Shelly's Recipe

MASTER BARBECUE SAUCE

Category: Sauces, Marinades, Spices, Glazes and Rubs

1 1/4 cup ketchup
1 cup vinegar
1/4 cup apple juice
1/4 cup brown sugar
1/4 cup honey
1/3 cup oil or unsalted margarine
3 cloves garlic, finely minced
2 tsp salt, or to taste
pepper, to taste

Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef. One method I like is to make slits in your chicken pieces and squirt in some lemon juice and a touch of coarse kosher salt. Then smear with the bbq sauce. Bake, 375 about 40-50 minutes.

For chicken filets, marinate and broil (not too close to heat).

Brisket: Take a 6-7 lbs brisket and lay it on a sheet of heavy duty aluminum foil large enough to wrap loosely around the meat and to make a tight seal. Place in a roasting pan.

Lay on top of the meat at least 6 and as many as 10 onions, slice. This looks like a lot but they shrink down and are the essence of the sauce.) Sprinkle salt, pepper and paprika, to taste over the onions. Combine 3/4 cup ketchup with an equal amount of good red wine, and pour over the meat and onions. Bring the foil around the meat, loosely, but make a tight seal at all edges.

Roast at 350 for 2 – 2 ½ hours, until tender Open pkg and test with a fork. If it's not tender, reseal and roast for another ½ hour.

Variation: This is especially delicious if the meat is removed from the oven, after about an hour and a half of cooking, cooled, sliced and returned to the oven for finishing.

By this time, it can be cooked directly in the roasting pan, covered with the foil. Re-sealing is okay, but unnecessary. The sliced meat absorbs more of the sauce and is delicious even if you overcook it.

This is also a great way to prepare the brisket in advance. Just refrigerate or freeze it after you slice it, and complete the cooking when you want to serve it.