Doug McDonald wrote:
> ceed wrote:
>> 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...
>
> Not at all!! In fact, here is my recipe for BBQ sauce.
> Quantities are very variable:
>
>
> 2 tbsp tamarind paste
> 1 tbsp A-1 sauce
> 2 tsp Worcestershire sauce
> 3 tbsp sugar
> 1 tsp black pepper
> 3 square inches fat from BBQ, with black crust
> 1/2 cup water
>
> Boil a while.
>
>
> This indeed gets real smoke mixed in. It is inspired by the
> original sauce recipe from Sammy's BBQ on Belknap in Ft. Worth.
>
> Doug McDonald


Recognizing full well that the aesthetic of Liquid Smoke isn't
consistent with the Q ethos I have to tell you that you've pretty much
done little more than create LS in this recipe. It is, after all, made
by burning smokewood, right? There really isn't any substitute for
smoking meat on the pit but there are some times when a little LS,
judiciously used, can be handy.

JD