I've been putting together a small line of sauces that friends and family have been buying off of me for years. When I come up with a new one I usually bottle up enough to get it into the hands of a dozen or so impartial volunteers just to make any final tweeks. The eventual goal is to some day see these on the shelf but for now its my hobby and I'll call phase 2 the guinea pig phase. As for this go round I have always associated Carolina style with Mustard just based on what I've heard so perhaps I will just label this as "Tangy" instead of Carolina since it sounds like I would only be partially correct at best. Thanks for the input. At worst I'm out some postage and materials and I get to hear from some new taste buds.CarolinaQue wrote:But just curious, what is phase 2 of this process? Bottling to sell...test phase???
Best description of my original sauce would be sweet heat. It all started with good ole "regular" that I've made since 83' when I was in college. Since then I modified it with a few peppers to have "Spicy" for my friends back around 2005. Finally, back in 2009 I put together "Fire Alarm", a crazy hot version designed for my brother and his in-laws. I continue to be amazed at just how many folks enjoy the Fire-Alarm as it is just too dang hot for my tastes. I also have a hot sauce which might better be called a pepper salsa, some of the guys on here gave it a taste test a few months back and overall the feedback was thumbs up. In a perfect world my bonus this year will let me get the Regular on grocery shelves without going into debt and then I'll just work in the others as sales permit. BTW, I have a habit of writing paragraphs when a sentence will do.CarolinaQue wrote:What other style sauces do you make?
I would ask for myself.....and you got something against the Carolina's?maccas66 wrote:Send mine too DC, he wouldn`t ask for himself!
That's pretty cool. Thanksgatewood iron wrote:My wife says it is the GRANDMONIER of bbq sauce.