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Old 10-28-2008, 08:35 AM   #11
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
...Oh, next time I'm going to swap out the boullion for a teaspoon of demi and see how that works.

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Old 11-15-2008, 06:44 AM   #12
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Join Date: Nov 2007
Location: Georgia
Posts: 218
I've yet to try their new "championship" sauce...Is it a sauce or still a glaze? What are the differences?

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Old 06-29-2010, 01:07 PM   #13
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Join Date: Nov 2009
Location: Kentucky
Posts: 1
I can tell you for certain, this sauce does not have any sort of alcohol in it ! :)

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