I'm thinking it's the flavoring one, it tastes like the whole sauce is smoked not just the peppers, like with BBQ sauce, but there's not an over usage like with some sauce (bitterness). Mike will let me know if my palate is attuned.
Chuletas al carbon (a South American grilled pork chop)
Grilled sausage on baguette
Spaghetti and meatballs/stuffed shells/lasagna, yeah I said it! Mix it in there!
PS. I'm not a huge fan of liquid smoke but it was done nicely here. I often pick out metallic or bitter notes and that did not happen. However I did presume it was smoke flavoring and not smoked pods upon testing, it just has a certain thing about it. But it's played nicely here. It makes me wonder how this sauce could be even better with smoked pods. and thanks.
I didn't read the above so I will just add mine w/o any influence (except beer)...
This sauce is great!
It literally has three stages, which I love. Pretty much means it is complex, but not so much in one bite, it has layers like an atomic fireball...
1. The first hit is smoky.
2. The second is sweet, It hits like that brown sugary/tamarind sauce at Indian joints that I love with my samosas.
3. The third hit is the heat, and it is a quick crescendo with a serious linger... I love that in a hot sauce! Mike was a marine. I think he may have been the dude in the marine corp. band with the cymbals. This is a serious--where's the heat-oh-crash!!!!!!!!--with resonation that don't quit. Gee thanks Mike I dropped my beer at the parade!
This is great stuff indeed. Because of the smoke and sweet it is a bit reminiscent of BBQ sauce but not so much that it will keep you from adding it to almost anything, but you'll have to want to add some sweet, as this crosses the savory line, but barely... it is nice mix.
I know the Q*bert is end grain! But the guy puts the grain diagonal which defeats the purpose of an end grain. The point of end grain is your knife will slice with the grain and then heal. If it's diagonal you will make a mess of the wood cutting through the grain. Like how JayT cuts a brisket