Hi all! Hi Smokin! I think I'm getting close to finding the sauce for me. I tried a recipe for a basic Texas-style sauce, and while it tasted a bit sweet in the cooking pot, it went very well with the baby backs. This recipe is interesting, in that it uses molasses and honey (not plain sugar) to give it sweetness.

So next time I'll try just a bit less honey and vinegar. I think I'm heading in the right direction...

If there is interest, I can post this recipe.

have the fun is the search, good to hear about the Molasses & Honey (try some of the different honey's also)

okay, since you asked...

...Post It Please!

"All-Purpose Texas Barbecue Sauce" from Paul Kirk's Championship Barbecue Sauces, p.187.

4 cups ketchup
1/2 cup vinegar (I'll try 1/4 cup next)
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup clover honey (I'll try 1/4)
1/2 cup flat beer (no longnecks- cause they're too tall to be flat!)
2 tbs worcesterchire sauce
2 tbs black pepper
1 tbs garlic salt
1 tsp oinion salt
1 tsp cayenne (I like 1 tsp habanero)

mix, heat to boil, simmer for 1 to 2 hours. (I did only 30 min.)

Final note: I find that I prefer the look of sauces that start out with ketchup. They are much smoother than the ones with tomato paste.

Pete,

Where in blazes do you get 1/2 a flat beer? I never knew that the stuff could go flat! (Maybe it's just that it never does . . . at least not while I'm around!)

Hey, Pete....When you make that sauce,try adding your honey to it after you finish the simmer.....Honey seems to break down into simple sugars above 160� and the honey flavor may be lost....I'll be interested to hear your thoughts.

Thanks for the tip, Tom. I still have a bunch left over so it might be a while before I get another chance, but I'll let ya know.