Ahhhh, boy. I really like it. Really! That's just some serious coolness.
Yesterday a friend rubbed my nose in the fact that another Hiver I know casually has been doing this for a while. @sjarvie is a multi talented individual that amazes me with her content but she also sends stuff to people. If only we could get her in on the #weekend-engagement thing (sigh).
So, I'm sitting here thinking of what the southwest should send. I spose some Tapitio sauce, some Hatch Chili powder and some dates. Except I don't like dates and hate to even touch them :)
I have a question about the South Carolina sauce. Vinegar or Sorghum? I'm guessing vinegar which is my preference. I make my own rub (in fact have two made up) that change some every time I make a new batch.
Nicely done, my friend. I'm sure your friend will be happy, happy.
South carolina bbq sauce is vinegary and a bit watery. Meant for after the meats cooked. Not as much sugar so it isn't designed for basting but dipping instead. Goes great with smoked pork.
@sjarvie. Join us!!! Come participate in the hidave cultural exchange program!
Good old tapitio! I'm divided cholula or tapitio. Both great both a little different. I'd love to get some authentic oaxacan cafe mole chocolate sauce for chicken and send it to some aussies. I know you guys think mad mex and guzman y gomez two white guys from chicago is real mexican food but here try this! At best id at least like to get them to stop putting parsley in guacamole instead of cilantro
Parsley? Really? Ahahahahahahaha I guess it sort of looks like cilantro if you squint just right!
I am foursquare in favor of Tapitio (don't tell anybody, I'll use Choula in a pinch). I'm also a fan of the Vinegar based BBQ sauces generally. Arthur Bryant gets a pass on that...