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Unread 03-17-2012, 04:43 AM   #234
frohe
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Join Date: 02-26-12
Location: central Texas
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Quote:
I thought I would put up a post that would be an interesting idea and something I have not seen done before.
Dude, you got way too much time on your hands but if doing this makes you happy, do it.

Here's my recipe...

frohe's Kick Ass Texas BBQ Sauce

1 quart v8 juice
1 quart beef stock; de-greased
1/2 cup yellow mustard
1/2 cup apple cider vinegar
1 cup dark molasses
1/3 cup black pepper
1/3 cup hungarian sweet paprika
1/4 cup yellow onion; minced
1 bottle worcestershire sauce
1 cup chilies; you decide how hot
1/2 cup garlic; pressed

The key to the amount of heat is the chilies and how many you use. I usually make up 3 batches; one for the gringo bellies made with green bell peppers, a medium hot one made with jalapenos or Serrano, and a hot one made with habaneros.
Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.
Serve on the side with brisket, ribs, chicken or over steak.
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Jesus is my Lord! ... an old 55 gallon horizontal smoker, a gas grill & a CharBroil Big Easy
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