Central Texas Barbecue Sauce

1. 1

   Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with 1/2 cup water in a large pot.

2. 2

   Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching.

3. 3

   Taste for seasoning, adding salt and pepper to taste.

4. 4

   Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days.

5. 5

   Bring to room temperature or warm before using.

6. 6

   Variation-to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.

* Per serving · 4 servings · Values may vary.