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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.
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"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.

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