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Old 10-29-2012, 06:25 AM   #6
Pitmaster T
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Join Date: 04-03-11
Location: Texas
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I LOVE this recipe and have used it in small intimate settings since about 2003. I had forgotten about it as when I started catering a while back I dropped some of the more complex elements due to expense and simplicity. (I use reg mustard for instance in the Hit me Fred).

Although my Hit Me Fred is deeper because (in order to simplify even more) I use my Purgatory stout as a base for all my sauces, I would have to make a nod to this sauce for a competition (Sauce competition) in that zone as it would really wake a judge up by seeing something familiar BUT tasting something interesting.

Thanks Patio for reviving this. The Chipolte/cinnamon combo is stellar!
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