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Saturday, September 15, 2007

Texas BBQ Sauce

Original recipe from Texas

Español mas abajo

  • 1 liquid gallon (128 fluid ounces, not by weight) Kraft Regular BBQ Sauce
  • 1 (28 liquid ounces) bottle Kraft Hickory Smoked BBQ Sauce
  • 1 (15-1/2 oz.) jar banana peppers (hot, unless yer chicken)
  • 1/2 cup ‘o them light virgin’s olive oil
  • 1 T. ground black pepper
  • 1 T. ground cayenne pepper
  • 2 med. onions (white, red, yeller -- no difference)
  • 1 T. salt
  • 1 (4oz.) bottle liquid smoke
  • 2 cloves garlic
  • 1 (12oz.) can beer (Gilley’s if yer can git it)
  • 1 (1lb.) box dark brown sugar
Update 14-April-2017 - The ingredients have been updated to use the ingredients readily available to us in Costa Rica, and we think it is even better than the original recipe.
  • 2 - 82.5 fluid ounces of Kraft Regular BBQ Sauce
  • 2 - 18 fluid ounces or Hunts Hickory Smoked BBQ Sauce
  • 1 - 16-ounce jar pepperoncini peppers
  • ½ cup of extra virgin olive oil
  • 1 tablespoon ground black pepper
  • 1 pinch of ground smoked ghost pepper (1/16 and 1/8 of a teaspoon, depending on how much heat you can tolerate)
  • 2 medium onions (white, red, yeller -- no difference)
  • 1 -tablespoon salt
  • 1 - 4 fluid ounces of liquid hickory smoke
  • 4 cloves garlic
  • 1 - 16 ounce can beer
  • 1 - pound dark brown sugar
Save the jars.

Open them winders & turn on the fan so that you can make the neighbors jealous. Drain the banana peppers, remove stem & pips. Peel & chunk garlic & onion. Chuck that whole mess into a blender or high-speed food grinder, with a little BBQ sauce fer some gitter-started juice. Smoosh that stuff up til its just this side of puree. Some folks like a little chunk left -- some don’t -- suit yerself. Now pour everything together in a large enameled, porcelain, or stainless kettle. Get the stove burner fire a-blastin and heat up the whole caboodle, stirrin the entire time to blend everthin, and keep it from stickin. Once it reaches a rolling boil, turn down the heat to low & commence to snorten them fabulous fumes. Cook down, uncovered, for about two hours, at a low simmer, stirrin frequently. Tastin whilst cookin is only permitted if ya don’t git caught. Cool in the kettle some & then pour into the saved, cleaned commercial jars. Refrigerate until used.

This stuff is the greatest. Works sooome magic on beef brisket, on beans & rice or as a topping for yer favorite Ben & Jerry’s Low Fat Yogurt (just checking to see if ya read this far).

Salsa Barbacoa Tejana

 (Receta secreta de John Wegner)

  • 2  (82.5 onzas/2.44 litros) botellas de salsa barbacoa regular de Kraft (Pricesmart) (Kraft Regular BBQ Sauce)
  • 2 (18 onzas/532 ml) botellas de salsa barbacoa ahumado con Hickory de la marca Hunts o Kraft(Automercado o LaCoopeatenas) (Hunts Hickory Smoked BBQ Sauce)
  • 1 frasco (16 onzas/473 ml) chilis de tipo “Pepperoncini  Peppers” o “Banana Peppers” en su vinagre (Automercado)
  • 1/2 taza aceite oliva virgen 
  • 1 cucharada de pimienta negra molida 
  • 1 cucharada de de cayena
  • 2 cebollas medianas picadas (blanca amarilla o morada)
  • 1 cucharada de sal
  • 1 (4 onzas/118 ml) botella líquido humo (Liquid Smoke) (Automercado)
  • 4 dientes de ajo 
  • 1 botella de cerveza al gusto 
  • ½ kilo de azúcar morena oscura 
Guardar las botellas vaciadas.

Escurrir los chilis, quitar el tallo y semillas. Pela los dientes de ajo y la cebolla. Ponga todo en una licuadora o un molino de alimentos de alta velocidad, con un poquito de las salsas (una o dos taza) hasta todo está bien picado y como un puré. Ahora, vierta todo junto en una olla grande de esmaltado, o acero inoxidable. (es muy importante que no use olla de aluminio con salsa que tengan tomates como el salsa barbacoa) Con fuego mediano calentar todo hasta está hirviendo. Hay que mezclarlo frecuentemente para prevenir que quema. Una vez que llegue a hervir, baje el fuego muy lento. Cocinar, destapado, durante unas dos horas, en un mínimo. Enfriar en la olla y luego verter en las botellas guardadas. No debe poner la salsa caliente en botellas plásticas porque se derretirán.  Refrigere hasta que se use.


  1. WARNING: 2017 -- Do NOT pour the hot sauce back into the new Kraft plastic sauce bottles. They melt at VERY low heat.

  2. Today we modified the recipe yet again to compensate for some missing ingredients. We used our own liquid smoke that I had saved from the last beef brisket we smoked. We needed 4 ounces, but only had 3. To make up for the difference I rehydrated a chipotle chili pepper from the last batch we smoked, and I removed the stem, pith and seeds. This went into the blender with the onions, garlic and pepperoncinis. We were short one 18 ounce bottle of Hickory Smoke BBQ sauce, so we used a half a can of tomato paste with an equal amount of water. Oh my, this recipe just keeps getting better and better. Next time we may swap out the olive oil for some of the bacon grease I've been saving in the fridge.


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