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Burnett's Barbecue Sauce

Tibb Burnett, a cowboy poet based in the rugged breaks country of north Texas, recalls when local barbecue joints used to serve stewed apricots as a side dish, a throwback to the days when chuckwagon cooks had to rely on dried provisions. This is his recipe for cowboy-style barbecue sauce.

4 cups tomato sauce
3/4 cup prepared mustard
1 tablespoon dried mustard
1 teaspoon black pepper
3/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon firmly packed brown sugar
1/2 cup water
6 cloves garlic, chopped
1 large onion, chopped
Juice and peel of 1/2 lemon

Combine tomato sauce, mustards, pepper, vinegar, Worcestershire, sugar, and water in a saucepan. Stir in garlic and onion, followed by lemon juice and peel. Simmer, covered, for at least 45 minutes.

Cool and strain into jars.

Makes about three pints.

This recipe first appeared in our Texas Barbecue book.

 

 

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