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Regarding your evaluation of barbecue sauces in June's Up Front, you also did one in July 1991. The difference between them is that in 1991 you didn't find any of the sauces to be excellent, so you published your own recipe. I tried it and was most pleasantly surprised. With a few adaptations (darker molasses, more cayenne, orange zest instead of marmalade, no liquid smoke), I've been using it ever since and watching those to whom I serve it fall into an ecstasy. I'm not enough of a Luddite to want to see the bottled ones go out of business, but neither will I ever break faith with yours, mine, and ours.
JOHN COSTA NEW YORK
Here's our 1991 recipe. It yields about 2 cups of sauce and takes about 30 ...