Paul Kirks Texas-Style Brisket Bbq Sauce

6 Servings

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Paul Kirks Texas-Style Brisket Bbq Sauce Ingredients

1/2 c Butter; 1 stick	1/4 c Red wine vinegar
2 c Minced onion	2 tb Worcestershire sauce
4 Cloves garlic; pressed	1 tb Liquid smoke
2 c Ketchup	1 tb Prepared yellow mustard
2 c Chili sauce	2 ts Salt
1 c Brown sugar; packed	2 ts Black pepper
1/2 c Fresh lemon juice	1 ts Cayenne

Instructions for Paul Kirks Texas-Style Brisket Bbq Sauce

Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally. This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator. Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time. My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didnt use the liquid smoke because I dont like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time. Compliments of Garrys Home Cooking http://cooking.netrelief.com Garry Howard - Cambridge, MA garry@netrelief.com Recipe by: Paul Kirks Championship Barbecue Sauces ISBN 1-55832-125-x Posted to MC-Recipe Digest by "Garry Howard" on May 17, 1998

Main Ingredient: Cuisine: Uncategorized