Central Texas Barbecue Sauce Recipes

Steps:

• In medium saucepan over medium heat, melt the butter. Add the garlic and stir until it is fragrant, about 30 seconds. Stir in the ketchup, brown sugar, Worcestershire sauce, lemon juice chipotles, cayenne, salt, pepper and liquid smoke (if using). Bring the pot to a boil, then reduce the heat to medium-low. Simmer the sauce, stirring occasionally, until it has reduced to about the recipe amount and thickened slightly, about 15 to 30 minutes.

Steps:

• Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
• Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
• Taste for seasoning, adding salt and pepper to taste.
• Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
• Bring to room temperature or warm before using.
• Variation-to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.

Steps:

• Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.
• Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at Latin markets.

Steps:

• 1. In a medium bowl whisk together the ingredients in the order they are listed.
• 2. I enjoy using a mortar and pestle to grind the black pepper and cumin fresh but you can use pre-ground pepper and cumin.
• 3. Simmer over low heat for 10 minutes (optional).