  
The best barbeque on Bourbon Street boasts a soulful, slightly hot sauce from the seductive backwaters of Louisiana. This spicy blend has its roots in the British West Indies, which calls for a pinch of cayenne pepper that's a flavorful and distinctive addition to pork chops, ribs, chicken, fish and other meat dishes. Rub about 1/2 tsp. per lb. of meat before grilling for a dry BBQ flavor. For a saucier BBQ, add 1-2 Tbsp. to 1 cup of tomato sauce or ketchup, and then pour over chicken beef or pork. 3 oz net wt.
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