For chicken and pork, Canadian Club Hickory Bold is the best danged barbeque sauce out there. That's east, west, north and south of the Fraser River.
We barbeque more days than not, so having a good sauce is critical. Most of the time we use olive oil and spices, to prepare for the grill, but you can't do that everyday. Especially with chicken and pork. We had it narrowed down to Bull's Eye and Kraft. (Kraft is surprisingly good.) I've tried them all. Gourmet, local, name brands. My wife discovered Canadian Club by accident, being in a downtown specialty shop, it was all they had. I had a feeling it would be good, because one time I enjoyed "Jack Daniels" marinated ribs at a restaurant in the US. For some reason whisky works well for grilling. Why not with good ole' patriotic Canadian rye?
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