Sauce inspired by the legendary Cooper’s Old Time Pit Bar-B-Que in Llano, TX. Makes about 5 cups. This has beef stock and possibly beef fat in it so it should not be kept for more than a week or two.
They have a dozen pits to cook in, and one pit that is a holding pit. It has hunks of each of their meats and a big bucket of sauce. Customers come up and point at the meat they want and if they want sauce, the meat is dunked in the bucket, flavoring both. Trimmings and leftovers are also tossed in the bucket. So if you go to Cooper’s, and if you want sauce, don’t tell the pitmaster you’ll use the bottled sauce on the picnic tables inside. Tell him to dip it.
Ingredients
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 2 teaspoons American chili powder
- 1 teaspoon cumin powder
- 1 tablespoon of butter *
- 1 medium onion, finely chopped
- 4 cloves garlic, minced or pressed
- 1 green bell pepper, chopped
- 1 cup Lone Star beer (or any other lager)
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons steak sauce
- 2 tablespoons brown sugar
- 2 teaspoons of hot sauce
- 2 cups beef, veal, or chicken stock
About the butter. Butter works fine, but to make it authentic, use rendered beef fat from the brisket. Note that it will not keep long if using the beef fat. Butter will allow it to be kept longer.
1) Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.
2) In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.
3) Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.
4) Add the stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.
Above based on http://amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html
