Nana’s Recipes: BBQ Sauce

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As a mighty proud native Texan, I sing the praises of this place and what we’re about near every day. One of those things I feel all us Texans can feel justifiably proud of is the exceptional quality, and variety, of BBQ we have on offer here in the Lone Star state. Some of you newcomers may have not realized yet, but BBQ used to have a fairly regionalized flavor, from the mesquite-soaked meals down in South Texas to the sauce slathered plates over in the piney woods. But today I’m gonna give y’all one of my favorites styles of Pure Texas BBQ Sauce.

Some folks feel that true Texas BBQ sauce should be painted on with a brush and not shaken out of a bottle, so this recipe is for thick ‘n spicy sauce! You’ll need the following:

  • a can of beef broth
  • one tbsp of ¬†Worcestershire sauce
  • one tbsp soy sauce
  • quarter cup of mustard
  • half cup of molasses
  • a couple tbs of sugar
  • a beef cube
  • a tsp thyme
  • a tsp of sage
  • a tsp each of salt and pepper
  • two tsps chili powder
  • a tsp of red pepper flakes
  • a tsp each of parsley and paprika
  • a tsp of seasoning salt
  • 2 tbsp of onion powder
  • a couple tsp of garlic powder
  • a quarter cup of apple cider vinegar
  • a can of tomato past
  • for a smoky flavor, add a tbsp of liquid smoke

It sounds like a lot, but it is very simple to make once you have gathered and measured out all the ingredients. First, add the tomato paste and all the liquid ingredients into the pot and stir it briskly to blend it all together. Then add in the rest of the ingredients as you stir. Simmer if on low heat for an hour and a half or so, and then taste. You can tweak the flavor to suit at this point. If you prefer a sweeter sauce, add some sugar. If it’s too thick for your tastes, add a little beer to thin it out. Just remember, when you’re adding changes, make them very small. Stir them in and then re-taste.

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