| southwestern Barbecue Sauce use This Sauce For Beef, Pork, Poultry, Or As A Condiment. 6 Dried Red New Mexican Chiles
4 Dried Chiltepin Or Pequín Chiles
1/2 Cup Commercial Bottled Chili Sauce
1 Large Onion, Chopped
2 Cloves Garlic, Chopped
2 Tablespoons Bacon Drippings Or Vegetable Oil
1 Cup Catsup
5 Tablespoons Distilled White Vinegar
2 Teaspoons Dry Mustard
2 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke® cover Chiles With Hot Water And Let Them Sit For 20 Minutes Until Soft. place Chiles In A Blender With 1 Cup Of The Water They Were Soaked In And Purée Until Smooth. sauté Onion And Garlic In Oil Until Soft, Then Add Remaining Ingredients. Bring To A Boil, Reduce Heat, And Simmer For 30 Minutes. Purée The Sauce In A Blender Until Smooth. to Barbecue
start Fire With A Lot Of Charcoal. When It Has Burned Down To Coals, Place A Drip Pan In The Center Of The Coals And Fill It With Water. Place A 3- To 4-pound Beef Brisket Over The Pan With The Fat Side Down. Cover The Barbecue And Adjust To A Slow Heat. After One Hour, Baste Meat With The Sauce. Repeat Basting And Turn The Meat To Cook It Evenly. The Process Should Bake About 4 To 5 Hours. soak Mesquite Wood Or Beans In Water For An Hour. Spread A Couple Of Cups Over The Coals, Cover, And Smoke For 45 Minutes. remove, Carve, And Serve With Extra Sauce. |
