Brad Olson
TVWBB Diamond Member
During a recent trip to northern Arkansas I bought and brought home Wicker's Original and Wicker's Black Label (1 of each). I used the original to marinate some pork chops a couple of weeks ago and while it was good it just didn't seem assertive enough, so tonight I'm using the rest of the bottle on some pre-salted pork steaks and I hope the flavor will pop a little more. I didn't baste with it the first time and I won't be basting tonight, but I might try it in the future.
OTOH, the Black Label is really good as-is. I used it on a piece of top sirloin and my wife and I both thought the flavor (there was a kind of soy/worcestershire umami thing going on) was very good, so I'll definitely be picking up some more when I get the chance.
OTOH, the Black Label is really good as-is. I used it on a piece of top sirloin and my wife and I both thought the flavor (there was a kind of soy/worcestershire umami thing going on) was very good, so I'll definitely be picking up some more when I get the chance.