Best Spring Hill Ranch Central Texas Barbecue Sauce Recipes

CENTRAL TEXAS BARBECUE SAUCE

Central Texas Barbecue Sauce image

Loosely based on the sauce served at Cooper's Old Time Pit Bar-B-Que, Llano, TX. For brisket or cabrito (roast goat). Steven Raichlen

Provided by ratherbeswimmin

Categories Sauces

Time 1h

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 cup meat drippings or 1 cup chicken stock
1 cup ketchup
1/2 cup cider vinegar
2 tablespoons rendered bacon fat or 2 tablespoons lard
1 -2 tablespoon hot sauce, your favorite
1 teaspoon liquid smoke
coarse salt
fresh ground black pepper

Steps:

Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with ½ cup water in a large pot.
Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.
Taste for seasoning, adding salt and pepper to taste.
Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.
Bring to room temperature or warm before using.
Variation-to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.

Nutrition Facts : Calories 259.4, Fat 0.8, SaturatedFat 0.1, Sodium 3052.2, Carbohydrate 61.7, Fiber 0.8, Sugar 55.3, Protein 4.2

LBJ RANCH BBQ SAUCE

Lbj Ranch BBQ Sauce image

i found this on a internet site thought i should share. One of the men brought me a recipe out of a Texas newspaper for the Bar-B-Q sauce recipe used by Lyndon Johnson for his famous Bar-B-q's on his ranch. In all my life I have never had a finer sauce.

Provided by Dropbear

Categories Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups water
3 celery ribs, chopped
3 bay leaves
1 garlic clove, minced
2 tablespoons chopped onions
4 tablespoons Worcestershire sauce
1 teaspoon paprika
1 dash black pepper
4 tablespoons butter

Steps:

Combine all ingredients in a medium saucepan. Bring the mixture to a.
boil. Simmer for 15 minutes. Remove from heat and strain.

TEXAS-STYLE BBQ SAUCE

Texas-Style BBQ Sauce image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Time 25m

Yield 1-3/4 cups.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

SPRING HILL RANCH'S HOUSE BARBECUE SAUCE

Spring Hill Ranch's House Barbecue Sauce image

We found a barbecue sauce recipe said to be over 165 years old. After adjusting it with modern-day ingredients and just a little for our own tastes, we decided it was the best all-around sauce we've ever had and that it was more than worthy of the Spring Hill Ranch House Barbecue Sauce moniker. Visitors and summer residents here in the canyon often ask us to make a few quarts of it to take home for their friends. We have always held the recipe to be a secret, though, so don't tell anyone where you got it! Great on beef, chicken, pork, tractor tires, you name it!

Provided by Wiley P @WileyP

Categories Dips

Number Of Ingredients 14

Ingredients

2 tablespoon(s) lard (if you absolutely must, substitute canola or vegetable oil)
1/2 cup(s) diced yellow or white onion
2 clove(s) garlic, minced
1 cup(s) ketchup
1/4 cup(s) worcestersahire sauce
1/4 cup(s) lemon juice
2 tablespoon(s) apple cider vinegar
2 tablespoon(s) packed light or dark brown sugar
1 tablespoon(s) (rounded) american yellow mustard
2 teaspoon(s) paprika (smoked spanish if you have it)
1 teaspoon(s) hot pepper sauce (recommend cholula, but tabasco or frank's original may be substituted)
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly coarse-ground black pepper
4 medium chile pequices (small dried red chiles), whole, optional

Steps:

In a medium pot over medium, heat up the lard. Add the grated onions, and cook them (stirring often) until softened and turning opaque, about 5 minutes. Add the garlic and cook/stir until fragrant, about 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar, brown sugar, yellow mustard, paprika, hot pepper sauce, salt, pepper and (if using) chile pequines.
Stirring often, bring the pot to a boil over medium-high heat, then turn the heat down to low, cover the pot and, stirring often to prevent burning, barely simmer it for 20 minutes. Taste and adjust the vinegar, salt and black pepper if needed.
Works best served hot. Store in airtight glass container in the refrigerator for up to two weeks.