Hey Mike Rochman...Coffee Q Sauce

Tom, Looks very interesting. There is a blank space in the list of ingredients. Is anything missing?

DL

The missing ingredient is the mustard that I put at the bottom.....I wasn't smart enough to insert it myself and didn't have a chance to ask Smokin' to fix it.

Fixed

Tom, great timing. Everybody's screaming at me to do another brisket. Will use this sauce. I brought back a "ristra" of red peppers from New Mexico. Are those considered "anchos" or something else. Got them in powdered form too. Acarriii

Hey acarriii: I brought back some of those N MEX peppers on a string once and by the time we got home there were bugs hatching out of them and they about filled up the car with flying creatures, so you may want to hang the thing outside.

Hey,acarriii....jj is right about those bugs.....Usually if you dry cayennes into a ristra, the bugs don't bother them.....If they are New Mexico chiles, there is a good chance they are anchos. They are probably a dark brownish red ?...They should have a slightly smokey,raisin like taste and only a moderate heat....They are what give the full rounded flavor to your sauces,etc.

Many thanks, guys. I'll watch out for the bugs. Bought the ristra from a very nice lady. Think that's enough in the way of credentials? Not to be too redneck, but those bugs sound like a resource. New Mexico chili hot-bug paste? Tom, what do you think? You're good with the chili sauces. Acarriii