Aussie BBQ Sauce and the CUFF rule

Great Story: I dropped by this past spring to an amusement park to visit the chef. Super fella. To discuss his needs for unique seasoning blends, however I never knew the impact of our blends could make until that very aaaahhhhaaaa moment.

  Over the past few seasons, he explained that they had a special BBQ sauce that was prepared once a week for the park. I asked to see the ingredient list and understand his process. There were twelve items on the ingredient list, which all had to be measured and/or chopped by staff. He then explained that the ingredients were put in a large kettle and cooked for 6 to 8 hours, and constantly stirred. He then needed to properly cool down the sauce, portion it, and then refrigerate. He said he wanted to get "There" faster...."There" being to " Create Unique Flavor Faster"....My CUFF rule that I live by.

   Sometimes you just get lucky...Thanks to my friends at Kraft, I brought in a small jug of Kraft Chicken and Rib Sauce. It is one of the least expensive BBQ sauces for Food service clients. I took a cup and mixed in a three tablespoons of our Forestberry Chipotle Seasoning blend. Well my chef friend hit the roof.

Not only did we create that sauce without the use of energy, 8 hours of labor and all the prep time before it, and refrigeration expense, but we also created a flavor profile that no one in the park has ever tasted before...and we did it in seconds with two ingredients. We went on and created 6 other sauces for wings, chicken and ribs using no more than 3 ingredients. Sometimes if you have tools exclusive to you, my Food Service clients, you can minimize your time, energy, and handling.....to simply get you "There".  It is just off the CUFF.....Best of Days, John