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00Ingredients
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2 tablespoons commercial chili powder
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1/2 teaspoon ground cayenne chile (or more to taste)
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1 pound butter or margarine
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2 onions, chopped fine
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5 cloves garlic, minced
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1 1/2 cups beer, such as Shiner Bock
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4 lemons, quartered
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1 bunch parsley tops, minced
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2 cups vegetable oil
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1/4 cup Worcestershire sauce
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2 bay leaves
Instructions
In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.
| Servings |
| 5 cups |
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This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.
Ingredients
InstructionsIn a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.
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