Texas Table Sauce

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Date January 23, 2016
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CrownBBQ A really tasty little sauce
Posted In Other Recipes


This sauce will keep well in the refrigerator. You can use it for oven barbecuing if you keep the temperature low, say about 275F, and cover the meat, but never use this sauce for outside barbecuing. It will char meat because it contains both sugar and tomatoes.

In a 2-cup measure, combine vinegar and water. Stir in salt, pepper, paprika, brown sugar, molasses, and dry mustard. Set aside to steep. Combine catsup, chili sauce, Worcestershire sauce, garlic, onion, and butter in medium-sized saucepan. Raise to a boil over medium-low heat. Stir in vinegar water. Transfer to outside cooker and simmer uncovered for 1 hour or so, stirring from time to time. (If cooked indoors, simmer about 30 minutes.) Store covered in refrigerator. Serve hot with barbecue.


3/4 cup cider vinegar
3/4 cup warm water
1 tablespoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon Hungarian paprika
2 tablespoons dark brown sugar
1 tablespoon dark molasses
3 tablespoons dry mustard
1/2 cup ketchup
1/4 cup chile sauce
3 tablespoons Worcestershire sauce
1 clove garlic -- pressed
2 tablespoons onion -- finely minced
1 cup butter

  • PREP n/a
  • COOK n/a
  • READY IN 55 min
  • DIFFICULTY Intermediate
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