Reviewed: Nov. 16, 2004

This recipe was absolutely awesome! Very flavorful tasting. Served it as a barbeque over beef and it was delicious. This is a keeper folks!

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Reviewer:

CHELECOOK

Cooking Level: Expert

Reviewed: Jun. 11, 2005

I made this today with pork tenderloin. I thought it had the perfect balance of flavors. This one is a keeper!

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Reviewer:

JFHINOH

Reviewed: Aug. 3, 2005

I finally got around to trying this and could kick myself that it took me so long to make this incredible sauce. Like the previous reviewer stated: This is the perfect balance of flavors. Loved how the fruitiness from the wine prevailed (used a St. Helena Zin). Great with pork tenderloin and I will try using this with frozen meatballs from Sam's Club as well. Really that good.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Oct. 9, 2006

Great Recipe! I followed it pretty close all though I doubled it for a party and added an entire bottle of chianti. I let it simmmer down also for a few hours then used it on chicken and put it the chix and sauce in an oven bag and 35-40 minutes later rave reviews!

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Reviewer:

amysaw

Cooking Level: Expert

Home Town: Alexandria, Ohio, USA

Living In: Centerburg, Ohio, USA

Reviewed: Dec. 12, 2009

If I could give this ten stars I would. I have just made this recipe with two minor additions, I added a few dashes of tobasco and as another reviewer has done I added a dash of vinegar. This is absolutely fantastic and I seriously doubt I will purchase store bought barbeque again. It is fantastic with pork, chicken and steak. Thank you for this recipe

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Reviewer:

Kim

Reviewed: Jul. 14, 2010

Loved the flavors in this sauce. I opted to reduce the soy to 1/2 cup and was glad I did. I also needed to add a sprinkle more brown sugar to take away some of the saltiness from the soy. I think it's all in personal preferences but it would be a good idea to use less b/c you can always add more if you would like! My husband loved it. I grilled bone-in chicken ( yes, w/ skin!) for about 10 minutes and then placed in a 9 x13 & poured the sauce over each piece and covered with foil. I baked it at 375 until the pieces were done- approximately 25-30 minutes. I think this would also be great over pulled pork. A gourmet sauce!

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Reviewer:

JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

Reviewed: Aug. 18, 2012

This is a good base for a barbecue sauce, but I felt something was missing. I felt myself wanting to put something in like Worcestershire sauce or horseradish or garlic or hot chili sauce. I did have a little leftover, and I'll try adding one of those. Thanks for the recipe!

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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Jun. 3, 2007

This one is a keeper. Intense, dramatic flavor; everyone liked it. I read the comments and added only about 2/3 the soy sauce the recipe called for. I'm glad; it could not have used any more.

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Reviewer:

Prairiefire

Cooking Level: Expert

Reviewed: Jan. 11, 2008

Excellent sauce. I was out of soy sauce so I substituted 3/4 cup worsteshire and it was fantabulous!

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Reviewer:

Sandi Judkins

Reviewed: Jan. 21, 2012

I would have rated it a 5, but the soy sauce made it WAY too salty. In the future, I will probably use a mix of half soy sauce, half water. Otherwise, it was really tasty, unique, and definitely NOT your typical BBQ sauce.

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