ceed wrote:
> Doug McDonald > wrote in news:f17kut$cqh$1
> @news.ks.uiuc.edu:
>
>> 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
>>
>
> Thanks! I am going to try this one. Sounds great! Just one question: The
> fat, do you just plop it in there and let it boil with the sauce?

yes


> Does
> it/should it dissolve?
>

Some of the fat comes out of course. If you don't want
fatty sauce, you put it in the refrigerator until the
fat, which is of course on top, solidifies, and just scrape it off.

Doug McDonald