Tongue Tinglin’ Sauce (original flavor) Review
I grilled two beautiful, thick pork chops with Tongue Tinglin’ Sauce. The end result was a complimentary pairing of mild pork and a mix of spices. This sauce is rather complex and has a variety of flavors. The first taste is a touch of sweet, then a plethora of spices, followed by a little heat. I do not generally like sweet flavors but a touch of sweet occasionally can be good. Plus with some sugar, you get beautiful caramelization on your meat. For those who are not big on sweet, I did not find this sauce too sweet, so try it and see what you think. I also did not marinate the chops, I just basted them constantly while on the grill. This sauce grilled beautifully! It caramelized on the meat and created a beautiful reddish amber color. The label says you can use this meat as a marinade and I do not agree. With a marinade, you expect a little transfer of solution into the meat thus infusing flavor (granted, not like a brine). I do not see how this sauce would infuse into the meat because it sits on top, it doesn’t soak in. I did salt and pepper the chops before placing them on the grill. This sauce is not salty enough for pork so you do need to salt the meat. Pepper is optional, however, the sauce isn’t hot enough for those who really like a kick (and I like a kick). I think this sauce is paired best with pork then a close second, chicken. Some of the sauce leeched underneath my mac and cheese and collards. It enhanced the flavor of both side dishes. I will definitely use this sauce again! The ingredients are as follows: Tomato paste, vinegar, sugar, corn syrup, mustard, molasses, soybean oil, onions, garlic, peppers, natural spices and flavors, and zanthan gum. Serving size, 2 tablespoons, calories 60, sodium 310 mg, carbs 11g, sugar 7 g, everything else was negligible. The sauce won 1996 Battle of the Sauces champion and 1997 Superior Product in national competition. The label says you can bake, baste, dip, grill, marinate, roast, sauce, sauté, & season with it. Use it on baked beans, beef, chicken, French fries, pork, seafood, turkey, & vegetables.
Here’s the breakdown of my review…
OVERALL rating: 5 stars (1 being horrible and 5 being terrific)
HEAT level: 3 (on a scale of 1 – 10, 10 being very hot)
SWEET level: 4 (on a scale of 1 – 10, 10 being very sweet)
SALT level: not very salty
TOMATO level: 5 (on a scale of 1 – 10, 10 being very tomato pasty)
ZIPPINESS: when I think of zippiness, I think of vinegar. This sauce was not vinegary but the spices did make it have some zing.
FLAVOR intensity: 6 or 7 (on a scale of 1 – 10, 10 being very intense)
COST: between $3.00 and $4.00 per 19 oz bottle