[Sca-cooks] Barbeque sauce

Sisuile Butler sisuile at gmail.com
Thu Nov 6 14:31:22 PST 2008

In St. Louis, we prefer wet smoked bbq, with a spicy tomato/brown sugar
sauce (often with the slightest touch of vinegar). I really do prefer wet
bbq to dry, but I'm so glad to be back in a state where people understand
that "to barbeque" doesn't involve any action at all.


On Thu, Nov 6, 2008 at 4:05 PM, Kathleen A Roberts <karobert at unm.edu> wrote:

> On Thu, 6 Nov 2008 17:00:02 -0500
>  Heleen Greenwald <heleen at ptd.net> wrote:
>> Personally, I would love to read/hear about people's barb-Que sauces  from
>> the various regions of the USA, also, does Dragonwald do  anything special
>> in the way of barb-Que sauce or is that not  European?  And how about
>> Austrailia....and Canada?
> i did a cider vinegar/hot pepper flake/brown sugar bbq port at our 25th
> wedding anniversary party this year.  it went over very well.   something
> different in the land of red or green.
> cailte
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which sustained him
> through temporary periods of joy."
> W. B. Yeats
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Kathleen Roberts
> Coordinator of Freshman Admissions
> University of New Mexico
> Albuquerque, NM
> 505-277-2447
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