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Unread 06-13-2013, 02:49 PM   #1
SC_Dave
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Default Please vet my idea on a sauce receipt

I have a vinegar based sauce I use for butts, chicken etc. It's thin like a basting sauce. I want to modify it some to use as a finishing sauce/glaze for ribs. Is it reasonable to add corn syrup to my existing sauce receipt to accomplish this?
David
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