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? Does
it/should it dissolve?

I will also try making my recipe with the same way: Skip the liquid
smoke, and add some fat from my Q instead.

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//ceed