All barbecue masters have their own special sauce recipe,
but depending on where you set up your smoker in America, you'll probably use a
different style of sauce. Each region has its own signature style. Sauces are
used in a few different ways. Some meats are marinated in sauce and then
grilled and basted. Other meats, like beef brisket and pork butt, are typically
cooked with a dry rub and then sauced after they've been sliced or pulled.
Texas style barbecue is generally dry rubbed and slow
cooked. The sauce is usually on the side, and many chefs like to serve it warm.
It's known for being on the spicy side and thinner than a Kansas City sauce.
This allows the sauce to penetrate the meat fully, as opposed to sitting on top
like thicker sauces tend to. Some Mexican influence can be seen in many Texas
style recipes, with hot peppers, chili powder and cumin added to the tomato based
sauce. With most sauces, vinegar is also important for the tangy flavor, but
unlike other regions, some Texas recipes contain coffee.
Research Source: How Stuff Works
You can have this tasty dish
on the dinner table less than 30 minutes.
BBQ Pasta
Copyrighted 2014, Christine’s
Pantry. All rights reserved.
Ingredients:
1 cup elbow macaroni
1 small onion, chopped
salt and pepper, to taste
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 pound ground beef
9 ounces BBQ sauce, about 1/2
the bottle (I used hickory brown sugar BBQ sauce)
Directions:
Cook pasta according to
package directions: Drain.
In a large pot, cook ground
beef and onions over medium heat. Season with salt, pepper, garlic and Worcestershire
sauce, cook about 8 to 10 minutes, until ground beef is cooked through.
Add pasta and BBQ sauce, stir
well. Enjoy!
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