If you, like I, hate too sweet BBQ sauce, or worse, sauce where the first
two ingredients are catsup and corn sweetener, then you are in luck. Try
Arthur Bryant's sauce. Arthur Bryant was said in a TV documentary on BBQ to
be the proprietor of the worlds first BBQ restaurant, in Kansas City,
Missouri. His sauce is vinegar based, like some east coast sauce, and it is
delightful.
-----Original Message-----
From: Chris Trask
Sent: Saturday, April 08, 2017 9:12 PM
To: Olympus Camera Discussion ; Olympus Camera Discussion
Subject: Re: [OM] OT Chili Dogs
The same can be said for tandoor. It is, of course, a method of
cooking (brick-lined oven in the ground) but the marinade is important. I
had my first tandoor chicken at a restaurant off Union Square on Manhattan.
I've tried almost a dozen different marinades but I haven'r found anything
like it yet.
I'm intrigued with the marinade as it is a nicely spiced BBQ sauce but
without the sugar that we barbarians commonly use.
Chris
Mmmm... Wooster (aka Worcestershire) sauce can be tough to
balance, and the flavour and persistence can vary from one brand to
another. What brand do you use?
Honestly, I've yet to find a brand that satisfies me. They're all a
little off. One will cook well but tastes horrible, but the other that
tastes great doesn't cook well at all.
I'm with Moosie on the anchovies too. A little bit is awesome. A lot
is, well, for the birds.
--
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