Austin pitmaster Mark Gabrick’s new BBQ sauce “Texas Tang.” Photo \u00a9Gary Jacobson\/Texas BBQ Posse<\/figcaption><\/figure>\nFirst, an admission. Mark Gabrick is a friend. He has accompanied the Posse on some of its smoked meat sojourns. He\u2019s good company and he knows barbecue.<\/p>\n
Gabrick also operated a food trailer in Austin until the Coronavirus Pandemic shut everything down in March.<\/p>\n
Now, with his regular business closed, he is making and selling barbecue sauce. His first offering: Texas Tang.<\/p>\n
We sampled some during a rib cook on July 4 and it got strong positive reviews from four Posse regulars. Keep in mind, these are barbecue eaters who subscribe to the Posse motto: Let the meat speak for itself.<\/p>\n
\u201cIt\u2019s tangy,\u201d Sherry Jacobson said, after tasting a rib.<\/p>\n
\u201cYes, very tangy,\u201d Mike Gagne agreed.<\/p>\n
\u201cThe rib with sauce has a little more personality,\u201d Libby Gagne said, comparing our sauced and un-sauced fare.<\/p>\n
\u201cFor people who like sauce, this is really good sauce,\u201d Sherry said.<\/p>\n
At his locations over the years in\u00a0Texas and earlier in Florida, Gabrick has been serving what he called a \u201csweet tomato-based sauce with a little heat.” He once was a proponent of Kansas City style barbecue, but we won\u2019t hold that against him.<\/p>\n
In an email exchange, I asked Gabrick if he had \u201cTexified\u201d his bottled sauce recipe.<\/p>\n
\u201cIt has in-fact been \u2018Texified\u2019 some since I\u2019ve been back in Austin,\u201d he replied. He added chicken broth and a bit more heat from crushed red pepper.<\/p>\n
The inspiration, Gabrick said, came from reading a Daniel Vaughn article about Lone Star State cooking legend Eddie Dean, who catered the Texas Governor\u2019s inauguration party that Gabrick attended last year.<\/p>\n
Gabrick explained:<\/p>\n
\u201cI realized from the article that I needed to be a magician and own real estate in people\u2019s heads and help create an urge that was further facilitated by the sauce, which was to also complement the meat. Tough challenge in a state that says \u2018you don\u2019t need to sauce your meat if it\u2019s good.\u2019<\/p>\n
He continued:\u00a0<\/p>\n
\u201cIf you get the taste right and the heat right, you keep coming back for another bite over and over again. This was my goal when dialing in Texas Tang.\u00a0 I wanted it to be spicy, but not so hot where you couldn\u2019t come back for more.\u00a0 It was also important for my boys to like it too and not burn their mouth off.\u201d<\/p>\n
Amen to Gabrick\u2019s boys, Michal, 16, and David, 13 \u00a0All cooks know their first duty is to their family, keeping them happy and eating.<\/p>\n
For the Posse\u2019s test of Texas Tang, which occurred on the Fourth of July, I tried a different technique. It was too damn hot (100 degrees) for my normal five-hour-or-so cook on the Weber Smokey Mountain. So I used a quicker method, out of Weber’s “Time to Grill” book, on my new Weber Spirit gas grill. Forgive me for using gas. It was a father\u2019s day gift and we have used it a lot since then.<\/p>\n
I brined two racks of baby back ribs overnight and rubbed (Big Poppa’s Sweet Money rub) them in the morning, per my normal procedure. To cook in the afternoon, I cut each rack in half and wrapped each piece in double foil and put them directly over medium heat for one hour. Then I unwrapped the pieces and cooked each over direct heat for about 10 minutes to get some char.<\/p>\n
I basted two half-racks in Texas Tang and left the other two half-racks un-sauced. The technique works pretty well. Nice tender ribs. I do think the foil technique \u00a0“sweats” off some of the rub inside the foil. I first sampled an un-sauced rib and it tasted fine. Then I had a sauced rib. It had much more flavor and character. We also set out some sauce in a small bowl for dipping. It was empty when we finished.\u00a0<\/p>\n
Next year, Gabrick plans to launch two more sauce varieties: \u201cSweet Heat\u201d and \u201cRebel Red.\u201d<\/p>\n
In our weekend correspondence, Gabrick said that Texas Tang is available through his website,\u00a0texastang.com<\/a>\u00a0and Wal-Mart. Also, HEB, the giant Texas grocer, has asked him for a bottle of his sauce so it can sample.<\/p>\nGood luck, Mark.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
Austin pitmaster Mark Gabrick’s new BBQ sauce “Texas Tang.” Photo \u00a9Gary Jacobson\/Texas BBQ Posse First, an admission. Mark Gabrick is a friend. He has accompanied the Posse on some of its smoked meat sojourns. He\u2019s good company and he knows barbecue. Gabrick also operated a food trailer in Austin until the Coronavirus Pandemic shut everything […]<\/p>\n","protected":false},"author":1,"featured_media":34840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[2872,23062,23061,7904,1403],"dealstore":[],"offerexpiration":[],"class_list":["post-34839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-bbq","tag-posse","tag-presses","tag-sauce","tag-stop"],"yoast_head":"\n
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