Hickory House Barbecue Sauce
Hickory House Barbecue Sauce
This is the standard sauce. For more heat, add more chile to the rub, like ground cayenne, chile de arbol or chimayo.
2 cups ketchup
2/3 cup dark brown sugar
4 cloves garlic, peeled and finely chopped
1 cup water
¼ cup Worcestershire sauce
2 to 3 tablespoons white or cider vinegar
1 to 2 teaspoons Hickory House rub
½ teaspoon freshly ground black pepper
Salt
Put ketchup, sugar, garlic, 1 cup water, Worcestershire, vinegar, barbecue spice and pepper into a small heavy-bottomed saucepan and stir until well-combined. Season to taste with salt, if you like.
Simmer over medium-low heat, reducing heat, if necessary, to maintain a gentle simmer, for 30 minutes. If not using sauce right away, allow to cool, then store in a clean jar, tightly sealed, in the refrigerator for up to 1 month.
Source: Rick Bayless
Hickory House Rub
For its dry rub, Hickory House used a Cain’s barbecue spice blend that’s no longer made. This recipe is Rick Bayless‘s interpretation of that rub.
2 large cloves garlic, peeled and finely chopped
¼ cup ground chile, such as ancho, New Mexico, or guajillo, or paprika
4 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons sugar
2 teaspoon dried oregano, preferably Mexican
1 teaspoon dried thyme
Put garlic, ground chile, salt, pepper, sugar, oregano, and thyme into a small bowl. Stir well, making sure garlic is thoroughly combined. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month.
Source: Rick Bayless
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
The article in the Oklahoman for the Bayless brisket – said to cook the brisket over flame for about 7 minutes per side. Then as the temperature of the grill was cooling down to about 250 degrees wrap the brisket tightley in foil, Then it said to add the foil wrapped hickory with holes punched over the direct heat.
Question: If the brisket is tightly wrapped in foil – how will the smoke penetrate the meat?