Yee-haw! There's lots of Texas-style flavor in this tangy, hearty, tomato-based sauce. It's best served with smoked beef brisket, ribs, flank steak, tenderloin or prime rib. Whether you dunk your smoked German sausage, your tender brisket or your smoked beef shoulder (clod or chuck) in this sauce, it's bound to be tasty.


  • 4 bay leaves
  • 2 stalks celery, minced
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup rice vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 2 tbsp minced red onion
  • 1 tbsp granulated sugar
  • 1 tsp chili powder
  • 1 tsp dry mustard
  • 1/4 tsp kosher salt
  • Pinch freshly ground black pepper


In a medium saucepan, combine bay leaves, celery, garlic, 1 1/2 cups water, ketchup, vinegar, oil, Worcestershire sauce, red onion, sugar, chili powder, mustard, salt and pepper and bring to a simmer over medium-low heat. Simmer, stirring occasionally, for 20 minutes to let flavors blend. Strain through a fine-mesh sieve, if desired.

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Submitted 3/20/13.
Source: Championship BBQ Secrets for Real Smoked Food
Submitted By: B Smith

Texas-Style Barbecue Sauce