Texas Barbecue Sauce

1. In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.
2. Add the minced garlic and cook for only 15 to 20 seconds and no longer.
3. Add the water and bouillon cube. Stir until the bouillon is dissolved.
4. Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.

1. Remove the sauce from the heat and allow it to cool for 15 minutes.
2. Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).
3. Use the sauce immediately or store it in an airtight container in the refrigerator for up to seven days after preparation. Warm the sauce slightly before using.

You can use this sauce for any kind of meat, including beef, pork, or chicken, or instead of commercial barbecue sauce for hamburgers and other sandwiches.

If you're making smoked brisket, this sauce is the one you want. It's said that barbecue brisket is the national food of the Republic of Texas. A well-smoked brisket with flavorful bark, a deep smoke ring, and just enough fat is sliced for enjoying by itself or as a brisket sandwich. It would be a shame to cover that carefully crafted cut of meat with a gloppy sweet barbecue sauce. You want to taste what the pit master intended rather than high fructose corn syrup and artificial smoke flavoring from a bottled sauce. Make your own Texas-style sauce instead.