National Food Editor's Reviews
of Zy-Sauce
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And 60 Other Major
City TV Websites across the Nation. |
The Joys Of
Barbecue Part 2: The Sauce
J. Scott
Wilson , Food Editor
POSTED: 10:57 am EST March 4, 2005
Almost as closely
guarded as dry rub recipes and often containing far more
exotic ingredients, barbecue sauces are as varied as the
folks who make them. And to some 'cue aficionados,
they're even more important than the meat to which
they're applied.
As varied as the ingredients, however, they tend to fall
into three basic categories: tomato-based, vinegar-based
and mustard-based. The first two are used on just about
anything, and the third is best (in my opinion) on
chicken and pork.
The third school of barbecue sauce thought is the mustard
sauces, and in this there is one king: Zy-Sauce. David
Zey sent me some of his product to review 'way back
before he'd even set up a Web site, and I almost set the
site up myself just so I could start ordering it.
Mustard sauces should NOT be confused with honey-mustard
sauce, which is a yuppie contrivance unfit for use on
true 'cue. Real mustard barbecue sauce hits you in the
corners of your mouth, and layers of flavor dance around
on your tongue. Its flavor has a greater tendency to
blanket the flavor of whatever it's used on, so it's
ideal for chicken and even pork if you want the mustard
kick up front.
Mustard sauces also make great dipping sauces for all
manner of food, from vegetables to chicken and steak
fingers. I've used Zy-Sauce on everything short of
Cheerios.
Thanksgiving
Emergencies
J. Scott Wilson ,
Food Editor
POSTED: 6:35 am EST November 22,
2004
- Q: What are some good
seasonings for frying a 10-12 lb turkey. I am
looking to marinate the turkey, what do you
recommend?
A: I've got two serious
favorites when it comes to turkey injection marinades.
The first comes from my old pal David Zey, creator of the
ultrasuperfantastic Zy-Sauce mustard barbecue sauce and
also the finest meat marinade known to man.
Cleaning
Out The Fridge
J. Scott Wilson , Food Editor
POSTED: 9:58 a.m. EDT Nov 5,
2004
ClickOnDetroit.com - Food - Cleaning
Out The Fridge
Published in Clickondetroit.com - Indexed on Nov 5,
2004 Relevance: 
Anyone who's seen Barry Levenson and the Mustard Museum
on FoodTV has seen his
chef making mustard-marinated catfish. Thanks to David
Zey, of Zy-Sauces, I've added a
new dimension to the recipe. Instead of the yellow
mustard mixed with an egg used to
marinate the fish, I've used a bottle of Dave's
"Seriously Southern Mustard Barbecue
Sauce." As I told Barry, I may never eat beef again.
I may just sleep next to my
deep-fryer, waking up occasionally to fry more fish.
Dave's Mustard BBQ Sauce is on permanent display at the;
 Mount Horeb
Mustard Museum in
Mount Horeb, Wisconsin.
The Mount Horeb Museum contains mustards on display from
all over the world.
Get
Your Holiday Grilling Tips Here!
J. Scott Wilson , Food Editor
POSTED: 4:54 p.m. EDT July 2,
2003
The Menu
Pork: From chops to butt, from ribs to shoulder,
there aren't many parts of the pig that
aren't grill or smoker friendly. As a general rule of
thumb, the larger the piece of meat
you're cooking, the more slowly you should cook it. Chops
and pork steaks are great
grill fodder, and there are very few things more coveted
by true barbecue aficionados
than a slowly smoked pork butt pulled apart and doused
with a good vinegar-based sauce.
The best flavoring I've found
recently for grilled pork is David Zey's
Mustard
BBQ Sauce, available at www.zy-sauce.com. It's seriously tangy
and will
wake up your whole face. Of course, one of the greatest
contributions the pig has made to
our grilling pleasure is sausage. Whether you prefer
brats or smoked links, sausage and
grilled onions on a good hoagie roll are a sure winner.
Bird On A Hot Grill Roost
J.
Scott Wilson , Food
Editor 
POSTED: 8:19
a.m. EDT May 22, 2003
REPOSTED June 15, 2007
Speaking
Of Sauce
It was with
great anticipation that I tore into the box from David
Zey,
producer of the Zy-Sauce
line.
Those of you who
live in the Raleigh, N.C., area are truly among the
chosen few,
for you can find
Dave's sauces at your local Kroger stores
Zy-Sauce - Mustard BBQ Sauce
Let's get one
thing straight: this
IS NOT a Honey Mustard Sauce. This is an
inspired blend
of fine yellow mustard and various other flavors. The
meat I tested it on was, of course,
chicken. I cut up a whole bird into quarters and put it,
unseasoned in any way, on the grill.
I let the chicken cook for a half-hour over mesquite and
then began basting every
10 minutes for the remainder of the cooking time.
When I first
poured the sauce into my basting dish, I thought it might
be a bit on the thin
side. On the contrary, it was
the perfect consistency, sticking to the
meat very well
and even penetrating around the bones to give the meat a
bit of mustard tang.
The aroma of the cooking sauce had my neighbors
stopping by the patio to drool
over the hedge, and my Chief Taster (wife Linda) and I
were both thoroughly
impressed with the end result.
The real eye-opener came the next
day, however, when I boned the leftover chicken and
added a bit more sauce before heating it all up. The
sauce penetrated the meat after
just a few minutes heating and the result was a lunch
that had me wishing I'd
cooked two chickens so I'd have more leftovers.
I can't wait to try baking some chicken in this sauce.
My oven may actually begin to grin by itself.
Zy-Sauce - Marinade
Now, I've
always been a complete snob about commercially made
marinades.
I have my own blends and I honestly have never seen a
reason to pay anyone else to do
what I can do for myself.
Thus, I stacked the deck against Zey's marinade
a bit. I found the cheapest, toughest
piece of round steak I could fish out of the bargain bin
and slapped it in a plastic bag with
the marinade. Eighteen hours later, I introduced meat to
grill.
I was
humbled.
The
sweet-spicy taste of the now-tender round steak was
sublime.
The meat cut like butter and I quickly pushed aside my
baked
potato to concentrate on the main event.
It passed with flying colors, at least on this
first go-round.
For the second
test, I poured the marinade over some chicken tenders
and let them sit for the afternoon before using them in
my patented black bean
sauce/chili paste/peanuts/whatever's in the vegetable
crisper chicken stir-fry.
If and when I open a restaurant,
this will be on the menu. 'Nuff said.
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