On Mon, 30 May 2005 13:23:51 -0500, zxcvbob >
wrote:

>painless wrote:
>> "zxcvbob" > wrote in message

<snip>

>I had some strong unsalted pork stock, so I added a little of that to
>tone down the vinegar and salt just a little, and a couple of drops of
>liquid smoke. Next a half a tsp of stale black pepper (fresh ground
>would be too assertive.) That's what it needed. The black pepper. DD
>tasted it and said it was pretty close to what they serve at Tate's (BBQ
>joint in AL) but too thin and clear. So I added some paprika and boiled
>it for about a minute to color it up a bit. Bingo.
>
<snip>


.... and I thought I was the only one who knew about Tate's. I grew up
about a mile from there. Used to ride my bicycle to it in the summer.

I don't really care for that style of sauce either, though I was
brought up on it. These days, my favorite sauce is the new Chipotle
Tabasco Sauce. To each his own, but I think it goes great with pulled
pork.

In what part of the country are you and your wife now?