Speaking of pig skins…
December 17th, 2007 • chatter, food
I’m making homemade barbecue tomorrow and it’s going to be so good…hopefully. I’m only wavering because Winn-Dixie in Boca Raton does not apparently carry the house-brand Deep South, a staple barbecue sauce for non-offending and basic barbecue. I’ve been using the stuff for years as a base to my own homemade sauce but I’m stuck in unexplored territory this week — aside from a bottle of delectable Stubbs’ Mild — and I’m nervous. I’ve never made bad barbecue but I’ve made bad sauce in the past, hence my proclivity for ready-made stuff. Since I moved to FL, none of my significant others have the penchant for ultra-spicy barbecue sauce that I do so I must use the tamest I can find.
Today, the tamest had gone extinct it seems and I’m stuck with “Sweet Baby Ray’s” sauce. I hope it’s good or I just blew a bunch of money on 3 lbs of pork butt.