tainkc Loc: Kansas City

Here in Kansas City, have our BBQ. And it is the best in the world! Ha, ha, ha!

Took these back on the 4th at my daughter in law's home.

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robertjerl Loc: Corona, California

BEST BBQ!!!! I hereby challenge you to prove it. When I was in Elementary School back in the 1950s for several years my Grandfather owned a BBQ place on the side of US-60 just outside my hometown in Western Kentucky. My Dad, Mom, Uncle, and Aunt ran it (Granddad was a full-time farmer.) The BBQ guy was the father of my Dad's best friend from High School and he was so good that the Methodist and Baptist Church had him do their annual fundraiser and Ministers who knew about him would drive up to 200 miles to pick him up to do BBQs for their churches. Even the Irish Priest at the Catholic church in the county came around to his BBQ events. Actually, about a dozen ministers, preachers etc. would all attend each other's fundraising BBQs, Fishfrys, Chili Cook Outs, and Mulligan Stew dinners. They might go at religion differently but all were friends, supported each other and they all liked to fish or hunt and then eat the results at the various church and other organization cookouts.

I have the recipe for the sauce used at the family place. Here it is. The meat was mostly pork or beef but sometimes "mutton" (actually goat in Western Kentucky) and on rare occasions some form of wild game.

BAR B QUE SAUCE

INGREDIENTS 1 1/2 GALLON 3/4 GALLON 1/3 GALLON

HEINZ KETCHUP 2 x 32oz bottle 1 x 32oz bottle 1 x 16oz bottle

DISTILLED WHITE VINEGAR 2 x quarts 1 x quart 1/2 quart

WORCHESTER SAUCE 10 oz bottle 5 oz 2 1/2 oz

LOUISIANA HOT SAUCE (cayenne sauce) 12 oz 6 oz 3 oz

GROUND CAYENNE PEPPER (Red Pepper) 2 oz 1 oz 1/2 oz

GROUND BLACK PEPPER 2 oz 1 oz 1/2 oz

SALT 1/2 cup 1/4 cup 1/8 cup

HICKORY SMOKE FLAVORING 4 tb spoons 2 tb spoons 1 tb spoon
(or, if available use hickory flavor salt, same portions as regular salt on the line above, in addition to the regular salt)
(if using flavoring you might want to double the salt)
WESSON OIL 1 cup 1/2 cup 1/4 cup


Mix all ingredients in a suitable size pan and simmer on low heat for approximately 30 minutes.

Allow to cool and pour into bottles.

Please note, this makes southern style HOT! Bar B Que sauce. If you are not used to spicy foods you may want to reduce the amounts of hot sauce, cayenne, and black pepper. Another answer is to make it full strength and thin it with tomato sauce or Italian picarelli* sauce (or any other sauce you like, you might invent the next new sauce sensation).

Thin some with more vinegar and soak the meat overnight, the use a thickened version to bast the meat as it cooks. The BBQ for the restaurant was done in a concrete block above-ground BBQ Pit (actually a double pit with tomorrow's meat cooking while today's was being served and the next batch of meat soaked). The door of the pit was sealed and only opened about three times to bast the meat again. The heat was kept fairly low and the cooking took most of a day.

ENJOY!!!!

This sauce was used in my family's Bar B Que restaurant in Kentucky in the l950's.
I hope you like it and pass it along to others.

JERRY PERKINS

*That is what it was called back home, I have no idea what an Italian cook would call it.

tainkc Loc: Kansas City

Pretty cool, but I stand firm. Lol. But I do have to check out your recipe.

robertjerl Loc: Corona, California

Remember, it is HOT! A few people who "knew BBQ" slopped that sauce on something, took a bite and in one case it was tears and "Now that is hot BBQ!" And in another case, the person got a glass of ice water and a glass of iced tea and walked around sipping from both while muttering "No wonder so many Southerners are fundamentalists, Hell's Fires are real to them!"

angler Loc: StHelens England

We enjoy a good barbecue as well Tom,can you ship us one over here

tainkc Loc: Kansas City

Isn't that why two pieces of bread are given with each order? People should know to eat bread with something that makes your eyes catch fire. Drinking water just makes things worse. Eating Kimchi comes to mind.

tainkc Loc: Kansas City

angler Loc: StHelens England

Excellent

Doddy Loc: Barnard Castle-England

You cant beat a good BBQ Tom.

robertjerl Loc: Corona, California

I raised some Habanero plants in my flower bed one year. I gave a few to a friend and after that, he took all my plants could produce for the rest of the year. He ate them like they were M&Ms.

Now I do like hot spicy food, up to a point. Those Habaneros I used one crushed in a two-gallon crock pot of chili.

In Mexico, they drink cocoa made with milk to kill the burn. The Europeans got chilis and cocoa from the natives together way back when.

tainkc Loc: Kansas City

I agree!

tainkc Loc: Kansas City

Which one is really hot? I think it even sets a record of some kind. Hardly an =y humans can handle it. Is it the Habanero that I am thinking of?

robertjerl Loc: Corona, California

In 1999 it was classified as the hottest chili in the world. Then they started producing new hybrids and now it is only mid-range on the scale. And growers keep trying to produce even hotter varieties.

tainkc Loc: Kansas City

That is very interesting, Rob. Thanks!

Sylvias Loc: North Yorkshire England

An eye watering occasion, hope the food was good Tom.