Food

[geoffbot]

Your birthday, hank?

[Henry Krinkle]

Your birthday, hank?

My first birthday celebration. My birthday is a few days off yet.

[Raza]

I'm generally not a barbecue sauce fan--many these days are far too sweet, and a few I've had are far too vinegary. But I have had a few good ones (there's a barbecue place near me call Fette Sau that's got some perfectly balanced sauces).

Happy birthday, Hank. I guess IWL's invitation got lost in the mail!?

[geoffbot]

Happy birthday chap.

[Henry Krinkle]

I'm generally not a barbecue sauce fan--many these days are far too sweet, and a few I've had are far too vinegary. But I have had a few good ones (there's a barbecue place near me call Fette Sau that's got some perfectly balanced sauces).

Happy birthday, Hank. I guess IWL's invitation got lost in the mail!?

BBQ sauce put on anything before it is finished cooling is an abomination. BBQ sauce as an accompaniment can be another thing.Most commercial sauces nowadays are sickly sweet sticky pseudo Texas style tomato based things and I do not care for them either. The five I made run the gamut from mayo based, the Alabama, straight up South Carolina vinegar, Peidmontese style mustard based and a transitional North Carolina vinegar and tomato sauce.The last one I made, the KC, is the closest to what most people expect. It has molasses, vinegar and tomatoes in it. It's slightly sweet, slightly sour and reasonably thick. The wrong person might put it on a burger or ribs while cooking it.

As too an invite, if you were ever out this way you would be more than welcome.

[Henry Krinkle]

Happy birthday chap.

Thanks in advance. I am even getting a birthday present relevant to the forum!

[geoffbot]

Thanks in advance. I am even getting a birthday present relevant to the forum!

Go on...

[geoffbot]

[Henry Krinkle]

Go on...

You do remember that I am a tease?

[OhDark30]

I like this pic
It’s either been beamed down, or basking in the glow of divine approval
(alternatively, I have been drinking)