View Full Version : Texas bbq sauce, what kind?
Mo-Dave
03-16-2010, 09:15 PM
Every time I see a show about the bbq places in Texas they almost always say they don't use bbq sauce but they do have it for those that want it.
My question is if a Texan was to use bbq sauce what would they be using?
Dave
Meat Burner
03-16-2010, 09:26 PM
You're from Missouri dude! How about cooking for our neighborhood.
Cliff H.
03-16-2010, 09:38 PM
I been a Texan lots longer than an Arkansan. We always had Kraft original in our fridge. I still like it on chicken as well as anything.
thomasjurisd
03-16-2010, 09:46 PM
I gotta be honest, I don't know if I'm just lazy or If I just don't need sauce on meat but I really don't put much thought into it. I have occasionally bought from local BBQ restaurants like Rudy's or County Line. I know alot of people who don't like to just use off-the-shelf sauces will take something like Bulls Eye or KC Masterpiece and thin it out with some drippings or other homemade addition.
swamprb
03-16-2010, 09:47 PM
I don't know squat about Texas, but I do know a couple that long for home and bottle this sauce in the Pacific Northwest (I know-kinda like the Pace Picante sauce commercial-New York??) but I really like it and we entered it in a sauce contest here and got a 2nd Place award!
http://www.texasinabottle.com/about_our_sauce.htm
Meat Burner
03-16-2010, 09:49 PM
Good for you Cliff, I was japping Mo-Dave.:boxing:
Mo-Dave
03-16-2010, 09:49 PM
You're from Missouri dude! How about cooking for our neighborhood.
Well I am thinking of going with something crossed with a little N.C, Tex, Mo and maybe some Asian influence., :confused: And that brings me to wonder what do the fine folks of Louisiana use for bbq sauce?
Dave
JD McGee
03-16-2010, 09:49 PM
Texas style BBQ sauce...
http://www.texasbarbeques.com/images/LonghornGroup.jpg
Ingredients
16 oz can tomato sauce
1/2 cup (4 oz) water
1/4 cup (2 oz) vinegar
2 tbs brown sugar
1/2 fresh onion - pureed, or 2 tbs onion powder
2-4 fresh garlic pods
or 1 tbs minced garlic-pureed,
or 1 tbs garlic powder
2 tbs Worcestershire sauce
1 tbs coarse black pepper
1 tbs Paprika
1 tsp Tobasco sauce
1 tsp chili powder
1 tsp dry mustard
1 tsp liquid smoke
1 tsp salt or cajun seasoning mix (Chachere's or Zatarain's)
Mix and Simmer:
Puree the fresh onion and garlic, if using fresh.
Add all ingredients to a thick walled pot.
Simmer for 30 minutes, stirring occasionally.
Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
Makes a little over a pint , depending on how much you cook it down.
Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.
Comments:
The sauce is best served warm for either dipping or poured over the meat.
The sauce is also good to mix with diced brisket to make chopped brisket sandwiches.
It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.
DJ Butter
03-16-2010, 09:50 PM
I make my own which is sweet and tangy. Some people in Central Texas like the "German" style which is tomato based and very savory and then there is Luling that has a mustard sauce. If I don't have any of my own, then I like Rufus Teague.
barbefunkoramaque
03-16-2010, 09:51 PM
one answer - jetton
blackdog043
03-16-2010, 09:53 PM
I'm not a texan but my vote goes to Sweet Baby Ray's !
Meat Burner
03-16-2010, 09:54 PM
Mo-Dave is a politician...pass ot on:-P
Mo-Dave
03-16-2010, 09:56 PM
Good for you Cliff, I was japping Mo-Dave.:boxing:
Thats ok Meat Burner, everyone knows your a Babbling Farker. :tape: What brought this to mind is a commercial I hear on the radio on the way to work is advertising a bbq sauce at HiVes called FN Texas bbq sauce, ever hear of it?
Dave
Mo-Dave
03-16-2010, 10:03 PM
one answer - jetton
Ok is that a real sauce or slang for something else.:wink:
Dave
Cigarbque
03-16-2010, 10:06 PM
Ok is that a real sauce or slang for something else.:wink:
Dave
Walter Jetton - One of the kings of Texas BBQ. Google it. Yes the real deal. Tons of cool stuff about him. Was the pitmaster for many of LBJ's BBQ functions when he was in office.
