West Texas Bbq Sauce Recipes

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Steps:

• 1. In a medium bowl whisk together the ingredients in the order they are listed.
• 2. I enjoy using a mortar and pestle to grind the black pepper and cumin fresh but you can use pre-ground pepper and cumin.
• 3. Simmer over low heat for 10 minutes (optional).

Steps:

• Steep star anise in warm sesame oil for 5-10 minutes, do not let anise fry then remove the Star Anise. (Chinese Railroad worker method).
• Combine onion in Star anise sesame oil under medium high heat and cook onion until starts to become clear.
• Add garlic and cook until the garlic becomes aromatic
• Add tomato paste and vinegar and cook for 2 minutes then reduce heat to simmer.
• stir every 10 to 15 seconds until done.
• add apricot or wild plumb jelly.
• Continue stirring.
• add sage.
• add salt and pepper to taste.
• add chili powder. You can add more or less depending on taste and heat desired heat ( add Jalapeno if desire hot BBQ).
• add Honey if desired for sweeter BBQ.
• add lime juice.
• continue to simmer while stirring until reduced to desired consistency.
• Use blender or immersion hand bender mixer to purify. Pass through fine sieve if desire extra smooth style texture like commercial bottled bbq.
• Goes best with Wild Foul, pork, Turkey or chicken. Plum version is better with Beef, Deer or Buffalo.

Steps:

• Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.
• Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at Latin markets.

Steps:

• Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for up to 2 weeks.