Central Texas Barbecue Dip

Brisket Temperature Check
Brisket Temperature Check. Regarding BBQ Inc.
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: Makes about 1 1/2 cups/360 mL

The barbecue at the heart of Texas did not originate in the South, on plantations, with pork. It was the invention of German and Czech immigrants who turned to large cuts of beef like brisket and shoulder clod along with goat and mutton for smoking. The seasoning has always been simple and sauce, though gaining popularity, was once frowned upon. This sauce or dip is something very different from the sweet and thick sauces of Eastern Texas. More like a thin gravy, it is used for dipping smoked meats to add moisture and flavor. Give it a try if you want to relive the barbecue days of old.

What You'll Need

  • 1 cup/240 mL meat drippings (or low sodium beef broth)
  • 1 cup/240 mL ketchup
  • 1/2 cup/120 mL water
  • 2 tablespoons/30 mL rendered bacon fat (or melted lard)
  • 1 to 2 tablespoons/15 to 30 mL hot sauce (like Tabasco)
  • 1 teaspoon/5 mL Worcestershire sauce
  • salt and pepper to taste

How to Make It

Combine all ingredients (except salt and pepper) in a large saucepan. Bring to a low boil, stirring until completely blended. Reduce heat to a low simmer for about 30 minutes. Reduce by half (or so). Add salt and pepper to taste. Serve warm on the side with smoked meat like brisket.