Recipe by Chipfo
Oh man, are ya'll in for a treat! :) This Texas barbecue sauce is thick, semi-sweet and spicy. Not really hot spicy (just a little). If you are sensitive to spicy hot then omit the red pepper. This is pretty thick but can be thinned with additional broth or even beer. This is my signature sauce I made in my BBQ stand here in TX and it was a real hit, it took me around 6 months of trial and error to perfect it. I could have kept it a secret, but why. If you like really sweet and mild then this is not for you. This is a sauce you can use for mopping (basting) or as a dipping sauce or for sandwiches. Now.....Quit drooling and get to cookin! This sauce was made to compliment low and slow smoked meats, but hey, if you buy the stuff and you make it, it is your sauce, put it toast as far as I care! Ha ha. This recipe can easily be doubled or tripled for big parties!!
Top Review by Brandess
I made this recipe exactly as written with no deviations. First let me say that I should either be embarrassed or applauded because I had every single ingredient on hand except the molasses. I made this sauce 5 days in advance and stored it in the refrigerator to allow it to love itself. My friend adored this sauce, which is a bold statement, as she really dislikes BBQ sauces of any kind. I filled 4 requests for the recipe at my BBQ and my hublet requested that I keep a bottle in the fridge, as he is the self proclaimed "Condiment King". This sauce is a perfect blend of ingredients and I love the thickness of the sauce without it being overpowering. It now has a permanent home in my fridge door.
- 1 (12 ounce) can tomato paste
- 1 (10 1/2 ounce) can beef broth
- 1⁄2 cup molasses
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup prepared mustard
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 beef bouillon cube
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground red pepper
- 2 tablespoons dried onion, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon parsley
- 1 teaspoon seasoning salt
- 1 bay leaf
Directions See How It's Made
- Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
- You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
- If it is not sweet enough add more sugar, for thinner sauce add more broth, beer or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
- This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
- This stores nicely in the refridgerator.