StPeteBBQ
06-21-2004, 07:36 PM
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.
**Homemade Chili Sauce
Chef Paul Kirk, "Championship Barbecue" pg 42
1 gallon peeled seeded and chopped ripe red tomatoes
1 1/2 cups seeded and diced red bell peppers
1 1/2 cups seeded and diced green bell peppers
1 cup diced onions
1 clove garlic, pressed
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup distilled white vinegar
1 cup cider vinegar
1 cup granulated cane sugar
2 Tbs fine sea salt
Place tomatoes, bell peppers, onions, and garlic in large nonreactive saucepan and bring to a boil. Stir in the spices. Reduce the heat to medium-low and simmer, covered, until the mixture is reduced by half, about 2 hours, stirring frequently.
Add the remaining ingredients, bring to a boil, and let boil vigorously for 5 minutes, stirring constantly. Pour the hot mixture into hot sterile canning jars, leaving 1/8 inch headspace, and seal by processing in a water bath for 15 minutes. Store in a cool dark place, or in the refrigerator once opened, where it will keep for up to a year.
"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.
**Homemade Chili Sauce
Chef Paul Kirk, "Championship Barbecue" pg 42
1 gallon peeled seeded and chopped ripe red tomatoes
1 1/2 cups seeded and diced red bell peppers
1 1/2 cups seeded and diced green bell peppers
1 cup diced onions
1 clove garlic, pressed
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup distilled white vinegar
1 cup cider vinegar
1 cup granulated cane sugar
2 Tbs fine sea salt
Place tomatoes, bell peppers, onions, and garlic in large nonreactive saucepan and bring to a boil. Stir in the spices. Reduce the heat to medium-low and simmer, covered, until the mixture is reduced by half, about 2 hours, stirring frequently.
Add the remaining ingredients, bring to a boil, and let boil vigorously for 5 minutes, stirring constantly. Pour the hot mixture into hot sterile canning jars, leaving 1/8 inch headspace, and seal by processing in a water bath for 15 minutes. Store in a cool dark place, or in the refrigerator once opened, where it will keep for up to a year.