Chef Windle’s Barbecue Mop-Sauce Recipe

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1 vote | 1967 views

BBQ sauce should be bold with a little sweet and lots of flavors and kick...like a "sucker punch" you'll never see it coming.

"Old timey Texans take their brisket naked. They don't cotton to sloppy, sticky, ketchup-based sauces like they make up north in Kansas City. That's because cattle don't need sweetened ketchup any more than they need wolves..."

Well, I'm not from Texas or Kansas City, and don't much like BBQ sauce, steak sauce or ketchup. But if you must use a BBQ sauce with my Brisket recipe I prefer you use mine.

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Ingredients

Cost per recipe $6.71 view details

Directions

  1. Mix the paprika, black pepper, chili powder, and cumin in a small bowl.
  2. In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent, add habanera (stand back and don’t breathe too much).
  3. Add the garlic, pimentos, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.
  4. Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.
  5. Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 703g
Calories 1243  
Calories from Fat 468 38%
Total Fat 52.56g 66%
Saturated Fat 22.58g 90%
Trans Fat 0.0g  
Cholesterol 168mg 56%
Sodium 914mg 38%
Potassium 2363mg 68%
Total Carbs 155.73g 42%
Dietary Fiber 15.3g 51%
Sugars 122.05g 81%
Protein 46.73g 75%
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