Your backyard barbecue can experience many flavors simply by you trying out distinct barbecue sauces! The fact is, you’ll find dozens lining the grocery store shelves. Or you can get brave and doctor up one of your own to meet your specialized taste. Whether youre cooking beef, pork or chicken you can find marinades, sauces, rubs and glazes that boost the distinct flavor of the meat on the grill.
Almost all of the well known barbecue sauces originated from cities like Kansas City or Memphis. But dont allow that to fool you. Practically every region of the world has its own flavor choices when it comes to outdoor cooking. Plenty of people believe all BBQ sauces are red. In some of the southern states the sauce is yellow or almost clear, such as Alabama White Sauce. South Carolina barbecue experts use lots of mustard in their sauces and in Memphis, where purists claim truly the only excellent barbecue is rubbed with spices, several restaurants serve the meat wet or dry, depending upon the customers choice.
While it can be a test to get your sauce “just right”, the returns are large when you invest time to make your own. Here is a recipe for Kansas City style barbecue sauce that gets thicker the longer you cook it.
You have to get a large sauce pan and put it over medium heat. Then, combine these – in order:
2 cups ketchup
2 cups tomato sauce
1-1/4 cups brown sugar
1-1/4 cups wine vinegar
3 teaspoons flavored liquid smoke – hickory flavor is the best
2 tablespoons butter
teaspoons each of:
fresh garlic powder
1 teaspoon ground pepper
When it starts to boil, rapidly lessen the heat. Encourage the mixture to simmer for around 20 minutes. If you need thinner sauce, simmer for much less time or put in a little water. For thicker sauce, simmer longer. Do not brush the sauce onto raw meat. Brush the sauce onto the various meats throughout the last five to 10 minutes of cooking over a wide open flame.
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