Belly's 'Kick Ass' Barbecue Sauce Texas Style Recipe

Ingredients

• 1 quart V8 juice
• 1 quart beef stock defatted
• 1/2 c. yellow mustard
• 1/2 c. apple cider
• 1 c. dark molasses
• 1/3 c. freshly-grnd black pepper
• 1/3 c. fresh Hungarian sweet paprika
• 1/4 c. Worcestershire sauce
• 1 lrg yellow onion chopped
• 1 c. chopped peeled roasted New Mexico chilies (or possibly any other mild chilies)
• 1/2 c. pressed garlic

Instructions

1. Mix together V8 juice and beef stock.
2. Then add in mustard, cider, molasses, black pepper and paprika as you stir the sauce.
3. Put mix on stove to simmer.
4. After 1/2 hour, add in Worcestershire sauce, chopped yellow onion, chilies, and garlic.
5. Let the sauce simmer for about 2 hrs in your smoker to pick up the good smoke taste.
6. Stir and taste often as it simmers.
7. After about three hrs total simmering time, taste and add in some salt if needed.
8. If you want it hotter, add in some Louisiana Warm Sauce.
9. You can put it in a blender to smooth it out.
10. Let the sauce cold and put it in a gallon jug and let age at least a week in the refrigerator before using.
11. Serve on the side with brisket, ribs, chicken or possibly over steak.