Thanks for the sauce share. 

First of only two of my own, completely original recipes, that I really, really like:
 
- 1/4 cup mayonnaise (I now prefer Duke's, but can't find Kewpie here)
- 1 chipotle pepper, minced, with a bit of adobo from the can
- Mebbe a tsp of honey (I don't measure, its one squirt)
Mix thoroughly, hopefully the day before.  
This is my go-to sauce for any kind of fish; baked, fried, or grilled/broiled.  Not really hot at all, the mayo really tames the chipotle (haven't tried it on shrimp or oysters, but I don't think it'd work there)
 
My go-to Italian gravy (not completely original, but I've tweaked it over twenty years or so, it's where I want it):
 
- 1 28-oz can whole San Marzano tomatoes
- 1 4-oz can tomato paste
- 1 4-oz can of water
- 1 Tblspn olive oil
- 1 med yellow onion, finely minced or grated
- 2 to 4 cloves garlic, finely minced
- 1/4 tsp fennel seeds, finely ground in a mortar or spice grinder
- pinch of red pepper flakes, to taste
- 2 tsp dried basil, crushed between your fingers
- Lotsa fresh basil, if I have it, as a garnish at the end
- 1/2 tsp dried oregano (fresh oregano ain't oregano and I don't grow it anymore)
- 2 tsp salt
- as much ground black pepper as you want
- 3 shakes of Tabasco sauce
Blend first 3 ingredients thoroughly, set aside.  Sautè the onion in the oil until soft, then garlic, fennel and red pepper, until fragrant.  Pour in the tomato stuff, basil and oregano, salt n pecker, and Tabasco.  Simmer for a couple hours.  Taste and adjust for seasonings and water if necessary.    

alaskanassasin said:

Waiting on @lkapigian to tell me to learn the mother sauces

Lol, it’s all you really need 

I make this for pork loins. 

Maple cream sauce:

2 t white wine

1 shallot finely chopped

1 T pure maple syrup

1 cup heavy cream

Salt and white pepper to taste

Cook wine and shallot over high heat. Add syrup and cream and bring to a boil. Reduce until slightly thickened.

Chicken nuggets ... definitely the McDonald's BBQ sauce is better than any of the other fast food restaurant sauces. LOL.

alaskanassasin said:

Every food pic you post has sauce on it @nolaegghead I knew you were holding out on me.  What do you put that on?

That sauce goes well with lamb kabobs or lamb roast, most any beef roast, especially prime rib.  It's addictive.  I've been known to polish off the rest of the sauce with a spoon.  It's great on roast beef sammies.

RRP said:

As promised:

But first here is the story by the OP Mike Flaherty:

Yes, we have (all sorts of) real BBQ in Seattle. An eclectic mix of folks from lots of different places. In the 80's there was a tiny place up on Cherry St (!), called J.K's Wild Boar Soul BBQ. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. And change for the pop machine if you needed it. The proprietors name was Beal, I believe. As I recall, a retired navy cook and utter BBQ maestro. His sauce was spectatular, and he's also use that sauce as a base for his beans.[p]When Beal quit in the mid 80's, I thought my life was over. There was no other BBQ that even came close here. And it was the sauce that shone. [p]So the other night, I'm at a guy's house, downing margueritas and sampling various hot sauces, and he says "Try this!" I immediately knew what it was..... Beals sauce! Amazing. This guy had eaten at the wild boar every week for years. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe. [p]You should REALLY REALLY REALLY try this. I believe that it's an inspired compendium of common ingredients, whose sum is infinitly greater than it's individual components.

This is a "1/2" recipe, and makes 2 quarts. Mix in big pot over low heat

1/6 cup salt
2 cups sugar
1/2 heaping cup packed brown sugar
1 cup beef boullion strong
6 Cups H20[p]When sugars dissolve, add[p]1 cup yellow mustard
1/2 cup white vinegar
1/2 cup Wrights liquid smoke. Yes, that's right.
1 Cup Worcestershire
2 cups (16oz) tomato paste
Kitchen Bouquet to darken (Optional, don't worry if you don't have this)
Chili Powder (the real thing), cayenne, Daves, whatever to add heat. Hatch ground chile is my favorite. I might try adding baby schezuan peppers or chili pequins next time. I also like to make a not too hot sauce, and serve with lots of sliced fresh jalapeno.

 Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.[p]I immediately tried to improve on this (added bourbon, tried rum, tried bourbon infused chipotle chiles) but everything I did only make the sauce worse.

 This would even be good on vanilla ice cream!

May your clothes always smell smoky!
Mike Flaherty

alaskanassasin said:

Those are awesome, @loco_engr swmbo is not a fan or mushrooms but she will eat morels and they are about in season, thanks!

https://nwwildfoods.com/product/fresh-frozen-morel-mushrooms/