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FurryFace FurryFace 56-60, M 5 Answers Feb 14 in Community

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If was my miracle whip, ketchup and mustard, it's still MY sauce. lol

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mmm FurryFace sauce now available in stores near you , lol

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Ha ha, did you sit there going through the condiments at home brewing that up or did someone tell you that? It does describe the taste I have to say, but then I never eat it nowadays so I'm probably imagining that.

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i made that the other day for my burgers and the color and texture was good and the taste just like it but more miracle whip and only a bit of ketchup and mustard for the mix to get the color and taste , sort of a pinkish color

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You sound like a resourceful cook. That's not that different from the sauce for prawn cocktails - well a little different - but that's how all good cooks work, trial and error and tasting. Recipes come from that. I'm impressed.

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want to know my Ribs sauce ?

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Oh wow - yes! I love marinades and am always looking for interesting ideas. Go ahead......

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you get Bulls eye BBQ sauce honey garlic and that chinese honey garlic sauce that black liquidy stuff in the glass jar that thickens when you heat it up and mix it 1/2 and 1/2 with the Bulls eye sauce adding brown sugar for a sweetener and then when the ribs are cooked and separated add the sauce and mix it up in a large frying pan , ooohhhh soooo yummy !

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That sounds so good, especially with the honey garlic sauce - yum! I've copied that onto a word document page to keep, and thank you, I can't wait to try it!

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you won't be let down but please no substitutes don't use another BBQ sauce has to be Bulls eye , not that Kraft garbage

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Yessir! I believe you too, things like that make a big difference. It probably has that nice smokey taste and smell - right?

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it sure does and its not that hot spicey stuff that ruins things either

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I'll tell you how it goes. Thanks again. :)

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yeah tell me what you think of it later and your welcome

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8 More Responses

don't you need some relish in there too?

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yeah you could put some in if you like that or some brown sugar as a sweetener

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Now I do! Cool.

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