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Out of the Blue

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.

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Links: Thanks Ant and Mike Martinez and Acleacius.
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3. Re: Out of the Blue Jun 13, 2011, 08:38 gilly775
Blue, I've begun to use Worcestershire in my homemade salsa I've been crafting the past few years. It makes all the difference  
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