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Hickory House Barbecue Sauce

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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

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