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Another package from Rivet, boy am I happy!

post #1 of 7
Thread Starter 
In my very first somewhat technical exchange well over a year ago I had gotten a charcoal basket through Rivet, being the great guy that he is he also included a few extras one of which was a bottle of Curley's BBQ sauce.
Well just let me say I fell in love with it, not only is is absolutely delicious but it also has a short list of all natural real ingredients, no High Fructose Corn Syrup like you find in 90% of all condiments, especially BBQ sauces.

I don't use BBQ sauce on a lot of things, IMO most BBQ done right doesn't need sauce but when I do use sauce I reach for Curley's.
Having run out I asked John if he would be up for a trade and he was more than happy and shipped me out a package of goodies.

Out of the different Curley's (though all of them are good) the Hot & Spicy was my favorite and I would take a bath in that stuff and the hickory was my second but nothing compares to that hot & spicy!

Also sent me a few seasonings-a chipotle one which I use whenever I run out of my homemade chipotle and a steak seasoning that had a flavor in it that took me a second to place, it was good but unusual, turns out it contains rye seed, gives the seasoning a really interesting level of flavor, can't wait to try it on a chuckie.
Next was a jar of strawberry rhubarb jam, another locally made item, a clean and minimal list of real ingredients, no synthetics and it tastes absolutely amazing, I had never had strawberry rhubarb jam before but I can now say that because of this I am a fan, it was not too sweet and had an amazing fresh flavor!
Finally, 2 huge jars of John's homemade red sauce/pasta sauce/marinara sauce/whatever you prefer to call it.
This will be used for a big Family dinner, smoked meatballs and spaghetti dinner.
The sauce is great and I am very happy and very lucky to have been able to receive some, I'm still in the process of trying to figure out one of the underlying ingredients, through all the flavors towards the end comes a slight heat, I have made a few guesses but don't want to cheat by looking at the original post and John said he will tell me if I want but I'm still trying to figure it out...
Here is a pic of those sauces, I'm going to go taste again...I'm getting close...

OK I give up.
After going to the kitchen and eating almost a whole bowl of sauce I'm still not quite sure. I would guess cayenne but the heat seems to have more flavor than cayennes normally do, then I would almost say if not cayenne maybe chili powder yet it doesn't have than particular pungentness that comes with chili powder...
Oh well, I give up John.

Thanks for the great package, can't wait to do another brisket, burnt ends are great but when done with Curley's they are perfect!
post #2 of 7
Wow what a haul there Fire!! That Rivet he is the exchange master thats for sure! icon_mrgreen.gif
post #3 of 7
Great Exchange...PDT_Armataz_01_34.gif
post #4 of 7
Another Great Exchange. I love this stuff.
post #5 of 7
You guys are alright with me.....points.gif
post #6 of 7
Hi Jim, glad you enjoyed the package! Let me know how that old world steak rub comes out on your chuckie...haven't tried that one myself but I was thinking it would match up perfectly with smoked chuck rather than a grilled steak.

You sure did good on our back and forth regarding your flavor ID in the sauce. You have a knack for pegging ingredients real quick esp that parm. No one hardly ever gets that one. The zing you get at the end is from red chili flakes, plain old grocery store brand kind. I've made the sauce without them for my kids when they were younger, but I thought the sauce tasted flat without it- plus that's in the original (probably) over a hundred year old recipe. Somehow with the 5 hour simmer they obviously release their heat but add a depth to the final sauce that's really apparent when it is missing.

Also glad you enjoyed the rhubarb, its from a small local company and they have about a half dozen or so jams and jellies. Their blackberry is outstanding.
post #7 of 7
Thread Starter 
Red chili flakes, well now that you told me I can properly place it now.
I would have said it bothered me not to be able to place it but since I got to have an excuse to eat a bowl of your sauce it was just fine by me PDT_Armataz_01_34.gif

Thanks again John!
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