I am still planning to do the burnt ends using chuck this weekend and I need a sauce. As I've said before, I'm not much for sauce, but I feel like it's a good idea for what I'm planning to do with the cook, so I decided to make something. I think this turned out pretty good. I guess you could call it KC style, but a lot of KC is too sweet for me, so I wanted to concentrate on other flavors. This has a lot of tang, a little heat, and a touch of smoke. I'm guessing there's probably not a lot of difference between this and a few other recipes, but the inspiration came from several sources. If you haven't heard of Lyle's yet, you have got to try it. It's like crack. You will find ways to use it in any recipe. It's available on Amazon, but if you want to substitute, light corn syrup will get you close.
2 cups ketchup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon sriracha
1/4 cup Lyle's Golden Syrup
1 teaspoon finely ground black pepper
1 teaspoon smoked paprika
1 tablespoon rib rub, I used MMD
1 envelope of Lipton dry onion soup mix
I ground the soup mix because I wanted the onion pieces in powder form. A minute with a mortar and pestle did the trick.
Combine all this in a small sauce pan and set the stove medium-low. Stir the entire time. When it just starts to bubble, drop the heat to very low and simmer for 5 minutes. Keep stirring. As Mr. Bones says about his 001, we're not trying to reduce this, just getting the flavors together. After 5 minutes you can cut the heat and let it cool. This makes just shy of a quart of sauce.
If you try this recipe, I'd be interested in your opinion. Thanks for reading.
2 cups ketchup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon sriracha
1/4 cup Lyle's Golden Syrup
1 teaspoon finely ground black pepper
1 teaspoon smoked paprika
1 tablespoon rib rub, I used MMD
1 envelope of Lipton dry onion soup mix
I ground the soup mix because I wanted the onion pieces in powder form. A minute with a mortar and pestle did the trick.
Combine all this in a small sauce pan and set the stove medium-low. Stir the entire time. When it just starts to bubble, drop the heat to very low and simmer for 5 minutes. Keep stirring. As Mr. Bones says about his 001, we're not trying to reduce this, just getting the flavors together. After 5 minutes you can cut the heat and let it cool. This makes just shy of a quart of sauce.
If you try this recipe, I'd be interested in your opinion. Thanks for reading.
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