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Dave's barbeque sauce, Texas style

Jul 27, 2010
Recipe Type:

Dave’s Bar B Que Sauce Texas Style This is a mild, sweet tomato based sauce, to be served at the table. 1/2- cup vinegar 1/2 -cup brown sugar 1-cup beef broth 1/2 -teaspoon ground cumin 1/8-teaspoon dried oregano 1/8-teaspoon ground cayenne chile 1 teaspoon Worcestershire sauce 1/8-teaspoon garlic powder 1/2 teaspoon rubbed sage 1-8 oz. can tomato sauce 3 shakes Tabasco sauce Ingredients may be multiplied. Sauce may be thickened with cornstarch, arrowroot, or flour if desired.

Ingredients

Preparation

Hi Dave I hope you are well. I have been looking around for recipes to use up my chilli,s and tomatoes and came across yours. What do you do with your ingredients? Do you zap them in a blender or just stir them. How long after making it do you use it? How long will it keep in the fridge? Regards Glenn 
Hi Glenn!  I dry and grind my own chiles; usually cayenne, jabenero, anaheim ( long medium hot. may go by various names), jalapeno, and what ever grew that summer.  Spices are toasted just before use, then all is tossed into a blender.  It's ready to eat as soon as it has first come to a boil, then simmered.  I've never kept it more than 3 days in the fridge, but canned ( hot water bath) or frozen it should last "forever".  Of course, like any recipe it can be peaked for personal taste.  I like mine with more zest, my wife likes less, so we often make 2 different batches. Barbeque and American Football are second ( not always second) religions in Texas.  I hope that you enjoy the "gravy". Stay natural, David
All the home grown flavors sound soooo good!
Vinegar adds a little tartness to the mix.  Most Carolina sauces are vinegar based, but regional bbq sauces are a whole category.  I use natural apple cider vinegar for several marinades and sauces. Stay natural, David
I will have to leave the heat out of my bbq. David, are you a Chili Head:(never use grind meat, only chopped into 1inch/25mm squares. Never use BEANS in Chili, only as a side dish)? I got a little book on Chili many years ago. The first thing I learned from the book, is  that many  chili cheffs are called "Chilli Heads". They live all over & have strong opinons about how to cook Chili. Thanks for the recipe.
Hey Joel, I must confess that I qualify, although in a pinch I have used coarse ground meat (chili grind).  Chili Con Carne was created by nuns in San Antonio, Texas, and the original meats were Venison or Antelope and Javalina.  Wild Texas beef was so tough and stringy that it had to be cut into small pieces and braised for a long time.  The chiles and tomatoes help to tenderize the meat and give flavor and zest to the dish.  Today we use beef and pork.  By the way, if you've never cooked Javalina, it stinks!  Those who cook it do so outdoors, and you can smell it for quite a distance.  The taste is actually quite good once you get rid of the smell.  Like Barbeque, Chili Con Carne is another religion in the Lone Star State. Like always, I tell you more than you wanted to know. Stay natural, David

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