100 degrees..no salt on the rim of the beer can..little sugar will sweeten her up..
I like experimenting with sauces also.sounds like you might already have a good battery of sauces.
you might consider getting some local honey and adding to your sauces.should put a nice glaze on the meats and bring the sweet level up with out sugers of the cane variety.
here is a list of herbs that you can choose from some will add a nice sweetness to the sauces if incorperated correctly.
Sweet spice of Caribbean origin with a flavor suggesting a blend of cinnamon, cloves, and nutmeg, hence its name. May be purchased as whole, dried berries or ground. When using whole berries, they may be bruised--gently crushed with the bottom of a pan or other heavy instrument--to release more of their flavor.
Green-gray fruit or seed of plan of parsley family; available whole and in extracts; unmistakable strong licorice flavor. Used extensively in confections, sweet pastries, and as a flavoring in liqueurs.
Sweet, warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.
BEAU MONDE SEASONING SALT
All-purpose Spice Island seasoning with onion and celery and salt. Use with poultry dishes, Swiss steak and tomato- based sauces.
Sweet spice native to India from ginger family. Used for coffee cake, sweet breads, fruit salad dressings, cookies, cakes, pickling spice.
Mild, sweet herb with a flavor reminiscent of the onion, to which it is related.
Green, leafy herb resembling flat leaf (Italian) parsley with a sharp, aromatic, somewhat astringent flavor. Also called fresh coriander and commonly referred to as Chinese parsley.
Popular sweet spice for flavoring baked goods. The aromatic bark of types of laurel trees, it is sold as sticks or ground.
Chervil, fresh or dried, has a delicate flavor, and the fresh leaves look a bit like parsley. It's good when subtle seasoning is desired.
Small spicy-sweet seeds of the coriander plant, which is also called cilantro or Chinese parsley. Used whole or ground as a seasoning. Particularly used for sausages and variety meats.
A balanced blend of sweet herbs, each of which has an affinity for the other. Buying these herbs premixed avoids the risk of a possible flavor imbalance. Use for omelets, egg and cheese dishes, meats, game, meatloaf, sauces and gravies.
Member of the same group of plants as the onion. Robust flavoring, available as garlic powder, garlic salt, garlic chips, garlic seasoning powder, and garlic juice, in a huge variety of dishes.
Ginger is a fresh, pungent root sold fresh, dried or ground. It is used as a confection or condiment. It may be found crystallized or candied, ground or as a syrup.
From juniper, an evergreen shrub. Add to marinades and sauces for game and lamb.
Produced from the same fruit of the nutmeg tree.
The most common commercial types of mint are spearmint and peppermint. Refreshing, sweet herbs used fresh or dry to flavor lamb, poultry, vegetables and fruits.
Popular baking spice that is the hard pit of the fruit of the nutmeg tree. May be bought already ground or for fresher flavor, whole.
Aromatic, pungent and spicy Mediterranean herb. Use fresh or dried for all types of savory dishes. Especially popular with tomatoes and other vegetables.
The ground dried pod of a variety of capsicum. Paprika is more than a garnish. It is a seasoning that is a food enhancer for many dishes, including casseroles, baked potatoes, appetizers, rarebit, chicken, veal and salad dressings.
Small, ivory-colored seeds extracted from the cones of the species of pine tree, with a rich, slightly resinous flavor.
Used for fruit salads and salad dressings, sprinkled over yeast breads or rolls before baking, use in cottage cheese, cream cheese, scrambled eggs, pie crust, cheese sticks, fruit compotes, and noodles.
A perennial of the mint family. Use with partridge, duck, poultry, lamb, veal, seafood and vegetables. A strong, aromatic flavor.
Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy bread.
Pungent herb used either fresh or dried that goes particularly well with fresh or cured pork, lamb, veal, poultry or vegetables.
The dried brownish-green leaves of a plant of the mint family; has an aromatic piquant flavor. Blends well with other herbs. May be used alone or in combination with other herbs in stuffings for meat, fish or poultry; egg dishes; sauces; soups; meatloaf and hamburgers; stews; beans; cabbage; peas; and tomato juice.
Versatile annual with sweet, nutty flavor used in appetizers, breads, meats and vegetables.
Fragrant, distinctively sweet herb used fresh or dried as a seasoning for vegetables, salads, chicken, light meats, seafood and eggs.
Fragrant, clean-tasting, small leafed herb, popular fresh or dried as a seasoning for poultry, light meats, seafood or vegetables.
The thin brightly colored outermost layer of a citrus fruit's peel.