This is another remnant of our Memphis in May experience. One of the highlights of the weekend was the Peg Leg Porker party on Thursday night. Among the teammates and partygoers hanging out were some of the finest chefs in Nashville - Tandy Wilson, Hal Holden-Bache, and Tyler Brown, as well as Pat Martin of Martin's Barbeque Joint fame. We had a great time and met so many great people and had so much incredible food and drink. And we got a couple bottles of barbecue sauce, too (the Alabama White Sauce unfortunately did not survive).
The Memphis Wet Sauce is tomato-based, but it doesn't skimp on the vinegar either. Unlike so many tomato-based sauces, this one is not too sweet. It allows the natural sweetness of the tomatoes to shine, balancing it with the tanginess of the vinegar. But what really makes this sauce unique is the interesting blend of spices which are suspended throughout. Warm and rugged flavors like chili powder, cumin, and cayenne pepper give the sauce a taste of the Southwest. But there's no mistaking it for anything but barbecue sauce. Overall, a very unique and very tasty sauce.