Pendleton Barbecue Sauce - Original and Hot/Spicy
I try not to read much about a barbecue sauce before I do a grill test. I like to see if I can catch the flavor layers without having read them.
It was cold outside, but I wanted to try out Pendleton's BBQ Sauce. I went with boneless, skinless, chicken breasts, because they grill fast. Good thing. If you look close, you will see it started snowing after I put the chicken on the O Grill.
Chicken Tenders with Pendleton Whiskey Barbecue Sauce
I popped the lid on the barbecue sauce, and the smell was fabulous. That does not always mean it's great grilled, but I had high hopes.
Since the chicken would grill quick, I lathered it in Pendleton's and put it right on a small gas grill. It only took a few minutes on each side.
Grilled Chicken with Oregon Growers and Pendelton sauce
Yes. The chicken looked yummy. And, YES, it was delicious. The original is great, but I lean to hot and spicy, so that was my favorite. There are a number of other flavors too like Brown Sugar and Molasses from Pendleton.
There was one flavor I could not pinpoint, and it was a key flavor. I then went back to the information, and it was the Pendleton whiskey. Bam. I should have guessed that, but I've never had that brand whiskey which is aged in oak barrels using glacier-fed, spring water from Mt. Hood in Oregon. I'll have to see if they carry the whiskey around here, because it sure was a nice mix with barbecue sauce. I'm sure the whiskey would be very good based on the flavor it added to the sauce.
The Oregon Growers & Shippers sent me the barbecue sauce to see what I thought in exchange for an honest review (the only kind I do). They specialize in farm-direct products and have an award winning product line. Hood River Distillers produces the Pendleton Whiskey. They have a number of products in their line too.
I would recommend both sauces for almost anyone. The hot and spicy does have a kick, but I don't think it's too much for most people. If you really can't handle heat, then go for the original.