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 was
thinking to go for a more vinegar type this time. Do you have any
personal favorites or recommendations? I was kind of thinking of
something like this from Paul Kirk's Championship Barbecue Sauces

2 c ketchup
2 c white vinegar
2 T Worcestershire
1 t black pepper
1 t white pepper
1 t salt
2 bay leaves
1/2 t ground cloves
1/2 t cayenne

What do you think?
Janet US

On 6/23/2016 10:35 AM, 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 was
> thinking to go for a more vinegar type this time. Do you have any
> personal favorites or recommendations? I was kind of thinking of
> something like this from Paul Kirk's Championship Barbecue Sauces
>
> 2 c ketchup
> 2 c white vinegar
> 2 T Worcestershire
> 1 t black pepper
> 1 t white pepper
> 1 t salt
> 2 bay leaves
> 1/2 t ground cloves
> 1/2 t cayenne
>
> What do you think?
> Janet US
>

use cider vinegar no?

On Thu, 23 Jun 2016 11:02:40 -0700, Taxed and Spent
> wrote:

>On 6/23/2016 10:35 AM, 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 was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations? I was kind of thinking of
>> something like this from Paul Kirk's Championship Barbecue Sauces
>>
>> 2 c ketchup
>> 2 c white vinegar
>> 2 T Worcestershire
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 2 bay leaves
>> 1/2 t ground cloves
>> 1/2 t cayenne
>>
>> What do you think?
>> Janet US
>>
>
>use cider vinegar no?

this was the only recipe that didn't use cider vinegar. Do you think
that is an important component? I was looking at the % vinegar to
ketchup.
Janet US

On 6/23/2016 11:19 AM, Janet B wrote:
> On Thu, 23 Jun 2016 11:02:40 -0700, Taxed and Spent
> > wrote:
>
>> On 6/23/2016 10:35 AM, 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 was
>>> thinking to go for a more vinegar type this time. Do you have any
>>> personal favorites or recommendations? I was kind of thinking of
>>> something like this from Paul Kirk's Championship Barbecue Sauces
>>>
>>> 2 c ketchup
>>> 2 c white vinegar
>>> 2 T Worcestershire
>>> 1 t black pepper
>>> 1 t white pepper
>>> 1 t salt
>>> 2 bay leaves
>>> 1/2 t ground cloves
>>> 1/2 t cayenne
>>>
>>> What do you think?
>>> Janet US
>>>
>>
>> use cider vinegar no?
>
> this was the only recipe that didn't use cider vinegar. Do you think
> that is an important component? I was looking at the % vinegar to
> ketchup.
> Janet US
>

I always use cider. And I never measure anything. And I make a butt
load more than this recipe would. It looks like a good starting point,
mix and taste, taste and mix.

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 was
> thinking to go for a more vinegar type this time. Do you have any
> personal favorites or recommendations? I was kind of thinking of
> something like this from Paul Kirk's Championship Barbecue Sauces
>
> 2 c ketchup
> 2 c white vinegar
> 2 T Worcestershire
> 1 t black pepper
> 1 t white pepper
> 1 t salt
> 2 bay leaves
> 1/2 t ground cloves
> 1/2 t cayenne
>
> What do you think?
> Janet US

I like molasses in my red bbq sauce.

--

sf

On Thu, 23 Jun 2016 11:22:40 -0700, Taxed and Spent
> wrote:

>On 6/23/2016 11:19 AM, Janet B wrote:
>> On Thu, 23 Jun 2016 11:02:40 -0700, Taxed and Spent
>> > wrote:
>>
>>> On 6/23/2016 10:35 AM, 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 was
>>>> thinking to go for a more vinegar type this time. Do you have any
>>>> personal favorites or recommendations? I was kind of thinking of
>>>> something like this from Paul Kirk's Championship Barbecue Sauces
>>>>
>>>> 2 c ketchup
>>>> 2 c white vinegar
>>>> 2 T Worcestershire
>>>> 1 t black pepper
>>>> 1 t white pepper
>>>> 1 t salt
>>>> 2 bay leaves
>>>> 1/2 t ground cloves
>>>> 1/2 t cayenne
>>>>
>>>> What do you think?
>>>> Janet US
>>>>
>>>
>>> use cider vinegar no?
>>
>> this was the only recipe that didn't use cider vinegar. Do you think
>> that is an important component? I was looking at the % vinegar to
>> ketchup.
>> Janet US
>>
>
>I always use cider. And I never measure anything. And I make a butt
>load more than this recipe would. It looks like a good starting point,
>mix and taste, taste and mix.

o.k., thanks
Janet US

On Thu, 23 Jun 2016 12:10:35 -0700, sf > 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 was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations? I was kind of thinking of
>> something like this from Paul Kirk's Championship Barbecue Sauces
>>
>> 2 c ketchup
>> 2 c white vinegar
>> 2 T Worcestershire
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 2 bay leaves
>> 1/2 t ground cloves
>> 1/2 t cayenne
>>
>> What do you think?
>> Janet US
>
>I like molasses in my red bbq sauce.

