Cookaholics Bulletin Board

It's a muscle in the leg of beef/veal. Not sold that way in the US, but one you butcher if you're doing your own.

Amy

Edited to add: Just found my notes from culinary school from one of the days I broke down a veal leg. The nine muscles in the leg are:

1) Butt tenderloin
2) Top sirloin
3) Top round
4) Bottom round
5) Eye of round
6) Knuckle
7) Deckle
8) Top shank
9) Bottom shank

Head Country makes the best commercial sauce IMO.
http://www.headcountry.com/

CI's Sweet and Tangy is my go to(it's the one where you make your own onion juice, and takes about 30 minutes) it tastes fresher to me than a long cooked; heh, beauty is in the eye of the beholder, right? Let me know if you'd like it, if you can't locate.

I stopped at the http://www.saltlickbbq.com/ last week on a trip back from the Valley, I had wanted to try Franklins at the suggestion of a drinking buddy, but they only serve lunch and we were too late for that.

Sure do like the Salt Lick sauce...it is like no other.

Dang it all, but you shure do hang out in all the weirdest places. She & I attend a marketing guru near there and have polished off a few animal parts over the years. I find their brisket too dry but good ribs and decent sausage. However, it is by far the prettiest BBQ joint of them all

I agree, not the best "Q" to be had, but is a great Hill Country / Texas experiance, I had my engineer from Long Island in tow and after some great tacos in Laredo for lunch I wanted him to see the Salt Lick for supper before I put his butt on a plane home in Austin...it's a Texas thing... ...and he didn't know any better...

The sauce helps the dry brisket.

Crystal: know what issue it's in? I probably have it ...

July 2000 (issue 45) -- It's my favorite, too.

Here you go:

Simple Sweet and Tangy Barbecue Sauce

Makes about 1 1/2 cups. Published July 1, 2000.
Why this recipe works:

When developing our recipe for homemade barbecue sauce, we found that pantry staples were sufficient to make a superior sauce. We started with ketchup and molasses and added cider vinegar, Dijon mustard, and hot sauce. Grating the onions into ...(more)


Ingredients

1 medium onion , peeled and quartered
1cup ketchup
2tablespoons cider vinegar
2tablespoons Worcestershire sauce
2tablespoons Dijon mustard
5tablespoons molasses
1teaspoon hot pepper sauce , such as Tabasco
1/4teaspoon ground black pepper
1 1/2teaspoons liquid smoke (optional)
2tablespoons vegetable oil
1medium clove garlic , minced (about 1 teaspoon)
1teaspoon chili powder
1/4teaspoon cayenne pepper

Instructions

1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.

2. Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.

3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)

...lou