Here's my take on a classic KC style BBQ sauce. It's vinegary, slightly spicy, thinner consistency and not smokey since your meat should have the smoke.
See also my new Orange-Jalapeno Shawsh and my new Mustard Shawsh.
Huskee's Original ShawshTM
Add all ingredients (**except orange juice) in medium saucepan over medium heat. For best results stir in each ingredient separately beginning with ketchup, until mixed well. Bring to simmer/very low boil. Reduce heat to maintain a simmer, stirring regularly for one hour. *After one hour, add the 1/2C of orange juice. Stir well and remove from heat. Note: The orange juice can be added in 2 stages- 1/4 C with other ingredients to reduce while simmering, and 1/4 C at end to thin, or the full 1/2 C at end. I have noticed little difference either way.
This sauce is best served warm, but cold out of the fridge is fine too based on your preference.
When stirred in with pulled pork the spice from the black pepper seems to get lost.
See also my new Orange-Jalapeno Shawsh and my new Mustard Shawsh.
Huskee's Original ShawshTM
- 3 C Ketchup (I use Heinz since it's a fav in my house)
- 1 C white sugar
- 1/2 C brown sugar
- 1/2 C apple cider vinegar *(or add 1/4C more vinegar and omit the water if you like a vinegary sauce)
- 1/4 C water*
- **1/2 C good quality orange juice
- 2 Tbsp molasses
- 1 Tbsp mustard (yellow ballpark style, from a bottle)
- 1 Tbsp table salt
- 1 Tbsp Worcestershire
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
Add all ingredients (**except orange juice) in medium saucepan over medium heat. For best results stir in each ingredient separately beginning with ketchup, until mixed well. Bring to simmer/very low boil. Reduce heat to maintain a simmer, stirring regularly for one hour. *After one hour, add the 1/2C of orange juice. Stir well and remove from heat. Note: The orange juice can be added in 2 stages- 1/4 C with other ingredients to reduce while simmering, and 1/4 C at end to thin, or the full 1/2 C at end. I have noticed little difference either way.
This sauce is best served warm, but cold out of the fridge is fine too based on your preference.
When stirred in with pulled pork the spice from the black pepper seems to get lost.
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