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Paul Kirk's Texas-Style Brisket BBQ Sauce
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    Paul Kirk's Texas-Style Brisket BBQ Sauce

  • 1/2 cup butter -- 1 stick
  • 2 cups minced onion
  • 4 cloves garlic -- pressed
  • 2 cups ketchup
  • 2 cups chili sauce
  • 1 cup brown sugar -- packed
  • 1/2 cup fresh lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 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 didn't use the liquid smoke because I don't 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.

    From: Garry Howard - Cambridge, MA , Garry's Home Cooking
    Posted By: Garry Howard
    Post Date: Mon, 18 May 1998

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