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From: chip@t4test.UUCP (Chip Rosenthal)
Newsgroups: net.cooks
Subject: Re: barbecue sauce request
Message-ID: <399@t4test.UUCP>
Date: Tue, 20-Mar-84 21:52:30 EST
Article-I.D.: t4test.399
Posted: Tue Mar 20 21:52:30 1984
Date-Received: Wed, 28-Mar-84 00:44:57 EST
References: <166@ames-lm.UUCP>, <1303@emory.UUCP>
Organization: Intel, Santa Clara, Ca.
Lines: 39

Most barbecue sauces recipies seem to contain the following general things:

  o  tomatoe base
  o  fat (oil, butter, etc.)
  o  acid liquid (vinegar, lemon, etc.)
  o  vegtable (onion, garlic, etc.)
  o  spice (salt, mustard, bay leaves, etc.)
  o  sweets
  o  misc stuff (worstershire (sp?), soy sauce, hot spices, etc.)

I've tried variations of this list with good success.  I usually mix
stuff by eye for proper consistency, and then tweak for proper taste.

A couple of comments:

  o  76% of cookbook recepies call for ketchup.  yuch!
  o  Likewise, ixnay on the "liquid smoke".
  o  Use fresh stuff.  i.e. fresh onion, garlic, etc.
  o  Taking the above a step further, use fresh tomatoes.
     Food process the suckers away (peeled first for the more 
     ambitious barbecue aficionados).  I have found a definite
     correlation between fresh tomatoes and my *best* sauces.
     A little sugar becomes critical if this approached is used.
  o  Be patient; simmer a good long time.
  o  Last week I made a sauce with a good thick slice of lemon
     simmered in the pot.  Worked well.

I hear that if you want to get real fancy, use mesquite charcoal.
It's supposed to be a very hard, good burning charcoal which adds
a good flavor to food.  I've never tried the stuff personally.  
Has anybody out there used it?  Is it worth the extra bucks?

Is it summer yet?

  Chip Rosenthal, Intel/Santa Clara
  {pur-ee,hplabs,ucbvax!amd70,ogcvax!omsvax}!intelca!t4test!chip