meatwave.com Open in urlscan Pro
70.32.112.184  Public Scan

Form analysis
3 forms found in the DOM

/search

<form class="meatwave-header__search meatwave-header__search--closed" action="/search" id="cse-search-box">
  <input type="hidden" name="cx" value="002856403750018999947:lqglc69rr8e">
  <input type="hidden" name="cof" value="FORID:11">
  <input type="hidden" name="ie" value="UTF-8">
  <input name="siteurl" type="hidden" value="meatwave.com/">
  <input name="ref" type="hidden" value="">
  <input name="ss" type="hidden" value="">
  <input class="meatwave-header__search__field" type="text" name="q">
  <label class="meatwave-header__search__submit">
    <input type="submit" name="sa" id="submit" value="Search" disabled="">
    <svg class="meatwave-header__search__submit__icon">
      <use xlink:href="/images/meatwave-sprite.svg#icon-search"></use>
    </svg>
  </label>
</form>

/search

<form class="meatwave-nav__search" action="/search">
  <input type="hidden" name="cx" value="002856403750018999947:lqglc69rr8e">
  <input type="hidden" name="cof" value="FORID:11">
  <input type="hidden" name="ie" value="UTF-8">
  <input name="siteurl" type="hidden" value="meatwave.com/">
  <input name="ref" type="hidden" value="">
  <input name="ss" type="hidden" value="">
  <input class="meatwave-nav__search__field" type="text" name="q">
  <label class="meatwave-nav__search__submit">
    <input type="submit" name="sa" value="Search">
    <svg class="meatwave-nav__search__submit__icon">
      <use xlink:href="/images/meatwave-sprite.svg#icon-search"></use>
    </svg>
  </label>
</form>

<form class="meatwave-post__panel__form">
  <div class="meatwave-post__panel__form__feedback"></div>
  <div class="meatwave-post__panel__form__column">
    <label for="name">Name</label>
    <input type="text" name="name">
    <label for="email">E-mail</label>
    <input type="text" name="email">
  </div>
  <div class="meatwave-post__panel__form__column">
    <label for="comment">Comment</label>
    <textarea name="comment"></textarea>
    <a href="#" class="meatwave-button meatwave-button--burger-inverse" data-post="228">Post</a>
  </div>
</form>

Text Content

THE MEATWAVE


Recipes Collections Sauce Reviews Gear & Guides Meatwaves Competition About




ARTHUR BRYANT'S SWEET HEAT



Shares








SAUCE STATS

 * All Reviews
 * How Sauces are Reviewed
 * Submit Your Sauce

Arthur Bryant's Sweet Heat

Arthur Bryant's

$4.49 for 18oz at The Kansas City BBQ Store

Water, Tomato Paste, Mustard, High Fructose Corn Syrup, Brown Sugar, Vinegar,
Honey, Seasoning (Sugar, Mustard Flour, Spices, Dried Garlic, Dried Onion),
Salt, Spice, Sodium Benzoate






BACKGROUND



If you like barbecue enough to read this blog, you probably already at least
heard of Arthur Bryant's. Arguable one of the most famous barbecue joints, this
Kansas City establishment traces its roots all the back to 1908 when Henry Perry
started selling smoked meats. Charlie Bryant soon lent Henry a helping hand, and
they moved to the 18th Street and Vine neighborhood where they were also joined
by Charlie's brother Arthur. After Henry's passing, Charlie ran the business,
followed by Arthur, who worked on perfecting the sauce and also opened the still
standing restaurant at 18th and Brooklyn. Although Arthur passed in 1982, the
business still flourishes with three restaurants and an online store selling
their famous sauces and rubs.




AROMA



There's a nice play between tomato and mustard with this sauce. The tomato gives
an easy sweetness, while the mustard lends a bit of a bite. There's also an
equally weighted vinegar that isn't too strong or too subtle.




THICKNESS & TEXTURE



This smooth, orange sauce has a medium-thickness that falls off a suspended
spoon in chunks, while leaving a fair amount of sauce still clinging. There are
little visible spices seen in the opaque sauce.




OUT OF THE JAR



Just like with the smell, there's a good balance between tomato and mustard that
play off, as well as compliment each other. The sauce starts with a semi-tart,
slightly sweet tomato flavor. As the mustard starts to kick in, the vinegar
really amps up. Then the heat begins to hit hard, but the previous flavors keep
lingering to keep the barbecue taste going. The actual source of the heat is
hard to discern, if I were to give a guess I would say it's mostly from cayenne,
which gives a spiciness that can really linger.






SLATHERED & COOKED



This sauce really dressed up the chicken leg well. It first baked in nicely,
then had some nice caramelization over direct heat, but didn't burn. As
expected, there was some more sweetness that came out after cooked, which
actually put the sauce in an even better balance with the heat. The only issue I
had was at first taste, the vinegar was a bit strong and seemed a little off,
but that quickly disappeared as I ate more of the chicken, which I thoroughly
enjoyed.




PUT TO USE



I haven't traveled to Kansas City yet, so have not been to Arthur Bryant's
myself. I sometimes think big name places don't always live up to the hype, but
this sauce made me think this institution may be worth all its worked for. The
sauce had a great balance between sweet and heat, tomato and mustard, with just
the right vinegar tartness thrown in. Cooked on a piece of chicken, it
complimented, but didn't overpower the meat, and also showed excellent grilling
properties. I can imagine this sauce would go well on almost anything you might
care to slather it on. So now with my interest thoroughly peaked, I must book
that ticket to Kansas City and try Arthur Bryant's famous barbecue first hand—if
it has this sauce on it, it's bound to be good.

Published on Fri Oct 7, 2011 by Joshua Bousel

Shares








YOU MIGHT ALSO LIKE

THE SALT LICK CHIPOTLE BAR-B-QUE SAUCE REVIEW

BLACK'S HABANERO BBQ SAUCE

FIREBUG GRILLING SAUCE HOT


COMMENTS

 1. Dave Just had some of this on some smoked chicken. I warmed up the sauce and
    just poured it on and did not actually cook with it. I will say your
    descriptions I found were accurate, although I did not notice the vinegar
    being as strong as you have stated. I thought the sauce was good, well
    balanced between sweet and heat but too much on the tomato side of it for
    me. I give it a 7, thanks for the heads-up to try itPosted Tue, Jan 27 2015
    12:26PM

 2. Suzanne Terry First time I tried Arthur Bryant's I actually disliked the
    sauce. It's grainy, tart, and almost bitter. Off-putting. Then I decided to
    give it another try. Hmmm, I started to warm up to it. Then it began to take
    up residence in my brain. "I think I need some more of that Arthur Bryant
    sauce. Better go get a big beef sandwich and try it again." Now I'm hooked.
    #ArthurBryantForLifePosted Wed, Jan 29 2020 2:33PM

Name E-mail
Comment Post

Recipes Collections Sauce Reviews Gear & Guides Meatwaves Competition About
©2023 Joshua Bousel, All rights reserved.
Privacy Policy Terms of Service Cookie Policy