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Try this tasty recipe for Kansas City BBQ Sauce on beef, pork, or chicken whether you're smoking or grilling the meat. Thick sauce is the epitome of barbecue in Kansas City, and sauce means heavy on the tomatoes, light on spice, and full of tangy sweetness.
Kansas City BBQ Sauce
Preparation time: 5 minutes
Cooking time: 20 minutes
Yield: About 3 cups
2 tablespoons butter
2 cups tomato puree
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup vinegar
1 tablespoon chili powder
1 teaspoon liquid smoke*
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground celery seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
1. In a medium saucepan, melt the butter.
2. Add the remaining ingredients, gently stir, and then simmer for 15 minutes. Remove from heat; cool.
This tomatoey, sugary barbecue sauce isn't a good match for the heat of the grill and tends to burn, so save it for the last few minutes of cooking. Brush it on after you've pulled cooked meat from the smoker, or serve it as a dipping sauce.
*Liquid smoke is made from the condensed smoke coming off popular barbecue woods like hickory and mesquite as they're heated. The liquid is collected, filtered, and then bottled and shipped to the shelves of a grocery store near you. Its flavor is super-concentrated, so you need only a little bit to give smoke flavor to a sauce. It's a nice touch for barbecue sauces, of course, and it may make more of your marinade, too. Look for it in the condiments or spice aisle.
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