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 sauce, though gaining popularity, 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.
- 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
Combine all ingredients (except salt and pepper) in a large saucepan. Bring to a low boil, stirring until completely blended. Reduce heat to a low simmer for about 30 minutes. Reduce by half (or so). Add salt and pepper to taste. Serve warm on the side with smoked meat like brisket.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|