Watch out or Bob G. will chime in and give you a "history" lesson about how barbeque was "invented" in Vegas and the Proper way to do it.

Of course, those of us in Texas KNOW the only barbeque sauce is from TEXAS.. We have it Totally PERFECTED.. 

But now that you mention it -- time in TEXAS to fire up the old grill and put those ribs on and get ready for the feast... 

Thinking of you down-under as the barbeque sauce drips off the ribs.. Luv ya 

AussieBrian wrote on Mar 28^th, 2016 at 4:43am:


Still waiting for the other shoe to drop...

Tart Tomato Sauce - and it's supposed to be a bit lumpy.

Wash your hands, open a beer and put a clean saucepan onto medium heat on the kitchen stove. Add some butter along with finely chopped onions and garlic, saute for 2-3 minutes.

Add can/s of crushed tomatoes, a glurp of Worcestershire sauce, a goodly shplut of dijon, oregano, brown sugar, then a red wine for the cooking and two for the cook.

Finely chop de-seeded lime/s, skin and all, and throw them in, too.

Allow to simmer uncovered, 20-40 minutes, until thickened, S&P to taste.

Serve as a sauce but it's great spooned over half-cooked meats while still on the bbq so nature can take its course.

Open beer.

Yum.  Have to try it.

Double yum!

Brian - your recipe sounds just like how the late Keith Floyd used to cook, with a glass of wine in one hand and frequent sips.

This mustard sauce requires regular tasting while making it so it pays to keep a cold beer handy, just in case.

Into a mug put a tbsp of flour and a few drops of water and start stirring it. Add more tiny quantities of water to stir it into a smooth paste. (It takes only moments, unless you rush it.) Add your favourite mustards, I use a big tsp each of dijon and hot English, stir in and set aside.

Whisk together an egg and a quarter cup of sugar, add a quarter cup of vinegar, a cup of white wine and the mustard mixture.

Drink beer, taste sauce, and add a bit more of anything you please. Simmer over a low heat, stirring, until only just thick.

This is beaut poured over anything barbequed, including the fruit and veg, and is also great as a dip alongside your favourite beer-snacks.

How do you Pasteurise an egg ?

jon019 wrote on Apr 8^th, 2016 at 5:58am:

And rightly so! Just as you're perfectly correct in worrying about the use of a raw egg in a barbeque situation, in warm weather, where there might be old people, children, babies or pregnant women.

Such culinary negligence can be devastating!

Kindly note, however, that the egg in this sauce is beaten, whisked with vinegar and wine, then cooked within an inch of its life while the sauce slowly thickens.

Raw it ain't, safe it are, but there's plenty of other mustard sauces about that are easy to make and people love 'em as they beat the pants off anything that comes off the supermarket shelf.

Food should be fun!!!

If beer is the punishment, I plead equally guilty - regardless the crime!

But when it comes to just good ol' bbq sauce, I must wonder if you Yanks aren't just a step ahead of us decent folk down under.

Y'see, I never realised it could be so much fun as your Rhett & Link with their BBQ sauce song.

Putting fun into food.

Bob P wrote on Apr 8^th, 2016 at 9:01am:


I HAVE to try this. Thanks!

For introductory drinks on arrival I like to give people my fresh berries in champagne, especially as it can be made days beforehand and simply kept chilled.

I use disposable plastic flutes for this, about 30c apiece, as I'm especially lazy and it cuts down on glass around the place. I also use the cheapest sparkling white wine instead of champagne and have never been caught out.

Two bottles of booze will easily make 12-14 glasses (allowing for the cook) and each bottle you use wants a goodly tablespoon of gelatine.

Put half the wine into a bowl, wait for the bubbles to settle a little, then sprinkle in your gelatine. Don't stir it. Put the other half into a saucepan and bring it up to simmer along with a cup of sugar per bottle and lots of orange rind.

When everything is nicely dissolved in each pot, remove the saucepan from the heat and add the gelatin mixture. Leave on the bench to cool completely.

Pour enough into each flute to fill the first inch or so along with 4-5 drops of Cointreau to each. Put them into the fridge and within a few hours it'll set as jelly. (Jello for non-English speakers.)

I then add a huge strawberry, on top of that is balls of rockmelon or the like, then a layer of blueberries to take it past the half way mark and make the colours look fabulous. Any fruits can be used, of course, just ensure they're ok with jelly. Fresh little mint leaves won't go astray, either.

Add enough wine to to just cover it all and whack them back into the fridge.

When they've set add some more of the wine mixture, put them into the back of the fridge, and they'll be fine for days unless the kitchen monster sneaks in. (This happens often in my house!)

Serve them with teaspoons that are almost as long as the glass because it's beaut to watch people start on the wine jelly, love the fruit, then realise there's a surprise at the bottom and the spoon won't quite get it out.

You can make good money promising not to put their efforts on YouTube.