Texas Barbeque Sauce Recipes...

  Barbecue Sauce Recipe #1TopSecret-BBQ-Sauce-Recipe.com, Best barbeque sauce recipe in Texas!                     This is what you need to know to have the best BBQ in town...           Secret's in the Sauce!     And we will tell you what that is.           Guaranteed SUCCESS No Matter WHAT You are BBQ-ing. Ours is the best and we put it up against 100+ other recipes that you can get right here. (biggest online BBQ recipe directory on the web) You be the Judge!               "ABSOLUTELY best recipe for barbecue sauce in existence!"     " You were right, this Recipe is ABSOLUTELY the best recipe for barbecue sauce in existence! I know, cause I have tried them all! I just wanted to thank you for making it available, it has made me the King of the barbecue in my family and neighborhood". - Bobette Williams, Anchorage, Alaska               "my friends finally know what REAL barbecue tastes like"     "This Recipe makes me feel like I am back in Texas, thanks so much for finally sharing your secrets, Ha, now my friends finally know what REAL barbecue tastes like. - Dori Friend, San Francisco marketing               "YUMMMMM"     "What a difference this Recipe has made with EVERYTHING. Not only the barbecue is ALWAYS perfect (no more wasted meat), my favorite is when it runs over into the potato salad. YUMMMM! - Sherri Briggs, Dallas, TX                     Finally, Top Secret Original BBQ Sauce Recipe is Revealed in Texas. Dear Fellow BBQ-er, Yes, you really can have the BEST barbecue in town. But first, let me share some history with you... Barbecueing began in the late 1800's during cattle drives out West.  While on the trail, there wasn't much to eat and what they did get, was usually the lower quality cuts of beef. The cattle Barons of the times where more concerned about profits then feeding their hands and thus, the cowhands where fed the disposable cuts of beef. The main choice for this was Brisket, which is very tough, stringy piece of meat. However, the cowboys learned that if you left this brisket to cook for a long period of time (5-7 hours) at a very low temperature that what was once a disposable cut of beef became a tasty treat. During this time, the cooks began to experiment with sauces to put on the barbecue beef, thus even making a more tastier piece of beef. Some cooks became revered for their their barbecue sauces and were the first to be hired onto a cattle drive, thus enticing the better cowhands to join up. You can imagine how secret they kept their recipe, it was not even unheard of for the cook to mix the ingredients at night so the cowhands couldn't see what went into the sauce. It is THESE sauces that have made Texas famous for barbecue. And it is the BEST of these sauces that my family has been guarding for decades. Here are some of our secrets... SMOKER OR GRILL Ideally, a smoker is the best type of cooking device used to barbecue. Smokers come in all sizes and shapes, some burn on wood or charcoal while others are electric. At any rate, the heat from any type of smoker is a cooler heat, which cooks the meat at slower pace, allowing the smoke to penetrate the outer layer of the meat. Traditionally a grill is used for grilling pork, beef, fish, chicken, etc. directly over a fire that is fueled by gas or charcoal. Some folks think they are barbecuing steaks, when they are actually grilling a steak. You can; however, use a grill to cook meat that you will apply barbecue sauce to. It just takes more patience and attention. HELPFUL HINTS 1. Cooking Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I won’t usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking. 2. Cooking Chicken: To cook chicken on a grill, I always put down a layer of foil and I’m no closer than the middle or top rack. Chicken skin burns easy and it’s hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. You’ll know it’s done when the chicken is firm and it doesn't’t bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three. 3. Smoking on a gas grill: Don’t try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small