Recipes: Fred's Fairly Famous Concoctions Cooking Sauce

Culinary tinkerer Fred Konig's Sixth Generation Foods is headquartered in Montgomery, Texas. Fred has been making his "fairly famous" cooking sauce for 45 years according to the company website. The "Our Story" page tell us that Fred was one of those guys who gave away bottles of cooking sauce at Christmas and who brought a bottle of cooking sauce instead of a bottle of wine when he was invited to somebody's house for dinner. Lately Fred's company has been aggressively marketing his "family's secret recipe" cooking sauces in area gourmet markets.

I found bottles of Fred's cooking sauces in my mail box the other day -- and it's not even Christmas. I poured some over the stuffed peppers I was making for dinner and they came out pretty good. The sauce tastes like an Asian barbecue sauce without too much sweetness.

The ingredient list on the label of the Original Fred's Fairly Famous cooking sauce made me chuckle. It's a sauce made out of other sauces. It contains ketchup, mustard, Worchestershire Sauce, teriyaki sauce and pepper sauce along with some other stuff Fred throws in like lemon juice, brown sugar and so forth. Fred's approach to cooking reminds me of some of the Texas barbecue cook-off competitors that I have interviewed. Check out this mop sauce recipe from Tommy Wimberly of the Klassic Kookers BBQ team.

Klassic Mop Sauce (from Legends of Texas Barbecue Cookbook)

The Klassic Kookers barbecue team out of Kilgore, Texas, was competing in their fourteenth Houston Rodeo Cook-Off in 2001 when head cook Tommy Wimberly gave me the recipe for his mop. He keeps this mixture simmering in a five-gallon soup pot on the smoker whenever he barbecues, and he uses it as a basting sauce. (But never as a serving sauce.) You'll notice that Tommy keeps the proportions easy to handle--"I don't like measuring," he says. You can cut down the amounts to fit the size of your soup pot if you need to.

One 16-ounce box brown sugar

One 32-ounce bottle Wesson oil

1 stick (1/2 cup) butter or margarine

One 17-ounce bottle white vinegar

One 10-ounce bottle Worchestershire sauce

Large dash celery salt

1 head garlic, cloves peeled and crushed

4 to 5 onions, cut into large pieces

4 to 5 lemons, cut in half

Combine all the ingredients in a large soup pot, and add enough water to fill most of the pot. If your barbecue smoker has a firebox, set the pot on top of it and keep it simmering. If not, bring it to a simmer on the stove. Use a cotton mop to baste the meat with this mixture as it cooks. If you start to run out of liquid near the end of your barbecuing, just add a little water to what's left in the pot.

Makes 2 gallons.

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Robb Walsh
Contact: Robb Walsh