I would have passed it off as a President's Choice knockoff, being white-label and in a plastic bottle.
Smell: 6/10	It definitely has a BBQ Sauce smell to it, and for some reason it reminded me of the BBQ scene in My Girl.
Color: 6/10	Dark brown with a slight red tinge to it. Much like a lot of other BBQ sauces.
Consistency before cooked: 7/10	Smoooth and almost borderline runny. Essentially the perfect consistency for slathering with a brush.
Consistency after cooked: 6/10	It sort of turned runny near the end, but that could also be because of the fat from the chicken wings mixing with the sauce. Broiling it really made it stick to the meat nicely.
Flavor: 6/10	Aside from the burnt bits from broiling, it was actually really good. Very tasty, although it felt like it was missing something... Like a spicy kick, or a smoked flavor.
Total: 45/70	It's decent, but I'd use it as a dipping sauce or marinade before a steak sauce.

Sweet Baby Ray's Barbecue Sauce:
Red Meat - 0/70
White Meat - 45/70
Fish - 0/70

Just because I can, here's a picture of the end product:

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