Every civilization has their own barbecue methods, but no one has taken the barbeque to their hearts to call it their own more than the Southern and Midwest areas of the United States. Each location has its own particular variety of barbecue, particularly concerning the sauce. The two main warring factions in the barbeque sauce wars land on either side of this main element - tomatoes. On the one side are restaurants like Arthur Bryant's, which uses a vinegar based sauce, while it's arch rival, Gate's, prefers a heavily tomato based sauce. These two family owned restaurants have been battling it out for years, with thousands of customers falling on each side. If you get a chance to go to Kansas City, Missouri, try them both before you make a decision - you won't regret it.
Here are the two basic recipes, if you can't travel, at least you can recreate the barbeque experience!
This simple bbq sauce should be made at least a day or two ahead of time for the best flavor.1 cup cider vinegar
- 1/4 cup water
- 1 tablespoon brown sugar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspon of red pepper flakes
When this vinegar based barbecue sauce is used to flavor pulled pork, combine it with a little vegetable oil and baste it on the pork butts or shoulders as they smoke.
Add some more of the sauce to the shredded pork to finish it off before making the pulled pork sandwiches.
Tomato Based Barbeque Sauce
(prep: 10 min; cook: 20 min; yield: 3 cups)
- 1 cup ketchup
- 1 cup tomato sauce
- 1/2 cup plus 2 Tbsp. brown sugar
- 1/2 cup red wine vinegar
- 1/4 cup unsulfured molasses
- 2 tsp. hickory-flavored liquid smoke
- 1 tbsp. butter
- 1/4 tsp. garlic powder
- 1 clove fresh garlic, minced
- 1/4 tsp. onion powder
- 1/8 tsp. chili powder (optional)
- 1/2 tsp. paprika
- 1/8 tsp. celery seed
- 1/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. coarsely ground black pepper
1. In a large saucepan over medium heat, mix the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke, and butter.
2. Add the garlic powder, fresh garlic, onion powder, chili powder, paprika, celery seed, cinnamon, salt and pepper.
3. Reduce heat to low, and simmer for 20-30 minutes. For a thicker sauce simmer the full time, and if you prefer a thinner sauce, less time is needed. Remove from heat and allow to cool.
Tip: This sauce tastes very vinegary while cooking, don't worry though, make sure you allow the sauce to simmer for about 20-30 minutes, and it will mellow out and develop a really great depth of flavor. Of course, if you like your sauce tangy, then simmer for less time to suit your own tastes:)
This barbeque sauce is great as a final glaze to grilled meat. For pulled pork or pulled chicken sandwiches, just add a little water to thin the sauce out a bit.
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