Dipping Sauce, Finishing Sauce, or what

[Boo's Que]

I recently ate some BBQ at Coopers in Juction Texas, and after they sliced it and placed it on my plate, they put a very thin sauce on it, It was almost like water but red in color. It seemed to keep the meat very juicey for a good while. The taste of the cue was wonderful and I don't know if this sauce added to the taste or was just to keep the meat moist. Does anyone have a recipe for this sauce? It wasn't regular BBQ sauce. Thanks for any help.
Mike

[vinman]

I recently ate some BBQ at Coopers in Juction Texas, and after they sliced it and placed it on my plate, they put a very thin sauce on it, It was almost like water but red in color. It seemed to keep the meat very juicey for a good while. The taste of the cue was wonderful and I don't know if this sauce added to the taste or was just to keep the meat moist. Does anyone have a recipe for this sauce? It wasn't regular BBQ sauce. Thanks for any help.
Mike

If you save the drippings from a brisket, separate the fat from it, the remaining liquid would have that kind of look and flavor.
Maybe that's what they used?

[Woodman]

It might have been "Super Tasty Brisket Sauce?" :wink: :roll:

[vinman]

It might have been "Super Tasty Brisket Sauce?" :wink: :roll:

Is that what you use woodman?
Happy Easter by the way.

[M38A1]

I sort of remember Coopers doing that. Was it a fairly light vinegar taste?

[Boo's Que]

Yes, it did have a light vinagar taste. I don't think it was meat drippings, because the pits are not the off set kind. The meat is over the coals. It may have been just beef broth with some added spices.
Mike

[M38A1]

OK - I think it's a vinegar based finishing sauce that has a bit of their spice or paprika for color. It's VERY light in vinegar, probably mixed with water, maybe some beef broth and a bit of salt.

I'll poke around their site (http://www.coopersbbq.com/) and see what I can find...

ETA:
After a bit of google, here's a good start on what it might be:
(From the Texas Monthly List site)
http://lists.texasmonthly.com/forum/read.php?f=1&i=3005&t=2270

Cooper's BBQ Sauce?
Author: Steve L.
Date: 07-28-04 17:41
The Cooper's BBQ store in Llano dips its BBQ in some thin vinegary sauce that is excellent! Opie's in Spicewood has a very similar version. Anyone have either recipe? Thanks!


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Re: BBQ sauce
Author: barbara
Date: 08-03-04 15:51
I don't have Cooper's recipe, but just drive on down the road a little farther to Taylor and you will find Louie Mueller's...... every bit as good. Here are two of their sauces. They say the secret of the BBQ sauce is how you cook it and follow their instructions.

Hot Sauce
1/2 gallon water
1/2 gallon vinegar
8 oz ground cayenne
8 oz ground paprika
Boil together until mixed well, and bottle up for use.

BARBECUE SAUCE
1 quart ketchup
3 quarts water
2 onions the size of baseballs, finely chopped
(only use 1 1/2 if they are size of softballs)
2 beef boullion cubes
2 Tablespoon salt or to taste
1/4 cup restaurant or fine ground black pepper (at least)

Soften the onions in very little butter, then add all of the remaining ingredients. Bring to a boil and boil vigorously for 40 minutes. Then turn the heat down, taste and correct seasoning, and let simmer for 40 minutes. At the end, turn the heat up and bring to a boil again. Then it's done! Bottle in clean bottles or jars and store in the refrigerator. Makes about 2 quarts.
S

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Re: coopers bbq sauce
Author: jan
Date: 11-27-04 11:03
i have it and i ate there many times.i got it from "bbq usa" cookbook by steven raichlen.i would like to suggest inmans in marble falls their sauce and turkey sausage it awesome. i live in ks now and i sure miss my tx bbq joints as bbq here sucks. heres your recipe

1 cup meat drippings or chx stock
1 cup ketchup
1/2 cup cider vinegar
2 tablesp bacon drippings
1 tsp liquid smoke
1tsp tobasco
Bring to boilreduce to med-low simmer 30 min. may want add salt refrigersate covered will keep 3 days

[bigwheel]

Well I aint sure whut it take to clone it cuz I aint never had none. Sure I could figger it out if somebody send a sample. If all else fails we can send to Joe Ames to have it psychoanalyzed. He has white rats and white coated attendants..blah blah blah. He works from the DNA backwards from whut I can figger out.

bigwheel