barbecue sauce three ways

Was there ever a better time of year for pulled pork? I think not. It's cold outside. The weather is just screaming for me to make comfort food. Luckily enough I have an excuse to make something so delicious (as if this blog isn't an excuse good enough?) - I'm catering Adam's department Christmas party and, with that, there comes a lot of taste testing.

So this week has been a flurry of experiments, not only checking for taste, but for the first time ever, I'm checking for practicality and cost. It's added a totally different element to my usual cooking.

dijon chicken with rosemary

 

This chicken was not much to look at. I struggled with whether or not to blog it based on its looks. I've posted ugly foods on this blog before (pulled pork with bourbon orange coriander barbecue sauce comes to mind, as does pea and mint soup), but as I progress through this blog, my standards are getting a little higher. With experience comes improvement. Improvement was not evident in any of the photographs taken. Only struggle, oversized garnish and ugly chicken.

Then I tasted the ugly chicken.