Missouri Barbecue Sauce Food

MISSISSIPPI SWEET AND SOUR BARBEQUE SAUCE

Steps:

• Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.

MISSOURI BARBECUE SAUCE

Steps:

• Combine all ingredients in an 8 quart.
• stock pot.
• Cook slowly for 1 hour.
• Store in jars or bottles.
• (I used empty squeeze ketchup bottles) This does not need to be refrigerated or pressure sealed.

ST. LOUIS BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan over low heat. Stir occasionally and let simmer for 20 minutes. The sauce should be thin but not watery.
• Remove the sauce from the heat and let it cool, about 20 to 30 minutes.
• You can use the sauce immediately after cooling, but it is better if you allow it to sit for a day (refrigerated). Place it in an airtight container in the refrigerator (a squeeze bottle is a handy storage container). The barbecue sauce can be stored refrigerated for up to one week after preparation or three to four months in the freezer.

KANSAS CITY-STYLE BBQ SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

KANSAS CITY-STYLE BARBECUE SAUCE

Steps:

• Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.
• Photograph by Andrew Purcell

KANSAS CITY BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.