Texas Barbecue Sauce
This sauce is more of a brown bbq sauce and can be used on ribs, brisket or beef.
This sauce is more of a brown bbq sauce and can be used on ribs, brisket or beef.
- 1/4 cup ketchup
- 1/4 cup cider vinegar
- 1 cup beer
- 2 tsp chili powder
- hot sauce to taste
- 2 tsp black pepper
- 1 medium onion, finley chopped
- 4 cloves garlic, minced or pressed
- 1 green pepper, chopped
- 1 tbls butter*
- 3 tbls worchestershire sauce
- 3 tbls steak sauce
- 2 cups beef or chicken stock
- 1 tbls smoked paprika
- Carbohydrate 37.0133641507375 g
- Cholesterol 0 mg
- Fat 1.29952814053459 g
- Fiber 3.31829828481017 g
- Protein 13.0466795639246 g
- Saturated Fat 0.349881742074153 g
- Serving Size 1 1 Serving (945g)
- Sodium 1783.69615126373 mg
- Sugar 33.6950658659273 g
- Trans Fat 0.217573436162103 g
- Calories 261 calories
Step-by-step
- Mix together paprika, pepper and chili powder and set aside. Can use regular paprika if smoke is not available.
- Melt better, preferably bacon grease in pan. Sauté onions until translucent. Then add in garlic, cook for a minute or so. Then add your dry mix you prepared earlier and cook for a minute. Add the remaining ingredients and simmer.
- If you want heat, start with 2 tsp of tabasco hot sauce to start. I didn't use any, didn't think it needed it.
- This could be served on the table and if guest want to use the sauce, they just dip it.
The Foundation of Fat and Aromatics
Raw ingredient lists omit the chemical role of medium-heat sautéing; cooking finely chopped onions in bacon grease rather than butter introduces rendered animal fats that coat the palate differently than dairy solids. Mincing garlic finely ensures it distributes evenly without burning during the strict 60-second window allotted before adding dry spices.
Spicing and Reduction Mechanics
Smoked paprika and chili powder require bloom time in hot fat to release fat-soluble flavor compounds, which is why they are cooked briefly before liquids enter the pan. Simmering the mixture with two cups of beef or chicken stock forces water evaporation, concentrating tomato paste solids and Worcestershire proteins until the liquid transforms from thin broth into a viscous coating.
Texture and Substitution Realities
Replacing cider vinegar with white distilled vinegar strips away the apple congeners that balance the heavy sodium load from steak sauce and Worcestershire. Avoid boiling the sauce aggressively once dairy or butter is present to prevent oil separation, maintaining a gentle bubble instead.
