My mother’s family is from a small town near Corpus Christi, Texas named Robstown. Robstown boasted of a BBQ place named Joe Cotton’s that had a deliciously wonderful sauce. The restaurant drew folks in from neighboring counties. I remember going there with my grandfather and parents when I was young. It was a typical Texas BBQ joint – brisket falling apart served with sliced onions, pickles, a slice of white bread and sauce. Unfortunately, the restaurant burned down earlier last year.
My brother who does a lot of barbequing turned his attention to the original sauce recipe. Everything can be improved upon and my brother, Robert, certainly has done so. Here is his take on the Joe Cotton sauce. The original recipe is at the bottom for comparison.
Laguna Red BBQ Sauce
32 oz. Zing Zang Bloody Mary Mix. This is a full bottle.
1 1/3c. Ketchup
4-6 T. Yellow mustard
?? Worcestershire sauce – put in as much as feels right
1 onion, small, finely diced
1 jar Trappey’s brand jalapeno’s
2-3 tsp. ground pepper
Salt to taste
3 T. butter
4-5 T lemon or lime juice
¼ c garlic, crushed, to taste
Whip mustard and ketchup together because if you don’t, you’ll have little globules of yellow mustard floating in the sauce. Pull all ingredients in a saucepot and simmer for 30 minutes or more. This will reduce the sauce and take some of the bite out of the onions and jalapeno’s.
You can also add some “Woody’s Cook-in Sauce”, a BBQ Concentrate and marinade sauce that has some liquid smoke added. For the whole recipe above, use ½ c or to taste.
Recipe created by Robert Davis and modeled after Joe Cotton’s BBQ Sauce.
The Original Joe Cotton’s BBQ Sauce
23 oz Tomato juice
2/3 c. Ketchup
2 T Onion, finely diced
1 jalapeno, finely diced
½ t salt
1T margarine
My brother pointed out that I had noted the jalapeno as one JAR when in fact it should be one JALAPENO! Sorry for any fiery mouths out there.
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