There’s a Yankee in My Kitchen

When you think of the south, what food do you think of?
I think of bar-b-que.

Hence the new quest to try our hand at making our own sauce to determine which regional style we like best.

First up on the trial schedule was a Kansas City style sauce. In simple terms, Kansas City style sauce typically starts with a tomato base and adds in spicy, tangy and sweet flavors. I like more sweet and tangy, over spicy so I was interested to see how this one measured up.

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Big Al’s K.C. Bar-B-Q Sauce
Ingredients

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Directions
1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.

2. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

3. Reduce heat to low, and simmer for up to 20 minutes.

For thicker sauce, simmer longer, and for thinner, less time is needed.
Sauce can also be thinned using a bit of water if necessary.
Brush sauce onto any kind of meat during the last 10 minutes of cooking.

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When the sauce was fresh made and cooled, it had a strong celery seed note to me. I probably am a little more sensitive than the average person to the flavor though since it’s not one of my favorites. The note mellowed after the sauce chilled in the fridge for about 24 hrs. We tried the sauce on some simple grilled chicken breasts and were happy with the results.

If you like a sweet, tangy sauce then give this one a try. You can find the recipe here.
DH has already professed that we never having to BUY pre-made barbcue sauce again.

What’s your favorite regional barbcue style?

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1 Comment (+add yours?)

  1. Ann
    Aug 17, 2011 @ 23:50:53

    BBQ is a religion here in the South. I have a site I need to send you…gotta find it when I am coherent.

    Reply

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