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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/
>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/