Meat Burner
03-16-2010, 10:08 PM
Dave, just farkin with you. I am like you in that I really like the Carolina taste. We used more vinager based sauses for home. It really adds some nice flavor. Our cold slaws are made the same way. The Memphis dry BBQ with sauce on the side is great. Totally agree with your post! We are in an area like the "Burmuda Triangle" thingy>
Mo-Dave
03-16-2010, 10:13 PM
Mo-Dave is a politician...pass ot on:-P
And if I am elected I Promise. Promise, Promise, Promise, Promise, Promise ..................
I never promised :doh:
Dave
Meat Burner
03-16-2010, 10:16 PM
:thumb::thumb::thumb::becky:
Mo-Dave
03-16-2010, 10:18 PM
Dave, just farkin with you. I am like you in that I really like the Carolina taste. We used more vinager based sauses for home. It really adds some nice flavor. Our cold slaws are made the same way. The Memphis dry BBQ with sauce on the side is great. Totally agree with your post! We are in an area like the "Burmuda Triangle" thingy>
Yes I did some mustard sauce this weekend and my family loved it maybe just the change from the familiar I don't know. Seems like the Texas sauces are very similar to KC style in most respects of course there are some with some wild twist here and there.
Dave
Meat Burner
03-16-2010, 10:26 PM
I agree Dave, it is about the sause thing. Other than that, the flavors are pretty close. The Tx is more spice but the actual cooking process is spot on with what we do here. I like the sause on the side thing. This isn't a TX thing, it's regional for everywhere.
frognot
03-16-2010, 11:01 PM
This Texan likes Head Country and Blues Hog.
mgwerks
03-16-2010, 11:32 PM
The reason that Texans are vague about sauces more than other regions is that more of us prefer to actually savor the aroma and flavor of smoked meat - not the flavor of candied, vinagered or otherwise adulterated meat. You really can't tell the quality of the Q with all that crap on it.
It's like someone saying that they love a good grilled steak, and then insist on it being well done!
Just sayin'...
mgwerks
03-16-2010, 11:38 PM
Texas style BBQ sauce...
Ingredients
16 oz can tomato sauce
1/2 cup (4 oz) water
1/4 cup (2 oz) vinegar
2 tbs brown sugar
1/2 fresh onion - pureed, or 2 tbs onion powder
2-4 fresh garlic pods
or 1 tbs minced garlic-pureed,
or 1 tbs garlic powder
2 tbs Worcestershire sauce
1 tbs coarse black pepper
1 tbs Paprika
1 tsp Tobasco sauce
1 tsp chili powder
1 tsp dry mustard
1 tsp liquid smoke
1 tsp salt or cajun seasoning mix (Chachere's or Zatarain's)
Mix and Simmer:
Puree the fresh onion and garlic, if using fresh.
Add all ingredients to a thick walled pot.
Simmer for 30 minutes, stirring occasionally.
Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
Makes a little over a pint , depending on how much you cook it down.
Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.
Comments:
The sauce is best served warm for either dipping or poured over the meat.
The sauce is also good to mix with diced brisket to make chopped brisket sandwiches.
It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.
That sounds similar-tasting to what I make, when I absolutely have to make it due to customer demand, but I substitute my collected meat drippings for most of the ingredients in that recipe, as the drippings have all the rub flavors in it too.
Mo-Dave
03-17-2010, 06:11 AM
Texas style BBQ sauce...
http://www.texasbarbeques.com/images/LonghornGroup.jpg
Ingredients
16 oz can tomato sauce
1/2 cup (4 oz) water
1/4 cup (2 oz) vinegar
2 tbs brown sugar
1/2 fresh onion - pureed, or 2 tbs onion powder
2-4 fresh garlic pods
or 1 tbs minced garlic-pureed,
or 1 tbs garlic powder
2 tbs Worcestershire sauce
1 tbs coarse black pepper
1 tbs Paprika
1 tsp Tobasco sauce
1 tsp chili powder
1 tsp dry mustard
1 tsp liquid smoke
1 tsp salt or cajun seasoning mix (Chachere's or Zatarain's)
Mix and Simmer:
Puree the fresh onion and garlic, if using fresh.
Add all ingredients to a thick walled pot.
Simmer for 30 minutes, stirring occasionally.
Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
Makes a little over a pint , depending on how much you cook it down.
Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.
Comments:
The sauce is best served warm for either dipping or poured over the meat.
The sauce is also good to mix with diced brisket to make chopped brisket sandwiches.
