Prep 0 mins
Cook 2 hrs
This is a copycat recipe for a Texas BBQ restaurant's sauce. Makes a whopping 5 quarts, but can't be reduced well. However, it freezes nicely, so make the whole shebang now and enjoy the surplus later.
- 2 1⁄2 quarts water
- 1⁄2 tablespoon crushed bay leaf
- 1⁄2 teaspoon dried rosemary
- 1 large onion, sliced
- 1⁄4 cup meat drippings (bacon, ham, etc.)
- 1 quart ketchup
- 1 quart tomato paste
- 1⁄4 cup lemon juice
- 1⁄2 cup Worcestershire sauce
- 1⁄4 cup vinegar
- 1⁄4 cup molasses
- 3⁄4 tablespoon black pepper
- 3⁄4 tablespoon salt
- 1⁄2 tablespoon garlic powder
- 1⁄4 tablespoon ground thyme
- 1⁄4 tablespoon sweet basil
- 1⁄4 tablespoon cayenne pepper
- 1⁄4 tablespoon ground cloves
- 1 pinch ground cinnamon
- Blend together in a 6 quart pot: meat drippings, ketchup, tomato paste, lemon juice, Worcestershire sauce, vinegar, molasses, pepper, salt, garlic, thyme, basil, cayenne, ground cloves, and cinnamon.
- In a separate pot, boil water.
- Add the bay leaves, rosemary, and onion and simmer for 1 hours.
- Remove bay leaves and rosemary.
- Add the seasoned water/onions into the 6-quart pot.
- Bring to a boil and simmer for another hour at low heat.
- If sauce becomes too thick or is more spicy than desired, add more water.