DATsBBQ
Head Chef
This Sunday a friend of ours is getting married (couldn't talk her out of it). Anyway, at her reception she will have 2 pigs Q'ed up. Not by me :badgrin: but by an ol' boy named Festus. Now he does a pretty good pig, so I know it will be good. Festus doesn't use a mop, rub or anything but hickory, the sauce he uses is good but on the super sweet side and it is served on the side.
To that end I'm bringing 4 of my sauces. 2 will be a thick "Texas" style sauce, one tangy and one mild. Its kinda thick, like a steak sauce.
The other two will be a Carolina style sauce, one hot and one echelons above hot. The latter not previously known to anyone on the planet. None of these are sweet, so hopefully ol' Festus won't take offense (he's usually packing) and all will be good.
I'll take some pics (he usually uses the open pit /cinder block method) and let you all know the feedback on the DATsBBQ sauces.
To that end I'm bringing 4 of my sauces. 2 will be a thick "Texas" style sauce, one tangy and one mild. Its kinda thick, like a steak sauce.
The other two will be a Carolina style sauce, one hot and one echelons above hot. The latter not previously known to anyone on the planet. None of these are sweet, so hopefully ol' Festus won't take offense (he's usually packing) and all will be good.
I'll take some pics (he usually uses the open pit /cinder block method) and let you all know the feedback on the DATsBBQ sauces.