Belly's 'Kick Ass' Barbecue Sauce - Texas Style

Recipe Ingredients

1		V8 juice
1		Beef stock - defatted
1/2 cup	118ml	Yellow mustard
1/2 cup	118ml	Apple cider
1 cup	237ml	Dark molasses
1/3 cup	78ml	Freshly-ground black pepper
1/3 cup	78ml	Fresh Hungarian sweet paprika
1/4 cup	59ml	Worcestershire sauce
1 cup	62g / 2.2oz	Yellow onion - minced (large)
1 cup	93g / 3.3oz	Minced peeled roasted New Mexico chilies
		= (or any other mild chilies)
1/2 cup	118ml	Pressed garlic

Recipe Instructions

Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer.

After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic.

Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers.

After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce.

You can put it in a blender to smooth it out.

Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.

Serve on the side with brisket, ribs, chicken or over steak.

This recipe yields ?? cups.

Source:
The British Barbecue Pit at http://www.britishbarbecue.co.uk

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