^^^ I'll be posting in a month or two on anyone wanting taste samples depending on how a large batch and 1 week cold storage turns out. Instead of shipping with ice bricks as I've done with shipping food in the past, I'll figure out how to can the sauce which should be easy.
One thing I thought of on a long drive yesterday is I could focus on a variety of chili-based BBQ sauces/marinades. There are some out there but it's an under-represented category. I've done some great Thai and Vietnamese marinades for smoked and grilled beef and chicken, making them a tomato based BBQ sauce might work. Certainly adds richness.
Thai chili smoked chicken. This was phenomenal. Making it with a BBQ sauce for cooking/smoking/grilling and dipping might be a game changer.
