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re: Creole Barbecue Sauce
Posted on 8/30/10 at 2:15 pm to Catman88
Posted on 8/30/10 at 2:15 pm to Catman88
Let me clear this up....that was the title for it on cooking.com.....not my call...that's why I clicked on it...I like to see what the folks up north call cajun and creole....I love to read jambalaya recipes in national magazines...and don't even get me started on the gumbo recipes....It's just a buzz word for the masses...but this recipe sans the ginger looked pretty good...let's just call it spicy barbecue sauce. 
1
Posted on 8/30/10 at 2:18 pm to tavolatim
I'm pretty sure I'm safe in saying nobody thought YOU were the one giving it that name, Tim. Folks were just commenting on the peculiarity of it, as it's peculiar indeed.
Hell, I agree. It sounds like a good basic barbeque sauce. I would just definitely cut the ginger, by at least 7 1/2 ounces - probably more.
Hell, I agree. It sounds like a good basic barbeque sauce. I would just definitely cut the ginger, by at least 7 1/2 ounces - probably more.
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