B
barbefunkoramaque
Guest
I am in the middle of an important project here and have perfected a flour dust for my deep fried chickens and chicken parts I am going to serve on my BBQ trailer next year and need help with a sauce.
I am not calling for recipes but I used to make a sauce out of Louisiana Cajun Chef, when I was in Texas and cannot get LCC here. I have to use Franks Original Red Hot which means I have to in turn take it down a notch in heat. Anyway the taste is off and I am sure its the Franks.
Can anyone there who has both tell me how they compare straight out of the bottle. Not from memory because thats what I am doing.
I want an opinion before I order some gallons.
I will be using TONS of this so would like to figure out what I can do other than order the stuff and ship it.
I am not calling for recipes but I used to make a sauce out of Louisiana Cajun Chef, when I was in Texas and cannot get LCC here. I have to use Franks Original Red Hot which means I have to in turn take it down a notch in heat. Anyway the taste is off and I am sure its the Franks.
Can anyone there who has both tell me how they compare straight out of the bottle. Not from memory because thats what I am doing.
I want an opinion before I order some gallons.
I will be using TONS of this so would like to figure out what I can do other than order the stuff and ship it.