On Sun, 03 Jul 2016 14:41:31 -0500, "cshenk" > wrote:

>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.

Why would you address me by name about Kitchen Bouquet when it isn't
in my post? Neither Kitchen Bouquet nor Worcestershire Sauce is a
liquid smoke product. Liquid Smoke is labeled and called Liquid
Smoke. I do not use a gravy stock product at all (I never said that I
did). There are no gravy stock products called liquid smoke. I was
attempting to clear up your kitchen confusion. You really need to sit
down and read posts thoroughly.
BTW, I was not suggesting that you make this sauce. I was addressing
the person who asked for a recipe. I gave him one from this group,
from a respected member of this group, from a long time ago. It isn't
something that I whipped up with no thought.
Janet US