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Old 05-15-2008, 03:11 PM   #11
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Quote:
Originally Posted by Hungry View Post
Not to criticize your recipe but I see this all the time in not only BBQ Sauces but other recipes also.
Why the Black, White and Cayenne peppers? I can see where the Tabasco would add some flavor. But, wouldn't the different peppers cancel out the flavors of each other?

With all the selections of BBQ Sauces on the shelf, why try to "reinvent the wheel"?

Charlie
Try it and see . Compare to the off the self stuff. I think you might well find the answer for youself.
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Old 05-15-2008, 03:23 PM   #12
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Quote:
Originally Posted by Hungry View Post
Not to criticize your recipe but I see this all the time in not only BBQ Sauces but other recipes also.
Why the Black, White and Cayenne peppers? I can see where the Tabasco would add some flavor. But, wouldn't the different peppers cancel out the flavors of each other?

With all the selections of BBQ Sauces on the shelf, why try to "reinvent the wheel"?

Charlie

White and black peppers taste different from one another. Cayenne pepper provides heat that's different from the peppercorns' heat. The flavors don't cancel each other out, they combine to create a new flavors.

If you buy a supermarket BBQ sauce and are perfectly happy with it, there is no need to go any farther. If you have tasted many sauces and think you would like one that was a little different from all those, it's worth creating your own.
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Old 05-15-2008, 10:15 PM   #13
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for me .. it depends on what i am saucing ....
i like a vinegar based one for pulled pork ..
sweet for baby backs ...
a little spice for brisket ...
as for chicken .. depends on my mood ..
but have been leaning to sweet lately ..
basting with dr pepper before putting on a sweet sauce ...
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