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Paul Kirk's Texas-Style Brisket Bbq Sauce

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

Yield: 6 servings

Preparation Time: 0:00


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