Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Straight from God's Country "Flour Bluff" to your house.

Skipper says "Here is my recipe. I use Tabasco to taste, so if you like it a little hotter just add more. I just kind of eyeball it. Enjoy...Adios
Skipper"
1 cup ketchup
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
2 tablespoon cider vinegar
2 dash hot pepper sauce
2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon salt

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

Tyler says "I added a little bit of cayenne pepper 1/2 teaspoon, full teaspoon of mustard powder, and instead of the salt I added 6 tablespoons of the congealed brisket cooking liquid I got when I poured off all of the juices from the foil I had the brisket wrapped in. I put it in the fridge and removed the fat."

It's really good and you can adjust the heat, sweetness, and acidity ( vinegar for you Bluffians Smile

).
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shallowsport · Posted: Fri Jul 12, 2013 10:29 am Post subject:

That sounds like some good stuff. Do want to thank you for Bluffian the recipe .

ironmanstan · Posted: Tue Jul 16, 2013 4:31 am Post subject:

Pretty close to mine except I use regular yellow mustard but more, and no vinegar. But the base is pretty much the same. Actually I learned it from my mom.
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Central Scrutinizer · Posted: Tue Jul 16, 2013 7:54 am Post subject:

Mmmmmmm.

Nothing says "Good Eats" quite like 'congealed brisket cooking liquid'. Laughing