BAR-B-Q SAUCE - TEXAS STYLE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This sauce is best made when smoking your own meat, like brisket or ribs, so you can use the juices from the meat. And yes, it's a bit of a cheat since I add store bought sauce and basically "doctor" it up but, it's still real good!
1/2 - 1 cup drippings from the meat
1 medium yellow onion, minced
2 cups bottled sauce (best is Sweet Baby Rays, Kraft is good too)
1/4 cup brown sugar
1 Tbsp garlic powder
2 tsp onion powder
1 tsp ground basil
a dash of thyme
a dash of Worcestershire sauce
a dash of mustard (yellow is ok or even powdered)
dash of cumin
1 tsp chili powder
1/4 tsp cayenne
2 basil leaves
1 bunch of cilantro, tied together since you'll take it out near the end.
1 cup beer
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Directions: |
Directions:• In a medium size pot, add the drippings and the onion. Cook until onions are soft.
• Add the bottled sauce, stir, bring to a boil.
• Once boiling, add all other ingredients except beer. Mix well. Place lid on it and turn heat to low.
• Cook for about 30 min (longer if you can, I try for an hour)
• About15 min before serving, add beer and take our cilantro bunch; mix well. Let continue to cook on low until ready to serve. |
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Number Of
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Number Of
Servings:About 3 cups |
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Personal
Notes: Wendi's father, Charles "Davis" Wilson, is known throughout Houston for having some of the best Bar-B-Q and sauce in town. She learned how to make sauce, from scratch, by watching him. But over the years, she tweaked the process so that it took less ingredients and time. Thus, the bottle sauce as a base. Whether you cheat or make it from scratch, it's still some of the best sauce you'll ever have! Thankfully, Wendi's brother, Timothy Davis Wilson, has taken over the bar-b-queuing using all of the time tested methods Davis developed so the tradition lives on!
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