Sauce Essentials: Dreamy Provocative BBQ Sauce
Andy Anderson !
Its roots came from an old South Texas recipe that is over 150 years old. I modernized it, made a few changes, and here it is.
In the main photo, I used it as a mop on a brisket, and served more on the side at the table. Folks were fighting over the last piece. Well, not fighting, but pretty close.
So, you ready… Let’s get into the kitchen.
4 Tbspsweet butter, unsalted
8 oztomato sauce, 1 small can
1/4 capple cider vinegar
2 Tbspyellow onion, grated
2 clovebaked garlic, smashed into a paste
1/4 cdill pickle juice, or freshly squeezed lemon juice
1/4 cworcestershire sauce, more on this later
1 tsphot sauce, i prefer frank’s
·black pepper, to taste
How to Make Sauce Essentials: Dreamy Provocative BBQ Sauce
- Back in the day, in south Texas, where this sauce was born, the stores used to have large wooden barrels full of dill pickles. And, when folks made this sauce, they would go to the store and see if they could beg off a cup or two of the dill pickle brine… hopefully for free.
If they could not get any, they would pick up some lemons and use those; however, my research indicated they preferred dill pickle brine, over lemon juice.
The one dill pickle brine that I think closely represents what they had back then would be Bubbies. I love a good Bubbies.
- Storage of homemade condiments and spices
Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher.
If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them.
Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.
If properly stored, this sauce should last several weeks.
- Homemade Worcestershire
Looking for a good Worcestershire without anchovies?
It is easy/peasy to make and tastes like the real thing.
DIY Essentials: Homemade Worcestershire Sauce
I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed.
If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half.
Here is the recipe that I use… it is easy/peasy:
Cooking Essentials: Baked Garlic