A Quote by Johnny Trigg

Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

Johnny Trigg

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Add Barbecue Barbecue Sauce Cooking Cooks Each Early End Fire Flame Just Last Lightly Like Make Meat Minutes Sauce Side Three Too Two Until Up Wait Will Your

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Johnny Trigg
Born: 1938

The Simi gots some barbecue sauce in her bag. It kind of looks like blood if you squint at it the right way. And it don’t coagulate between your teeth like blood or give you them funky burps, not to mention it tastes a lot better too. Especially over that type A stuff. Bleh! I’d rather eat my shoes. But that O-flavored blood…yum! (She straightened and held one finger up in a gesture that strangely reminded him of Smokey the Bear.) And just remember, kids, three out of four demons all prefer barbecue sauce over hemoglobin. (Simi)

Sherrilyn Kenyon

A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor.

Johnny Trigg

We don't really want to work for a corporation; however, we do aspire to one day make a barbecue sauce that doubles as a cologne, and we would like to promote that ourselves. We would like to create a cologne barbecue sauce benchmark of success.

Charles Lincoln Neal

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.

Daniel Boulud

We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.

Gino D'Acampo

If I want to make - I don't know - strawberry jam, I'm going to have to add something to strawberries to make it gelatinous and thick, right? I'm going to have to add pectin or something like that.But if I want to make cranberry sauce, all I have to do is pop some cranberries in a little saucepan and when it cools off, it'll be thick and gelatinous. So what's up with cranberries?

Ari Shapiro

Ooo, let’s see, I need to get my spicy barbecue sauce. Definitely some oven mitts, ‘cause he’s gonna be hot from being flame-broiled. I need to get a couple of them apple trees to make wood chips so the meat be nice and appley tasting. Give it that extra yumminess, ‘cause I don’t like that Daimon flavor. Ack! (Simi)

Sherrilyn Kenyon

We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you've got a sauce that's thinner than chicken soup. Before you panic, remember that there's always a way to thicken it, whether you're an hour or a minute away from dinner time.

Chris Morocco

We're all standing on the shoulders of what other people have done. But you're supposed to take that and add your own sauce. It can be intimidating, believe me.

Steven Soderbergh

The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. The next best vegetable is the jalapeno pepper. It has the virtue of turning salads into practical jokes.

P. J. O'Rourke

Barbecue sauce is like a beautiful woman. If it's too sweet, it's bound to be hiding something.

Lyle Lovett

What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen.

Alice B. Toklas

What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.

Alice B. Toklas

My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.

Michael Beasley

For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up as the metaphor for the most basic: 'meat and potatoes' is as far from sassy - from 'sauce' - as you can get.

Susie Dent

(The baby sneezed. Wulf jumped as fire shot out of its nostrils and almost singed his leg.) Excuse me. I almost made Dark-Hunter barbecue, which would be really sad ‘cause I ain’t got no barbecue sauce with me. (Simi)

Sherrilyn Kenyon

A Quote by Johnny Trigg

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