Copycat Salt Lick BBQ Sauce (Driftwood, Texas)

 Texas is known for its BBQ!  Austin, Texas has one of the best BBQ restaurants, Salt Lick.  They smoke lots of chicken, sausage, ribs on this huge wood fire pit.  For those of you that can't come to Austin, Texas you can still get a taste by making the copycat BBQ sauce.  I got this recipe from http://forum.bigsteelkeg.com/index.php?topic=4734.0 by hookemhorns.  Be sure to check out the history of this famous restaurant and their delicious food!

Upfront:  Ribs, beans, potato salad, cole slaw, pickles and onions and beer!  

In the distance:  Half of a chicken with the rest of the fixins.  YUM!!!!!  

Another view of the pit on a different night. 

I never get tired of viewing the pit!

Salt Lick Lauren’s Spicy Recipe Bar-B- Que Sauce 1 cup finished sweet and sour dressing (recipe below) 1/3 cup prepared mustard 1/3 cup Worcestershire sauce 1 Tbs Vizcaya brand Habanero sauce (red NOT the orange) 1 tsp sea salt ½ tsp black pepper (fresh cracked if possible) ½ tsp cumin ½ tsp paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp Chinese 5 spice 1 Tbs Honey 1 Tbs brown sugar Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes. Take off of heat and add 1 Tbs of honey, 1 Tbs brown sugar, and 1 Tbs Habanero sauce. Stir until well incorporated. Cool to room temperature then store in a squeeze bottle or any other container in the fridge. Bring to room temperature before use. Sweet and sour dressing ½ cup apple cider vinegar ½ cup brown sugar 6 oz Dole 100% pineapple juice ¼ tsp ginger ¼ tsp garlic 1 Tbs cornstarch 1 Tbs water ¼ cup oil Place all ingredients, except cornstarch and water, into a pan over medium heat. Allow mixture to simmer about 10 minutes. While this simmers mix cornstarch and water in a small bowl. Add this to the sweet and sour mixture and bring to a boil. Remove from heat and allow to come to room temp. Put in sauce in blender and while running drizzle oil until dressing thickens.

by h00kemh0rns