On Saturday night I did another pork roast in the clay cooker, a pork sirloin roast this time. It was perfect in every way. I wanted to do a pulled pork sammich, seemed likely. Needed a sauce that was doable out of the jar, thought I remembered this one doing well.
You can quote me on this one, “This shit sucks.”
Combine a cup of ketchup with a cup of sugar then a huge dose of Chinese Five Spice. “This shit sucks.”
It’s going in the trash.
Biggles
MeatHenge
"If it ain't pork, it ain't sausage"
Sounds like you need to keep a list of sauces and critiques so you can avoid nasty surprises again.
Hey Zoomie,
I guess so, dang. I was wrong! Shudder.
Even my 13 year old boy tried it and made a screwy face. “Oh Papa, this isn’t barbecue sauce at all!”
Biggles
Your description of the ingredients even made me gag a little. I’ve been making my own sauce (Midwest-style) for over 15 years now, and I try to have enough on hand to make it through Winter. The only store bought sauce I turn to is Sweet Baby Ray’s Original.
But I know there are heavily drawn regional lines when it comes to this stuff…
Hey Ian,
Hooboy, regional, ain’t that the truth. I’ve been making my own for many years as well. The specific one I’m thinking of doesn’t lend itself well as a dressing, more of a grilling/smoking situation. My favorite sauce (on here somewheres), requires more cooking than I wanted for a workday evening’s meal. I thought I remembered having this same sauce about 5 years ago and it was serviceable. Next!
Biggles