I just made a batch of MH's Texas BBQ Juice for a brisket I'm doing in a couple of days. I hope I have some left when the brisket is done, because he's right when he said this stuff is good enough to drink!!
John "JR"
Minnesota/ United States of America
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I just made a batch of MH's Texas BBQ Juice for a brisket I'm doing in a couple of days. I hope I have some left when the brisket is done, because he's right when he said this stuff is good enough to drink!!
Thanks for posting this,
It was perfect timing as I was going to look up a peppery TX style sauce that wasn'ttoo thick or sweet.
I'm gonna make a batch of this for my rib cook this weekend. I'll follow Meathead's lead and use tallow. I wish I had some smoked tallow handy.
JD
Doing some math. Ribs are more than twice the price per pound than brisket. Also, roughly 1/2 the weight of ribs is bone, which widens the price gap between ribs and brisket.
That being said, I've changed my cook this weekend from ribs to brisket.
I said that to say, I'm most def doing MH's TX BBQ juice. I'll use it as a mop, instead of spritzing.
JD
I have a good question about the Texas Mop Ssuce. The recipe calls for 1 tbps of butter for sweeting the medium onion, the four cloves of garlic and the bell pepper. There is NO WAY
1 tbps is enough butter for that. It would take MUCH more butter than 1 tbps - if using 3 tbps would that still be appropriate among of butter, would that be too much and mess up the sauce?
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