<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Jim, I always sprinkle it with extra rub and about 1/2 to 3/4 of a cup of the tweeked no 5 sauce. Mix it all together while it's still hot. Great stuff!!!
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Thanks....keeping all of this in mind!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pete B:
I hope someone besides me laughed their head off after reading the thread title... </div></BLOCKQUOTE>
Hehe, I try
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I never sauce directly. I really don't like it that way myself and dislike when it's served that way and will often pass it up. I especially don't like when it is all thrown in a pan and warmed or held in a sweet, sticky, sauce. </div></BLOCKQUOTE>
Pretty much exactly how I feel about it...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I like to give people a choice and since I make my own sauces I usually have several available or only have to make the one I am out of. I like to have 3 different distinct styles available. </div></BLOCKQUOTE>
I'm not the king of sauces but I know I have some Sweet Baby Rays & Stubbs in the fridge. Also have some home cooked Neely's sauce in a squirt bottle.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Smithson:
I use the 'Vaulted Vinegar' sauce recipe but leave out the hot pepper. So basically vinegar, brown sugar and black pepper (by memory). </div></BLOCKQUOTE>
Not familiar with "Vaulted Vinegar"