Products
"Recipe 44" Barbecue Sauce
Our Motto: “Don’t Compete with the Meat!”
Do you have a favorite barbecue joint in a small Texas town, or maybe on the side of the highway, where you always stop when traveling through? You like it because the brisket is tender and smoky, and you can ask for burnt ends on the side? The sauce they serve is thin and savory, not thick and sweet like syrup. It complements the flavors of the meat because it is created from the very juices of the meat itself. Yeah, I have a place like that too. There’s nothing like a barbecue sauce made from the drippings of a slow-smoking brisket, a sauce that amplifies and contributes to the flavors of the meat. Never satisfied with the sauces I found on store shelves, I wanted to recreate that savory sauce so I could enjoy the same flavor experience at home. It took quite a few attempts, forty-four to be exact, but I think our “Recipe 44” is pretty darn close. Like the sauce from your favorite small-town barbecue pit, this sauce will contribute to the flavors of smoked meats, not compete with them. That’s the way I like it, and we hope you will, too.
Jalapenos - Bread and Butter Style
One of my cousins makes the best homemade bread and butter pickles. Whenever we were visiting, I always ate more than my share! I love that style of pickle. Being a Native Texan, I also like things a little spicy so I thought, why wouldn’t a jalapeno be just as delicious pickled in that style? I found a brand at a specialty grocery store, but after a while that brand disappeared. I was so disappointed! The challenge was therefore before me. I had to create my own recipe just to my liking, and in sufficient quantities. I started working with fresh jalapeno and onion, vinegar, sugar and spices. While it took some practice and fine-tuning, this recipe is the result. I hope you’ll agree that these are the best pickled jalapenos you’ll ever taste. A little sweet, a little sour, crunchy and nice and spicy. Of all the things I make, these disappear the quickest! We enjoy them especially as a condiment with barbecue, on nachos, or to top off a snack of cheese and crackers. We knew that when we received a third place at the Texas State Fair in 2013, we were on to something!
Dos Pimientos Salsa
This recipe evolved from a salsa fresca recipe that I would make up for family meals when we were enjoying anything Tex-Mex, enchiladas, fajitas, etc. Salsa fresca must be refrigerated and has a relatively short shelf-life. I worked up a recipe that I could preserve, so that we would always have some on hand. Since it is cooked, this is somewhat different than the fresh variety of course, but the ingredients are basically the same, tomatoes, onion, peppers and cilantro. We call it “Dos Pimientos” (Two Peppers) because of the two kinds of peppers we use in the recipe, jalapenos and serranos, which we think provides just the right balance of heat and flavor. And we are proud to say that this recipe received third place at the Texas State Fair in 2013!
Green Fire Roasted Tomatillo Salsa
As the name implies, this salsa is a little on the hotter side. We’ve blended jalapeno and serrano peppers roasted over flame, with onion, garlic, cilantro, and of course tomatillo to achieve just the right amount of heat, balanced with the tartness of the tomatillos. But don’t worry, it’s not too hot – we don’t like sacrificing flavor for heat – it’s just the right amount to spice up a Tex-Mex dish. It’s a favorite over tamales or with tacos. Some our friends and family who like things a bit spicier, enjoy it with chips as a table salsa!