I have bought George’s before and to be honest, I wasn’t impressed. If I didn’t take my reviews seriously, I would not have bought George’s again. I tried it long enough ago that I couldn’t truly tell you what it tasted like, so I bought more. I bought both hot and original recipes then sniffed both. I could not tell much, if any, difference between the hot and original recipes. Both of them did, however, have a smell that didn’t appeal to me. When I was little, my mother loved to pickle beets. I remember the odiferous, pungent smell of hot vinegar mixed with a lot of sugar, which was the base of her pickled beet concoction. Imagine that smell and toss in a pinch of mustard then you’ll have George’s. Both the hot and original flavors are a thin, vinegary eastern North Carolina style sauce that has crushed red pepper and other spices. When you shake them up, they both look the same and smell the same. I truly could not taste any difference in heat between the two. Neither one had very much kick but I could definitely taste the vinegar/sugar mixture (plus a dash of mustard). That flavor just doesn’t appeal to me but if you do like the taste of vinegar and sugar, you might like this. About four hours before I was ready to cook, I combined some peeled, deveined shrimp and the hot George’s sauce and put them in the fridge to marinate. Before cooking, I skewered the shrimp and noticed that I still wasn’t too impressed but decided not to doctor the shrimp with any salt/pepper and to let the sauce do its magic. I grilled the shrimp and basted them as they cooked. The sauce didn’t turn the shrimp a beautiful color and basically they looked like plain shrimp I’ve grilled in the past. Before I ate a shrimp, I sniffed it to see if I could tell any sauce had gone into the meat. I could faintly smell it. I took a bite and could also faintly taste it. It was bland. Very bland. It was as bland as it looked and had a faint pickled taste. I ate approximately three shrimp before throwing in the towel and doctoring them. I added some salt, pepper, and dipped them in a little cocktail sauce. The meal was not a loss but the sauce sure was. Now, after two cooking adventures with George’s, I won’t be buying the product again. I wish I had enough daylight to have taken some pictures for you. The darkness caught me and I knew the food wouldn’t photograph well inside. So, I threw in the towel concerning pictures. In your mind’s eye, just picture bland, pale food and there you go – that’s George’s.
Here’s the breakdown of my review…
OVERALL rating: 2 stars (1 being horrible and 5 being terrific)
HEAT level: 1 (on a scale of 1 – 10, 10 being very hot)
SWEET level: 5 or 6 (on a scale of 1 – 10, 10 being very sweet)
SALT level: not very salty
TOMATO level: 1 (on a scale of 1 – 10, 10 being very tomato pasty)
ZIPPINESS: when I think of zippiness, I think of vinegar. This sauce had more sugar than vinegar thus making it not zippy.
FLAVOR intensity: 1 (on a scale of 1 – 10, 10 being very intense)
COST: between $3.00 and $4.00 per 19 oz bottle