Welcome to The Sauce and Gravy Channel. Johnny Mac here.
And this is how a barbecue sauce should taste.
Sweet, spicy, a touch of smoke and a bit of vinegar.
Get ready.
I'm gonna show you how to make
a Kansas City style barbecue sauce. Buckle up. Let's go.
Let's begin, shall we?
Grab that cast iron skillet. Check it out.
Give it a kiss.
Just got this thing and it rocks the house
For barbecue sauces. Check out that enamel coating.
Oh, this is a bomb.
Start off by dropping in half of
a cup of ketchup, 128 grams.
Any ketchup will do.
This recipe is darn near simple. It's quick and easy.
You should have all of the
items in your pantry at home.
Next, tomato sauce.
Half of a cup, 128 grams, in it goes.
Even though it's a simple recipe,
the taste is absolutely phenomenal.
Round up a third of a cup or 83ml red wine vinegar.
If you make one homemade barbecue sauce at
home this summer, this one should be it. Here you go.
This is going to be your hardest part.
The unsulfered molasses. Why hard?
Because this is sticky stuff.
An 8th of a cup, 32ml.
Get all of it in there. Here you go,
with a fully packed puck of dark brown sugar.
Third of a cup, 63 grams.
Now would be a perfect time to
crank that burner up to medium heat.
Stir that brown sugar into the sauce.
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That right there, everybody, is the
bulk of the barbecue sauce. See, I told you.
It's fairly simple to do.
Now it's time to add some spices
to kick up that flavor a little bit. Here you go.
Begin with an 8th of a teaspoon of onion powder.
And there's a list of these
ingredients in the description section below.
Another 8th of a teaspoon of garlic powder.
Just a pinch of chili powder.
Next up, to bat. A dash,
just a pinch of all spice.
Time for a quarter of a teaspoon of smoked paprika.
You can also substitute with
sweet paprika. For some heat,
An 8th of a teaspoon of cayenne pepper.
See, I told you, all these spices, they should
be readily available in your spice rack at home.
It's so easy to make.
Drop in an 8th of a teaspoon of celery seed.
Oh, my goodness, this is a tough one.
I hope you've got it at home.
Black pepper, quarter of a teaspoon.
And where there's pepper, inevitably there's salt.
An 8th of a teaspoon. Clean up everything a little bit.
And the final ingredient, one teaspoon of liquid smoke.
I'm using hickory smoke flavor.
You could use whatever flavor you like.
If for some reason you don't have any of this
at home, most grocery stores tend to have it.
So drop by that grocery store.
Pick some up, you'll be ready to roll. So that's it!
That's all there is to it!
Doesn't look like much, but this right here, folks,
is a world class barbecue sauce that you can
make in the comfort of your own home.
Bring it to a simmer, and yes, it
smells absolutely phenomenal right off the bat.
Once it starts to simmer, turn the heat
to low and let it reduce for about
20 minutes or until it becomes thick.
Whatever you do, don't put a lid on it.
You want this to become the
consistency of, well, a barbecue sauce.
You want that liquid and the vapor to escape.
You may be wondering, what does
this barbecue sauce go on?
And the answer to that is. Heck,
It goes on everything.
Pork ribs, any type of pork, chicken. Do it on fish.
Why not dip your nuggets in it?
That kind of sounded weird, didn't it?
But it goes well on hamburgers.
Dip your french fries in it.
Put it on hot dogs.
Put it on ice cream.
It works as a topping sauce.
Don't knock it unless you try it.
Congratulations.
It's been 20 minutes. Check it out.
It's dark, it's rich, it has
a deep brown, reddish color. It's thick.
This recipe makes one cup or 250 ML.
So if you're cooking for a
larger crowd, adjust the recipe accordingly.
Last step before you let it cool, half
of a tablespoon, 7 grams unsalted butter.
Put it in, turn off the heat, and mix it all together.
And another great thing about this
sauce is it's very versatile.
You could use it as a marinade, a glaze, a
dipping sauce, a dessert topping sauce for ice cream.
Like I said, try it.
Or what do you like to put this on?
Share with the community.
Put it in the comments section below.
After the butter is fully melted and mixed in,
you can pour this into a glass jar or
a bowl and let it cool off.
Then you're ready to dive in or throw it in the fridge.
Save it for later.
Well, thanks for watching the Sauce and Gravy Channel.
I hope that you found this recipe helpful.
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And I'd like to take a moment to thank each and
every one of you Sauce and Gravy community members out there.
Thank you for your support.
Remember, it's just you, me and the sauces.
Keep whiskin' y'all.