Spring Hill Ranch Central Texas Barbecue Sauce Recipes

SPRING HILL RANCH CENTRAL TEXAS BARBECUE SAUCE

Steps:

• In medium saucepan over medium heat, melt the butter. Add the garlic and stir until it is fragrant, about 30 seconds. Stir in the ketchup, brown sugar, Worcestershire sauce, lemon juice chipotles, cayenne, salt, pepper and liquid smoke (if using). Bring the pot to a boil, then reduce the heat to medium-low. Simmer the sauce, stirring occasionally, until it has reduced to about the recipe amount and thickened slightly, about 15 to 30 minutes.

SPRING HILL RANCH'S HOUSE BARBECUE SAUCE

Steps:

• In a medium pot over medium, heat up the lard. Add the grated onions, and cook them (stirring often) until softened and turning opaque, about 5 minutes. Add the garlic and cook/stir until fragrant, about 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar, brown sugar, yellow mustard, paprika, hot pepper sauce, salt, pepper and (if using) chile pequines.
• Stirring often, bring the pot to a boil over medium-high heat, then turn the heat down to low, cover the pot and, stirring often to prevent burning, barely simmer it for 20 minutes. Taste and adjust the vinegar, salt and black pepper if needed.
• Works best served hot. Store in airtight glass container in the refrigerator for up to two weeks.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

CENTRAL TEXAS BARBECUE SAUCE

Steps:

• Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
• Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
• Taste for seasoning, adding salt and pepper to taste.
• Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
• Bring to room temperature or warm before using.
• Variation-to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.

SPRING HILL RANCH'S TEXAS BLACK JACK SAUCE

Steps:

• 1. In a saucepan over medium high heat, combine the onions, coffee, Worcestershire sauce, ketchup, vinegar, brown sugar, jalapeños, chili powder, salt, and garlic. Stirring often, bring the mixture to a boil and then reduce the heat. Stirring regularly, simmer the sauce until it reduces by 1/2, about 25 minutes. Strain the sauce or puree it in a blender or food processor. Allow it to cool to room temperature and then refrigerate it for 8 hours to allow the flavors to fester. Refrigerate between uses.