Part two
Bbq sauce for making the cap into Texas burnt tips
1-12oz can tomato paste
1-10.5 oz can of beef broth
1/2 cup molasses
1/4 Apple cider vinegar
1/4 prepared mustard
1 tbsp of hickory piqued smoke
1 tbsp Worcestershire
1 tbsp soy sauce
1 beef bullion cube
2 tbsp of garlic powder
3 tbsp of sugar
5 tbsp maple syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp of ground red hot pepper
1 tsp onion powder
2 tsp chilli powder
1 tsp paprika
1 tsp parsley
1tsp seasoning salt
1 bay leaf
Place all ingredients in a pot in the order they were listed, stir with a whisk to blend, bring to a simmer. Let it simmer slowly for 1 to 1 1/2 hour until desired thickness is reached, stir often to avoid scorching.
You can taste test at anytime but make no changes for at least 1 hour to ensure the flavours had blended. If you make changes be aware they won't fully be tasted until it's simmered for awhile. If you made it too thick, thin it with beef broth or water. Document changes so it can be repeated
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