Lean And Mean Texas Barbecue Sauce Food

LEAN-AND-MEAN TEXAS BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a non reactive saucepan, stirring well to mix. Bring to the boil then reduce the heat to simmer, uncovered , until sauce thickens, stirring regularly for about 20 minutes.
• Use immediately or transfer to jars,with a piece of plastic wrap under the lid,cool to room temperature and ripen in the fridge for 2-3days in the fridge before using.This will keep for several months.

TEXAS-STYLE BARBECUE SAUCE

Steps:

• Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.
• Photograph by Andrew Purcell

TEXAS MOPPING SAUCE

Steps:

• Puree vinegar, sugar, Worcestershire, chile, cilantro, salt, anise, cumin, and garlic in a blender; pour into a 4-qt. saucepan with ketchup. Cook, stirring, over medium heat, until thickened, about 30 minutes.

LEAN AND MEAN BARBECUED BRISKET RECIPE - (4.3/5)

Steps:

• For the brisket: Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Reserve 1 tablespoon. Rub the mixture into the brisket on all sides. If you have the time, let the brisket stand in the refrigerator, covered, for 4-6 hours. But you can certainly cook it right away. Combine all the ingredients for the mop sauce in a non-reactive bowl and stir until combined. For the BBQ Sauce: In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes. NOTE: The sauce can be stored in a well-sealed container, in the fridge, for a few weeks. Set up the grill for indirect grilling, If using a gas grill, preheat to low. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke then reduce the heat to low. When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals. Place the brisket, fat-side up in an aluminum foil pan and place in the center of the hot grate, away from the heat and over the grill. Grill the brisket until tender, about 4-6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop sauce once an hour for the first four hours. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour. To test for doneness, use an instant-read thermometer; the internal temperature should be about 190F. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain; using an electric knife or sharp carving knife. Transfer the slice meat to plates or a platter and pour the pan juices on top, if you desire. We like to serve BBQ sauce on the side.

TEXAS BARBECUE SAUCE

Steps:

• Heat a dry skillet over medium-high until hot. Add coriander and cumin seeds and cook, swirling pan occasionally, until fragrant and toasted, about 1 minute. Let cool, then grind in a spice grinder or mortar and pestle.
• Heat oil in a large pot over medium heat. Add onions and saute until translucent and tender, stirring occasionally, about 10 minutes. Add garlic, 1 teaspoon salt, 1/2 teaspoon pepper, spices, molasses, and brown sugar; stir to combine. Cook, stirring frequently, 3 minutes. Add tomatoes, reserved juice, and cider vinegar and bring to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture is thick and dark, about 1 hour.
• Let cool slightly then puree sauce in a blender. Add white vinegar and Worcestershire; puree until smooth. Season to taste with additional salt, pepper, and white vinegar. Sauce can be refrigerated up to 3 days in an airtight container; let cool completely before storing, and reheat over medium before serving.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

TEXAS BARBECUE SAUCE

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.

TEXAS BBQ SAUCE

Steps:

• Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for up to 2 weeks.