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We recently went to south Texas and had the opportunity to learn, hang, and eat with expert butcher Clayton Saunders. He treated us to this fantastic south Texas-style barbecue, and we all took it home to share with friends and family. This is one to dive into before summer ends, enjoy.

These measurements are approximations and need to be adjusted to suit palates.

1 part water
1 part white vinegar (I’ve been doing 1 cup each)
1 stick butter
2-4 lemons, sliced
1/2 – 1 onion, sliced
1/2 – 1 bottle (12 oz) Worcestershire
1/2 cup ketchup, more if needed
Salt and pepper

Bring all ingredients to a rolling boil to combine.  Keep warm over low heat as you sop the meat.  Sopping is done in the latter half of cooking after the “bark” or crust has formed on the meat.

After sopping, strain out lemons and onions from remaining sauce.  This can now be reduced further to make a delicious bbq sauce.  Add ketchup, salt and pepper as necessary.