Whitey's Barbecue Sauce Recipe
Authored by Roy Whitehead. Roy is a friend of BBQ Distro and Backyard BBQ Box member. Roy's from Dallas, TX and you can catch him now and again at our Speakeasy events, with his business partners who are the creative brains behind Elmfork Beverage and The Standard Ranch Water!
Total Time: 5 Hours
Ingredients
- 1 stick of butter
- 1 medium sweet/yellow onion, chopped
- 1 teaspoon of garlic
- 1 32oz. bottle of Ketchup
- 20 shakes of Worcestershire
- 12 shakes of hot sauce
- 1 cup of beef stock (not broth)
- Juice of ½ lemon
Instructions
- Over medium heat, melt the stick of butter in a sauce pan
- Add the onion and stir every few minutes until the onions are clear, about 30 minutes. It’s easy to burn onions over 30 minutes, so carefully monitor the temperature.
- Add the garlic and stir
- Immediately add the ketchup, Worcestershire, and hot sauce. Stir, blending the ingredients.
- Add the beef stock to the empty ketchup bottle and shake vigorously to liquify any remaining ketchup (Whitey grew up in the depression). Add the stock and liquified ketchup.
- Add the lemon juice
- Simmer the sauce for three or four hours, stirring occasionally. The sauce will cook down about a third. The onion pieces will almost be unrecognizable.
At this point the sauce is ready to enjoy, but you can manipulate the consistency by stirring in more stock and increase the tanginess with more lemon juice. I save the ketchup bottle, return any leftover sauce, and refrigerate. Write “BBQ” on the label with a sharpie.
My grandfather, “Whitey,” had a stone pit barbecue with a side cast iron cooktop for beans and greens. It was deep in the Texas Piney Woods on Lake Cherokee. Characterizing the house as “rustic” would be generous, but the family and grandchildren shared a lot of love and ate a lot of barbecue.
Made with BBQ Distro
Grab the rubs and sauces you need to cook this at home.