A Little Bit Saucy!!

Texas - "The Lone Star State" is a big place. Known for many things, such as The Dallas Cowboys (a football team) and of course, oil. 

Yee ha! You can almost hear the cowboys rounding up the cows! The city itself is big, old and modern. I visited the famous landmark, the School Book Depository building where Lee Harvey Oswald fired the fatal shots at JFK. 

Barbecue places are all over Texas. So many restaurants trying to out do each other with the biggest and best steaks, washed down with Lone Star Beer. The most common cow in Texas is called the long horn for obvious reasons.

Barbecue steaks, ribs, chicken, you name it, they barbecued it and I tried it. They have buns filled with shredded barbecue meat with sauce, sounds unusual, but nice. Sometimes different woods like mesquite are used to smoke and add flavour to the barbecue.

Barbecue sauce went on a lot of things. Every time I asked what was in the sauce, I got a strange look. Most said, "Sorry Ma'am, it's a secret recipe."

After trial and error, I have come up with a blend and want to share it with you.

Bernadette's BBQ Sauce - Marinade

Ingredients

2 cups of ketchup

1 teaspoon of fresh garlic chopped

1 and half tablespoons of brown sugar

2 teaspoons whole grain mustard

1 and half tablespoons dried french onion soup mix

1 tablespoon Worcestershire sauce

Method

Place all ingredients in a bowl and mix. 

You can use this on chicken, pork or ribs. I marinate the meat and sauce together in fridge for at least 1 hour before cooking. Keep some of the sauce aside to brush on the meat when barbecuing.

To avoid burning the marinade I suggest you place alfoil on the barbecue. Cook meat until almost done, then transfer and flame grill.