Rattlesnake club barbeque sauce

1 Servings

Ingredients

QuantityIngredient
cupKetchup
½cupPrepared chili sauce
¼cupPrepared steak sauce
3tablespoonsDry mustard
2tablespoonsPrepared horseradish
1tablespoonMolasses
1tablespoonRed wine vinegar
1tablespoonJalapeno pepper -- minced
1tablespoonGarlic juice
1tablespoonTabasco sauce

Directions

Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste.

(Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) I have also made a great briskit that I got general directions for from my cousin in TX who competes in briskit cook-offs. I ate his once and it was fantastic, melted in your mouth. I have tried to duplicate it and have come close. Here it is:

Mix together apple juice, Italian dressing, liquid smoke and inject into briskit (or poke holes in it and marinate in stuff overnight) When you smoke it, wrap it in aluminum foil for at least the first half of smoking time. This is the secret to being tender. Unwrap for the last hour or two to brown. Serve with barbecue sauce.

Recipe By : Steve