Kansas City Styled Sauce
This is a sweet sauce with just a little spice. Based on some original Kansas City sauces I tweaked this one just a bit. Great on Brisket, Ribs, and Pulled pork. The following makes approximately 1/2 gallon.
2 Cups Ketchup 1tps Paprika
2 Cups Tomato Sauce 1/2 tsp Celery Seed
1 1/2 Cups Dark Brown Sugar 1/4 tsp Cinnamon
1 1/4 Cups Red Wine Vinegar 1 tsp Kosher salt
3/4 Cups Unsulphered Molasses 1 tsp Fresh Ground Black Pepper
4 tsp Liquid Smoke (hickory) 2 tsp Dry Mustard
1/2 tsp Granulated Garlic 1/2 Cup Yellow Mustard
1/2 tsp Onion Powder 1/4 tsp Chili Powder
Combine all the ingredients in a sauce pan and bring to a boil. Reduce heat to slow simmer and cook for approximately 20 minutes, stirring often to prevent overcooking on the bottom. Allow to fully cool, bottle it and keep refrigerated.
2 Cups Ketchup 1tps Paprika
2 Cups Tomato Sauce 1/2 tsp Celery Seed
1 1/2 Cups Dark Brown Sugar 1/4 tsp Cinnamon
1 1/4 Cups Red Wine Vinegar 1 tsp Kosher salt
3/4 Cups Unsulphered Molasses 1 tsp Fresh Ground Black Pepper
4 tsp Liquid Smoke (hickory) 2 tsp Dry Mustard
1/2 tsp Granulated Garlic 1/2 Cup Yellow Mustard
1/2 tsp Onion Powder 1/4 tsp Chili Powder
Combine all the ingredients in a sauce pan and bring to a boil. Reduce heat to slow simmer and cook for approximately 20 minutes, stirring often to prevent overcooking on the bottom. Allow to fully cool, bottle it and keep refrigerated.
North Carolina Style BBQ Sauce
Whenever my family would travel to see my Papaw outside of Lexington NC it was tradition to eat at Lexington BBQ #1. Thinking back, this was about the only time we ate BBQ growing up which may be why I prefer this flavor to any other I have found. Below is a recipe that is pretty close to what I was used to having and it is what I use any time I barbecue a Boston butt. This is not applied while cooking it is a sauce that is put on top after the meat is chopped.
1 1/2 Cup cider vinegar (don't recommend any substitutes)
1/2 Cup Ketchup (Cats Up by Papaw terminology)
1 Tsp salt
1/2 Tsp ground red pepper
1/8 Tsp red pepper flake
1/4 Tsp black pepper
1 Tbsp sugar
1/2 Cup water
Combine all the ingredients in a sauce pan and bring to a boil. Reduce to a simmer and stir constantly until sugar is dissolved (About 2 minutes). Allow to cool and set for at least an hour. The flavor intensifies the longer is sits in the fridge.
Serve over cooked BBQ. Enjoy! This is also great with the Carolina slaw. I usually serve is as a side or on top of a sandwich. Hush puppies make for a well rounded experience.
Great "Stud" Rub for Pork Butts and Shoulders
No matter what you do for BBQ it all has to start with a good Rub. The right rub can make any piece of meat, vegetable, or whatever better. While the rub I have listed below is what I use on pork butts it is also good on ribs. I do not like a real sweet rub, and I get great reviews of this with friends and family. I call this my Stud Rub.
Pork Rub
1/4 Cup Smoked Paprika
3 Tablespoons of Chili Powder
2 Tablespoons Dry Mustard
2 Tablespoons Cumin
2 Tablespoons Kosher Salt (not table salt)
2 Tablespoons Sugar
2 Tablespoons Granulated Garlic
1 Tablespoon Dried Chipotle Chili Pepper
1 Tablespoon Black Pepper
1 teaspoon Thyme
**If you want a real kick then add about a tablespoon Cayenne to this, but the Chipotle has a good bite to it.
Take all the ingredients above, place them in a zip lock bag and shake until well mixed. Now you are ready to rub. I recommend wearing gloves during this process to avoid the mess and it keeps the pepper off your fingers.
Whenever my family would travel to see my Papaw outside of Lexington NC it was tradition to eat at Lexington BBQ #1. Thinking back, this was about the only time we ate BBQ growing up which may be why I prefer this flavor to any other I have found. Below is a recipe that is pretty close to what I was used to having and it is what I use any time I barbecue a Boston butt. This is not applied while cooking it is a sauce that is put on top after the meat is chopped.
1 1/2 Cup cider vinegar (don't recommend any substitutes)
1/2 Cup Ketchup (Cats Up by Papaw terminology)
1 Tsp salt
1/2 Tsp ground red pepper
1/8 Tsp red pepper flake
1/4 Tsp black pepper
1 Tbsp sugar
1/2 Cup water
Combine all the ingredients in a sauce pan and bring to a boil. Reduce to a simmer and stir constantly until sugar is dissolved (About 2 minutes). Allow to cool and set for at least an hour. The flavor intensifies the longer is sits in the fridge.
Serve over cooked BBQ. Enjoy! This is also great with the Carolina slaw. I usually serve is as a side or on top of a sandwich. Hush puppies make for a well rounded experience.
Great "Stud" Rub for Pork Butts and Shoulders
No matter what you do for BBQ it all has to start with a good Rub. The right rub can make any piece of meat, vegetable, or whatever better. While the rub I have listed below is what I use on pork butts it is also good on ribs. I do not like a real sweet rub, and I get great reviews of this with friends and family. I call this my Stud Rub.
Pork Rub
1/4 Cup Smoked Paprika
3 Tablespoons of Chili Powder
2 Tablespoons Dry Mustard
2 Tablespoons Cumin
2 Tablespoons Kosher Salt (not table salt)
2 Tablespoons Sugar
2 Tablespoons Granulated Garlic
1 Tablespoon Dried Chipotle Chili Pepper
1 Tablespoon Black Pepper
1 teaspoon Thyme
**If you want a real kick then add about a tablespoon Cayenne to this, but the Chipotle has a good bite to it.
Take all the ingredients above, place them in a zip lock bag and shake until well mixed. Now you are ready to rub. I recommend wearing gloves during this process to avoid the mess and it keeps the pepper off your fingers.
