"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Classic Kansas City Barbecue Sauce Recipe

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This recipe for Classic Kansas City Barbecue Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, July 10, 2008


1/2 cup firmly packed dark brown sugar
1 tablespoon onion salt
1-1/2 teaspoons celery seeds
1-1/2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1 teaspoon finely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne
2 cups tomato ketchup
1/4 cup white vinegar; more to taste
2 tablespoons prepared yellow mustard
1 teaspoon fresh lemon juice
1 teaspoon liquid smoke (optional)
4 tablespoons butter, cubed and chilled

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.

Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com by Paul Kirk




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