Canadians seem to be quite fond of the barbecue sauce they use at Swiss Chalet restaurants. It’s supposed to be a “trade secret” sauce (like McDonald’s “special sauce” for burgers) but the Toronto Star ran a contest to find a recipe that came closest to the “real thing”. You can find it at Epicurean.com or at several other places if you Google for “swiss chalet” sauce recipe.
Two magical barbecue-sauce-enhancing ingredients I’ve found are teriyaki sauce and maple syrup.
And of course sweet chili sauce improves everything it touches.
Although I don’t think your recipe requires any more ingredients …
Hey all. Just back from a 16 hr work day (the 2nd one this week, Aack–Thhpt!) and am beginning to make the sauce. Thanks to all for the input. I have cut back considerably on the cocoa and tumeric, cut the worcestershire completely, and am fiddling with the rest. Oh, and Jeff Lichtman, I am using the chipoltes en adobo, and they smell awesome. Also am tempted to splash a bit of vanilla but will wait to see how this tastes first. Alas, I do not have the equipment to puree, but may put the whole sauce in my friends blender when I arrive tomorrow. I’ll let y’all know how it goes with the meat later on. Thanks again.
Jack
I do the coffee thing in baked beans. The only thing I see you’re missing is a half cup or so of bourbon. It really does the trick. Oh…and don’t forget the shooter for yourself!