Get sauced! The puns are abundant and so is the food at new Sauced at The Market Place. In addition to Carolina pulled pork and St. Louis spare ribs, you’ll find Bumpkins brisket egg rolls, a barbecue bánh mì and the Smoked Dinosaur Beef Rib. Sauces such as Pig Candy are worth a visit unto themselves. Mike Keating, the general manager of the Irvine location, shares his favorite dishes and more.
What sets Sauced apart from other barbecue spots?
The meats, the menu, the hospitality. We smoke our meats every single day. I’ve worked at other barbecue spots; they hold stuff over from the night before. If we run out, we run out. We also offer Mexican and Asian treatments of barbecue cuisine.
What’s the ideal meal at Sauced?
Our Hand Grenades – jalapeno and pulled pork poppers – then the combo plate with ribs. But my favorite is the Dougie, our burger with two wagyu smash patties, brisket, bacon, two cheeses, onion strings and barbecue sauce. After 5 p.m. on Friday and Saturday, try the Dinosaur Beef Rib – very large and very tender.
What about dessert?
Deep-fried Oreos, topped with lots of powdered sugar. Our saying is, ‘If you think it’s too much powdered sugar, that’s not enough!’ It comes with a scoop of ice cream and chocolate syrup; definitely shareable.
Can you tell me about your sauces?
Our Tin Roof variety is a Kansas City-style barbecue sauce, and the Hot Tin Roof version adds habaneros. Pig Candy is our sweet barbecue sauce. People mix the Pig Candy with the Hot Tin Roof to bring down the heat. Georgia Gold has a mustard flavor.
Is there a memorable moment since your opening?
We had 70 people walk in at 8:30 p.m., two softball teams who’d finished their games at the same time, young teenagers, their parents, their families. We worked together – also a team – and got it all done. The guests were extremely happy.
The three-meat barbecue combo plate and two sides
