East Texas Vinegar Based Bar-B-Q Sauce
For those who don’t like sweet, thick BBQ sauce, the vinegar based BBQ sauce is the answer. The following recipe is one that my Father used for many years, and was our family favorite.
Makes approximately 1 quart.
Place the following ingredients in a blender:
4 - Cups vinegar (apple or wine vinegar works best)
2 - Tbsp. garlic powder
2 - Tbsp. onion powder
1 - Tbsp. salt
2 - Tbsp. paprika
1 - Tbsp. black pepper (reg. grind)
1 - Tbsp. smoke sauce
Juice of ½ lemon
Set blender to “Blend” and run until ingredients are well mixed.
To marinate meat, poultry or fish overnight, put in a shallow glass dish, cover with plastic wrap (not foil) and refrigerate overnight. Save left over sauce from the dish used to marinate the meat and use to baste the meat each time you turn it over when cooking. After removing meat from grill or oven, baste again lightly with sauce before serving.
Enjoy this old, down-home, East Texas Bar-B-Q sauce on any type of meat, and on Venison or any wild game it is divine! If using high heat, it is best to let the meat cook until it is about ½ done before putting too much sauce on the meat as it may tend to burn on the outside before the meat is fully done. Medium heat is best and let the meat cook s-l-o-w.
For large amounts of meat you can increase the amount of sauce, just make sure that you keep the same ratio of ingredients.
You can also make larger quantities of the sauce ahead and stored in the refrigerator in only glass or plastic containers sealed with a NON-METAL lid for periodic use at other times, and it will keep for some time if kept refrigerated. Take out only the amount of sauce you will use for each occasion.
NOTE: DO NOT RETURN USED SAUCE TO ANY CONTAINER OF UNUSED SAUCE, AS THE USED SAUCE WILL BE CONTAMINATED AND SHOULD NOT BE USED MORE THAN ONE TIME!
Bon Appetite Ya’ll