So there are one million plus barbecue sauces on the market right now and will be one million more in the next month or so. Why is mine different? Is that a trick question? Come on, you know the difference. I'll wait...
Hello, are you there? Did you figure it out? Here is the difference...I made it. Now, does that make mine better than others out there or even yours? Most would say that's a personal preference. Some might think so because they know I love cooking. So this creation wouldn't surprise you.
Recently I moved to North Carolina, Asheville in case you didn't already know. I have researched, asked, and talked about the two separate worlds when it comes to what folks like in NC. Western vs. Eastern (that is all I will comment on that for now). Before moving to NC, I lived in Columbus GA. Most there enjoy sauces made with a mustard base.
Sorry, had to explain my thought process. Anyway, I made a mustard, apple cider vinegar recipe. Kind of a hybrid. I'm in the beginning process of this new sauce. Creation is pretty much done, with all kinds of spices, etc. Now bottling samples and then getting it out there. That's what this is about, introduction and feedback. I know most of you can't taste it right this minute, but if you're in Asheville you definitely can.
I would like to hear what you have to say about this sauce for what you know of it or me. Your thoughts are definitely a bonus. I will say it is very tangy and I know you will like it once you've tasted it. Oh, I will tell you about the name very soon. Please comment.
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