Texas Best barbeque sauce
From 1977 - until 2003, a unique brand of barbeque sauce was produced, named "Texas Best Barbeque Sauce". It was smokey, tangy and rust-colored, having a somewhat coarse consistency. In 1993, T. Marzetti bought the rights to the name and recipe, and they released a variety of products, palmed off as "Texas Best", but their later offerings did not resemble the original.
In 2008 - after the inventors re-acquired the rights to the name and recipe, the sauce has become commercially available again: texasbestbarbequesauce.com.
The following is my attempt to replicate it.
12 oz tomato purée
3 Tbl yellow (prepared) mustard
1 Tsp dried thyme leaves
1/4 cup white vinegar
2 Tbl dark molasses
2 Tsp lemon juice
1 Tsp dilute liquid smoke
1 Tbl Worcestershire sauce
1/2 Tsp garlic powder
1 Tsp chili powder
1/2 Tsp ground cumin
1/4 Tsp onion powder
1/2 Tsp salt
1/2 Tsp black pepper
Combine the above ingredients in a non-reactive sauce pan. Adjust salt and pepper to taste. Bring the contents of the pan to a boil, cut the flame and simmer slowly until the sauce is reasonably thick.
Re-hydrated tomato paste can be substituted for tomato purée. Place 1/2 cup + 1 Tbl of tomato paste into a 2 cup Pyrex measuring glass, add enough water to bring the liquid to 12 oz, then use a stick blendor to combine.
"dilute liquid smoke" refers to the amount of water in the product. If the label indicates that water is first ingredient, it is "dilute liquid smoke".