Recent content by Garrett Stevens

Holy cow is this sauce spicy! Not in a bad way though. Starts off a little sweet then slowly builds heat until your whole mouth is feeling it. Next time I will definitely leave out the Sriracha. I think a lot of the heat came from that, also the rub was pretty spicy as well. Ended up...

Ok this is going to be a stupid question.... How can I get this to look more like BBQ sauce? As it sits it looks more like spaghetti sauce.

Ok, the sauce is on the stove simmering, the smoker is chugging along right at 225, the weather is nice, and I have the day off work. What more could you ask for! As far as the sauce, I did sub 3 cans diced tomatoes drained (I still have the juice in case I need to thin later) for the paste...

Thanks for the feedback, the sauce is not yet made so I will go with the diced tomatoes over the paste. How much do you think I should use? Steve, I do plan on adding some of the rub to the sauce, but I will take your suggestion to start with only a TBSP or two, rather than the 1/2 cup I was...

Try this for a sauce: http://www.foodnetwork.com/rec...gs-recipe/index.html I have had it with traditional fried wings, and it is FANTASTIC. I came up with a modified version I intend to test later this week, but I won't send you down that trail until I know it works

Oh and in case the splenda and diet cola didn't jump out at you, I am trying to keep it as low carb as possible. The Bourbon street buffalo wing sauce is a FANTASTIC sauce overall, it just never sat right to me that it calls for ketchup, bbq sauce and wing sauce when there can be so much...

Hello, I have lurked here for quite some time and may have had a post or two before the change over to groupee, I had some issues getting Groupee to let me in, but it appears they are all resolved. Anyway.... I have always stuck with the "Renowned Mr. Brown" from the cooking topics section...