Newbie Question
no-spam wrote:
> Here in the Northeast (Philadelphia Area) barbecue sauce is on the thick
> side. But I'm reading in the groups about some that are almost watery.
Well, I'm in the habit of offering sauce on the side, it's just
that the combination of a good rub, a good mop and good smoke
(which can be as simple as salt and pepper, apple juice and oil,
and oak lump, respectively) is so tasty that a sauce just interferes.
Cheers!
Dana
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