Sunday, August 2, 2009


Recently Cookiecrumb was extolling the benefits of making your own barbecue sauce. Say what? In my family, the tradition has always been to start of with some bottled sauce and then doctor it up. The less doctoring, the better the sauce was to start off with. (This line of thought applied to a lot of other things when I was growing up and so I grew up thinking that I didn't like a lot of things. Turns out I just didn't like how they were prepared.)

But last night I decided to give it a try. I did a little research -- because that's what the internet is for when you're having a slow day at work -- and found the recipe pictured above. Next time I won't go with the stone ground mustard. It was a texture thing for me. Other than that, it was pretty damn tasty.


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