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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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22-03-2008, 07:41 PM
posted to alt.food.barbecue
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My first pork shoulders of 2008 - sauce request
Edwin Pawlowski wrote:
"Grant Baxter" wrote in message ... Any recommendations from anybody from this huge list of sauces from the Kansas City BBQ Store? grant One that YOU think tastes good. OTOH, really good meat needs no sauce at all. I'd use a vinegar based sauce myself but I don't have a clue what you like. I didn't look, this is just off the cuff, but I think they offer some sort of sampler, or could put one together for you. KC has the entire range of sauces - tomato, vinegar, mustard, and molasses based. I will say that if you like a thin vinegar based sauce you really need to try Bryant's. MartyB in KC 
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