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Texas Bar-B-Q Sauce

Fri, 06/26/2009 - 03:46 — sablewing

Summary

Yield
Source

Family Friend, Dave Lindsey

Prep Time45 minutes
Recipe TypesSauces and Gravies

Description

This recipe is one my family got from an old family friend. He used this recipe to make barbecue sauce and sold the sauce in stores. He wouldn't release the recipe until he went out of the business. Once he finished with the business he gave the recipe to a few family friends. Hope you enjoy it as much as we have.

Ingredients

  • 1⁄2 c Butter
  • 20 oz Heinz Catsup, do not use another catsup than Heinz
  • 10 oz water (1/2 of Heinz bottle, use bottle to measure)
  • 8 oz Apple Cider Vinegar, Heinz preferred
  • 1 t black pepper
  • 1 t paprika
  • 1 t Salt
  • 1⁄3 c worcestershire sauce
  • 1 c brown sugar
  • 1 T liquid smoke (add more if desired)

Instructions

Melt butter in sauce pan and add all of the above ingredients. Bring to a boil then lower head and let simmer for 20 minutes.  Store in refrigerator.

Notes

When first making the sauce it is tempting to add in a lot more liquid smoke to get that smoky flavor. However, I recommend just adding the 1 tablespoon to start with, then letting the sauce sit in the refrigerator for a couple of days. As the sauce sits the smoke continues to add flavor and it may be strong enough after sitting for a few days.

This sauce is useful when slow cooking a briscuit in the oven for several hours. After cleaning the fat from the briscuit, wrap the meat in aluminium foil, leaving the top open. Pour in the barbecue sauce to cover the meat, then seal up the foil. Bake at 350 degrees Farenheit for 1 hour, then 4 hours at 200 degrees. Let sit over night, then warm up before serving, makes for a very tender meat.

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