Saturday, May 28, 2011

Barry's Smokehouse and BBQ

Here at Barry's Smokehouse and BBQ we take our sauce quite seriously. I like a Kansas City style sauce. This a ketchup/vinegar base sauce with brown sugar and honey. It is a great interplay of taste. The sweet and tangy balances out the savory taste of the brisket.


2 TBL Butter
1 Onion Fine Dice
1 Shallot
2 TSP Celery Seeds
2 TBL Garlic
4 Cups Ketchup
1 TBL Worcester Sauce
1 TBL Gravy Master
2 TSP Dry Mustard
2 TBL Cider Vinegar
3 TBL brown Sugar
3 TBL Honey
1 Cup Water

Melt butter in pan. Stir in onion, salt and pepper to taster, cook 1 minute. Stir in shallot, cook one minute, Add celery seeds, cook 4 minutes. Add garlic and cook 30 seconds. Add ketchup, Worcester sauce, Gravy Master, mustard, vinegar, sugar, honey, and water. Let it simmer for 45 minutes.  Naturally you can experiment or use another recipe.  My friends and family like this one though.

Naturally you can add some chile powder or hot sauce to for a "warmer" taste. Avoid store bought sauce at all costs.  More than likely the leading ingredient is high fructose corn syrup.  You know the poison that packs pound on your ass.  It's trash.

An hour before the brisket is done, I mop it with some sauce. There is a ton of info on the Internet for sauces, rubs, regional styles etc. I also do a mustard based sauce that is quite good too. It all depends on your taste. Well, gotta go for now. Add some more wood, and make my sauce.

You will notice that I omitted the heat in this sauce. That is because my lovely bride, HATES heat! True KC sauce is sweet and heat. Use about 1 TSP of Franks. Remember, you can always add hot sauce. You can't take it away. Like BBQ go slow. Stay hungry my friends.

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