The wedding was spectacular. The food was amazing, the house was amazing, but most of all the people were amazing. It was so wonderful to be able to spend a solid week with family and friends, just hanging out and cooking and eating (and drinking). I was a slacker for not blogging more, but I was getting married. I have a good excuse.
So now that we're back home recuperating, I'll get back on my regular blogging schedule. The next few days will be a recap of the recipes from the wedding. The biggest hit was, of course, the barbecue. And my barbecue sauce. Which several people have asked me to market, so this recipe won't be exact. It'll just be a list of ingredients, which you can use to make your own version. I can't give out proportions anyway, since I don't know them--I always made this by adding a little of each one until it tasted right. I'm also not revealing my secret ingredients. "So what bloody use IS this recipe?", you ask. Hey, it's barbecue sauce--everyone likes it a little different. A little more vinegar, a little less spice--play with the amounts until you have something YOU like.
Base: between a half and two-thirds ketchup and the rest white vinegar, depending on how vinegary you like it.
To that, add a little Worchestershire and a fair amount of molasses.
To that, add roughly equal amounts:
Stir and taste. Add more seasonings as necessary.