Can one truly call a barbecue a barbecue without having barbecue sauce? It’s a question that has plagued mankind since becoming the Master of Fire. The importance of barbecue sauce is evident when we consider that no other form of cooking has a sauce made specifically for it. There’s no such thing as baking sauce, or frying sauce. The debate rages on, but at Hapas’s Brewing we leave nothing to chance. To ensure our barbecue is “real” barbecue, we pride ourselves on making our own sauce.
We chose to make a tomato based sauce that adds some sweetness to compliment the smokey savoriness of the brisket. The ingredients which included catchup, cider vinegar, brown sugar, salt, pepper, onion powder, garlic, paprika, cayenne pepper, and chili powder were combined over heat. After cooling the sauce down it was poured into a dispensing bottle to await its destiny in the refrigerator over night.
The sauce over heat Bottled up
The sweetness of the catchup and brown sugar combined with the punch from the garlic and cayenne was good enough to drink straight from the bottle, but that is frowned upon by society. We settled for dousing the super flavorful and fork tender brisket with gallons of the stuff.