Sunday, September 12, 2010

Jefferson Davis Jackson Bar-B-Que Sauce

Boy are you going to love this recipe and the story that goes along with it!! My lifetime friend, Dennis Nabors, who is a good cook himself and hails from the Great old Southern state of Alabama, sent this to me. I tried it for a picnic this summer with a slow cooked brisket and it was wonderful!! Basted the brisket in it and also served the sauce on the side. Den likes to serve it with ribs and a very slowly cooked BBQ Boston Butt Roast, he also likes it on chicken. Try it on meat of your choice. YUMMY!

Here is the story about it that Den sent me, along with the recipe. Jefferson Davis Jackson, 1869-1971, son of a slave, was wagon driver, cook and assistant to Dr. Eugene Allen Smith, State Geologist and Un. of Alabama professor. During the Spring and Summer, Jackson would travel the State with Dr. Smith. Throughout the day while the professor gathered geological samples, Jackson took the covered wagon and tent to set up camp at the next location for the night and cooked dinner(very frequently Bar-B-Que). After Dr. Smith's death, Jackso continued to work for the Geological Survey for many years, where old-time employees fondly remembered his cooking. This is the Bar-B-Que Sauce Jackson used on those trips with Dr. Smith and throughout his life. There are 2 recipes, one for 2.5 gallons, and another for a smaller amount, little over a half gallon. I made the smaller.

  1. Catsup 5 Quarts or 46-48 ounces

  2. Cider Vinegar 3 quarts or 1 Quart

  3. Salt 1/2 Cup or 1/8 cup

  4. Sugar 1 Cup or 1/3 cup

  5. Prepared Mustard 1 cup or 1/3 cup

  6. Ground Red Pepper 2 Tablespoons or 1 level teaspoon

  7. Ground Black Pepper 2-3 Tablespoons or 1 teaspoon+

  8. La. Hot Sauce 6 oz. or 3 oz.

  9. Worchestershire Sauce 8 oz. or 4 oz.

Combine all of the above in a large pot, and watching CAREFULLY, bring to a boil, stirring frequently(it can boil over suddenly, because of the sugar). When you can't "stir down" a boli. turn it off.


Fresh lemon (or lime)- juice of 8-10 lemons for large batch or 4-5 lemons, for smaller batch.

Butter- 1 pound for large batch, or 1/3 pound for smaller batch. After butter melts, bring it back to a boil and it's done!! NOTE: If you leave the butter out, the sauce lasts longer- won't get rancid. Keep sauce in refrigerator if you use butter. My note, I used butter, adding some as I use it instead of putting in the whole batch at once. Heated it a little so butter would melt into the sauce. As Paula Deen says, "Just a little more buttah"!! makes everything better.

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