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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Need a good sauce

razormarshrazormarsh Posts: 4
edited November -1 in EggHead Forum
Ok. First time poster - 4 or 5 year long lurcker.
I appreciate the collective knowledge of the group here.

AZRP - "The Chicken" is unbelieveable. I love it.

Does anyone have a sauce for folks that don't like something as hot as the sauce that AZRP puts on his chicken. I love it - I would just like to give my kids and friends kids a less spicey option - perhaps a sweet and spicy type of thing.

I love this place. Thanks for the awesome recipe AZRP.

Comments

  • 61chev61chev Posts: 539
    I use a KC masterpiece original and doctor it up to our liking with about
    1 part kc masterpiece
    1 part apple juice
    1/2 part cider vinegar
    2 table spoons worchester sauce
    Shake well and use sparingly
    we don't care for a heavy spicy sauce
  • Wise OneWise One Posts: 2,645
    Look at the Cookbook section above. there are about 40 different sauce recipes in there. here is a fairly simple one that you can tweak to be as mild as you wish:

    Kansas City Sweet 'n' Spicy BBQ Sauce

    Dark red, thick, sweet sauce. Use a decent quality balsamic vinegar. Vary the spicy elements to taste.

    Ingredients:
    2 cups Heinz organic ketchup
    ¼ cup balsamic vinegar (don't skimp too much)
    ¼ cup Worchestershire sauce
    2 Tbs molasses
    2 Tbs French's yellow mustard
    1 to 2 tsp Frank’s original hot sauce
    1 to 2 Tbs Dizzy Pig's Swamp Venom

    Instructions:
    Put all ingredients in a saucepan, and simmer on gentle heat for 20 minutes.

    Author: Mike Anderson
  • Sooo...
    Is this a sauce that you want to baste on cooking chicken?
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