In article >,
Bob > wrote:
>On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
>wrote:
>
>>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).
>>
>>
>>TIA
>>
>>D
>
>Is the "Franks" sauce discussed in this thread the same as the
>"Anchor bar" sauce?
>
>I was at the Anchor Bar in Buffalo, NY and their sauce is called
>Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
>
>Just curious, if not, where can one get :Franks" sauce.

It's on the supermarket shelf here in Eastern Massachusetts,
Frank's Red Hot, IIRC.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd