Here's a very tasty formula inspired by the sauce at legendary Cooper's Old Time Pit Bar-B-Que in Llano, TX, pictured here. They have a dozen pits to cook in, and one pit that is a holding pit. It has hunks of each of their meats and a big bucket of sauce. Customers come up and point at the meat they want and if they want sauce, the meat is dunked in the bucket, flavoring both. Trimmings and leftovers are also tossed in the bucket. So if you go to Cooper's, and if you want sauce, don't tell the pitmaster you'll use the bottled sauce on the picnic tables inside. Tell him to dip it.
teaspoons black pepper
teaspoons chili powder
teaspoon cumin powder
tablespoon of butter *
medium onion, finely chopped
cloves garlic, minced or pressed
green bell pepper, chopped
cup Lone Star beer (or any other lager). Drink any that is left over.
cup apple cider vinegar
tablespoons Worcestershire sauce
tablespoons steak sauce
tablespoons brown sugar
Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
cups beef, veal, or chicken stock
Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.
Mix the paprika, black pepper, chili powder, and cumin in a small bowl. In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent. Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors. Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.