Cookaholics Bulletin Board

Fuzzy - These 2 guys are pretty highly regarded in BBQ-land and this link will give you their base BBQ sauce of which there are variations for Mexican, Asian, honey-mustard, Mediterranean, and Caribbean flavors. If you want those variations,let me know.
http://www.cookstr.com/recipes/basic-all-american-barbecue-sauce

Nice link. My wife, who came up with a modified BBQ sauce using a mixture of Filipino commercial sauces wants to move on and develop our own special sauce from scratch. The cookstr recipe and variations look like a great place to start. Thank Wino!

I was browsing Sear, Sauce, and Serve by by Tony Rosenfeld. I love all the different sauces and he keeps the number of ingredients limited to a maximum of 8, so for those of us who are somewhat challenged when it comes to stocking the pantry, that is an advantage. Sadly after typing three quarters of it here, I run into the Ketchup I had managed to overlook when I first scanned it. Oh Fiddle Sticks!

He also has an interesting BBQ sauce made from Peaches. I may convert that to Pineapple. No tomatoes though. And an interesting BBQ/Glaze made with Root Beer, mustard, ketchup, orange juice and worschestershire (does anyone actually pronounce the "shire" part?) sauce with a dab of cornstarch to thicken the plot.

So many sauces and so little time. Fuzzy, plz let us know what you come up with. I've got my BBQ setup with a Smokenator 1000 and I'm actively hunting wood to smoke with now. We are going to start trying coconut shells next week since those are way cheap and quite available here.

Try this.

http://www.amazingribs.com/recipes/BBQ_ ... index.html

While you're visiting Amazing Ribs, check out their recipe for Vermont Pig Candy. I have to go to Manila tomorrow and as long as I'm there, I'll be hunting some real Maple Syrup made in one of the former 13 colonies just so I can do a bit of the VPC. Not tomato but I'm kinda betting your guests won't mind that much at all.

Good luck. With the insane spring this year, there's not much to be had.

I never thought of that. I need to buy a couple of jugs at Costco then, we use it a fair bit here.

I found a little bit of pure maple syrup down in Manila. Talk about pricy! Maine pure maple syrup, 8.5 ounces of grade A - dark amber cost 700 pesos, but it does come in a cute glass log cabin bottle. Okay, 700 pesos ... how much is that you ask. About $16.58 for the bottle or $1.95 per ounce.

There are lots of pig candy recipes out there for bacon, but the AmazingRibs.com website's is for smoked ribs. And I found both hickory and mesquite shavings in little aluminum throw-away pans while wandering around. I toted 20 of them back to my place in Baguio City. They should last for four or five months, I'm hoping. Pig Candy of the smoked ribs variety is on the menu for next week.

We stopped at a Korean chicken shop (franchise sort of place in a big mall) and had a very spicy chicken with a sweet glaze over it. My wife loved it. I liked the glaze but the spice incinerated my taste buds after a few bites. Wow! Holy Smoke, batman! It is somewhat related to the whole "Candy" spectrum. Hot, sweet, intriguing.