Janet B wrote in rec.food.cooking:

> On Sun, 03 Jul 2016 11:58:08 -0500, "cshenk" > wrote:
>
> > Janet B wrote in rec.food.cooking:
> >
> >> On Sun, 3 Jul 2016 07:52:37 -0500, heyjoe >
> >> wrote:
> >>
> >> > On Thu, 23 Jun 2016 11:35:36 -0600, Janet B wrote:
> >> >
> >> >> I'm smoking a pork butt today. I want to change up the sauce
> for >> the >> pulled pork. I've been using a thicker, tomato type
> sauce. >> >
> >> > I'm not much of a Pitmaster, but would like to try the thicker,
> >> > tomato type sauce you've been making. Would you please post your
> >> > recipe or point me to a copy on the web?
> >>
> >> I meant tomato type sauce generally as I changed up often. I
> probably >> started with this one from this group (a long time ago)
> >>
> >> The BBQ Sauce -
> >> (from Dimitri)
> >> 2 Cups Ketchup
> >> ½ Cup brown sugar
> >> 1 Tsp grated lemon zest
> >> 6 Tbs. fresh lemon juice or more to taste
> >> 2 Tbs. molasses
> >> 1Tbs Worcestershire sauce
> >> 1 ½ Tsp liquid smoke
> >> 2 Tsp dry mustard, preferable Coleman's
> >> 1 Tsp Onion Powder
> >> ½ Tsp Black Pepper
> >>
> >> Heat the sauce to a simmer over heat about 8 to 10
> >> minutes.
> >> Dimitri
> >>
> >> Check out The Food Network
> >> http://www.foodnetwork.com/
> >> for sauce recipes. Once you start making your own sauce you have
> the >> basics in the back of your mind and kind of change it out from
> time to >> time. Hope this helps
> >> Janet US
> >
> > Hi Janet,
> >
> > I don't have all of that on hand either. Specifically the lemon
> > zest, lemon juice and kitchen Bouquet. Thats ok, I'm smoking salon
> > tomorrow and have what I need here for that.
> >
> > Carol
>
> Kitchen Bouquet? Do you mean Worcestershire sauce? or Liquid smoke?
> either one is not Kitchen Bouquet. Kitchen Bouquet is a gravy
> seasoning and coloring. Lemon and lemon zest are fairly easy to come
> by if you have just one real lemon fruit not the liquid in a bottle.
> Lemons were 21 cents at my supermarket yesterday.
> The poster may not have the ingredients in his pantry but I bet most
> here would consider those ingredients standard for a decently stocked
> pantry.
> Janet US

The other person's post was about Kitchen Bouquet (not
worstershire)which is a liquid smoke product. Not one we have handy at
all.

I don't stock lemons because we use them only rarely but Don noted we
had a lemon squeeze plastic thingie (used it on the snapper he just
made us).

Keep in mind there is not really anything like a 'well stocked pantry'
that matches all cooking styles. For you, those may be basics but to a
person who cooks differently, not so much so.

You use a gravy stock same name as the liquid smoke? Interesting! I
use Minors mostly but for some things it's Kum Lee.



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