Opinions, please, on different ideas for maple bbq sauce
I’ve been meaning to make this stuff for the last few days, but my goodness gracious, it has been so hot I’ve stayed out of the kitchen.
Anyhow, there’s the poll. And the question is, which of these three sounds most interesting? I’ll probably give a shot to all three, but something has to be first. This will be a sauce for ribs.
Poll ends Monday at midnight, I gotta make it sooner or later.
I can see cherry maple being a good start for ribs. Peach maple just makes me think of a glaze for a pork loin or chops. Pineapple maple just does not work in my head. If you say pineapple sauce I start reaching for agave syrup or kecap manis to start.
None of them. The flavors would all over power the maple flavor. Keep it simple start with just maple. If you have to go with one a little cherry might be good. Be careful in the amount you add. I make my own just maple sauce.
Don’t want this to go unfinished. After most of a day and lots of tries, and many dollars worth of ingredients, I didn’t make anything that I feel is good enough to share.
File this under hashtag notaseasyasitmightseem.
I’ll cogitate on it a bit more and see what I can think of, for now I just wasted a lot of good stuff.
Comment