1721

Why would the sauce need to be acidic?

Edit: I guess you could add 1tbsp balsamic vinegar but I don’t really see the need, it’s still fairly liquid and you’re only applying it for the last 5 minutes of cooking on the chicken anyway.

1722

Sauce needs a tang!

1723

I think we’ll just have to disagree on that o.-

If you want the actual rub for those is supposed to be

Bayou Bite Cajun Seasoning Rub

2 tbsp salt
2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp granulated sugar
1 tbsp hot mustard powder
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp ground cumin
1 tsp oregano
1 tsp thyme
1 tsp sage
1 tsp ground coriander

But to be honest I found that wayyy to spicy right off the BBQ for my tastes, when the chicken was cold it was good but I just preferred the rib sauce and rub. Using the same rub also simplified the cooking process for dinner parties.

Edit:I guess you could alternatively add 1 tbsp lemon juice, and maybe some butter if you’re at it?

1724

What about working in some lemon or lime powder?

1725

Morberis, I think you need something sour for balance: you need something to work against all that honey and sugar.

Here’s Morberis’s BBQ chicken, except with a chipotle and bonedust sauce:

1726

I’ll try that I think, maybe next week I’ll buy a 24 pack and make a few different batches.

1727

This is the best thread in Qt3!

1728

I actually grilled pork ribs a week or so ago, and used nothing but honey (with a little water to thin it out) for basting, they turned out perfect, and weren’t too sweet at all. All I used was salt and pepper on the ribs for the first 30 minutes. Sometimes it’s just good to let the meat shine through!

1729

What the hell is this bonedust stuff?

1730

Last week I ordered a take and bake calzone and asked for the white garlic sauce instead of the normal red pizza sauce (it was a menu option.) Somehow the cashier got confused so my calzone came with two pretty decent sized containers of white garlic sauce.

So my question is, what to do with it? Other then putting it on pasta or in a pizza, of course. I tried some as a spread on a chicken sandwich I ate for dinner tonight and that wasn’t bad at all, but I’m trying to think of other things I could use it for.

1731

Pour it over your favorite pasta with a layer of crumbled fetta?

1732

It is an ingredient from a game series called The Elder Scrolls. Like so:

1733

I listed it before

Bonedust seasoning
1/2 cup paprika
1/4 chili powder
3 tbsp salt
2 tbsp ground coriander
2 tbsp garlic powder
2 tbsp curry powder
2 tbsp mustard powder
2 tbsp sugar
1 tbsp ground pepper
1 tbsp ground basil
1 tbsp ground thyme
1 tbsp ground cumin
1 tbsp cayenne pepper

That’s the name it came with when someone else handed it to me shrug

1734

2i1h3tf.jpg800×533

Pineapple / red currant / black currant jelly seperated by layers of vanilla cream.

1735

I made a chickpea “curry”. It sucked :/. It was, at least, nourishing.

1736

2yzk22s.jpg533×800

Pear poached in star anise and sugar, on a brioche bun, with vanilla sauce.

1737

LOL, you know that that looks like? I’m sure it’s tasty, but let’s just say I’m not eating that in public.

Or with a fork. Oof!

1738

Thanks Tim, now I can’t stop giggling.

1739

Haha, for once I actually didn’t think of that.

1740

Nowhere near as cool looking as the other stuff, but spaghetti with homemade tomato sauce, homemade garlic bread, and spinach salad with walnuts, cranberries, and a balsamic vinaigrette.