The Best Horseradish Sauce Ever for Your BBQ, Steak, or Pit Beef Sandwich

The Best Horseradish Sauce Ever for Your BBQ, Steak

, or Pit Beef Sandwich

Mouthwatering smoked "pit beef" or "BBQ" is one step away from perfection with a delicious topper called "Horsey Sauce". Horseradish itself is known to have antibiotic and anti-inflammatory properties, and goes great on most beef dishes.

Donned a "privilege" not a "right" to many is tasting and savoring some of the world's finest smoked "open pit" beef sandwiches, or BBQ smoked much the same way. If you've been to any professional BBQ festival or competition, you will see serious grillers working hard and many willing tasters begging for samples. All of the competetors claim their beef is best. It's hard to say, as they are all delicious in their own right, and no two taste alike. Sometimes I think even judges have a hard time.

Althought brisket is used for competetions, many other beef cuts will be grilled and turned into beef or barbecue at different fairs, festivals, and events. Whether it's rump roast or top round, no sandwich is complete without teh fixings.

Chances are, any BBQ vendor or professional smokes their beef cut for hours on end, loaded with secret spices, rubs or lathered in BBQ sauces. Some use different flavor woods to give maximum flavor, and not to mention most have their own BBQ sauce concoction.

Serving the sandwich with "all the fixings" is as much a part of the sandwich as the marination, preparation and cooking process claims Wayne M. Schafer, owner of Big Fat Daddy's.

This guy doesn't play around. After a five step grilling process, his "pit beef" or "BBQ" sandwich isn't complete without "horsey sauce", a pinch of grilled onions and a topper of sweet red peppers. His "horsey sauce" is nothing other than a creamy horseradish sauce that adorns most of his beef offerings. Originally leaked to the NY Times by his younger brother in 2000, Schafer admits one key ingredient was missing. He gave me his actual real recipe to share with the public:

HORSEY SAUCE:

Preparation Time: less than five minutes

1 cup mayonnaise (full flavor, not low-fat)

1/2 cup horseradish, more or less to taste

2 teaspoons fresh lemon juice

Dash of salt

Dash of black pepper

*Splash of Red Wine Vinegar ie: 1 1/2 teaspoons or less per batch is the key ingredient*

Combine ingredients in a bowl, and whisk to a creamy lather. This yields you about 1 1/2 cups, and will last refrigerated up to a month, but Schafer claims to use any unused portion in two weeks, or the vinegar will "take over" the taste. The batch can be doctored up after two weeks with a "pinch" of sugar.

Schafer also admits that he's used this sauce on steaks and burgers and had rave reviews.

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