The sauce is too heavy, imho, for use in cooking, but damn it tastes good on a well-roasted pig. Careful not to use too much... unless you're making up for the shit shit sauce they use here in Eastern NC.Leisher wrote:Thin crust, my sauce (don't get excited Gordo, not that sauce), the freshest ingredients, and I don't skimp. I don't put 5 slices of pepperoni on and call it a pepperoni pizza.
My spaghetti takes about 4 hours to make. It's a recipe that's been passed down through the family.
Oh, and I'll be trying that BBQ sauce.
Hey Southerners
It's not me, it's someone else.