Monthly Archives: April 2012
I have the privilege of telling all of you about a new sauce I had the honor of trying prior to its public release. Clement Bourg, saucemaster deluxe, and owner of Cajun Heat (home to Voodoo Ash and Liquid Napalm), has crafted a BBQ sauce with his native Cajun roots called “C’est Bon Cajun-Q”. I recently saw a post Clement put on Facebook asking if anyone knew a writer who could help him re-write his product sheet. Well, I like to write, so I fired back a quick response and told him I’d love a shot at it. And I was tickled that he liked what I did for his product descriptions. But not being a “professional” writer, I wasn’t sure what to charge him after he asked my fee. So we did the logical thing – we bartered our talents! I think I ended up with the better end of the deal, for sure, because Clement not only hooked me up a great assortment of products to try and enjoy (see the picture! Jealous, huh?!), including stocking me up on Ash and Napalm, my two fav Cajun Heat products, he also sent me his new C’est Bon Cajun-Q BBQ sauce to review. And, if that weren’t enough, he sent me his Batch 1, Bottle 1of C’est Bon, and Batch 1, Bottle 2 with Cajun Heat’s gourmet label scheme (same sauces, different label for a different audience). How cool is that? I know Vic Clinco is drooling over that one! So, with that little story as the lead in, let’s see what’s up with Clement’s newest creation.
Ingredients: Tomato Sauce, Ketchup, Vinegar, Brown Sugar, Yellow Mustard, Cajun Spices, Liquid Smoke, Salt, Brown Mustard
Appearance/Texture: This is an interesting looking sauce, with lots of character. The color is light for a BBQ sauce, almost a rusty brick red, not the deep, dark look of many BBQ sauces. I attribute this to the lack of Molasses in the ingredients. It is full of specks of spices, all of which serve to paint a spicy canvas which advertise the diversity of flavors inside. It is like a natural silk garment…it lays on the tongue with a good smooth drape, but with a touch of texture that speaks to the flecks of natural spices and goodness contained within its fabric.
Flavor: This is where Clement has gone deep into the recesses of a gator infested bayou, and waded through the murky, cypress studded waters, and emerged with a sauce that is……wait for it…….obviously
Cajun, no, wait…… Carolina…..no, how about Country, no, that’s not it………. Caribbean, no that’s not it, either. So what is it? After all, it has Cajun Q in the name! Well, I think it’s all of the above!!! It took me a while to figure it out. It has the sweet of a country sauce, the zest and uniqueness of a caribbean, the tang of a good North Carolina vinegar based sauce, but with an unmistakable Cajun pop and flair! Thoroughly confused?! Don’t worry! It’s just the swamp gas and it’ll pass! This sauce is so eclectic in its spice blend that it could have many mommas and daddies in its heritage! The sweetness of the tomatoes, ketchup and brown sugar, with that touch of earthy smokiness and zingy spices found in cajun flavors, make a great foundation of flavor. Add in the mustard (both yellow and spicy) and the vinegar, and the flavors lighten up, the vinegar opening the palate and allowing the privileged partaker to experience the full impact of the worldliness that this sauce expresses. Given that Clement relocated to Virginia from Louisiana, I found myself thinking that he is paying homage to his roots and his new home, and all points in-between.
Heat: This isn’t a hot BBQ sauce, nor does it advertise itself as such. It provides some pop from the vinegar, mustard and spices, but just enough to be playful. It truly works for any taste and any person.
Label: Those of you that are familiar with my reviews on I Love it Spicy and Hot Sauce Daily know that I’m big on labels. Why? Because that’s the window to the soul of an initial product purchase. Why do you think companies spend gazillions of dollars every year on Madison Avenue type advertisers? So that manufacturers and business owners can showcase their products in the best visual light! So what about Cajun Heat’s C’est Bon Cajun-Q label? Well, the label is eye-catching and fun. It reminds me of something frequently found in tourist shops. Cartoonish and bright! And Clement calls it a “novelty label”. But the company name is missing on the front of the label, and I think that hurts brand recognition. How are you going to instill customer loyalty if they don’t know what company is selling the product? The Cajun Heat tagline, “Eat Like a Freak” is clearly visible, but the company name and logo (which is well done and very polished) is pushed off on the side of the label. I think Cajun Heat would do themselves a favor by putting out a label that clearly displays the company name. As to Cajun Heat’s “gourmet” label, it looks generic and gives no real help to establishing identity of company or product.
Overall: 4 1/2 Fiery Worlds : This is an excellent BBQ sauce. It’s complexity and diversity belie its name. And being that South Louisiana is my adopted adult home (I guess 30+ years here allow me that claim!), I am proud that Cajun Heat’s C’est Bon Cajun-Q proclaims a Cajun identity. However, it could rightfully claim an idenity in any of the BBQ Capitals: Memphis, St. Louis, Kansas City, North Carolina, etc. etc. etc. It’s just that diverse. I’ve had it on several different things, including chicken, pork, and even on my oven roasted chicken Subway sandwich, along with Cajun Heat’s mustard! If you’re BBQ loving family and friends can’t decide on a style of sauce to use at your next BBQ feast, this sauce may very well satisfy even the most loyal of sauce style followers!! If you’re in the Stephens City, Virginia area, give Clement Bourg of Cajun Heat a shout. Or check out his website to pick you up some today. You definitely won’t be sorry. And don’t forget: Explore the spice in your life because It’s a Fiery World! Thanks for stopping by!
