I grew up in Minnesota and we occasionally had something that would require barbecue sauce however, now that I live in Texas I now understand the importance of this spicy, tangy sauce.
Texans love their barbecue sauce and I have to say I’ve tasted some wonderful varieties living here.
The bottled stuff simply would not make it in the Lone Star state, not when it counts. In fact I can’t understand why they even let it into the state. The fact is it has to be spicy and full of flavor and the bottled just doesn’t cut it for most.
I’m pretty good at tasting something and coming up with an ingredient list that is fairly on target.
This is such an example of tasting different sauces around town and creating the best of all worlds. What should I call it, a talent, skill I don’t know but I do know we love it. When I first met and fell in love with my better half I had his family for dinner. I labored over what to fix this Texas raised group that would show I deserved their brother, their son… A big brisket with homemade barbecue sauce and all the trimming. Well, I guess it was OK they let us get married.
This is one recipe that I will usually double and save the leftovers especially during the summer months. Hope this becomes a family favorite no matter what state you’re from, just enjoy!
- 1 cup ketchup
- 2 Tablespoons brown sugar
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons worcestershire sauce
- 1 Tablespoon mustard
- 1 teaspoon liquid smoke
- 1 teaspoon paprika
- Salt and pepper to taste
- ¼ teaspoon cayenne pepper
- 2 teaspoons lemon juice
- 1 Tablespoon butter
- 1 small onion, chopped fine
- 1 teaspoon garlic, fresh, minced
- Melt butter in a skillet and sauté chopped onion.
- While they are cooking combine the remaining ingredients in a saucepan.
- Add the sautéed onions after they have cooked and are transparent.
- Bring to a boil, reduce heat to a simmer and cook for one hour.