« Leukaemia Foundation’s Worlds Greatest Shave | Home | I Want Hot Sauce On My Chicken… »
Multi-Review: Bisummo’s Chok ‘On Dis Blaz’n Glaze
By Buddah | January 20, 2009 | 
Add to Favorite Posts
Review 1: Buddah
I want to introduce to you a friend of mine who was willing to take part in this review today. Welcome to Taste The Fear, Steve (aka Baumler). Not the same Steve who went to the Fiery Food Show with me, and did the All Spice reviews a few months back. This is a guy that funds my house payments via the poker table. 
I also want to welcome back BD TasteBuds to the review team. Without further adieu, let us move onto the reviews.
Ingredients: Peaches, Brown Sugar, Water, Vinegar, Molasses, Habanero Mash (habanero peppers, vinegar, salt), Salt, Chili Powder, Cumin, Black Pepper, Ginger, Coriander, Allspice, Xanthan Gum.
On the label you will find this below the name: 13 FL OZ.(385 ML) of Pure Sizzle, Fa Shizzle
My bud Eric came over to my groovy new hippie pad to help me with the trimming of some shubbery in front of my house. In between all the work, I glazed over some baby back pork ribs, and a couple of hot sausage links. This is my first ever barbeque on my brand new grill. I was so excited! Eric gave me a rib pointer or two, and I went to work. I wish that I had taken a picture of this because the ribs came out really good. Yet, I was outside and a mess, and to haul my camera out would’ve been a pain in the :trkE:.
Eric and I both loved the flavor that the pork ribs gained from the Chok ‘On Dis Blaz’n Glaze. We poured a little on the side to dunk the hot links in, and that made for a great addition too. I almost had to smack Eric’s hand after he kept reaching for the bottle. I found the taste rather similar in flavor to having ribs from a Chinese takeout. If you like them, then you will like this glazed version like I did.
I next moved onto making some chicken wings. I soaked the wings in the glaze for a couple of days and cooked them up on the bbq grill as well. I learned fast that even if the wings look done, they aren’t necessarily done. My first wing was hard to chew and I almost couldn’t stomach it. I let the other wings cook longer and continued to glaze the wings with additional coats of the glaze. The finished product was incredibly flavorful and well worth the effort. I highly recommend trying this out on your grill because the grill really takes to this sauce.
I then tried to glaze me some shrimp on the que. I didn’t marinade these because they were already cooked, but frozen. After thawing, I placed these on the grill and glazed them quite a few times until I ran out of glaze. Being the inexperienced grillmaster that I was, I started to lose one shrimp after another through the grooves of the bbq grill. I didn’t have any skewers, a mistake I won’t make again. Yet, I went from 7 shrimp to 3 in a heartbeat. Not only that, but I overcooked the shrimp and they were too rubbery. I found it more enjoyable to suck the glaze off the shrimp than to eat them. Sigh. 
Aside from my cooking woes, this product is a great addition to make your food bold with flavor. You will taste the sweetness, the fruity flavors, a mix of different spices and a very slight heat that will make your meal so much better.
My one criticism is that I do not like the label. I don’t know what it is, but I am turned off by the screaming face looking like some demented soul trying to hit a very high note than someone in pain. It might stand out on the shelf, but I do not see anything here that would get me to take it off said shelf. Turk took a hit on his first product, “Ass Murdering Hot Sauce” because of the name and picture. He might take a little heat on the “Chok’On Dis” name as well. I am in no way offended, but if I was to try and make it to mainstream America with this glaze, I would find a name and label that might fit well in someone’s kitchen. There is nothing wrong in being funny, but will funny produce the bucks? Only time will tell. This product is worth buying no matter what the label looks like. Chok’On Dat!
Review 2: BAUMLER
Hey there Hotheads!
Let me start off by introducing myself as I am new to this whole shin-dig. My name is Steve and I have been introduced to this group through my poker buddy Al whom you may know as Buddah. By the size of my belly, he knows that I love food, and by the looks of my fridge he realized that I love sauces and condiments of all types. So, one day a few months ago he approached me and asked me if I would be willing to try out some sauces and write up a review. I thought to myself… free sauces, I don’t want to have any part of that… Yeah Right, NOT!
The product he handed to me was called Choke On Dis Blaz’n Glaze. Out of the bottle, my first straight up spoonful was a bit surprising. The glaze had an initial, oh so slight sweet and fruity taste, with not too much fire. It did have a lingering heat that I enjoyed, probably because it was easily washed away while still providing a decent burn. There was a strong presence of black pepper and I could indeed see the flakes quite readily in the sauce. Overall, I was pleased with the initial taste.
I used chicken for my first attempt at cooking with the glaze. The first chicken breast I marinated overnight and then grilled up in the backyard. As a marinade it retained it’s fruitiness, but lost much of it’s heat and had very little residual fire. I did notice that it lost all of the black pepper taste that I had noticed when tasting it raw. As a marinade, it would work well for a light sort of dish.
