Barbeque Juice (Texas)

In Texas, the traditional barbecue sauce recipe is usually more like a tomato soup: thin and spicy. It penetrates the meat.

1 Tbsp. paprika
2 tsp. black pepper
2 tsp. American chili powder
1 tsp. cumin powder
1 Tbsp. butter
1 medium onion, finely chopped
4 cloves garlic, minced or pressed
1 green bell pepper, chopped
1 cup Lone Star beer or any other lager
¼ cup ketchup
¼ cup apple cider vinegar
3 Tbsp. Worcestershire sauce
3 Tbsp. steak sauce
2 Tbsp. brown sugar
2 tsp. hot sauce
2 cups beef, veal, or chicken stock

Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.

In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.

Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavours.

Add the stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.

This has beef stock and possibly beef fat in it so it should not be kept for more than a week or two.

Makes about 5 cups.