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Texas Style Sauce

Did You Know?

The first commercial brand of barbecue sauce went on the market in the 1920s, from the Louis Maull Fish & Cheese Company. The sauce is still on grocery store shelves today.

Texas sauce isn't as thin as a vinegar-based sauce. It's a bit thicker in consistency, but not super-thick. Its base is tomato sauce or ketchup, and it's meant to be added to the meat right before serving. Many people will first barbecue the meat with a dry rub of different spices and finish it off with the Texas sauce.

Spicy, but not overly sweet, Texas style sauce uses spices like chili powder, paprika, cumin and any other "secret ingredient" the barbecue lover might want to add.

Because Texas is cow country, your Texas barbeque will likely be beef. A popular choice is brisket, smoked in a pit with hickory or oak. The sauce should be served warm, on the side.

Is your stomach growling? Check out the links on the next page to learn even more.

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