Paul Kirk's Southern Barbecue Sauce, from Chef Paul Kirk's new "Championship Barbecue" book, pg 150
"This sauce is very close to being a Memphis-style sauce, but with my own Kansas City twist - celery seeds and a little more tomato and sugar. I love this on brisket, burgers, you name it."
2 Tbs unsalted butter
1 Tbs minced garlic
2 cups tomato ketchup, homemade or store-bought
1 cup chili sauce, homemade or store-bought
1 cup firmly packed light brown sugar
1/2 cup apple juice
1/4 cup prepared yellow mustard
1/4 cup Worcestershire sauce, homemade or store-bought
2 tsp celery seeds
1 tsp Louisiana hot sauce
1 tsp fine sea salt
1 tsp freshly ground black pepper
Melt the butter in a large nonreactive saucepan over medium heat, add the garlic, and cook, stirring, until soft but not browned. Add the remaining ingredeints and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
(This book is GREAT, by the way!)
Keri C, smokin' on Tulsa Time
"This sauce is very close to being a Memphis-style sauce, but with my own Kansas City twist - celery seeds and a little more tomato and sugar. I love this on brisket, burgers, you name it."
2 Tbs unsalted butter
1 Tbs minced garlic
2 cups tomato ketchup, homemade or store-bought
1 cup chili sauce, homemade or store-bought
1 cup firmly packed light brown sugar
1/2 cup apple juice
1/4 cup prepared yellow mustard
1/4 cup Worcestershire sauce, homemade or store-bought
2 tsp celery seeds
1 tsp Louisiana hot sauce
1 tsp fine sea salt
1 tsp freshly ground black pepper
Melt the butter in a large nonreactive saucepan over medium heat, add the garlic, and cook, stirring, until soft but not browned. Add the remaining ingredeints and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
(This book is GREAT, by the way!)
Keri C, smokin' on Tulsa Time