MilitantSquatter
Moderator
- Joined
- Sep 17, 2005
- Location
- Mooresvi...
So, it was pretty cold today on LI (40's) So I checked the weather forecast and decided to do my BBQ'ing on Sunday instead as temps should be close to 60 deg.
Anyway I got antsy on my day off and decided to make some BBQ sauce. Today I attempted the awarding winning Apple City BBQ Sauce that Mike Mills created and wrote about in his book Peace, Love and BBQ....
So, I copied everything exact, except for one blunder that I thought was a good move. The recipe calls for bacon bits (ground in a spice grinder). While at the supermarket, I debated for about 10 minutes which to buy. There are the standard bits that look like red pebbles (but are not purely bacon when you read the ingredients) or they had Homel Real Bacon Bits in a thin jar. I figured going with the "real" bacon would be a good choice from a quality standpoint.
Well, After grinding them, they were still too big and fluffy and made the sauce quite lumpy. If I went with the cheap kind as the recipe probably intended, it would have probably busted up real small and blended in nicely and still gave a good flavor.
Anyway, from a taste standpoint, I found this to be the best sauce I have made in a while. It was very different but good !!!! It had a unique texture, not thick, but not pure liquid. It was sweet, and vinegary. If I did not mess up the choice of bacon it would have looked perfect as well.
Has anyone else tried this recipe ? What was your opinion of it ?
Anyway I got antsy on my day off and decided to make some BBQ sauce. Today I attempted the awarding winning Apple City BBQ Sauce that Mike Mills created and wrote about in his book Peace, Love and BBQ....
So, I copied everything exact, except for one blunder that I thought was a good move. The recipe calls for bacon bits (ground in a spice grinder). While at the supermarket, I debated for about 10 minutes which to buy. There are the standard bits that look like red pebbles (but are not purely bacon when you read the ingredients) or they had Homel Real Bacon Bits in a thin jar. I figured going with the "real" bacon would be a good choice from a quality standpoint.
Well, After grinding them, they were still too big and fluffy and made the sauce quite lumpy. If I went with the cheap kind as the recipe probably intended, it would have probably busted up real small and blended in nicely and still gave a good flavor.
Anyway, from a taste standpoint, I found this to be the best sauce I have made in a while. It was very different but good !!!! It had a unique texture, not thick, but not pure liquid. It was sweet, and vinegary. If I did not mess up the choice of bacon it would have looked perfect as well.
Has anyone else tried this recipe ? What was your opinion of it ?
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