After a bit of a delay, last night I finally made the barbeque sauce I mentioned about a week ago. I just followed the basic recipe in Steven Raichlen's sauce book to the letter (except I used light brown sugar, since we were out of the dark variety), and it came out great. This gives me a grounding in the concept to depart from the formula to create something more personalized, with the key revelation being the importance of Worcestershire sauce in the mix. Among the changes I'm contemplating for next time include substituting bourbon for the rum, and something fresher than chili powder to add some zing. One problem with that is that I didn't cut down the recipe at all, and now have a good quart and a half of sauce, which is going to take a long time to go through. Think I'll have to give some of it away.
R.I.P.: Typist of Schindler's list dies. Thanks Ant via Neatorama/Fark.
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