I'm a long time cook, just hoping to "grill" some of you for information! I've been doing this for over 20 years, but I really enjoy talking shop and learning new tricks. I'm kind of researching regional BBQ sauces in the effort to perfect my own (which seems to take from several styles). Is it a complete b@st@rdazation to have a BBQ sauce contain tomato, mustard, AND vinegar elements? I think my sauce is really good, but I think some purists out there might say it was "busy". Any help?
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