Redneck BBQ Lab Grand Champion Sawse
Background
Redneck BBQ Lab was aptly named as the its founder, Jerry L. Stephenson, Jr, took a scientific approach to making barbecue after working with a psychology professor at East Carolina University who taught him how to brew beer in that manner. Jerry had already been smoking meats prior to that though, cooking for parties and tailgates while in college, as well as devising his own smoker. After taking a more serious interest in barbecue, he teamed up with his sister, Roxanne Manley, to create the Redneck Scientific barbecue team whose methods must have been sound as they went on to win 24 Grand Championships and 20 Reserve Grand Championships in various KCBS comps, as well score an appearance on Chopped: Grill Masters. Like for many competitors looking to what's next, the duo decided to open up a restaurant in 2017 with The Redneck BBQ Lab in Benson, NC, which is still going strong today. Along with the restaurant, they developed a number of products for purchase, including a current line-up of five sauces and three rubs that can be bought online and in select groceries in and around the Triangle region of North Carolina.
Aroma
The first thing to strike me in the aroma is how light it is. There's a mellow sweet ketchup character that's balanced by a mild tang and hint of peppery heat. Taking in a deeper whiff brings out a clear Worcestershire component along with a little garlic and smoke, bringing the sauce solidly into the realm of barbecue.
Thickness & Texture
This glossy, rusty red sauce is semi-opaque, making it easy to see a number of spices that come in medium black and white specs, along with smaller red and white ones. The sauce runs medium-thin and somewhat watery, which has it falling from a suspended spoon in a very fast and even pour which changes to numerous fast drips before ceasing and leaving a thin coating of sauce left clinging to the silverware.
Out of the Jar
A syrupy sweet start quickly gains depth with an equal ketchup and vinegar combo. It's only a short moment later that Worcestershire creates a depth and savoriness that's then built upon by the standard bearers of garlic, onion, and earthy peppers. A mellow smokiness then rounds out the flavor profile before the peppers begin to impart a mild heat, while the vinegar gains the upper hand on the tomato sweetness that continues to linger in the sweet, tangy, spicy, and smoky aftertaste.
Slathered & Cooked
The thin and even layer of sauce that brushed onto the chicken set like a champ over indirect heat. Then, when moved to direct high heat, there was no sauce loss and quick caramelization and blackening, mainly where the leg was touching the grates. The initial bites brought a clean and uncomplicated sweet tomato flavor. It took a few more bites for the complexity to build with vinegar, smoke, Worcestershire, and chilies all making their presence known, albeit in a more diminished manner than out of the jar. A bump up in the sweetness really drowned out the heat, which I was hoping to have at least a little showing by the time the leg was done.
Put to Use
I picked up my first Redneck BBQ Lab sauce a few years ago and was left quite impressed, so have always had it on my radar to try out more from this brand. This Grand Champion recipe continued those good feelings, although I found the flavor of this one to be a bit more understated and safe. When considering the name of this sauce, that kind of makes sense though because a competition is all about playing up flavors that would be universally loved by just about any judge, and this sauce certainly would be a crowd pleaser. While it treads familiar territory, this sauce has a very clean and quality taste to it, and that's where it might stand out more than some of its similar brethren. Overall, the flavor was more pronounced and better balanced out the jar, which makes me recommend it as a finishing sauce for things like burgers and ribs. It did also grill like a champ, but since its flavor was on the lighter side, the sauce would be best paired up with milder items like chicken, fish, and veggies.
