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Our Family's Sweet Smoky Kansas City Style Barbecue Sauce

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  • BFlynn
    replied
    Definitely stealing this recipe, but I'll keep the family name on it.

    I steal, but I cite my sources.

    Leave a comment:


  • Jim White
    commented on 's reply
    I would imagine that could work, or you could just leave the liquid smoke out and count on good smoking of the meat. I always go with a large amount of hickory chunks when I smoke meats anyway.

  • jreinders99
    replied
    Could you actually smoke this sauce for a bit, in order to skip the liquid smoke? I’m just not a fan…

    Leave a comment:


  • Whiskeyman53
    replied
    Sounds like a tasty sauce. I love the family recipe part of it. I remember my mother's recipe cards looking just like that.

    Leave a comment:


  • Joetee
    replied
    Seems like it should be heated to disolve everything and let them mary together.

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  • Joetee
    replied
    Ok thank you very much.

    Leave a comment:


  • Jim White
    commented on 's reply
    Oh it's mostly sweet. I don't find it hot at all.

  • Joetee
    replied
    Is there much sweetness to it or just hot? It sound very good. Thank you.

    Leave a comment:


  • barelfly
    replied
    Thank you for taking the time to share this with us. I love the photo of the recipe card and the years of love the card shows! It is this type of touch, family history and such, that I truly enjoy reading about on The Pit!

    Thank you again for sharing!

    Leave a comment:


  • tbob4
    replied
    Thank you very much, Jim. I really appreciate that you included brands, as well. As I noted here last Christmas, my wife made her world famous (our world) cheesecake. For some reason she did not use Philadelphia brand cream cheese. It was horrible. Luckily, she has a sense of humor and when we pass the cream cheese aisle I sometimes pick up an off brand and sneak it into the cart just to get a chuckle out of her. Ps - your cookbook looks a lot like mine. Gotta taste the sauce with the finger while flipping through the pages.
    Last edited by tbob4; December 16, 2020, 02:22 PM.

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  • HawkerXP
    replied
    Thanks!

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  • Jim White
    commented on 's reply
    Nope, just mix and go!

  • Mr. Bones
    replied
    Very cool history

    Thanks fer sharing with us, Brother!

    I’ll be tryin some out, starting with th base...

    no heatin it up, I gather?

    Leave a comment:


  • TripleB
    replied
    Good old Liquid Smoke. I have an old recipe (typed up on an index card) from my Uncle Art that called for liquid smoke too. His BBQ sauce is vinegar based.

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  • tiewunon
    replied
    Thank-you for sharing the sauce recipe and the history behind it.

    Leave a comment:

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