Well, I've tried out a new BBQ sauce that differs significantly from the "regular" sauce I make, in that it uses water instead of vegetable oil and beer, and uses onion soup mix and a touch of maple syrup in addition to the ever-wonderful brown sugar. It's a very tasty sauce (I'll post the recipe later) - I used it on some giant steaks a couple of nights ago, and the results were well above par.
Yesterday, I slow-cooked a moose roast for dinner (Wifey and I had our 8th Wedding Anniversary yesterday). As we have done in the past (with country ribs and my other two BBQ sauces), the roast was drenched in sauce and cooked on "low" in the crockpot ALL DAY. I love BBQ sauce, and I love moose meat in any form, but I would recommend to anyone thinking about using the "new" sauce with moose... don't do it. The flavors in the sauce just didn't marry well (hehe, "marry well"... Anniversary dinner...) to the flavor of the moose. I think, though, that this "new" sauce would work very well with pork or chicken (again, it's fantastic with beef).
I'll get the recipe for the "new" sauce up on the site soon. Try it when you get a chance to!
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