It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.
Sounds Good from here.
Dave
jonboy
03-17-2010, 06:32 AM
I thought that Texas Pete was the sauce for texas brisket.
Is there a recipe for the jetson bbq sauce?
thanks,
jon
PatioDaddio
03-17-2010, 12:24 PM
Not being from Texas, I don't know how "authentic" it is, but I've recently tried Sucklebusters sauce (http://www.sucklebusters.com/bbq-sauce-12-oz-p-50.html), and I really like it. Also, their Chipotle Pepper Sauce (http://www.sucklebusters.com/chipotle-pepper-sauce-p-31.html) is amazing!
Try it and thank me later. I'll have some reviews of their products coming soon.
Obligatory Disclaimer: I am in no way affiliated with Sucklebusters. I just love their stuff.
http://www.sucklebusters.com/images/BBQ-Sauce-2010-Awards.jpg
John
luke duke
03-17-2010, 12:45 PM
I am a fan of Stubbs sauce
WillisP33
03-17-2010, 12:59 PM
I think Stubbs is as close as I can get in Idaho to what I grew up on in Texas. I was always used to a thinner, spicy sauce. Usually dont use much and only on chopped brisket sandwich.
Always ate at Dubbs Pit BBQ in Tyler Texas. He retired and closed down probably 15 years ago. Small hole in the wall that was there for about 40 years. Would seat maybe 15 people.
Patrick
mgwerks
03-17-2010, 01:05 PM
I thought that Texas Pete was the sauce for texas brisket.
Is there a recipe for the jetson bbq sauce?
thanks,
jon
Not likely, since it's made in North Carolina. Like Pace Picante Sauce is now made in New York instead of San Antonio.
snoqualmiesmoker
03-17-2010, 01:17 PM
Walter Jetton - One of the kings of Texas BBQ. Google it. Yes the real deal. Tons of cool stuff about him. Was the pitmaster for many of LBJ's BBQ functions when he was in office.
A very interesting cookbook.
A buddy bought me Blacks, which was pretty good. I love Joe Cotton's but it aint bottled.
Levergun
03-17-2010, 02:03 PM
Another vote for Head Country....not Texan but darn close...their hickory flavor is great.:thumb:
bbqbuff
03-17-2010, 02:38 PM
I keep a bottle of Rudy's CS in the fridge
expatpig
03-17-2010, 05:45 PM
Presidents Choice Chipolte and Beer
jonboy
03-17-2010, 06:27 PM
Here is a nice article about walter jetton
It includes a couple of sauce recipes
http://www.amazingribs.com/blog/2008-07-07_LBJ_and_BBQ.html
jon
Westexbbq
03-17-2010, 06:57 PM
Here is a nice article about walter jetton
It includes a couple of sauce recipes
http://www.amazingribs.com/blog/2008-07-07_LBJ_and_BBQ.html
jon
Jonboy, that is a classic link and thanks for sharing.
I just wish I had been a bit more astute to bbq back then as my grandmother's ranch in Florence, Texas actually had a fence/border they told me that abutted the vast holdings of LBJ.
Years later, I met the man who was LBJ's personal attorney who owned a couple of banks in the Hill Country.
Bet those sauce recipes still work, may even LadyBird's.
(time to plant a tree, bush or a shrub.....)
cdollar
03-17-2010, 07:39 PM
Sonny Bryan's Barbecue Sauce
Recipe By:
Serving Size : 64 Preparation Time :0:00
Categories : Barbecue Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons oil (bacon drippings)
1 Medium onion -- slivered
4 Cloves garlic -- chopped
28 Fluid Ounces crushed tomatoes
1 1/2 Cups ketchup
1 Cup fresh orange juice
6 Tablespoons fresh lemon juice
6 Tablespoons red wine vinegar
1/2 Cup water
2 Tablespoons liquid smoke flavoring
1/4 Cup honey
1/2 Cup brown sugar -- packed
3 Tablespoons crystallized ginger -- finely chopped
2 Tablespoons dark molasses
1 Tablespoon Worcestershire sauce
1/4 Teaspoon tabasco
2 Tablespoons chili powder
1 Tablespoon coriander -- ground
1 Tablespoon dry mustard
1 Teaspoon salt
Saute onion until golden brown. Add garlic for one minute. Add remaining
ingredients. Bring to boil. Reduce heat and simmer 45 minutes, stirring
frequently.
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