Fingers crossed

[CyderPig]

Well Done
Remember you will be catering to the masses and not just for your own palate.
Si

[robgunby]

Absolutely Si - ever since I started barbecueing, I've been obsessively quizzing my guests as to how they find the food, trying to perfect it so that I can serve up food that the whole party will devour noisily

For example, my preference for pulled pork is soaked in hot hot hot vinegar sauce, but it's not everyone's cup of tea. These days it gets a light sprinkle of finishing sauce, then there are bottles on the table for folks to customise..... even if more than half of them do go for the drenching in vinegar sauce (which is something this restaurant just don't have on the menu at all! Their PP comes covered in sweet sauce :S)

[CyderPig]

Better start developing a Mustard Sauce
Si

[robgunby]

Already there matey Knocked one up using your sample as a benchmark (and what a benchmark!) and use that as a blueprint. They had a pretty good honey mustard sauce at the restaurant but I reckon yours is certainly better, mine is maybe a tad better. I have an inkling as to what their missing ingredient might be.

I'm still not sure what it is (or what quantity difference) that makes yours so much better Si. It drove me mad, standing over a saucepan with the little jar of yours next to me, dipping fingers in each and adjusting, until I'd used all yours up!

[CyderPig]

Must do a test taste.
Si

[robgunby]

If I remember I'll bring some down to Grillstock and we can do a side by side