| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbeque, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil; pref. canola or corn |
| 1 |
md |
Onion; chopped |
| 2 |
c |
Garlic; minced |
| 1 |
c |
Tomato puree |
| 3/4 |
c |
Cider vinegar |
| 3/4 |
c |
Water |
| 6 |
tb |
Brown sugar |
| 6 |
tb |
Chili powder |
| 1/4 |
c |
Tomato paste |
| 3 |
tb |
Worcestershire sauce |
| 3 |
tb |
Celery salt |
| 1 |
tb |
Prepared yellow mustard |
| 1 |
tb |
Fresh-ground black pepper |
| 1 |
tb |
Corn syrup |
| 1 |
tb |
Pure liquid hickory smoke; optional |
INSTRUCTIONS
Kansas City is the sauce capital of the country, where they practically
pave the streets with the stuff. Over tha last half-century, local
pitmasters perfected a spicy, sweet sauce, thick with tomatoes, that
ultimately became the most common and popular style nationally. When you
look for a commercial sauce in a supermarket today, Kansas City-style may
be the only kind you find. Few of the packaged products, however, rival the
originals, still served in Bar-B-Q joints all over town, or good homemade
variations on the same theme. This version is modeled on the sauce that
Ollie Gates created years ago for this thriving small chain of Gates &
Son's restaurants. Like Gates's classic, our rendition will leave you
strutting with satisfaction.
In a saucepan, warm the oil over medium heat. Add the onion and garlic and
saute until they are softened, about 5 minutes. Mix in the remaining
ingredients, reduce the heat to low, and cook the mixture until it
thickens, approximately 30 minutes. Stir frequently. If the consistency is
thicker than you prefer, add a little water. Use the sauce warm or chilled.
It keeps, refrigerated, for a couple of weeks.
Recipe By : Smoke and Spice - Jamison ISBN 1-55832-061-X
Posted to FOODWINE Digest 8 October 96
Date: Tue, 8 Oct 1996 16:43:44 -0400
From: Carey Starzinger - BBQ Mailing List
NOTES : Entered into Mastercook by: Garry Howard - Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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