This subject may have been hashed out countless times in the past. Well, I wasn’t here then. My Dad turned out some of the most larruping good sauces based on tomatos I’ve ever tasted, and I still prefer them.
Define larruping? That’s the kind of sauce that can activate your saliva glands from remote distances while simmering on a stove. He’d use tomato sauce, brown sugar, lots of garlic, beaucoup onions, white vinegar, and lemons, both juice and slices. I can only guess at the other spices.
The venison BBQ roasts and ribs Dad cooked would melt in your mouth, and the chipped venison sandwich meat he slow cooked was to die for!
What say you. To mato, or not to mato in your barbecue?