With that in mind I got myself a mess (3) of new (to me) BBQ books for
inspiration. They arrived yesterday.

And so far this sauce is what I am considering making. Mind you some of
the rubs & mops look promising.

From: the great Barbecue companion

Orangy-Tangy BBQ Sauce

3/4 cup chilli sauce
1/4 cup soy sauce
2 TBSP red wine vinegar
1/2 tsp grated ginger
1/4 cup fresh orange juice
1 tsp orange zest
1/4 cup molasses
2 TBSP minced onion
2 tsp tobasco

Combine ingredients in a pot; stir to combine. Bring to a boil & cool.

I'm not going to use tobasco..I prefer Frank's over it for taste. And I
might later use 2-3 TBSP OJ concentrate instead of 1/4 cup orange juice
for a more orangy punch. But just replacing the tobasco will be my only
change in the recipe this try.

My usual tastes on BBQ lean towards a apple butter BBQ sauce but the idea
of orange flavouring say on chicken could be a good pairing.


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:

> With that in mind I got myself a mess (3) of new (to me) BBQ books for
> inspiration. They arrived yesterday.

Rub it in. I have to go outside and clean 4" of snow off my driveway :-(

Dave Smith wrote:
>
> hahabogus wrote:
>
> > With that in mind I got myself a mess (3) of new (to me) BBQ books for
> > inspiration. They arrived yesterday.
>
> Rub it in. I have to go outside and clean 4" of snow off my driveway :-(

You're retired, right? You can move. That would
put you some distance away from the friends and
relatives you like, but they'd come visit you
in the winter. And you'd never have to see that
niece again.

Las Vegas might be a good choice. It's become
an excellent foodie town, and lots of people
you know would like to go visit Uncle Dave
in Las Vegas.

It snows enough to have snow on the ground for
a few minutes about once in 20 years, where I live.
However, I've got coyotes and bicyclists like you do.
The night before last, they were howling up a storm
in the middle of the night (the coyotes, that is).

On the other hand, serious BBQ people don't let
the weather stop them. I've frequently BBQed
in the rain. I've BBQed in the middle of the
night, though that was before the coyote tribe
moved into the neighborhood.

Dave Smith > wrote in news:47C4734C.B025A995
@sympatico.ca:

>
> hahabogus wrote:
>
>> With that in mind I got myself a mess (3) of new (to me) BBQ books for
>> inspiration. They arrived yesterday.
>
> Rub it in. I have to go outside and clean 4" of snow off my driveway :-(
>
>
>

I'm in Manitoba...don't talk to me about winter....

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Already here in TX. Did the first brisket of the year a week and a half
ago...

Pete C. wrote:
> Already here in TX. Did the first brisket of the year a week and a
> half ago...

There's a specific season for outdoor cooking? :-)

jay wrote:
> On Tue, 26 Feb 2008 22:37:56 GMT, Dave Bugg wrote:
>
>> Pete C. wrote:
>>> Already here in TX. Did the first brisket of the year a week and a
>>> half ago...
>>
>> There's a specific season for outdoor cooking? :-)
>
> My favorite time to BBQ here in TX is in the winter. It was 92F
> yesterday.

Well, you suck :-D

Grilling up some marinaded turkey breasts for dinner. Outside temp... 36F.

--
Dave
www.davebbq.com

"hahabogus" > wrote in message
...
> With that in mind I got myself a mess (3) of new (to me) BBQ books for
> inspiration. They arrived yesterday.
>

There's a season?

Which books did you get?

BOB

BOB wrote:
> "hahabogus" > wrote in message
> ...
>> With that in mind I got myself a mess (3) of new (to me) BBQ books for
>> inspiration. They arrived yesterday.
>>
>
> There's a season?
>
> Which books did you get?
>
> BOB
>
>
Current temperature is -16C (~ 3F). The food (and the cook) can freeze
before the cook gets the food onto the grill and we're in a tropical
area comparet to hahabogus's area.

--
John Kane, Kingston ON Canada