Sam Houston’s Barbecue Sauce

Satisfy an Appetite as Big as Texas

Sam Houston

Sam Houston

Samuel “Sam” Houston was not only the man known for putting Texas on the map but evidentially a connoisseur of barbecue sauce. This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications.

Sam Houston's BBQ sauce

Get more details on the Homesick Texan’s website. Photo by Lisa Fain.




  • 3 tblspoons cooking oil
  • ¼ cup onion, grated
  • 1 garlic clove, crushed
  • 1 cup catsup
  • ¼ cup Worcestershire sauce
  • ¼ cup lemon juice
  • 2 tblspoons white vinegar 1 teaspoon hot pepper sauce
  • ¾ teaspoon salt
  • 2 tblspoons sugar
  • 2 teaspoons paprika
  • 1 ½ teaspoons chili powder
  • 1 tblspoon dry mustard
  • 2 teaspoons water


Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken. (This book is available in the Sam Houston Memorial Museum gift shop and at®.)


Get more details on the Homesick Texan’s website.



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