The second chicken breast I cooked up at the same time as the marinade, but used it as a glaze this time. Basting each side several times through the cooking I really like the smells it was giving off, and the consistency of the sauce held well to the chicken as it cooked. Again, however, when I got down to eating, the slight sweet fruity taste remained while the fire waned.
I tried the same procedure on a couple of Omaha Steaks and the results were much the same. The fruity flavor of the glaze complimented the chicken more than it did the steak, I probably wouldn’t use it again on beef.
I like to take sauces and use them in different ways, so the next thing I tried with the Blaz’n Glaze was to cook up some taco meat with the glaze as the flavoring. I’m not sure why, but using it in this way it retained more of it’s burn than when cooking with it as a glaze, perhaps it just didn’t get burned off in the pan like it does on the grill. It provided for a slightly sweet yet spicy taco.
The next morning, I used it on my eggs. Using it straight out of the bottle on my eggs, it retained all of it’s fire which I enjoyed, but the fruitiness combined with the eggs (sunny side up and scrambled) while wasn’t horrible, it wasn’t the best of mixes.
One of the last things I tried was using it as a dip for my chicken nuggets. I think I liked it in this role the best. Nice heat and a little sweet.
All in all, Choke On Dis Blaz’n Glaze is a sweet, not too hot product that works it’s best when not diluted or cooked off too much. I feel the glaze is best used with lighter dishes, chicken, possibly fish (though I never tried it with fish) and recipes that call for it to be used as a marinade so it’s flavors can soak into the meat.
Review 3: BD TASTEBUDS
When I grill, I usually only use Country Bob’s sauce. It has been a stand-by in my life for years. I love it, and when I received this in the mail I had my doubts. First off, the bottle is pretty scary, actually I think it sucks, to be honest. I thought it was kinda like the lawnmower man meets Mask, and he is pissed. I mean WTF? I love the look of the glaze though. It looks very appetizing peeking out from behind the scary label. The smell and texture is very nice, but it smells ultra sweet and not very spicy to me, and the first taste on a chicken sandwich microwaved for 30 seconds…yummy! Sweet and Sour Baby! I was ready to do some cookin’.
I took this glaze to a bar-b-q over at my Dad’s the next day. My parents were scared that it would be too hot, because of the label, but I made them try it. We marinated hamburgers, glazed chicken, and steak on the ol’ charbroiler, then had a taste of each. Believe me, this stuff is 1st rate, and not only does it help to moisten chicken and beef, but the fragrance and taste is amazing. It is basically what I would classify as a sweet and sour spicy dipping sauce. I don’t know if that is what Bissumo was going for, but that is what it makes food taste like on the grill. Almost Sweet Teriyaki with a burst of mild heat without the funk of Asian flavor.
It is quite nice as a dipping or steak sauce as well. I am in love with it on Chicken. I love peppers and sweet and sour sauce, and it feeds my need for both. I also recommend it on stir-fry. It is perfect for that. It wasn’t perfect on pork though, just didn’t go well. I think anyone who likes to grill, and is looking for something different that anyone can enjoy, would look good if they use this sauce! I give it a 4 for heat, 8 for flavor, and a Sweet 7 overall. Give it a try! But it won’t make you cry.
Bisummo, L.L.C.
2146 E. Old Mill Dr.
Deltona, FL 32725
(407)-592-3902
Related Posts
- Multi-Review: CondimentMan’s Evil Lime Zinger Hot Sauce & Marinade
- Multi-Review: Mild to Wild’s Fiery Hot Habanero (BBQ) sauce
- Multi Review: Condiment Man’s “Mango Fireball”
- Multi-Review: Mild to Wild Pepper Co – Smokin’ Chipotle Sauce
- Multi-Review: Flaming Joe’s Jerk Sauce
Topics: General, Hot Product Reviews, Reviews | 18 Comments »
#1!!! Great reviews everyone! I love this sauce on ham..it has the nice sweet and spice that works really well!
#2
I Love this sauce on everything and anything.
Try it as a syrup on french toast
This was also a multiple category winner at the Open Fields if I recal correctly
Sorry I choke on it
I crack myself up
I made a great stir-fry using left over London Broil sliced very thin. It was great.
Welcome to the site Baulmer! Great review, both of you. SOunds like a tasty product!
Thanks again to Baumler and BD for their fine writing stylings.
Haven’t read the reviews yet, hope to get to them this afternoon, but I will say that I absolutely love this sauce.
I made a batch of beef jerky for FMK using this and it was really tasty. It disappeared pretty fast at FMK, so either everyone liked it, or the bears got it.
You are correct. I believe you mentioned coming to Florida in March, give us a call if you have some free time.
Great write up Steve and BD…you guys are natural born writers. Thanks to all for taking the time to try Blaz’n Glaze on a variety of foods.
We have been kicking around the idea of creating “shelf friendly” labels for all Bisummo products but I really haven’t had the time to work on that with everything that is going on right now…possibly in the near future.
I must’ve written my review in Huv’s invisibility suit.
I liked your review
Great review
but that just goes without saying. 
thanks guys
S:moon:afras Tea?
Sounds yummy
Great reveiws!:dtu: I found the sauce went great
on pork ribs as a finishing sauce!
Butch