Texas barbecue pitmasters raise eyebrows at people who sauce their barbecue. Excellent brisket, ribs and sausages are supposed to be so good on their own that they don’t need a sauce. But every barbecue restaurant in Texas (except the famous Kreuz Market) has bottles of sauce on offer, and many bottled versions are so good, they sell them. Classic Texas barbecue includes tomato sauce, vinegar, Worchestershire sauce, spices and a bit of sugar.
- 8 Cups water
- 2 lemons, cut in half
- 2 medium onions, quartered
- 5 cloves of garlic, smashed
- Two 15-ounce cans of tomato puree, or tomato sauce will suffice
- 1 Cup apple cider vinegar
- 1 Cup light brown sugar
- One stick of butter
- 3/4 Cups Worchestershire sauce
- 4 Tablespoons salt
- Fresh cracked pepper
Put the water, 3 halves of lemon (leaving aside one half), garlic and onion in a stockpot and boil it down to about half. This should take about 40 minutes. Strain it.
Add to this strained mixture the tomato puree, vinegar, sugar, butter, Worchestershire sauce, salt and fresh pepper. Bring this to a boil and then reduce, cooking for 10 minutes.