Prep 5 mins
Cook 0 mins
Texans and their BBQ--- everyone knows a good Texan needs to mop that meat with a good stock to keep it juicy....
- 4 gallons beef stock (home made or bought)
- 3⁄4 cup salt
- 3⁄4 cup dry mustard
- 1⁄2 cup garlic powder
- 1⁄4 cup bay leaf powder
- 1⁄2 cup chili powder
- 3⁄4 cup paprika
- 1⁄2 cup hot pepper sauce
- 2 quarts Worcestershire sauce
- 2 quarts vinegar
- 2 quarts oil
- 3⁄4 cup msg (optional)
- combine all ingredients
- let sit overnight.
- use to baste barbecued meats.
This is it! This is the bbq sauce I've been searching for! No ketchup - no brown sugar - no maple syrup - just pure flavour bursting through - YUMMY. I used it on Baby Back Ribs (Reynold's Wrap) which is an excellent recipe & technique. Now - I did have to reduce the amounts considerably....This is what I ended up using: 6 oz beef stock, 2 1/2 tsp salt, 2 1/2 tsp dry mustard, 3 tsp garlic powder, 1 tsp finely crushed bay leaf, 2 1/2 tsp chipotle chili powder, 2 1/2 tsp smokey paprika, 1/2 ounce hot sauce, 1 oz worcestershire, 1 oz vinegar and 1 oz oil.
We had a BBQ last night and this was perfect, such a good recipe, it kept the meat moist and tender and full of flavour! We used it on beef steaks and some chicken wings, thanks for the recipe!
This looks awesome!! BUT can the Nutritional Facts be right?? It says 3273 Cal/serving, 306g fat/serving and 103g/ serving. I am no health nut but good grief!!