“More is better, and too much is just right!” That is what Fred Bernardo, retired owner of Fred’s Music and BBQ and the Tasty Licks competition team, used to say. But y’know, you see something. And it reminds you of bbq; maybe you see a sauce, and you think of ribs, or you see a rub and you think of bbq’d chicken, and heck it’s only a few more bucks on top of an already-too-big grocery bill so what the heck, y’know? And you add it to the cart. And a year or more later you have this:
And this:
That is 11 bottles plus the two in the fridge. I’m actually drawing down the sauce, it used to fill that shelf. But for the rubs, I could eat bbq every meal for the next year and still have product. Looks like I’d better start moving my teeth!
What I often do is mix stuff up when it gets past halfway done. Most rubs mix well, they’re not all the same, but they all occupy the same space in the flavor palette. MOST sauces mix well, but not all of them; KC sauces don’t mix well with NC sauces, for example. But sweet and smoky mixes with sweet and smoky, vinegar mixes with vinegar, etc.
Tell me I’m not alone.
And this:
That is 11 bottles plus the two in the fridge. I’m actually drawing down the sauce, it used to fill that shelf. But for the rubs, I could eat bbq every meal for the next year and still have product. Looks like I’d better start moving my teeth!
What I often do is mix stuff up when it gets past halfway done. Most rubs mix well, they’re not all the same, but they all occupy the same space in the flavor palette. MOST sauces mix well, but not all of them; KC sauces don’t mix well with NC sauces, for example. But sweet and smoky mixes with sweet and smoky, vinegar mixes with vinegar, etc.
Tell me I’m not alone.
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