Text 11065, 74 rader
Skriven 2007-01-28 23:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: BBQ (Resend 1)
======================
 -=> Quoting Dale Shipp to Dave Sacerdote <=-

 DS> {rant} I have always been against the thought of protective tariffs
 DS> and/or government support for commodities.   In the long run, they
 DS> do more harm than good.   They encourage a lack of innovation,
 DS> productivity, etc.  And they can destroy an industry (e.g. US
 DS> steel). {/rant}

Dale! I'm shocked. After all these years, a political statement. And the
echo didn't implode or erupt in smoke and disappear either. [g]

 DS> "Bone Suckin' Sauce"...
 DS> According to a zip code locator on www.bonesuckin.com...
 DS> They also list Canada locations.   Jim might take a look, but all
 DS> of the names I recognize are in the general Toronto area except for
 DS> a few stores in Vancover.

Hey, one of those stores is in Calgary, Alberta! Which means I can get
my hands on some easily. It will be a while before I order as I have a
six pack of assorted D.L. Jardine's barbecue sauces to work through
first.

D.L. Jardine's home address is #1 Chisholm Trail, Buda, Texas so it must
be authentic! [g]

Their Smoky Pecan sauce which I have open now contains: water, tomato
paste, brown sugar, Worcestershire sauce, white vinegar, yellow mustard,
soybean oil, red wine vinegar, salt, BBQ spice powder, onions, lemon
juice, pecans, hickory smoke and garlic. I have added additional chilies
and vinegar to it. Pretty good stuff.

Here's another off the wall but tomato and corn syrup free sauce...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Watermelon Bbq Sauce
Categories: Bbq, Sauces
  Servings: 1 1/2 cups

    1/2 c  watermelon juice
    1/2 c  balsamic vinegar
    1/4 c  brown sugar
    1/4 c  soy sauce
      2 TB vegetable oil
      2 TB Dijon mustard
      2    garlic cloves, minced
      2 ts red pepper flakes

Stir all ingredients together. Pour enough sauce over vegetables,
chicken, pork, fish or shellfish to marinate. Cover and refrigerate
several hours or overnight. Baste with additional sauce while grilling
or broiling. Sauce not used for marinating or basting can be spooned
over cooked vegetables and meats.

Notes: Performed Live at the 56th Annual Cordele Watermelon Festival in
2005.
                      
From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------
                                                


Cheers

Jim, in Yellowknife




... No heathen ketchup or liquid smoke in my sauce.
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