On Monday, December 19, 2016 at 1:45:05 PM UTC-5, wrote:
> On Saturday, September 25, 2010 at 12:27:27 PM UTC-7, Charlotte L. Blackmer wrote:
> > The "Condiments on fries" thread and Serene's ongoing Mom Food Project
> > have got me thinking about barbeque sauce.
> >
> > Specifically, the Western-style sauce served at a much-beloved but now
> > closed restaurant in my old home town. When I was small, we would often
> > go there for Sunday lunch after church (it was inexpensive, had lots of
> > booths and was very family-friendly); when we moved an hour away to
> > Sacramento, Mom would be sure to stop by and buy a pint or two on her
> > visits back so we could have "Dudeburgers" or yummy ribs at home. Web
> > forum postings say things like "I had it shipped to me when I was deployed".
> >
> > This sauce was the type of sauce you would get if you ordered a "Western"
> > burger: brown, containing ketchup, vinegar, and probably brown sugar,
> > pleasantly tangy but not spicy-hot peppery. There was definitely some
> > sweetness in it but flavors were well-balanced.
> >
> > This kind of sauce is no doubt old hat to many of all y'all, but there are
> > a dizzying array of recipes out there, and I'm a BBQ sauce noob. I could
> > use some pointers from you experienced saucemakers in pointing me towards
> > a Nothing Fancy But Very Good "Western" sauce recipe as a basis for
> > experimentation.
> >
> > So any links to faves or Your Own Recipe would be much appreciated.
> >
> > Web searching revealed the following recipe of somewhat doubtful
> > provenance. The first ingredient listed is a #10 can of peaches. Since
> > the restaurant was in the heart of peach country, it isn't completely off
> > the wall, but I wanted to check with experienced sauce folks to see if
> > they think the product would indeed end up as a brown western sauce,
> > before I go to the trouble of finding a #10 can of peaches or breaking
> > down the recipe.
> >
> > http://www.fodors.com/community/unit...eque-sauce.cfm
> >
> > Another discussion I found (and can't refind) said something like "the
> > owner told me the secret ingredient was pineapple juice." Thoughts?
> >
> > FWIW, I found a new-to-me burger joint in town that makes its own
> > excellent Western-style sauce, and serves burgers un-condimented so you
> > can roll your own. Unfortunately they do not sell pints, but
> > in the meantime I got something resembling a fix .
> >
> > Thanks,
> >
> > Charlotte
> > --
>
> I have the ingredient list from the lid of a pint I bought years ago. You are correct... there were no peaches but the fourth ingredient is pineapple juice. ed brown

Any chance you would share with me the other ingredients on that list? My family moved East and never had Hal's again. We just miss it so...