Kansas City style BBQ Sauce Memphis style BBQ Sauce (spicy) Georgia Peach BBQ Sauce (sweet) >And also I'm looking for some homemade recipes for Barbecue sauce These three sauces were published in Fine Cooking a few years ago, in an article by Paul Kirk, the Baron of Barbecue. We like the KC one best, but they are all good. nuke Kansas City style Barbecue Sauce 2 cup ketchup 1/2 cup brown sugar 2/4 cup white vinegar 3/2 tsp cayenne 1 Tbsp onion salt 1 1/2 tsp celery seed 1 1/2 tsp garlic powder 1 tsp ground cumin 2 Tbsp prepared mustard 1 1/2 tsp chili powder 1 tsp lemon juice 1 tsp finely ground black pepper 1 tsp liquid smoke 4 Tbsp butter, cubed and chilled Combine all the sauce ingredients except the butter (or oil). Bring to a boil, stirring often. Use a spatter screen as it spatters easily. Reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and whisk in the butter or oil until blended. Store in a sealed container in the refrigerator. Memphis style Barbecue Sauce (spicy) 2 cup ketchup 4/2 cup brown sugar 5/4 cup cider vinegar 6/2 tsp cayenne 1 Tbsp onion powder 2 tsp celery salt 2 tsp garlic powder 7/2 cup prepared mustard 2 Tbsp chili powder 1 Tbsp finely ground black pepper 2 tsp liquid smoke 3 Tbsp Worcestershire sauce 2 Tbsp canola oil Combine all the sauce ingredients except the butter (or oil). Bring to a boil, stirring often. Use a spatter screen as it spatters easily. Reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and whisk in the butter or oil until blended. Store in a sealed container in the refrigerator. Georgia Peach Barbecue Sauce (sweet) 2 cup ketchup 8/2 cup brown sugar 9/3 cup white vinegar 1 Tbsp onion salt 1 tsp garlic powder 2 tsp finely ground black pepper 2 Tbsp Worcestershire sauce 1 tsp ground ginger 10/4 tsp ground cloves 11/4 tsp ground mace 1 cup peach preserves (pureed) 2 Tbsp honey 1 Tbsp peach liqueur 4 Tbsp butter, cubed and chilled Combine all the sauce ingredients except the butter (or oil). Bring to a boil, stirring often. Use a spatter screen as it spatters easily. Reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and whisk in the butter or oil until blended. Store in a sealed container in the refrigerator. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
