Texas Best barbecue sauce
There was a thread about this sauce a couple of years ago; the co. had "sold" the sauce to a big food distributor, and then bought it back. We were then able to buy it from the original co. on their website. It's the only thing we've ever used that we can stand, i.e., not full of sugar. My amateurish description would be that it's a really vinegary, chile-based sauce. Does anyone know if the company is definitively dead? I recently sent them an order, with credit card no. - the whole bit - and haven't heard a word. The phone no. is apparently disconnected.
I fear we may be reduced to that which we've dreaded our whole lives, to wit, coming up with a similar recipe on our own.........
Thanks for any light anyone can shed...........
Just saw your post, hoping to find that Original Texas Best really was back in biz and raring to go. Alas, seems not. However...
In utter desperation, DH and I ultimately did cobble together a really fast and flavorful 'just combine-these-ingredients-in-a-jar-and-shake-well' recipe which follows:
HOMAGE TO TEXAS' BEST BBQ SAUCE
In a jar with a TIGHT FITTING LID, combine:
- 1 TBSP white or light brown sugar (sauce WON'T taste sweet - promise!)
- 1 tsp. kosher salt
- 1 tsp dry mustard powder
- 1 tsp. chili powder
- 1/4 - 1/2 tsp. ground red pepper
- 2 TBSP. white vinegar
- 2 TBSP. Worcestershire sauce
- 1 tsp. fresh lemon juice
- 1 - 2 tsp. liquid hickory smoke
- 3 TBSP. tomato paste
- 2 TBSP. olive oil
Tighten lid and shake super thoroughly to combine ingredients. That's it.
NOTE: WE PRE-COOK OUR CHICKEN BEFORE GRILLING AND AND ABOVE DIRECTIONS REFLECT THAT. We boil our cut up raw chicken in one can of beer and water just to cover prior to placing on the grill. Once boiled/cooked through, we drain and cool a bit. Then put the pieces on the grill, brush sauce on the top side, cover and grill just long enough to get the sauce flavor to seal in. (Seems done when the sauce begins look opaque.) Then turn pieces over, sauce the second side and again grill covered for a few minutes. That's it.
Pretty good on chicken, totally outrageous on babyback ribs!
Reviews and improvements encouraged -- but please do share!
You're not going to believe this, but last night, so help me God, I made the VERY RECIPE you're sending here (or one of your variations; it had been in the fridge for a while) to use with some chicken. I'd somehow found it on another message board, I think??? There was a more elaborate cooked one, and then this much simpler variation. I've tried them all, and decided this was just as good as the more involved one, particularly if you "cooked" it a tiny bit as well! I'm still saving various decrepit bottles of the original to facilitate my own pitiful attempts at "reverse engineering". What an unbelievable coincidence; I can't tell you how much I've enjoyed - and appreciate - your version. Ironically, in looking for a way to find your actual email address and reply to you off-list, I came across THIS thing???:
Do you have any clue what this might mean??? I'm not a big message board person, but I'd send you my email address if I could - is there a way to do it - maybe they won't let you do it publicly on the boards??? Reigncrow
Hi yourself, reigncrow,
How very nice to hear from you! Delighted to hear the recipe was a hit @ Chez Reigncrow's. I've been so curious to hear if anyone had tried it and what the verdict was. So after posting it originally back in 2008, thank you!!! Your reply was worth waiting for ;) As to your offline request, I'm a total dinosaur about these things, but here's my try: ask mr (NO period!) big at earthlink dot net all in one phrase in the usual way.
Fingers crossed and delighted in any case,