- Joined Nov 7, 2013
I only read this forum...but I like this stuff and I am kicking this back to the top. good stuff...thanks
Hey there ranger72, I'm gonna try this Finishing sauce this weekend... Here's a question though, with all that fat, how does this store in the fridge for leftovers? Does is solidify and need to be heated up?Hi There ultramag!
This sauce is fantastic on Brisket! But I warn you Ladies and Gentlemen; The Cholesterol Cops will be blowing their whistles on this one!
Lone Steer Brisket Sauce
3/4 pound Beef Fat cut from Steaks,roasts or Brisket :shock:
2 Cups Ketchup
1/2 cup freshly Squeezed Lemon Juice
1/2 cup freshly Squeezed Lime Juice
1/2 cup Bourbon
1/2 cup packed Brown Sugar
1 onion, small chop
1 Tablespoon Smoky Hungarian Paprika
1 Teaspoon Celery Salt
1/2 teaspoon ground red pepper
Chop fat into large chunks and render in a cast iron skillet over medium heat until there is about 1 cup of fat in the pan.
Discard unmelted fat and any unwanted fiber that is left over in the melted fat.
Add all remaining ingredients and cover simmering 45 minutes to an Hour. Stirring so as not to burn.
Bottle or put in a sauceboat to pass around at the table
The recipe for this comes from Barbecue America by Rick Browne & Jack Bettridge
They say they got the recipe from afriend who scored it from an un-named pitmaster at a tiny, greasy, smoky and incredibly popular Hole-In-The-Wall barbecue joint on the outskirts of Fort Worth!
I have made and used this many times and it is simple and primo!
OTBS # 14
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