Central Texas Barbecue Dip

Brisket Temperature Check
Regarding BBQ Inc.
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 1 1/2 cups (serves 24)
Nutritional Guidelines (per serving)
28 Calories
1g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 1 1/2 cups (serves 24)
Amount per serving
Calories 28
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 218mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Protein 1g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The barbecue at the heart of Texas did not originate in the South on plantations with pork. It was the invention of German and Czech immigrants who turned to large cuts of beef like brisket and shoulder clod along with goat and mutton for smoking. The seasoning has always been simple and saucy; though gaining popularity, it was once frowned upon. This sauce or dip is something very different from the sweet and thick sauces of Eastern Texas. More like a thin gravy, it is used for dipping smoked meats to add moisture and flavor. Give it a try if you want to relive the barbecue days of old.

Ingredients

  • 1 cup meat drippings (or low sodium beef broth)
  • 1 cup ketchup
  • 1/2 cup water
  • 2 tablespoons rendered bacon fat (or melted lard)
  • 1 to 2 tablespoons hot sauce (like Tabasco)
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste

Steps to Make It

  1. Combine all ingredients (except salt and pepper) in a large saucepan.

  2. Bring to a low boil, stirring until completely blended.

  3. Reduce heat to a low simmer for about 30 minutes. Reduce by half (or so).

  4. Add salt and pepper to taste.

  5. Serve warm on the side with smoked meat like brisket.