Billy's 'Kick Ass' Barbecue Sauce - Texas Style
Author: Kitchens
  • 1 Quart V8 juice
  • 1 Quart beef stock; defatted
  • 1/2 Cup yellow mustard
  • 1/2 Cup apple cider
  • 1 Cup dark molasses
  • 1/3 Cup freshly-ground black pepper
  • 1/3 Cup fresh Hungarian sweet paprika
  • 1/4 Cup Worcestershire sauce
  • 1 large yellow onion; minced
  • 1 Cup minced peeled roasted New Mexico chilies (or any other mild chilies)
  • 1/2 Cup pressed garlic
  1. Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer.
  2. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic.
  3. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers.
  4. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce.
  5. You can put it in a blender to smooth it out.
  6. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.
  7. Serve on the side with brisket, ribs, chicken or over steak.
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