Two Bros. BBQ Sauce
#. >> welcome back to “san antonio living.” i know you probably did a lot of qing yesterday, but you were probably not not using the number one saws. chef jason dady is with us today. and i rustled you up — we are very fortunate here. >> yeah, we entered a sauce competition and we placed second in the whole state of texas. >> and they have like 185 diff sauces and how many of your placed? >> four out of five and two were in the top five. and our philosophy is to have a sauce for all types of meat, and based sauce was the one that placed second, and then we have a sauce for pulled pork, made with shiner bock beer, and our spicey sauce was also in the top five, but it’s not for the faint of heart — >> a lot of people say that the sauce is almost more important than the meat. >> and a lot of people it’s nit and day. some people feel it doesn’t need sauce at all but i think it accentuates
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