Monday, May 31, 2010
Grilling season is full on! I wonder though, about all those people out there who will spend hundreds of dollars on just the right grill, search for that perfect piece of meat, experiment with temperatures, smoke with a variety of woods, etc. And then, finish all that work off with a store-bought sauce.
There is such a wonderful variety of sauces from across this country. Hot and spicy Texas sauce, Carolina vinegar sauce, Georgia mustard sauce, alcohol-based (moonshine or bourbon) Kentucky sauce, even a Creole sauce.
If you ask me, the BBQ sauce capital of the world is Kansas City. Known for its sweet and spicy tomato-based sauces, K.C. gives you the best of both worlds. This classic Kansas City sauce will not let you down. It comes at you with the sweetness of dark brown sugar and molasses followed by the spice of chili powder and, just when you think it's done, a hint of smoke.
This recipe makes about 4 cups. A 1/4-cup serving works out to only 41 calories with 1 gram of fat and 1 of fiber.
K.C.-Style BBQ Sauce
Makes 4 cups
2 teaspoons canola oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 14.5-ounce can tomato puree
3/4 cup cider vinegar
1 cup water
6 tablespoons dark brown sugar
6 tablespoons chili powder
3 tablespoons Worcestershire sauce
3 teaspoons celery salt
1 tablespoon yellow mustard
1 tablespoon fresh ground pepper
1 tablespoon molasses
1 tablespoon liquid hickory smoke (If you're looking for more heat, try adding one chipotle pepper in adobo, minced instead)
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and saute until tender.
Add remaining ingredients, reduce heat to medium-low and simmer for at least 30 minutes, preferably an hour, letting the sause cook down by about 1/4.
Remove from heat and let cool. Pour sauce into a blender and liquefy.
Use this sauce on the meat as you cook and serve on the side.
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