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Texas Style BBQ Sauce

1 pt Ketchup
1 tbsp Salt
4 tsp Sugar
1 c Worcestershire sauce
2 1/4 tsp Paprika
1 3/4 tsp Pepper
1 3/4 tsp Chili powder
1 tbsp Mustard
1 1/4 tsp Liquid smoke
1 1/2 pt Water
1/3 c Flour

Combine liquid ingredients and bring to a boil. Mix dry ingredients together and slowly add to the liquid mixture. Simmer slowly for about 20 minutes.



Cajun bbq sauce
Source: www.recipesource.com

1 t black pepper
1 t kosher salt
1 t onion powder
1 t garlic powder
1/2 t white pepper
1/2 t cayenne
1/2 lb sliced bacon
1 c onion
2 c beef stock
1 c chili sauce
1 c honey
5 t fresh orange juice
1 t orange zest
2 t fresh lemon juice
1 t lemon zest
2 t garlic puree
1/4 c unsalted butter

combine salt, peppers, onion powder, and garlic powder-mix well and set aside. Cook bacon until crisp & add onions, cover, and cook until browned, without burning. Add dry spice mixture, heat and stir for 1 minute. Add remaining ingredients heat and stir for 20-25 minutes. Pour into a food processor process to a smooth puree. Use as a mopping sauce. Serve hot or warm as a dipping sauce.



My favorite!!
Kansas City-Style BBQ Sauce

Recipe By : John Willingham's World Champion Bar-B-Q
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Sauces

Amount   Measure I    Ingredient -- Preparation Method
-------- ------------ --------------------------------
     3/4  cup          Light brown sugar -- packed
       1  each         1 1/4 oz package regular -- flavor chili seasoning
                      (I used GArry Howard's Chile Powder recipe)
       2  teaspoons    Dry mustard
       1  teaspoon     Ginger -- ground
     1/2  teaspoon     Allspice -- ground
     1/4  teaspoon     Cayenne pepper
     1/4  teaspoon     Mace -- ground
     1/4  teaspoon     Black peppper -- fresh ground
       1  cup          White distilled vinegar
     1/4  cup          Molasses
     1/4  cup          Water
      32  ounces       Ketchup
       3  teaspoons    Liquid smoke (optional)

In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix. Bring to a boil over high heat, stirring constantly to avoid spattering.  Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature.  Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week. This will last much longer than one week in the refrigerator if you use commercial ketchup (which has an antioxidant in it).



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