Paul Kirk's Texas-Style Brisket Bbq Sauce


Course : BBQ Sauce
Source:
Serves: 6
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Ingredients:


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
 

Preparation / Directions:


Heat the butter in a large non-reactive saucepan over medium-high heat. Add the onions and garlic and sauté' 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 ti


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