Subj : Sauces To : Ruth Haffly From : Dave Drum Date : Mon Jan 27 2025 05:04:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Yes, but I'm able to taste the nuances of the meat as it is, not the RH> sauce that smothers it. DD> Properly done the sauce enhances the flavours rather than masking DD> them. Most of the Carolina-style vinegar sauces I have tried have DD> been very much vinegar forward and not to my liking. But, then I've DD> never tried that style sauce in Carolina. Bv)= RH> Mixed in proper amounts to the pork, the eastern Carolina sauce isn't RH> strong on the vinegar. Made the mistake of adding some sauce to my bbq RH> at Smithfield's Chicken N Barbeque (a NC chain, mostly in the eastern RH> part of the state) before tasting it. Tasted it, turned out they'd RH> mixed in just the right amount and my addition put it over the top. I'd RH> been to a lot of pig pickin's and such like where it was "add sauce to RH> taste" that I just automatically grabbed the bottle. We've been back to RH> Smithfield's fairly often (most recently, just last month); I leave the RH> bottle on the table. IOW you did what a lot of people do with salt. I always taste a sample first unless it's something like breakfast potatoes that I know have NOY been salted. Sure cuts down on the "pucker factor". DD> Best BBQ I ever had was at a little roadside stand next to a gas RH> stop DD> near Magee MS. I was taking a load of canned milk to Miami, DD> FL and took the "short-cut between Jackson, MS and Mobile, AL on DD> US-49. Since there was parking space for my tractor-trailer I stopped DD> to get a soda and a snack. Guy was cooking a whole hog on a spit and DD> selling freshly cut meat with qa cup of sauce on the side. Yuuuuum. RH> Those little roadside stands can come up with the best tasting food, RH> especially if it's something like bbq. Same with food trucks; we RH> stopped at a food truck rodeo a few years ago and hit up "Long Leaf RH> Swine" (state tree is long leaf pine), got a plate of good bbq. I think RH> I read that they're now in a food hall down in Raleigh now. We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck. DD> This is my favourite BBQ sauce for nearly all uses. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Homemade Bbq Sauce DD> Categories: Sauces, Herbs, Chilies DD> Yield: 1 servings RH> I'd have to give it a try but I'm not a fan of ketchup for a lot of RH> things. Too often it's used as a poor short cut for a longer cooked, RH> from scratch, tomato sauce and is too sweet for my taste. Last time I made that recipe I used Red Gold's Rooster Sauce ketchup. It's their very nice tomato ketchup with Huy Fong Sriracha sauce added. Gave a nice level of zippiness. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Air-Fried Sweet Potato Tots Categories: Five, Potatoes, Chilies Yield: 4 Servings 2 sm Sweet potatoes; peeled (14 - oz. total) 1 tb Potato starch 1/2 ts Garlic granules 2 ts Creole seasoning * 1 1/4 ts Kosher salt; divided 3/4 c Red Gold Sriracha Ketchup; - opt (see notes) Nonstick cooking spray * Tony Chachere's (green can) or Louisiana Fish Fry (orange can). Bring a medium pot of water to a boil over high heat. Add potatoes, and cook until just fork tender, about 15 minutes. Transfer potatoes to a plate to cool, about 15 minutes. Working over a medium bowl, grate potatoes using the large holes of a box grater. Gently toss with potato starch, garlic powder and 1 teaspoon salt. Shape mixture into about 24 (1") tot-shaped cylinders. Lightly coat air fryer basket with cooking spray. Place 1/2 of tots (about 12) in single layer in the basket, and spray with cooking spray. Cook @ 400oF/205oC until lightly browned, 12 to 14 minutes, turning tots halfway through cook time. Remove from fry basket and sprinkle with 1/8 teaspoon salt. Repeat with remaining tots and salt. Serve immediately with ketchup. UDD NOTES: The first time I made this I made it to the exact recipe. The second time I added the Creole dust for spice and subbed the Heinz ketchup with the Red Gold Sriracha Ketchup. RECIPE FROM: https://www.bhg.com Uncle Dirty Dave's Kitchen MMMMM .... Sasquatch are just about extinct because they make great sausages. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .