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Char-Woody
Char-Woody Posts: 2,642
edited November -1 in EggHead Forum
And in case anyone posted this reference site in the past..Thanks and its worth returning to for ideas. I made one sauce here from my 60 year old stoneware bourbon..been on the shelf for 40 years and was 20 years old when newly purchased..Wow..does it have a nice deep aroma.
My dipping Pulled Pork sauce was from Recipe Archives;
http://recipes.toronga.com/sauces-bbq/jackdaniels.html
and there are many more to chose from.
I have two pints left in the fridge aging and it gets better and better as it sits..!

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