British BBQ Society Forums

Yeah, had the extra hot one...but I'm a bit of a chili head so I now have steel insides after scotch bonnets and the occasional naga chili so no need for the handstand in the shower

Seen they now do a bottle that's already mixed ready for you like mentioned above, but I think I'll stick to the way they originally made the buffalo sauce.

Franks is the 'secret' ingredient in anchor bar sauce but as some others have said, Franks original + butter = close to as good as anchor bar.
Franks now also have a wing sauce which is pretty nice too.

Us brits make a right mess of wings usually, don't marinade or add any sauce during cooking. Gently heat the wing sauce in a pan and add the wings once they are cooked, mix until well coated and serve.

I still urge you guys to get hold of some anchor bar if you haven't tried it, I drive 40 miles to this place in Bristol to stock up on the stuff.

http://www.hotsauceemporium.co.uk/list.php?catID=4

http://www.anchorbar.com/