You can purchase Miss Odette's barbecue sauce directly from the company's website. You can also purchase it in stores on the west Coast in California and Oregon.

BBQ Sauce is red

Absolutely you could substitute cider vinegar for red wine vinegar in barbeque sauce. Apple Cider vinegar is slightly sweeter and is a little more mellow, making it actually preferable in some recipes.

It all depends on the brand. Some do, and then you can find some without. Unfortunately, you have to check the ingredients to know.

See the related link below for JR's Store website where you can purchase his products. You might also find it on Ebay.

People were using sauces centuries before it was called BBQ sauce.

BBQ sauce beginnings was not your bottled flavored item. Not even the same ingredients. It evolved over time with peoples tastes.

It was a basting sauce to keep your meat juicy, tender. For birds as well. You can use flavoring liquid smoke as well.

This is 99% close or at least the closest Big Mac sauce clone you'll find...anywhere.

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

1/2 hot chilli pepper

4oz white ground pepper

3 carrot sticks

4 scoops of bicarbonate of soda

2tbs English mustard

2tsp thousand island dressing

4 cherry tomatoes

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.'''

Dry rub Injection Marinade Glaze (sort of like a sauce but can be something as simple as honey and is usually cooked on during last hour or so) Brine Bill Anderson Barbecue Recipes - www.bbq-book.com

Homemade barbecue sauce can last up to two months when stored in the refrigerator. It is important to keep the sauce in an airtight container to maximize its shelf life. Here are some tips to help you make sure your barbecue sauce lasts as long as possible:

• Check the expiration date of any ingredients used in the sauce.
• Store in an airtight container in the refrigerator.
• Label the container with the date the sauce was made.
• Discard the sauce if it has been left at room temperature for more than two hours.

By following these steps you can ensure your homemade barbecue sauce will last up to two months in the refrigerator.

It is still available (July 2011) in Southern California, so please be more specifical.

The biggest mistake most people make is putting it on before starting to cook. It should not be put on the meat before grilling. The sugar in most of them will burn and leave you with black and charred outside and raw inside. Wait until the last 5 minutes to put it on the meat.

There are 12 calories in one tablespoon of barbecue sauce.

No. Sweet Baby Ray's Original is not a certified kosher product. The company itself also warns that its product is not kosher.

Most people have their own mixtures for their sauce. Here are some of the items often used in making a sauce. Green bell pepper (seeded and chopped), olive oil, onion (chopped), garlic (minced or garlic powder), dry mustard, brown sugar, catsup, red pepper flakes, cloves, Worcestershire sauce, vinegar (cider, wine or malt, I have see one BBQ maker use dill pickle juice), molasses or honey, peppers (chopped), liquid smoke, soy sauce, tomato (sauce or paste), salt, pepper, and their secret spices which are usually common spices in the kitchen such as cummin, spiced salt, chili powder, paprika or what ever one might like. Most BBQ joints have their own which was developed after many years of testing.

The volume of 1 US tablespoon is 14.786765 milliliters, så 2 would be about 29.5 millimeters, which means about 29.5 grams.

If a jambalaya dish is too spicy, there are two possible ways to make it less spicy. # Add more cooked, unseasoned rice (may require coloring to match existing dish) # Add one or more uncooked, peeled potatoes, in large slices (heat in dish, then remove, or serve separately once fully cooked) Of course, the easiest way is to use less pepper when first making the recipe.

Yes, it does.10 days in the refrigerator is as long as you want to store this food here. Place the food in an air tight container or freezer bags. Then you can transfer it to the freezer if more storage time is needed. If this is true why isn't it indicated on the bottle? I can't imagine that the companies that produce the product would open them selves for a lawsuit if they didn't indicate that refrigeration is necessary. If refrigeration is necessary it states some place on the packaging.

1 (28 oz.) can whole tomatoes, undrained

1 (6 oz.) can tomato paste

1 lg. onion, chopped

3 tbsp. chopped parsley

2 cloves garlic, minced

1 sm. green pepper, chopped

1 1/2 tsp. dried whole oregano

1/4 tsp. pepper Process tomatoes in blender until smooth. Pour in saucepan with remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered about 1 hour or until sauce is reduced to about 3 cups. Yield: 3 (12") pizzas or 3 cups.

What works for me is to drizzle dishwashing liquid over the grill and let it sit for a minute or so, then pour boiling hot water on the grill. The burnt bbq sauce will pretty much come off with no work. What doesn't come off easily should be scraped with your thumb depending on the size of your thumb or anything nonabrasive. Good luck!

totally

Room temperature.

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