If I have duplicated a thread that was discussed in the recent past please forgive me. I was lazy and did not do a search.
Vinny, congrats on the new name. I agree, I think we will be more successful doctoring up a commercial sauce that is regionalized to an event location. I also don't feel comfortable using my own sauce at the level the team is at right now although we am doing some experimenting from time to time.
(Brewmaster and Pitmaster)
BBQ Team: Lawn Guyland Smokers
Brewery: Black Dog Brewery
"Sam I Am": XL Big Green Egg
"R2 and D2": Twin 22" Weber Smokey Mountains
Custom Made Automated Souped Up Sabco
Last edited by Sawdustguy; 11-21-2005 at 05:15 AM..