Central Texas Barbecue Sauce

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READY IN: 1hr
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
  • Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
  • Taste for seasoning, adding salt and pepper to taste.
  • Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
  • Bring to room temperature or warm before using.
  • Variation—to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.
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