Well, who needs a magazine food editor when a company has a Stockhunter2 for such wonderful critiques!! Yes, I've heard so many times about people loving our sauce so much they want to drink it ... and why not, the large recipe includes several quarts of Bud! (It was a signature product in my previous restaurants.) Most BBQ sauces try to emulate Texas style, which is a liquidy vinegar and tomato paste base; ours is a beer, pure catsup, butter, fresh onions, etc. base, and combines to be much thicker and richer sauce that is great with all forms of grilling and especially good with dipping fried potatoes, too! In a few months, the sauce will be available as we're working to enable it to be sold shelf-stable without losing any quality attributes. (It must be sold refrigerated right now and we will be offering it on-line beginning October.)
As for the riblettes (and our ribs), all other commercial processors peel off the underskin prior to processing them. However, with our Smoke-Baking process we found that leaving the underskin on during smoking, as well as during re-heating by the consumer, retains considerably more moisture albeit a bit more effort to prepare. Best way is to simply use tongs to hold the little riblette strip when hot and use a small sharp knife to peel up one end and then the whole skin strip just pulls right off easily.
Thanks again for your great comments.
AI