I may add a bit if I decide I want more sweetness.
Janet US

On Thu, 23 Jun 2016 11:35:36 -0600, Janet B >
wrote:

>What do you think?
>Janet US

Janet, I'm no Pitmaster but I have eaten barbequed pork all over North
Carolina. It seems that eastern North Carolina barbeque is mostly
served with a vinegar based sauce. Looking at a bottle of this sauce,
it appears as vinegar with red pepper flakes. It imparts a hot burning
sensation in your tongue and throat.

I prefer a thick tomato based sweet barbeque sauce, western North
Carolina style.

William

"Janet B" > wrote in message
...
>
> 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 was
> thinking to go for a more vinegar type this time. Do you have any
> personal favorites or recommendations? I was kind of thinking of
> something like this from Paul Kirk's Championship Barbecue Sauces
>
> 2 c ketchup
> 2 c white vinegar
> 2 T Worcestershire
> 1 t black pepper
> 1 t white pepper
> 1 t salt
> 2 bay leaves
> 1/2 t ground cloves
> 1/2 t cayenne
>
> What do you think?
> Janet US

You left out

1 pound white sugar
1 pound brown sugar
1 quart honey
1 pound corn syrup
1 teaspoon mollasses

They call that a touch of sweetness in the South.





---
This email has been checked for viruses by Avast antivirus software.
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Janet B wrote in rec.food.cooking:

> On Thu, 23 Jun 2016 11:22:40 -0700, Taxed and Spent
> > wrote:
>
> > On 6/23/2016 11:19 AM, Janet B wrote:
> >> On Thu, 23 Jun 2016 11:02:40 -0700, Taxed and Spent
> >> > wrote:
> > >
> >>> On 6/23/2016 10:35 AM, 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 was >>>> thinking to go for a more vinegar type this time.
> Do you have any >>>> personal favorites or recommendations? I was
> kind of thinking of >>>> something like this from Paul Kirk's
> Championship Barbecue Sauces
> > > > >
> >>>> 2 c ketchup
> >>>> 2 c white vinegar
> >>>> 2 T Worcestershire
> >>>> 1 t black pepper
> >>>> 1 t white pepper
> >>>> 1 t salt
> >>>> 2 bay leaves
> >>>> 1/2 t ground cloves
> >>>> 1/2 t cayenne
> > > > >
> >>>> What do you think?
> >>>> Janet US
> > > > >
> > > >
> >>> use cider vinegar no?
> > >
> >> this was the only recipe that didn't use cider vinegar. Do you
> think >> that is an important component? I was looking at the %
> vinegar to >> ketchup.
> >> Janet US
> > >
> >
> > I always use cider. And I never measure anything. And I make a
> > butt load more than this recipe would. It looks like a good
> > starting point, mix and taste, taste and mix.
>
> o.k., thanks
> Janet US

I would use cane vinegar there. I do not want the fruity of the apple
in there. It's also really vinegar high overall....
Carol

--

On 6/23/2016 1:35 PM, 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 was
> thinking to go for a more vinegar type this time. Do you have any
> personal favorites or recommendations?

> 2 c cider vinegar
> 1 t black pepper
> 1 t white pepper
> 1 t salt
> 1/2 t cayenne
> sugar to taste optional
> What do you think?
> Janet US
>

If you want to go to a vinegar sauce, drop the ketchup completely. See
my revisions above for what I use on pulled pork.

On Thu, 23 Jun 2016 21:21:32 -0400, Ed Pawlowski > wrote:

>On 6/23/2016 1:35 PM, 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 was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations?
>
>> 2 c cider vinegar
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 1/2 t cayenne
>> sugar to taste optional
>> What do you think?
>> Janet US
>>
>
>If you want to go to a vinegar sauce, drop the ketchup completely. See
>my revisions above for what I use on pulled pork.

