Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxj!mhuxt!houxm!mtuxo!mtunh!mtung!mtunf!ariel!vax135!cornell!uw-beaver!tektronix!hplabs!pesnta!qumix!ittvax!decvax!genrad!panda!talcott!harvard!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: BBQ Message-ID: <10526@rochester.UUCP> Date: Tue, 9-Jul-85 12:05:04 EDT Article-I.D.: rocheste.10526 Posted: Tue Jul 9 12:05:04 1985 Date-Received: Sat, 13-Jul-85 13:13:12 EDT References: <86@decvax.UUCP> <5400005@hpfcly.UUCP> <1472@t4test.UUCP> Organization: U. of Rochester, CS Dept. Lines: 22 > ... try Woody's Cookin' Sauce. It > is very excellent, and comes in three varieties, regular, extra spicey, > and sweet and sour(very good for chicken). It is even good on things > you don't barbeque. Highly recommended, by every one I know who has tried > it . Enjoy!! > -sj- Hooray for Woody's Cookin' Good Sauce! I have only been fortunate enough to find one variety (I hope it's the extra spicy!) and that only in Florida (whence I came). I have to get accomplices to mail me some periodically - lots of "barbeque" up here but not much Barbeque. (seems fried chicken with honey and pepper passes for barbeque here!) Anyhow, I like some tomato in my bbq sauce, so I thin the Woody's with 1 part tomato sauce to 2 parts Woody's. Tomato sauce should be the cooked variety, not straight out of the can, for best effect. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627