RE: [CH] BBQ sauce challenge

Garry Howard (
Mon, 18 May 1998 19:55:56 -0400

Here's one I made this past weekend. It wasn't bad. The chiles gave it a
nice edge.

                     *  Exported from  MasterCook  *

          Paul Kirk's Texas-Style Brisket BBQ Sauce

Recipe By     : Paul Kirk's Championship Barbecue Sauces ISBN 1-55832-125-x
Serving Size  : 6    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- 1 stick
   2      cups          minced onion
   4      cloves        garlic -- pressed
   2      cups          ketchup
   2      cups          chili sauce
   1      cup           brown sugar -- packed
     1/2  cup           fresh lemon juice
     1/4  cup           red wine vinegar
   2      tablespoons   Worcestershire sauce
   1      tablespoon    liquid smoke
   1      tablespoon    prepared yellow mustard
   2      teaspoons     salt
   2      teaspoons     black pepper
   1      teaspoon      cayenne

Heat the butter in a large nonreactive saucepan over medium-high heat. Add
the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour
in the ketchup and chili sauce, and blend in well. Add the rest of the
ingredients. Bring the mixture to a boil, then reduce the heat and simmer
for 30 to 45 minutes, stirring occasionally.

This sauce will keep for up to 2 weeks in an airtight jar in the

Begin applying the sauce warm to barbecuing brisket, about 30 minutes before
the end of the cooking time.

My Notes: In place of the chili sauce I used some fresh roasted New Mexican
red chiles pureed in the food processor with a little water. I didn't use
the liquid smoke because I don't like the taste of it and the meat had
plenty of smoke flavor on its own. While this is not a real sweet sauce, I
would still use a little less sugar next time.

Compliments of Garry's Home Cooking
Garry Howard - Cambridge, MA

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