It seems we’re dealing with a week of epic legends here. If you watched Tuesday’s show you’ll know we delved deep in to the Mayan Apocalypse theories and this week I’m getting the chance to write a series on Rufus Teague. It could just be good labeling, but after reading the various labels for today’s products, I sort of get the inclination that in the Kansas City area, stories of Rufus might include that he’s seven feet tall, feeds men by the hundreds, and if he were still alive, he’d cook steaks with fireballs from his eyes, and light the campfire with lightning bolts from his arse.
While some of those stories may or may not be true, what we do know is that he’s sporting a fairly epic chin curtain beard on his bottles, and that there is one intention for this sauce made by a man’s man. He intends that you use these sauces on meat. No, seriously. The directions for use on this morning’s review is Eat On Meat, with it being further stated that anything that had feathers, fur or scales should be dipped, basted, marinated, slathered, or brushed with Rufus Teague Spicy Steak and Dippin Sauce.
Having cooked with nearly everything in this sauce other than the Raisin Paste, I have a feeling that Rufus and I pretty much agree on what tastes great, and just reading this list of ingredients already has my mouth watering. Here’s what we’re working with: Vinegar, Water, Raisin Paste, Mustard, Sugar, Tomato Paste, Soy Sauce, Anchovy Paste, Garlic Powder, Orange Juice, Onion Powder, Salt, Chipotle Peppers, Habanero Peppers, and Spices
This deeply brown and moderately thick sauce has a few black flecks throughout, but is a pretty uniformly deep brown. The aroma screams tart, sweet, savory and salty all in the same moment. There is a slightly noticeable aroma of chiles, but the power of the base aroma keeps it very very subtle. Honestly, the aroma is quite similar to A1, but it’s noticeably more tart and savory, and the sweetness that is there just smells much lighter and fresher.
Here we go, the part I’ve been looking forward to. Similar to the aroma, the tart and savory components are the first pronounced flavors. The chipotle chiles come out and are more pronounced than expected, but the overall heat for the sauce stays at a Mild. After a few bites, when you’re mouth gets adjusted to the amped up tartness and the chiles, you begin to notice the sweeter components, and the sauce really balances out in flavor, but the chiles begin to start the stacking effect, and this borders in to the lower Medium Range on it’s own, but I’ll hold the Mild rating, since this will be used with food, but honestly, it’s a flask shaped bottle and really damn good, so you just might find yourself drinking from the bottle. At this point, I have a new favorite steak sauce, and this would do well on pretty much most meats, but is definitely geared towards a nice beef steak. I think it’s a little aggressive for fish, with the exception that if you were to brush it on lightly to a firm thick cut fish, such as a tuna or salmon steak. It would overpower a standard fish filet. It’s a Notable sauce, and from what I can think of, the best steak sauce I think I’ve ever had.