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Rattlesnake Club Barbecue Sauce
1 1/2 cups ketchup

1/2 cup prepared chili sauce

1/4 cup prepared steak sauce

3 tablespoons dry mustard

2 tablespoons prepared horseradish

1 tablespoon molasses

1 tablespoon red wine vinegar

1 tablespoon jalapeno pepper - minced

1 tablespoon garlic juice

1 tablespoon tabasco sauce
  • Omschrijving recept: Sausjes
  • Bron: Astrid Veltman

Bereiding

Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) I have also made a great brisket that I got general directions for from my cousin in TX who competes in brisket cook-offs. I ate his once and it was fantastic, melted in your mouth. I have tried to duplicate it and have come close. Here it is:



Mix together apple juice, Italian dressing, liquid smoke and inject into brisket (or poke holes in it and marinate in stuff overnight) When you smoke it, wrap it in aluminum foil for at least the first half of smoking time. This is the secret to being tender. Unwrap for the last hour or two to brown. Serve with barbecue sauce.