Dat's Nice BBQ SauceAfter last week’s break to check out a totally different product, I’m back to reviewing items from the Dat’s Nice lineup that comes straight out of St. Augustine, Florida. As you’ll recall from previous reviews, Dat’s Nice makes datil-themed products, meaning they’re typically working with habanero-esque levels of heat. So far, it seems like these peppers are flexible little guys, and work well in a wide variety of peppery situations and products. Hopefully, that trend continues for the subject of tonight’s review, where we will look at Dat’s Nice’s BBQ Sauce.


Ketchup (tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavors), Light Brown Sugar, Natural Rice Vinegar, Datil Peppers, Honey

Just by looking at the list, I have to admit that it seems like a bit of a stretch to call this a barbecue sauce. Honestly, I’m expecting something much more like a spicy ketchup. On another note, I’m not really thrilled about the high fructose corn syrup in there, but I suppose that comes with the territory in this type of sauce.


This particular offering from Dat’s Nice really does look like ketchup, though the concoction isn’t nearly as thick. Nevertheless, it has a very similar red hue to the venerable tomato-based condiment, as opposed to the darker shades of barbecue sauce typically caused by molasses and higher concentrations of brown sugar. But wow, does this stuff coat! It really sticks to the bottle, meaning it may have some great applications in cooking and grilling.

Smell and Taste:

Spicy ketchup. The tomato and vinegar smell is pretty strong with this one. The datils don’t stick out as strongly as they do in the other Dat’s Nice products I’ve reviewed. The flavor is pretty much the same story. Rather than tasting like a strong barbecue sauce, it really does taste more like a pepper-infused ketchup.



So, this one isn’t really all that hot. There’s certainly a burn, but it is weakened considerably by the ketchup. What’s more, the heat doesn’t stick around for long. I’m giving it a Medium. Now, I’ve already said that it tastes more like a spicy ketchup than a true barbecue sauce, but I still like this stuff. It will never completely replace dedicated barbecue sauces for me, but I could definitely see it working as a ketchup substitute. This one is a Nice.

Suggested Uses:

Really, you can pretty much use this like you would a standard ketchup. A burger would be a fantastic place to start with this sauce. I would also recommend some potato-based dishes. I wouldn’t use this to glaze some ribs, though, and I would probably keep it away from my steak.

Final Word:

There’s only one more Dat’s Nice product to go now, and I’m expecting it to be quite an interesting one. Stay tuned for next week’s Fiery Friday to see what it is.


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