Paul kirk's texas-style brisket bbq sauce

Yield: 6 Servings

Measure Ingredient
½ cup Butter; 1 stick
2 cups Minced onion
4 \N Cloves garlic; pressed
2 cups Ketchup
2 cups Chili sauce
1 cup Brown sugar; packed
½ cup Fresh lemon juice
¼ cup Red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Liquid smoke
1 tablespoon Prepared yellow mustard
2 teaspoons Salt
2 teaspoons Black pepper
1 teaspoon Cayenne

Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.

This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.

Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.

My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didn't use the liquid smoke because I don't like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time.

Compliments of Garry's Home Cooking Garry Howard - Cambridge, MA garry@...

Recipe by: Paul Kirk's Championship Barbecue Sauces ISBN 1-55832-125-x Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on May 17, 1998

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