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I've decided to make a signature sauce - need help

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    #16
    Quick update everyone. The Worcestershire sauce was definitely a needed add. I’ll try some of the other things mentioned but that flavor added what was missing. Thanks everyone.

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      #17
      CaptainMike nailed it, and it was the first thing I thought of being from the LOU. Sitting here between KC and Memphis, I add Liquid Smoke to my BBQ sauces and my jerky (with pickle juice from Clausen's for the jerky).

      Be careful with the liquid smoke - some brands are full of junk. One brand is basically pure smoky extract.

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      • tbob4
        tbob4 commented
        Editing a comment
        Yes - I have a tiny bottle of it in my cupboard. In 40 years I have used exactly 1 1/2 bottles. The first bottle was pretty good. I think it lasted 10 years. The second is way too strong and has lasted 30. I think I should clear that space out.

      • JGo37
        JGo37 commented
        Editing a comment
        tbob4 you need to add some drops to scrambled eggs and mac 'n cheese, get those bottles rotated...

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