Recipes

Remus's Kansas City Classic Sauce

1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 cup white vinegar
1/2 teaspoon hot pepper sauce
1 cup ketchup
1/3 cup dark molasses

Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated. Yield: 2 cups

Reprinted with permission from The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Published by Crossing Press.

Texas-style BBQ Sauce

1/2 pound pickling spices
1 teaspoon whole cloves
1 medium onion, chopped
2 stalks celery, chopped
36 ounces ketchup
1/2 cup chili sauce
1 quart water
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 cup Worcestershire sauce
1/2 cup firmly packed light brown sugar
1/4 tablespoon garlic powder
1 tablespoon salt, to taste
1 tablespoon Tabasco
2 tablespoons lemon juice

Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into blender and blend until smooth. Cover until ready to serve. Yield: 2 cups

Reprinted with permission from The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Published by Crossing Press.

Microwave North Carolina-style Brunswick Stew Recipe

2 lbs broiler-fryer chicken
6 strips bacon
2 teaspoons instant minced onion
1 teaspoon salt
1/2 teaspoon garlic salt
4 beef bouillon cubes
2 chicken bouillon cubes
1/4 cup olive oil
1/2 teaspoon paprika
1 cup water
2 bay leaves
pinch of cinnamon
2 tablespoons brown sugar
1 small can (10 oz.) tomato paste
1 small can (10 oz.) tomato sauce
6 drops Texas Pete liquid hot sauce
1/4 teaspoon black pepper
1 10 oz. package frozen mixed vegetables
1 10 oz. package frozen sliced okra
pinch of allspice

Pre-fry the bacon and let cool and drain onto a paper towel, then crumble into bacon bits when hard and cold. In a 4-quart casserole, combine chicken, water, olive oil, instant minced onion, salt, bay leaves, Texas Pete, pepper, paprika, garlic salt, bouillon cubes, cinnamon, allspice, and the bacon bits. Microwave on HIGH for 7-10 minutes. Reduce power level to MEDIUM, and let cook 12-15 minutes longer, or until meat near bone is no longer pink, rearranging after half the time.

Remove and discard bay leaves. Remove chicken, set aside. Add remaining ingredients to pot liquor (cooking liquid). Re-cover. Microwave on HIGH for 12-15 minutes more, or until vegetables are tender, stirring 2-3 times or so. Meanwhile, remove chicken meat from skin and bones. Discard skin and bones. Cut meat into bite-size pieces. Stir into vegetables. Microwave on MEDIUM HIGH for 3-5 minutes, or until hot.

If you have any pre-cooked and/or leftover North Carolina-style barbecue up to half a pound (half a cup) of it, it is not just practical but preferable to add that to this recipe in place of the six slices of bacon.

Courtesy of Kent's North Carolina Barbecue Site

Piedmont-Lexington-style Sauce

1 1/2 cups white vinegar
1/2 cup ketchup
Salt, to taste
1/2 teaspoon cayenne
1/2 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/2 cup water

Combine all ingredients in a saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from heat and let stand until cool. Yield: 3 cups

Reprinted with permission from The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Published by Crossing Press.

Memphis Magic BBQ Sauce

3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
Dash Tabasco sauce

In a saucepan, melt the butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks. The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

Courtesy of Cheryl and Bill Jamison of Cooking With the Jamisons, authors of Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue.