I live in Scotts Valley -- not too far away for a sauce showdown! But I hope someone else will do the barbecuing -- my husband doesn't eat meat, so I am way out of practice cooking it. Now, catfish...

Claire

PS I used coffee for two reasons:

1. general consensus seemed to be that sauces were coming out too red

2. I saw, I think, two Food Network southern barbeque-oriented shows in a row where coffee was a sauce ingredient.

I don't so much use it for coffee flavor as for color and a touch of bitterness.

And I haven't used anchovies simply because I don't think it's very likely that fish would be added to a sauce without being identified, because doing so could make the manufacturer liable for lawsuits from polluted vegetarians. I could be wrong, it's just a gut feeling.

I don't think I've used "a lot of substitutions," Janet, so your comment confuses me. What do you mean?