Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
True Texas Sauce
Comments
-
This Texan likes Bone Sucking Sauce.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
From Texas BBQ Rub. This is the best.
- 1 28 oz. bottle Hunt's Ketchup
- 1 19 oz. bottle Jack Daniel's Honey Smokehouse BBQ Sauce
- 1 can Rotel, Mexican Lime & Cilantro
- 1 medium Onion , chopped
- 2 tablespoons Garlic, minced
- 2 cups Brown sugar, or 1 c Splenda Brown
- ½ cup Texas BBQ Rub
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Mustard, Yellow prepared
- ¼ cup Chili powder
- ½ cup Pineapple juice
- 2 bottles Water, from Empty ketchup bottle
- 1 can Water, from empty Rotel can
- 1 bottle Water, from empty BBQ sauce bottle
1.Mix ketchup, BBQ sauce, Rotel and chili powder in a large pot. Start cooking on the stove at medium temp. Add the water (you will get out all of the extra sauce from the bottles this way). Stir in garlic and brown sugar . Stir in the rub. Add the chopped onion, worchestershire sauce, and mustard. Bring sauce to a boil then reduce heat to a simmer. Add pineapple juice. Let simmer for at least 1 hour (longer is better). I usually simmer mine for about 2 hours.2.Serve as a side dish for those who ask for it. Use it in the brisket recipe.3.Makes about 4 quarts. You will use some of it to finish off the brisket and the other to serve. Keeps for days in the frig.4.For BBQ sauce for pork, delete the Rotel and put in 1 can of Peach Nectar.Notes Texas BBQ rub can be bought from: http://texasbbqrub.com__________________________________________Dripping Springs, Texas.Just west of Austintatious -
If the sauce is anything like their rubs, then it is awesome.
-
Another Texan (transplant) for bone sucking sauce, I like the hot version.Be careful, man! I've got a beverage here.
-
I'm not a Texan, but I love this sauce for beef. http://www.amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html Edit: +1 for Bone Sucking Sauce. My kids call it "that special BBQ sauce"
-
in Texas, BBQ sauce is more of an afterthought, since meat cooked properly don't need no sauce. And if you are making sauce, better have some drippings from the brisket in it. Here's a simple one.
Ingredients
- 1 cup of meat drippings (or chicken stock)
- 1 cup ketchup
- 1/2 cup cider vinegar
- 2 or more tbsp hot sauce
- coarse salt and fresh pepper to taste
- coupla tbsp of your favorite rub, preferably whatever you are using at that time on your meat
Combine all the ingredients except the salt and pepper and bring to a boil. Reduce heat to a simmer and continue cooking for about 30 minutes, stirring often. Add salt and pepper to taste. Serve warm or at room temperature. Sauce will last about 3 days. (due to meat drippings)
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
I lived in TX for a number of years. Liked it, but they have the most arrogant people in the world living there. I just started to ignore their opinions when they come across that way. Opinions mind you, not facts like they want you think.
-
Oh. There is no such thing as a regional, universal, Texas sauce like South Carolina mustard BBQ sauce, Eastern and Western Carolina vinegar sauce, or KC sauce.
-
EggerinLA said:I lived in TX for a number of years. Liked it, but they have the most arrogant people in the world living there. I just started to ignore their opinions when they come across that way. Opinions mind you, not facts like they want you think.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
Yawn.
-
EggerinLA said:I lived in TX for a number of years. Liked it, but they have the most arrogant people in the world living there. I just started to ignore their opinions when they come across that way. Opinions mind you, not facts like they want you think.
Why is this needed? Do you have nothing better to do than try to start crap on the forum?
If something is not the way you think or do it, tell us how you would to make it better or just different. No problem it that. What you are doing in the above post is a problem and not needed. Why?
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:EggerinLA said:I lived in TX for a number of years. Liked it, but they have the most arrogant people in the world living there. I just started to ignore their opinions when they come across that way. Opinions mind you, not facts like they want you think.
Why is this needed? Do you have nothing better to do than try to start crap on the forum?
If something is not the way you think or do it, tell us how you would to make it better or just different. No problem it that. What you are doing in the above post is a problem and not needed. Why?
Opelika, Alabama -
Mickey said:EggerinLA said:I lived in TX for a number of years. Liked it, but they have the most arrogant people in the world living there. I just started to ignore their opinions when they come across that way. Opinions mind you, not facts like they want you think.
Why is this needed? Do you have nothing better to do than try to start crap on the forum?
If something is not the way you think or do it, tell us how you would to make it better or just different. No problem it that. What you are doing in the above post is a problem and not needed. Why?
XL and Medium. Dallas, Texas. -
Griffin said:
in Texas, BBQ sauce is more of an afterthought, since meat cooked properly don't need no sauce. And if you are making sauce, better have some drippings from the brisket in it. Here's a simple one.
Ingredients
- 1 cup of meat drippings (or chicken stock)
- 1 cup ketchup
- 1/2 cup cider vinegar
- 2 or more tbsp hot sauce
- coarse salt and fresh pepper to taste
- coupla tbsp of your favorite rub, preferably whatever you are using at that time on your meat
Combine all the ingredients except the salt and pepper and bring to a boil. Reduce heat to a simmer and continue cooking for about 30 minutes, stirring often. Add salt and pepper to taste. Serve warm or at room temperature. Sauce will last about 3 days. (due to meat drippings)
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 314 Health
- 293 Weight Loss Forum