Second dough that was made with a sourdough biga on Friday August 2nd, was baked Wednesday August 7th early morning after a 96 hour cold fermentation. Dough was taken out of the fridge on Tuesday night around 8 and was ready to start shaping after 3:00 AM. Sliced for breakfast. Moe just wanted toasted baguette…

This is the only BBQ sauce that I love. The sauce is a copy cat version of the sauce served at the Tunnel Bar-B-Q in Windsor Ontario. The restaurant was in business for 73 years from 1941 until 2014. Moe is from Windsor and he introduced it too me back in the early 70’s when…