"Duwop" > wrote in message
...
> Anyone have much of an improvement on the original sauce of Butter,
tabasco
> and vinegar ?
>
> Should I wait to take the pieces off the grill before basting the sauce
on?
>
> Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
> dontcha know).


For once, a topic I consider myself an expert at! Take the wings/chicken
strips/steak strips(try it, it's awesome!)/shrimp, etc. and cook them
accordingly (as in, how you want them done. I prefer my steak
rare-to-medium/rare. Everything else done medium.) While cooking your meat,
take franks/Tabasco, a bit of chipotle sauce, a dash of worshtishire, and a
pat or two of butter, and any other spice you desire, but be easy on salty
or sweet sauces! Then heat it in a bowl on a side burner or stove until it
thickens up really good, but don't overheat. Be easy on the butter. If you
want really hot, then add more chipotle and habanero sauce. When thick,
take your desired meat and put into the sauce mix..stir to coat thoroughly
and eat!