BBQ Cherryont
- Heat level: 6/10
Volume: 100 ml
Smoky. Sweet. Complex.
A rich, cherry-infused BBQ glaze for any meat. More about BBQ Cheryont ↓
9,00 €
"Think of it as a gourmet upgrade to ketchup. It shines on pulled pork, brisket, spare ribs & burgers. But don't be afraid to dip your fries or drizzle it on a pizza.
- Burgers
- Spare ribs
- Pulled pork
- Fries
- Pizza
- Ketchup
- Cherry juice
- Apple cider vinegar (SULFITES)
- Worcester sauce (BARLEY)
- Soy sauce (SOY, WHEAT)
- Honey
- Lemon juice
- Chili
- Spices (onion, garlic, smoked paprika, black pepper)
- Nutritional value per 100 g: 325 kJ / 77 kcal
- Fat: 0.11 g (of which saturated fatty acids: 0.01 g)
- Carbohydrates: 17.35 g (of which sugars: 13.54 g)
- Protein: 0.92 g
- Salt: 2.17 g
THE STORY BEHIND THE SAUCE
The Legend of Cherryont
BBQ Cherryont was my second creation, and for years, it stood as the undisputed crowd favorite. Born from a personal craving for the perfect burger, here is how I found the missing link.
Chasing the Perfect Smoke
I am a gourmet at heart. Whether it is burgers or meat from the smoker, I needed a BBQ sauce that could keep up with my home cooking.
I started experimenting with classic bases like dark beer and whiskey. They were decent. While certainly better than budget supermarket options, they leaned too bitter. I was missing that rich, sticky sweetness that defines a truly great BBQ glaze. It just wasn't "it" yet.
The Wood Connection
The breakthrough didn't happen in the pot; it happened in the smoker. I had just switched my smoking wood to cherry for a milder, sweeter aroma.
That sparked a thought: How would a classic tomato base react with actual sour cherries? It was a gamble. I wondered if the fruit would overpower the sauce or elevate it. I decided to trust my instinct.
Finding Balance
The result was stunning. The tartness of the sour cherries unlocked a new dimension of flavor.
To ground that fruitiness, I relied on the deep, smoky heat that defines my sauce lineup. It paired perfectly with the cherries without overpowering them. The final challenge was fine-tuning the acidity to achieve that addictive sweet and sour balance that makes you want more.
The Crowd Favorite
For years, this was the undisputed king of my lineup. It’s the sauce that turns a backyard BBQ into a gourmet event.
"Think of it as a gourmet upgrade to ketchup. It shines on pulled pork, brisket, spare ribs, and burgers, but don't be afraid to dip your fries or drizzle it on a pizza. It elevates every bite with a perfect balance of sweet, sour, and smoke."
