OLD STYLE BBQ SAUCE RECIPE | ALLRECIPES
A thick, sticky sauce to slather onto anything edible. It cooks all night in the slow cooker. Stir once after it starts to simmer, enjoy...
Provided by FRNJRD
Categories Side Dish Sauces and Condiments Sauces BBQ Sauce Recipes
Total Time 12 hours 5 minutes
Prep Time 5 minutes
Cook Time 12 hours 0 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a slow cooker, combine ketchup, beer, onion, brown sugar, mustard, barbecue seasoning, vinegar, pepper, and garlic powder. Simmer on low setting for 12 hours or overnight.
Nutrition Facts : Calories 194.7 calories, CarbohydrateContent 46.6 g, FatContent 0.7 g, FiberContent 0.8 g, ProteinContent 2 g, SaturatedFatContent 0.1 g, SodiumContent 1543.5 mg, SugarContent 42 g
OLD STYLE TEXAS BOILED BRISKET RECIPE - FOOD.COM
This makes a very tender brisket for sandwiches. In the real olden days this is how brisket was made in Texas
Total Time 5 hours 2 minutes
Prep Time 2 minutes
Cook Time 5 hours
Yield 16 sandwiches, 16 serving(s)
Number Of Ingredients 12
Steps:
- Cover one brisket flat with water to in large pot and cook on stovetop. Add a little salt and black pepper, a drop or two of worceshire, a little splash of lemon juice, crush 3 or 4 cloves of garlic and add to pot. a small sprinkling of thyme. when brisket begins to pull apart with two forks you may want to add a little crushed red pepper.
- The key here is not to over-do the spices, it should still taste like beef and not chili or spicy bbq. You could basically just boil the meat until tender and add salt and pepper after its done. Serve on plain warmed buns slathered with mayonnaise with dill pickles and onion slices.
- As the brisket cooks the water will go away. You may need to add a little water during the cooking process, but near the end when the meat muscle fibers begin to break down the water will just sort of dissolve and the meat will be very tender. Cooking time is determined by size of meat and heat. You could speed it up some with a higher setting, but I cook on big burner on a setting of about 3-4 (out of 10max) after bringing it to a boil. A typical trimmed brisket flat works great for this because it fits in a stovetop pot, and doesn't take too long- should be ready in 4-5 hours cooked slowly until the meat is easily pulled apart with two forks.
Nutrition Facts : Calories 349.9, FatContent 12.4, SaturatedFatContent 4.2, CholesterolContent 87.9, SodiumContent 578.5, CarbohydrateContent 23.6, FiberContent 1.5, SugarContent 3.6, ProteinContent 33.8
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