Reviewed: Oct. 31, 2005

The Husband and I are complete garlic freaks, but we didn't like the tongue-burning, eye-watering taste of this. I simmered it for nearly an hour, and it didn't mellow at all. How large exactly is '1 bulb garlic, peeled and crushed'?? I will never ever make this again. Sorry.

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4 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 3, 2004

I absolutely LOVED this barbecue sauce! I made a few slight changes: I only used 2 tsp. of garlic; I didn't have any molasses, so I used light corn syrup instead; omitted the Cajun seasoning; used Tabasco Chipotle sauce instead of the hot sauce. Yum!

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16 users found this review helpful

Reviewer:

TXBIRD74

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Allen, Texas, USA

Reviewed: Sep. 14, 2004

Very good, I omitted the hot sauce, as well as the cornstarch,water and butter. I cooked it very slowly and it became thick and sticky the house smelled sooooo.... good. At supper time all that could be heard was mmmmmm, lips smacking and fingers being licked (not that I approve of finger licking) but who would want to miss a drop. Now this if finger licking good!!! I had guests for supper and everyone wanted the recipe and my daughter who is a Bulls eyes lover said that this is much better I agree.

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44 users found this review helpful

Reviewer:

DAYBREAKFIVE

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: May 2, 2004

I made the sauce though I left out the Cajun seasoning, because I have small children and it would have made it to hot for them, but it still tasted wonderful you could smell it through the whole house. Also following others advice I didn't completely omit the butter, I cut it down to a 1/4 cup and made it a thicker sauce like my husband likes....but it is plenty thick without it. Will be making again.

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24 users found this review helpful

Reviewer:

stayhomemom

Reviewed: Mar. 17, 2004

This was the best BBQ sauce I have ever tasted. It's worth the time to make and you can refrigerate the extra to use for the next time. I've never had so many compliments on my ribs before.

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2 users found this review helpful

Reviewer:

MYRAH422

Cooking Level: Intermediate

Reviewed: May 3, 2003

I added 1/8 cup of fresh chopped cherries, 1 tsp liquid smoke and 2 TBS of onion flakes. Delicious.

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10 users found this review helpful

Reviewer:

trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

Reviewed: May 22, 2002

The taste of this sauce is very good, but after adding the butter, it turned way too thick and did not want to stick to the chicken on the grill. Great taste, but omit the butter you don't need it.

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21 users found this review helpful