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Thread: Taste of Texas

  1. #1
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default Taste of Texas

    I have been looking for a great sauce that is not overpowering as to hide the meat but add to it and have that special flavor that says "Texas". After trying quite a few recipes and off the shelf stuff nothing quite hit the mark. So it was time to make my own. After a few tweaks and trying it on everything from Brisket to Chicken, PP and Ribs I hit the Bullseye. So I give it to ya'll I hope you give it a try It is Very Good!


    Taste of Texas BBQ Sauce

    This is a thin sauce, very
    basic and good on all
    meats.

    1/2 cup cider vinegar
    1 cup ketchup
    1 cup water
    6 Tbl white sugar
    2 Tsp salt
    2 Tsp chili powder
    1tsp back pepper
    1tbl New mexico chili powder
    1 tbl paprika
    2 tsp Cholula hot sauce

    In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
    Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
    Allow to sit at least 4 hrs or overnight.
    Last edited by BluDawg; 07-21-2012 at 10:30 AM.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Thanks for sharing Dawg!

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That sounds good Blu. I'm gonna give that a whirl.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    Thanks Blu. Sounds mighty tasty.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  5. #5
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    What everyone else said.
    Mark Crigler

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I'll be off work for a couple weeks after this coming week. I'm gonna make some more of this. I'm wondering if it can be thickened up a bit also as some folks around here like a thick sauce?
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by PigCicles View Post
    I'll be off work for a couple weeks after this coming week. I'm gonna make some more of this. I'm wondering if it can be thickened up a bit also as some folks around here like a thick sauce?
    You can make a slurry of Cornstarch & Water.
    Start with 2 tsp ea get the sauce hot and stir it in bring it to a low boil for a min remember it will tighten up more as it cools.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Dammit man! I said I was gonna try this! Still haven't done it!

    Well thanks for the reminder.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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