So a great BBQ sauce has to have a great base that can be manipulated and tweaked to change the flavor of profile. This manipulation could be used for the type of meat or changing the flavor, such as sweetening or spicing the sauce up. The manipulation could also be used to change the texture or viscosity of the sauce depending on how your going to use it on the meat when cooking. My first sauce is a tomato base that resembles a Memphis sauce but is sweeter than Elvis probably would have preferred. A good friend of mine , Adam, and one of my chief testers loved it. He messed with it on his own and gave me some great feedback. The base on it's own doesn't work well with chicken. I had a feeling that would happen. The chicken is delicate and gets over powered by the tomato. On its own I would use it on brisket or ribs. It needs a meat that is bold enough to stand up to the acidity of the tomatoes because this base is made with ketchup. Adam threw some onions and jalapeños in it and put it on a burger. He said that it worked well.
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