While this might seem too hot for some people, I've found it just right for most of the people I've served it to. As good as it is on chicken (we use boneless, skinless thighs or breasts instead of leg quarters), I've tried omitting the bullion and putting it on broiled pork tenderloin or a smoked pork loin. It was FANASTIC!! The only thing it hasn't worked well on so far is broiled or grilled beef, but perhaps with the right cut smoked lightly it could work. Also, the sauce makes up well in large quantities and keeps well - I make it in quart batches. The flavors mellow into each other nicely. It doesn't stay around longer than a week, so I can't say how it would do kept longer. Mellowing it also mellows the heat a bit, so I sometimes add a tiny bit of Chipotle Tabasco or Garlic Tabasco to heat it back up.
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