Thick-and-Robust Barbecue Sauce
From Southern Living
The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.
3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 garlic clove,minced
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon brown sugar
1 teaspoon lemon juice
1/2 teaspoon dry mustard
Dash of ground red pepper
Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.
Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.
Yield: makes 1 1/4 cups
The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.
3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 garlic clove,minced
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon brown sugar
1 teaspoon lemon juice
1/2 teaspoon dry mustard
Dash of ground red pepper
Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.
Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.
Yield: makes 1 1/4 cups
0 Comments:
Post a Comment
<< Home