On May 11, 6:57*am, "piedmont" > wrote:
>
>
> --
> regards, piedmont (michael)
> The Practical BBQ'r -http://sites.google.com/site/thepracticalbbqr/
>
One of these days you should try some of this:

http://www.maull.com/sauces.html

You mop it on while Qing. I have a technique where I add heat
(capsaicin in whatever form)* to the sauce in a bowl, use 2/3-3/4 of
the contents to baste, then top off the sauce, thus diluting the
heat. I repeat for a second, then third basting, the third basting
have even less heat than the second. Doing the math for the ''2/3'',
the second basting will be only 1/3 as hot as the first, the third
basting, only 1/9 as hot, so you can make the first batch pretty hot.
That cooks into the meat somewhat, while the final saucing--the one
that will get on the outside of ones mouth--will be non-injurious. Of
course you can use that technique with any mop on sauce, but Maull's
(and some people really dislike the stuff) is certainly unique.

* You can use ground cayenne/arbol/whatever, but I prefer going
straight to the Pure Cap:
http://www.cosmicchile.com/site/pure-cap.html

--Bryan