Texas Barbecue Recipes

Joan Nathan shares Texas barbecue recipes from the Koontz family HK Ranch Fourth of July celebrations.

| July/August 1987

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    Joe Padilla (right) and one of his helps ministering to a Texas-sized collection of sausage. The grills are made from 50-gallon oil drums.
    PHOTO: GRAY HAWN & ASSOCIATES

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Joan Nathan of AMERICAN COUNTRY magazine shares the Koontz family HK Ranch Fourth of July barbecue recipes with MOTHER EARTH NEWS readers. 

Texas Barbecue Recipes

When Texans say barbecue, they don't mean cooking on a hibachi or gas grill. Cowboys like beef stew; Indian and Mexicans like spice. Tex-Mex chili is the result. Enjoy these true Texan barbecue recipes from the Koontz family of the HK Ranch in south Texas.

Joe Padilla's Chilipetin Sauce Recipe

"For toughies only," says Mary Sue Koontz.
1 cup green chili pequin peppers
1 medium onion
1 clove garlic
1 green tomato
1 teaspoon flour
1 cup vinegar
2 tablespoons sugar
1 teaspoon salt

Grind fine or chop the peppers, onion, garlic and tomato. Add the flour.



Bring the vinegar, sugar and salt to a boil. Pour over the pepper mixture and stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly. Seal while hot in sterilized jars. The sauce will be thin, but it thickens with age.

Serve as a condiment at your next Texas barbecue with fajitas, camp bread, venison chili, pinto beans and coleslaw. Makes 1 pint.






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