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Add a photoI have developed this recipe over several years. It's a bit of a hassle to make, but I think it would not have the flavor it does without the work.
Ingredientes
- 2 cups tomato puree
- 2/3 cup brown sugar
- 4 Tablespoons mine or any BBQ Rub
- 2 or 3 Tablespoons Liquid Smoke (I use Hickory)
- 2 Tablespoons Worchestershire Sauce
- 2 or 3 Tablespoons Honey
- 1/2 cup Ketchup
- Salt and Pepper to taste
- 2 cups Beef Stock
- My BBQ Rub:
- 3 Tablespoons Paprika
- 2 Tablespoons Chilli Powder
- 2 Tablespoons Powdered Onion
- 3 Tablespoons Brown Sugar
- 1 Teaspoon Salt
- 2 Teaspoons Black or White Pepper
- 1 Tablespoon Tony Chachere's Louisiana Seasoning
Direcciones
- In a largish pot, start with the tomato puree, add all of the ingredients except the Beef Stock.
- Cook over low medium heat slowly (apr. 1 hour) until it is a dark, sticky mass.
- Keep tasting for flavor while it is cooking down, this is where the base flavor develops.
- Adjust and add anything to suit your particular taste.
- Add in the Beef Stock and stir to combine well.
- Cook down, tasting as you do, until it comes to the taste and consistency that you want.
- Rub down your meat the night before grilling, with mine or any BBQ rub that you like, refridgerate, and then use that same rub in the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1475g | |
| Calories 1365 | |
| Calories from Fat 66 | 5% |
| Total Fat 7.83g | 10% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7771mg | 324% |
| Potassium 4314mg | 123% |
| Total Carbs 333.62g | 89% |
| Dietary Fiber 24.3g | 81% |
| Sugars 284.33g | 190% |
| Protein 21.75g | 35% |
