Ingredients Jump to Instructions ↓

  1. 8 juice

  2. 1 Beef stock - defatted

  3. 1/2 cup 118ml Yellow mustard

  4. 1/2 cup 118ml Apple cider

  5. 1 cup 237ml Dark molasses

  6. 1/3 cup 78ml Freshly-ground black pepper

  7. 1/3 cup 78ml Fresh Hungarian sweet paprika

  8. 1/4 cup 59ml Worcestershire sauce

  9. 1 cup 62g / 2 1/5oz Yellow onion - minced (large)

  10. 1 cup 93g / 3 1/3oz Minced peeled roasted New Mexico chilies

  11. 1/2 cup 118ml Pressed garlic

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak. This recipe yields ?? cups.


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