Barr's Texas BBQ Sauce Recipe

A rustic kitchen setting with a large, seasoned wooden table laden with vibrant ingredients for Barr's Texas BBQ Sauce. In the foreground, a large, old-fashioned pot sits on a vintage stovetop, its polished surface reflecting the warm amber glow of the kitchen lights. Surrounding the pot, bowls brimming with apple cider vinegar, sugar, honey, yellow mustard, and various spices like cayenne, chili powder, and cumin add a burst of color. Freshly squeezed lemons and minced garlic cloves are artfully arranged alongside freeze-dried onions, creating a sense of abundance. The background features an inviting kitchen with open shelves filled with jars of spices, wooden utensils, and BBQ paraphernalia. A rustic window lets in soft, golden daylight, casting gentle shadows across the scene. The warm and welcoming atmosphere embodies the essence of homely comfort and culinary creativity. There is a sense of anticipation in the air, as if the delightful aroma of simmering BBQ sauce is about to fill the room, inviting viewers to imagine the mouthwatering flavors of Texas BBQ. The overall mood is lively and festive, perfect for a backyard gathering or a family feast.

Ingredients:
2 Cups apple cider vinegar
3 Cups water
2 Cups sugar
1 Cup honey
1/4 Cup yellow mustard, such as French's
2 Tsp black pepper
2 Lemons (juice of) or 6 Tbsp bottled lemon juice
4 Clove garlic minced
1/4 Cup freeze-dried or 1 1/2 cups diced onion
1/2 Stick butter
1/4 Tsp cayenne
1/4 Cup chili powder
2 Tbsp table salt
1 Tbsp cumin
1/2 Tbsp paprika

5 Cups (40 ounces) of store-brand ketchup
3 Tbsp Worchester sauce
1/4 Cup liquid smoke

Procedure:
Combine all of the ingredients in the first group in a large pot and stir to combine. Cook at medium heat to dissolve the sugar and until the onions are tender, about 20 minutes.

Add 5 cups (40 ounces) of store-brand ketchup, 3 Tbsp Worchestire sauce, and 1/4 cup of liquid smoke.

Stir well and bring to a boil. Then, back off and simmer for about 45 minutes, stirring frequently. Let stand to cool.

Once at room temperature, put the pot in the fridge overnight for best results.

If my memory serves me right, this recipe makes about a gallon of sauce, which freezes very well, although it doesn't freeze solid.