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Old Mar 27, 2011 | 9:09 pm
  #32  
nerd
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Originally Posted by YVR Cockroach
If you have your parrilla fired up, you could BBQ whole tomatoes so the skin is a bit charred. Remove the charred skin and use the tomatoes in your sauce. The smoked flavour will be just strong enough. Peppers/capsicums would be nice too.
Actual BBQ flavors (brown sugar/ketchup/vinegar/mustard/worcestershire sauce)? Does that go with Italian food? It seems like an odd mix.
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