RE: [CH] BBQ sauce challenge
Garry Howard (garry@netrelief.com)
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
refrigerator.
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
http://cooking.netrelief.com
Garry Howard - Cambridge, MA
garry@netrelief.com
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