A couple of weeks ago our friend had us over for a smoked brisket dinner and he made this outstanding bbq sauce to slather all over the meat. Being from Texas I’m used to thick, sweet and smoky sauce, but after having this tangy/sweet homemade sauce, I’ve seen the light!
This Tangy Homemade Barbecue Sauce originated with Aaron Franklin – the famous barbecue guy down in Austin, Texas. Texas monthly says that Franklin’s BBQ is “Serving the Best Barbecue in the Known Universe!”
I leave the brisket-making in our house to Bret. His method is super simple – get a brisket (fat on, also called ‘packer trim’). Put that brisket in a roasting pan fat side up and stick it in a 200° oven for about 10 hours until a giant fork slides easily in and out of the meat. No salt, no pepper – no seasoning whatsoever. Drizzle this awesome bbq sauce on that brisket and your life is complete. Really.
It takes all of 15 minutes to make the sauce, including measuring out the ingredients. You put everything in a big saucepan, stir them together and simmer for a few minutes.
I adapted Mr. Franklin’s recipe a bit to our tastes and will note those changes in my Tips and Stuff notes. The original is too vinegary for us (1/2 cup) so I cut that in half, added some red pepper flakes for a tiny kick, a squirt of lemon juice, and a little more brown sugar. Perfection.
The point is you can taste and adjust as you simmer the sauce. Remember though, the flavors meld and mute a bit after the sauce is cooled.
If you’ve never thought about making bbq sauce at home, try this one. Easy ingredients, easy preparation and you end up with a fresh, delicious, tangy/sweet bbq sauce that’s great on brisket, steaks, or burgers.
- 1 3/4 C ketchup
- 3/4 C water
- 1/4 C apple cider vinegar
- 1 tsp white vinegar
- 1/4 C plus 2 tbsp brown sugar
- 2 tbsp plus 1 1/2 tsp Worcestershire Sauce
- 1 tbsp chile powder
- 2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- pinch of red pepper flakes or cayenne to taste
- 2 tsp fresh lemon juice
- Combine all of the ingredients into a large saucepan and warm gently over medium heat, stirring until all ingredients are combined.
- Lower heat to medium-low and simmer, stirring occasionally, for 5 minutes.
- Remove from heat and let cool. Transfer to a jar or bottle and refrigerate. Keeps up to 1 month.
Tips and Stuff:
Changes I made from Mr. Franklin's original recipe: added a little more water, omitted 1/4 cup of the white vinegar, added a bit more brown sugar, added red pepper flakes for a little kick, and stirred in lemon juice.
If you're using regular salt instead of kosher salt, use 1/2 teaspoon less.
Before removing from the stove, adjust the spices to your tastes.
It may seem very vinegary, but the flavors meld and the vinegar taste wanes a little after cooled.
Nutrition Information:Yield: 32 Serving Size: 1 tbsp
Amount Per Serving: Unsaturated Fat: 0g