Tonight I made Matt Pittman’s W Sauce chicken. Marinated boneless skinless thighs overnight in Bear and Burton’s W Sauce. Hit with Meat Church Holy Voodoo. Grilled over open flame at 450° with some mulberry wood thrown on the fire. Melted on some pepper jack cheese for the last minute. Served on a buttered toasted brioche bun with some Duke’s mayonnaise. Delicious! 😋
by Slow_Investment_2211
2 Comments
Good looking sandwich with all of the details (I love that toasted bun – even the too-crispy ring), and the heavy cloak of cheese.
Huh, it’s kind of neat – Bear & Burton claiming “America’s Worcestershire.”
(I wonder how they pronounce it?)
Do the ingredients list include tamarind or anything related to fish/ anchovy?
Holy Voodoo is awesome