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Nutrition Facts
Serving Size 1 cups 189g Recipe makes 2 cups) The following items or measurements are not included below: meat drippings 2 tablespoons bacon fat
Calories 129
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1526mg		63%
Potassium 512mg		14%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 0.4g	1%
	Sugars 27.6g
Protein 2.1g		4%
how is this calculated?

Central Texas Barbecue Sauce

Recipe #380588 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

Loosely based on the sauce served at Cooper’s Old Time Pit Bar-B-Que, Llano, TX. For brisket or cabrito (roast goat). Steven Raichlen

1
Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
2
Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
3
Taste for seasoning, adding salt and pepper to taste.
4
Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
5
Bring to room temperature or warm before using.
6
Variation—to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.