The best barbecue in Texas is brisket,
chicken and sausage slow cooked in a smoker-cooker.
Traditionally, Texas barbecue is served
with a homemade
barbecue sauce, usually served warm. Below is a simple recipe for
a Texas style barbecue sauce. This type sauce is usually a table
condiment as opposed to a sauce used to bast the meat while
When you make a batch, play with the seasonings and their amounts until
you get the recipe to your liking. There are as many recipes for
barbecue sauce as there are cooks. Having grown up on Louisiana
I like to use a fair amount of garlic and some Tobasco hot sauce.
16 oz can tomato sauce
1/2 cup (4 oz) water
1/4 cup (2 oz) vinegar
2 tbs brown sugar
1/2 fresh onion - pureed,
or 2 tbs onion powder
- 2-4 fresh garlic pods
or 1 tbs minced garlic-pureed,
or 1 tbs garlic
2 tbs Worcestershire sauce
- 1 tbs coarse black
- 1 tbs Paprika
1 tsp Tobasco sauce
1 tsp chili powder
1 tsp dry mustard
1 tsp liquid smoke
1 tsp salt or cajun seasoning
Chachere's or Zatarain's)
Mix and Simmer:
Puree the fresh onion and garlic, if using fresh.
Add all ingredients to a thick walled pot.
Simmer for 30 minutes, stirring occasionally.
Add water or simmer longer to achieve the desired thickness; I do
not like it too thick.
Makes a little over a pint , depending on how much you cook it down.
Keep refrigerated. The sauce is acid enough to store for several
weeks in the refrigerator.
The sauce is best served warm for either dipping or poured over the
The sauce is also good to mix with diced brisket to make chopped
It is best to make the sauce a day early, cool in the refrigerator,
re-warmed the next day. It seems like cooling and storing the
smoothes out the flavors.