Recipe - Paul Kirks Texas-Style Brisket Bbq Sauce

One half cup Butter; 1 stick
2 cup Minced onion
4 Cloves garlic; pressed
2 cup Ketchup
2 cup Chili sauce
1 cup Brown sugar; packed
One half cup Fresh lemon juice
One fourth cup Red wine vinegar
2 tablespoon Worcestershire sauce
1 tablespoon Liquid smoke
1 tablespoon Prepared yellow mustard
2 teaspoon Salt
2 teaspoon Black pepper
1 teaspoon Cayenne

Heat the butter in a large nonreactive saucepan over mediumhigh heat. Add
the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour
in the ketchup and chili sauce, and blend in well. Add the rest of the
ingredients. Bring the mixture to a boil, then reduce the heat and simmer
for 30 to 45 minutes, stirring occasionally.

This sauce will keep for up to 2 weeks in an airtight jar in the
refrigerator.

Begin applying the sauce warm to barbecuing brisket, about 30 minutes
before the end of the cooking time.

My Notes: In place of the chili sauce I used some fresh roasted New Mexican
red chiles pureed in the food processor with a little water. I didn't use
the liquid smoke because I don't like the taste of it and the meat had
plenty of smoke flavor on its own. While this is not a real sweet sauce, I
would still use a little less sugar next time.

Compliments of Garry's Home Cooking http://cooking.netrelief.com Garry
Howard Cambridge, MA garry@netrelief.com

Recipe by: Paul Kirk's Championship Barbecue Sauces ISBN 155832125x

Posted to MCRecipe Digest by "Garry Howard" garry@netrelief.com on May
17, 1998