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Kansas City Barbecue Sauce

Way before we bought The Farm, Greg adopted this sauce as the standard at 78 Burd Street, having conducted extensive tasting experiments on guests of all flavors. The point is this: With real, honest-to-God barbecue, you put the sauce on the meat after it comes off the grill, not while it's cooking. And you never ever serve barbecue without sauce. The sauce, you see, is important because it draws out and completes the flavor of the barbecue. In other words, don't even think of serving barbecue without a good sauce on the side. Unless, of course, itís Texas brisket.

This comes to us from Remus Powers, founder of the Diddy-Wa-Diddy National Barbecue Sauce Contest, as printed in Saveur magazine, May/June 1998. Serve with meat or chicken that has been flavored with Dry Rub for Pork or Chicken Barbecue.

Sift together allspice, cinnamon, mace, pepper, curry powder, chili powder and paprika into a bowl. Stir in vinegar, then add hot sauce, ketchup and dark molasses and mix until very well blended. Serve warm or at room temperature.
Sauce may be stored in an airtight container in refrigerator for 2 to 3 weeks or in freezer for up to 6 months.

1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 cup white vinegar
1/2 teaspoon hot sauce, such as Tabasco
1 cup ketchup
1/3 cup dark molasses
Sprinkle, don't rub, onto meat.

Yield: About 2 cups.

11:33:00 on 05/19/06 by liz - Category: Recipes

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