I have fallen in love….with a BBQ sauce. Yes I have. While strolling the Appleton market I came upon the Jimmy J’s sauce stand and he had samples (admit it you are a sucker for samples too!). At first I was like whatever…then he waved a meatball on a stick under my nose. I caved in. I went with the XXX it was tasty but the after burn kind of took over and I figured it would be too much for company if indeed I bought a bottle. So I went a step down and tried the Hot. Perfect! Seriously good flavor, good heat (but not too much) and for $4 a bottle, why not. So I thanked the kind man for the samples and went on my way.
Here is what my $4 got me…
When they say you will lick your fingers, they aren’t joking. You want to lick the plate too, but I digress… hehe.
I had some drumsticks in the refrigerator that I wanted to put on the grill and figured it would be the perfect vehicle to try this sauce out. Making BBQ chicken isn’t rocket science, but a lot of people seem to struggle with it. Either it’s burned on the outside and raw on the inside or just overcooked period. I found the key ingredients to perfect chicken on the grill are low heat and patience. No par boiling necessary.
I put my gas grill on the lowest setting possible and kept turning the chicken every five minutes. When the skin started to get brown, I started to baste the chicken with Jimmy J’s sauce. It took me about 35 minutes to cook the drummies fully. The chicken was perfectly cooked (the juices ran clear. If the juices are pinkish…keep cooking) and the sauce was finger-licking sticky. MmmMMmm!
I paid $4 for a 21 oz bottle at the market. For my Milwaukee (and non-Wisconsin) readers, they do have a website http://jimmyjsauces.com. They do charge a little bit more on their website, but it’s sooooo worth it. Shipping is at a fair price as well. I implore you to order a bottle and defy you to tell me this isn’t some good sauce!