"ceed" > wrote in message

> Steve Wertz > wrote in
> :
>
> > On 23 Apr 2007 14:08:21 GMT, ceed wrote:
> >
> >
> > That's about 4% liquid smoke. Ouch.
>
> Kinda hard to get real smoke mixed in... Why is 4% liquid smoke an
> "ouch"? Tastes great in my humble opinion. You could of course try
> with less, but I won't guarantee the result.
>
> As with everything it boils down to personal taste (pun intended).
> This sauce actually reminds me of the one I get at my favorite BBQ
> joint around he Louie Mueller in Taylor. I won't compare myself to
> those que magicians, but at least I can do sauce that come close to
> what they do.
> >

I don't know about you, but I like to get the smoke taste from...SMOKE!

That's usually what *we* do around here (a.f.b).

But, if you have to cook your food in the oven and the liquid smoke tastes
OK to you, have at it.

BOB
getting ready to take a 13-1/2 pound brisket off the Stump's Smoker that's
been idling @ about 205° since about midnight with a mixture of lump
charcoal and hickory