The Ultimate BBQ Sauce Cook-Off
Ingredients
Recipe in the making...
From Mike:
1 jar *Everett and Jones Barbeque Sauce (mild)
1 or 2 big squirts Log Cabin® or other pancake syrup
* Everett & Jones restaurants are located throughout the Bay Area in Northern California.
Their sauces can even be found in some local grocery stores.
If you're not in the area, order on-line here.
From Jason:
_ A Kansas City Gates® BBQ sauce Copycat
1 cup *sugar
2 tablespoons celery salt
2 tablespoons ground cumin
2 teaspoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup (Hunt's® preferably - *If using Heinz®, cut back on the sugar
or substitute 1/2 cup with Heinz® chili sauce.)
2 cups apple cider vinegar (Add to your desired taste. I don't use quite this much.)
11/2 teaspoons of liquid smoke, hickory flavored
1 teaspoon lemon juice
Note:
This makes a lot of sauce, so we keep what's left in the fridge in an empty ketchup bottle.
Best to stick a label on it so that you don't get sauced when you want ketchup on your fries. 😊
Instructions
Step 1:
Crack open a beer...
Mike's Method:
Simply use a small saucepan to heat sauce with a squirt or two of syrup.
Using a gas grill, barbeque your ribs (we prefer babybacks) until tender.
Brush prepared sauce on meat (once its cooked on grill) and turn meet over coals until sauce is caramelized.
Jason's Method:
Blend well using a blender or a mixer.
Heat until bubbly.
Baste or slather on ribs, chicken or other meats, after they are finished cooking or smoking.
Note: KC style is smoking the meats for 8-11 hours then “saucing that plate” after the meats or ribs are already cooked.