PostScript: This review is posting on Clement Bourg’s birthday, April 27, 2012. To promote the launch of C’est Bon Cajun-Q, Cajun Heat is offerering a discount to all early purchasers. Put in the coupon code CAJUN-Q, and receive a 35% discount for all Cajun Heat orders placed Friday, April 27th!! Cajun Heat’s website highlights their entire line of cajun inspired products. They also feature two different labelling schemes for their hot sauces and BBQ sauce. Their product line includes the popular Voodoo Ash spicy seasoning and their hottest sauce, Liquid Napalm! They also feature a wing sauce, three different cajun hot sauces of varying heat levels, a cajun mustard, and of course, C’est Bon Cajun-Q! Bon Appetit!!!
Well, I told myself when I launched last week that I would try and post at least 3 times a week. It’s already Wednesday of week 2 and this is my first post, and it’s a commentary, not a review or a recipe. “So what’s up with that?” you might be thinking. Actually, the post title gives it away. Last Friday night I found myself in a hotel room in Monroe, LA, and not feeling all too good. I was on the way home from Little Rock, where I experienced some fine BBQ at Whole Hog Cafe (see the blog post), and had planned to stop for the night in Monroe, La. An extra treat was spending time with Tracy and Kristi Carter of Jac’s Tailgater’s, who live in Monroe. We went to dinner and had a wonderful visit. And then, my night took a turn for the worse. Some might even label it bizarre!!!
By 10pm, I was coughing, fever, chills, stomach churning, etc etc etc. I’ll spare you all the graphic details. I was officially sick. All of a sudden sick. The kinda sick where you go, “what did I eat?”, “what’s wrong with me?”, “Was the movie “Contagion” really true after all?”, and finally, “man, I sure wish I’d have gotten my flu shot!”. And after a few hours of misery, I drifted off thinking something bizarre like, “hotsauce doesn’t taste good when you’re sick”, and then, everything got a little blurry……..
I vaguely remember the yellow bhut brick road, with a fresh layer of volcano dust (a recent eruption, I was sure), and it was lined with habaneros, bhuts and red peppers. I danced through red fields of ripe moruga scorpion peppers, and frolicked among the Cayenne’s, Serrano’s, and Pequin’s!!! And then I turned and saw flying Thai Monkeys coming after me – throwing apples and murmuring something about me calling them Monkeybutts and messing up their sweet apple harvest! I ran from them shouting, “Holy Jolokia”, i’ve gotta get my BigFats outta here!!!! And a hula girl was there, and I asked her why hot sauce didn’t taste good when you’re sick, and she said, man, you sure got some bigfats! How many you got? Is that 108, or 208….no, you got 808 bigfats….Daaaaang!!
And then it got even stranger…..I ran into a salty pirate carrying a white zombie, with a red hot robin perched on his shoulder. And I asked him, Cap’n? Why doesn’t hotsauce taste good when you’re sick? And the robin looked at me and said, “I’ll Jacks yer Tail, Gater! stay out of that bayou…its gold and thick like mustard. What!? I exclaimed! I’m losing my mind….What kind of Intensity Academy is this? Then these guys come walking up…one in a suit that looked like it was on fire, and kept saying, Hi, I’m Zane….no, I’m Zack….no, I’m Zane! no….I’m Zack!!!! And his buddy, Joe, had a head full of hair and it was flaming huge flames!!!!! He was asking Zane…no…Zack…. no, Zane, no….. anyway, this flaming joe guy was looking for his red hot robin. I started to tell him and his schizophrenic pal that they were some kind of loco gringos, when the refining fire department showed up in their Hazmat outfits, talking about going to Defcon 3, or something like that. Ole Ray asked them if they had a plan, and they said they’d just wing it.
Well, I kept on down the road, looking for the answer to my burning question, and took a break under a silverleaf tree, next to some howling peno’s, when I smelled something to my side. I turned and saw some garlicky greengo pouring something that looked like evil ooze all over everything!! I took off down the road and made a hotline to Melinda’s. Surely Melinda would know why hotsauce doesn’t taste good when you’re sick. That’s where I saw the black mamba….and more surprisingly, an angry cock and a happy beaver were fighting over it, and then a fiery cajun swooped in and zapped ’em…..murmuring something about turning them into voodoo ash, then laughing and saying mercy beaucoup…..anyway, I had reached the crystal city by this point and wanted to see the fieri guy behind the curtain! I explained to the man at the door, who wouldn’t stop talking and kept telling me he loved it spicy, that my night had gone from mild to wild, and I never had my questions answered, and I had to get home. I told him I had to get to my address, 1851, or was it 1498……darn, can’t remember, but anyways, I had had a dia de los muertos, and I had to get home before the heartbreaking dawn. And I still needed to know why hotsauce doesn’t taste good when you’re sick. And then the cajohn man behind the curtain told me I always had the power to go home….just repeat the Q…and rub. And he was starting to answer my burning question when everything went blurry again…..and that’s the last thing I remember before i woke up….
I was sick until yesterday, and even then I was still a little weak. I still don’t know the answer to my burning question, ” why hot sauce doesn’t taste good when you’re sick!” Maybe on my next adventure…
In the meantime, take your vitamins, get your flu shot, wash your hands a lot, and remember….It’s a Fiery World!!!!!!