A while back (probably last fall) I tried to describe a sauce I'd had at
Outback and asked (in another group - I wasn't reading this one yet) if
anyone knew what it might be made with. I think it was called something
like Aborigine Fire Sauce. Anyway, I made some chicken on the Foreman
this evening, and just grilled it straight up figuring I'd dress it up
at the table. I didn't give that any more thought while the chicken was
cooking and the half-tater to mash was boiling. When it was time to
figure something out, I ran across some sweet-and-sour sauce, which
sounded half good, but wasn't climbing the flavor chart with a bullet.
Then I decided to try something. I put some in a little bowl and
thoroughly mixed in some Tobasco. Hot damn, was that ever good! And I
used enough that it had a reasonable kick, but it you couldn't strip
paint with it. As I was eating it, it dawned on me that at least from
*memory* it was pretty close to the Outback sauce. Now, I don't know
how they'd compare side by side, but I think that for my own purposes, I
happened on something close enough for rock'n'roll:
sweet-and-sour-and-a-little-fiery.

Perhaps I'm the last person on earth to discover this combination, but
I'm sure glad I did.

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