2 onions - chopped fine
2 pods garlic - chopped fine
2 sticks celery - chopped fine
Wesson oil
1 Tablespoon lemon juice
2 Tablespoons brown sugar
2 Tablespoons yellow mustard
1 teaspoon paprika
1 teaspoon red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons Worcestershire sauce
dash red hot sauce (like Tabasco)
2 cans (8 oz. cans) tomato sauce
1 cup water
Instructions:
Saute onions, garlic and celery in Wesson oil until soft. Add other
ingredients, and bring to a boil. Simmer until done - will be chunky
sauce when finished. Adjust red pepper to taste. This sauce is great
on brisket which has been slow cooked (6 to 8 hours or more over low
open fire) using the following mopping sauce while you cook:
1/2 cup vinegar
1/2 cup water
salt
chili powder
Wesson oil
Before you cook the meat, rub it down (REALLY rub it into the meat
itself) with a mixture of salt and chili powder. Let the meat sit
possibly overnight in the rub. It will be salty, spicy and like the
real Texas Barbeque. Start the fire and cook the meat slowly all day
long. Real Barbeque
has to cook slowly for the flavor to get through the meat. Yum!! Hope
you like this one.
