Try this Texas Barbecue Sauce recipe, or contribute your own.
- Carbohydrate 155.298609444713 g
- Cholesterol 30.503125013081 mg
- Fat 12.4579997786117 g
- Fiber 1.41868512641404 g
- Protein 5.19951834820807 g
- Saturated Fat 7.42182974065271 g
- Serving Size 1 1 â…“ cup (443g)
- Sodium 3666.53308196553 mg
- Sugar 153.879924318299 g
- Trans Fat 1.08609880268618 g
- Calories 708 calories
Step-by-step
- Melt butter in medium saucepan over medium heat.
- Add garlic, stir 30 seconds.
- Stir in ketchup and remaining ingredients.
- Bring to boil.
- Reduce heat to medium-low, simmer until reduced to 1 cups.
- Season with salt and pepper.
- Cool slightly.
- You can at this time use an immersion blender to completely blend Chipotle pepper with other ingredients.
- Can be made 1 week ahead.
Deep mahogany and glossy, this condiment coats the back of a spoon while delivering a balanced profile of sharp acidity, concentrated tomato sweetness, and lingering smoke. Understanding the mechanics of the saucepan is essential for building a complex glaze without scorching the sugars. Because tomato- and sugar-heavy mixtures burn easily, maintaining precise thermal control during reduction prevents acrid bitterness from overtaking the subtle aromatics.
- Sauté the minced garlic in melted butter over medium heat for precisely 30 seconds to release its allicin compounds without turning the pieces brown or bitter.
- Substitute bottled lemon juice with apple cider vinegar at a one-to-one ratio if you prefer a sharper, more traditional regional tang that cuts through heavy proteins.
- Use canned chipotle peppers in adobo sauce with caution; mincing the pepper completely distributes capsaicin evenly, whereas leaving larger flakes creates sudden bursts of intense heat.
- Run an immersion blender directly through the warm mixture to achieve a completely smooth, uniform emulsion that clings cleanly to ribs or brisket.
- Store the finished condiment in an airtight glass jar in the refrigerator for up to seven days, during which time the garlic and smoke notes mellow and meld cohesively.
Simmering the ingredients until the volume drops to precisely one and a half cups concentrates the viscosity for optimal cling during grilling. Allowing the sauce to rest overnight in the refrigerator deepens the savory qualities of the Worcestershire and garlic.
