Pulsegleaner
Garden Master
- Joined
- Apr 18, 2014
- Messages
- 3,552
- Reaction score
- 6,990
- Points
- 306
- Location
- Lower Hudson Valley, New York
We are weather permitting. In fact I spent a good portion of yesterday combing the local branch of Home Goods for potential barbecue sauces (between Dads diabetes, mom dislike of overly sweet things, my inability to deal with any but the lowest levels of heat and my sister, finding a sauce or mix of sauces to satisfy all of us is no small order) Based on what I was able to cull, it looks like our best option is to marinate our meat in the shiitake mushroom steak sauce (as a mostly demi glace soy mix, it's too thin to brush over) then seal it with a bushing of a little of the black pepper burbon sauce (nice opener, but a fire kick like a furnace) mixed with a LOT of caraway fennel ketchup (another HG find basically tastes like complex tomato sauce)