I'll keep your style in mind for the future. Thanks for sharing that,
I appreciate it.
Janet US

On Thu, 23 Jun 2016 17:24:24 -0700, "Paul M. Cook" >
wrote:

>
>"Janet B" > wrote in message
.. .
>>
>> 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 was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations? I was kind of thinking of
>> something like this from Paul Kirk's Championship Barbecue Sauces
>>
>> 2 c ketchup
>> 2 c white vinegar
>> 2 T Worcestershire
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 2 bay leaves
>> 1/2 t ground cloves
>> 1/2 t cayenne
>>
>> What do you think?
>> Janet US
>
>You left out
>
>1 pound white sugar
>1 pound brown sugar
>1 quart honey
>1 pound corn syrup
>1 teaspoon mollasses
>
>They call that a touch of sweetness in the South.
>
Yowee!
Janet US

On Thu, 23 Jun 2016 17:40:29 -0500, Sqwertz >
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 was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations? I was kind of thinking of
>> something like this from Paul Kirk's Championship Barbecue Sauces
>>
>> 2 c ketchup
>> 2 c white vinegar
>> 2 T Worcestershire
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 2 bay leaves
>> 1/2 t ground cloves
>> 1/2 t cayenne
>>
>> What do you think?
>> Janet US
>
>It looks worthwhile to me. This doesn't look like a sauce that would
>benefit from more than a few minutes of simmering, so the bay leaves
>are weird unless they're powdered. It's definitely something I would
>simmer for 5-10 minutes at most, or let sit in the fridge for 3 days.
>
>I would probably add prepared mustard. Ketchup AND mustard go very
>well together when making BBQ and sloppy hoe sauces, IMO.
>
>-sw
He says to simmer for 30, that seems fair to me.
Janet US

On Thu, 23 Jun 2016 17:18:05 -0400, William > wrote:

>On Thu, 23 Jun 2016 11:35:36 -0600, Janet B >
>wrote:
>
>>What do you think?
>>Janet US
>
>Janet, I'm no Pitmaster but I have eaten barbequed pork all over North
>Carolina. It seems that eastern North Carolina barbeque is mostly
>served with a vinegar based sauce. Looking at a bottle of this sauce,
>it appears as vinegar with red pepper flakes. It imparts a hot burning
>sensation in your tongue and throat.
>
>I prefer a thick tomato based sweet barbeque sauce, western North
>Carolina style.
>
>William

I've read over the recipes for the hot sauces and I'm just not in the
mood for that. I've been doing thick tomato based sauces and I just
want to change it up for a bit.
Janet US

On Thu, 23 Jun 2016 20:55:12 GMT, "l not -l" > wrote:

>
>On 23-Jun-2016, 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 was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations? I was kind of thinking of
>> something like this from Paul Kirk's Championship Barbecue Sauces
>>
>> 2 c ketchup
>> 2 c white vinegar
>> 2 T Worcestershire
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 2 bay leaves
>> 1/2 t ground cloves
>> 1/2 t cayenne
>>
>> What do you think?
>> Janet US
>BBQ sauce is such a personal thing. This is not one I'm likely to make;
>but, if I did, I'd use cider vinegar; it is less harsh than white vinegar
>and adds just a touch of sweet.
>
>Below is the recipe I use when making sauce for pork:
>
>* Exported from MasterCook *
>
> Best-of-the-Carolinas Barbecue Sauce
>
>Recipe By :Christopher Styler
>Serving Size : 8 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 cup cider vinegar
> 1/3 cup ketchup
> 2 tablespoons deli-style mustard
> 2 tablespoons sugar
> 1 teaspoon red pepper flakes
> 3/4 cup water
> kosher salt -- to taste
>
>Bring all the ingredients and 3/4 cup water to a simmer in a medium sacepan
>over low heat, stirring to dissolve the sugar. Simmer until lightly
>thickened, about 15 minutes. Cool to room temperature.
>
>Description:
> "A hybrid of various Carolina sauces"
>Source:
> "Smokin' - ISBN 0-06-054815-0"
>Copyright:
> "2004, Christopher Styler"
>Yield:
> "2 cups"
> - - - - - - - - - - - - - - - - - - -
>
>Per Serving (excluding unknown items): 27 Calories; trace Fat (1.0% calories
>from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg
>Cholesterol; 120mg Sodium. Exchanges: 1/2 Other Carbohydrates.
>
>NOTES : The sauce will keep in the refrigerator for up to two weeks.

I've saved your recipe. I like the mustard in there. Thanks for
sharing.
Janet US

Janet B wrote:
>
> I've been doing thick tomato based sauces and I just
> want to change it up for a bit.

See what you think about this one.
I've made it before and I like it.
----------------------------------
Blueberry Barbecue Sauce

2 tsp. vegetable oil
1/4 cup minced onion
1 Tbsp. minced fresh jalapeno chile; seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 Tbsp. light brown sugar
3 Tbsp. Dijon mustard
1 tsp. Tabasco
2 cups blueberries; frozen or fresh
Salt
Fresh ground pepper

Heat the oil in a non-reactive saucepan. Add the onion and jalapeno
and
cook over moderate heat, stirring, until wilted, about 3 minutes.
Add
the ketchup, vinegar, sugar, mustard and Tabasco and bring to a
simmer.
Add the blueberries and simmer over low heat, stirring until
thickened,
about 10 minutes. Puree the sauce in a blender or food processor
until
smooth. Pass through a strainer and season salt and pepper. Serve at
room temperature.

Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
Make Ahead: The sauce can be refrigerated for up to one day

Yield: About 1 1/2 cups

Source: Food and Wine Magazine

----

On Fri, 24 Jun 2016 05:29:38 -0400, Gary > wrote:

>Janet B wrote:
>>
>> I've been doing thick tomato based sauces and I just
>> want to change it up for a bit.
>
>See what you think about this one.
>I've made it before and I like it.
>----------------------------------
>Blueberry Barbecue Sauce
>
>2 tsp. vegetable oil
>1/4 cup minced onion
>1 Tbsp. minced fresh jalapeno chile; seeded
>1/4 cup ketchup
>1/4 cup rice wine vinegar
>3 Tbsp. light brown sugar
>3 Tbsp. Dijon mustard
>1 tsp. Tabasco
>2 cups blueberries; frozen or fresh
>Salt
>Fresh ground pepper
>
>Heat the oil in a non-reactive saucepan. Add the onion and jalapeno
>and
>cook over moderate heat, stirring, until wilted, about 3 minutes.
>Add
>the ketchup, vinegar, sugar, mustard and Tabasco and bring to a
>simmer.
>Add the blueberries and simmer over low heat, stirring until
>thickened,
>about 10 minutes. Puree the sauce in a blender or food processor
>until
>smooth. Pass through a strainer and season salt and pepper. Serve at
>room temperature.
>
>Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
>Make Ahead: The sauce can be refrigerated for up to one day
>
>Yield: About 1 1/2 cups
>
>Source: Food and Wine Magazine
>
>----
thanks, Gary. That sounds really good. I have copied and saved it.
It seems to me it would spark up everyday pork chops
Janet US

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

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


--

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

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.



--

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

>
> The other person's post was about Kitchen Bouquet (not
> worstershire)which is a liquid smoke product. Not one we have handy at
> all.

Kitchen Bouquet is used to color gravy - it is composed of caramel
with vegetable flavorings. Liquid smoke is not part of the product.

--

sf

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

On Sun, 3 Jul 2016 16:36:57 -0500, heyjoe >
wrote:

>On Sun, 03 Jul 2016 11:28:55 -0600, Janet B wrote:
>
>> 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.
>
>I've got all the ingredients, except a fresh lemon for the zest. Hardly
>ever use them and do not keep any on hand. Also don't keep celery on
>hand. It annoys me to spend a dollar or more for a bunch of celery, use
>a stalk or two and then have it go bad before I need it again.
>
>So . . . celery I frequently omit (don't really like it anyway). But
>there is no easy substitute for lemon zest (or is there?) and it's
>probaly not something that should be left out of this recipe.
>
>Anybody know a shelf stable substitute for lemon zest?
>
>Liquid smoke? Always on hand. I'm a fan of Wright's Liquid Smoke!

I have no idea why you are buying celery when there is none in the
recipe that I gave you. One small lemon will provide the juice and
the zest and you can throw the rest away.
Janet US

On Sun, 3 Jul 2016 16:36:57 -0500, heyjoe >
wrote:

> On Sun, 03 Jul 2016 11:28:55 -0600, Janet B wrote:
>
> > 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.
>
> I've got all the ingredients, except a fresh lemon for the zest. Hardly
> ever use them and do not keep any on hand. Also don't keep celery on
> hand. It annoys me to spend a dollar or more for a bunch of celery, use
> a stalk or two and then have it go bad before I need it again.
>
> So . . . celery I frequently omit (don't really like it anyway). But
> there is no easy substitute for lemon zest (or is there?) and it's
> probaly not something that should be left out of this recipe.
>
> Anybody know a shelf stable substitute for lemon zest?
>
> Liquid smoke? Always on hand. I'm a fan of Wright's Liquid Smoke!

AFAIC - both can be eliminated if you don't have them or don't like
them. Particularly lemon, if it's only the zest. I've followed many
recipes verbatim and have ended up wondering why they bothered with
zest - not enough bang for the buck. I'd rather use juice if I want
to taste lemon. Celery can go either way. Too much is a prominent
celery flavor, but the right amount is umami in the lightest sense of
the word. I buy a "snack pack" of celery or go to the salad bar if
I'm lucky and the grocery store I'm shopping in has one (my regular
grocery store doesn't).

--

sf

Janet B wrote in rec.food.cooking:

> 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

Janet, people trim wrongly all the time here and that's all is it.



--