Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Paul Kirk's Texas-Style Brisket Bbq Sauce


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 Garry Howard - Cambridge, MA Posted to the AZstarnet BBQ mailing list by "Garry Howard" on May 17, 1998. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster