We are big barbecue lovers over here, ribs, pulled pork and brisket make for an amazing meal. But the sauce has to be right. Like perfection. Sometimes I crave my tangy-vinegar based Eastern Carolina Barbecue Sauce. But lately I’ve been wanting something sweet with a little bit of smoke on the side.
Kansas City Style Barbecue Sauce is known for its balanced sweet-smoky-spicy flavor. It can be hard to achieve since the sweetness can easily overpower the other flavors. However, I’ve been playing and tweaking and I think I’ve finally gotten it. Practice makes perfect!
The sauce is thick and somewhat dark brown. It’s powerful and ornery with lots of attitude. I love this sauce on pulled pork and all kinds of other barbecue.
I have been spending a lot of time learning about all the different regional styles of barbecue, it’s fascinating and it’s not just about the sauce.
There are rubs, the way meat is cut and how it’s smoked. I hope I get to visit all the different barbecue regions one day and figure out which one I like best. For now I will stick with this sauce and see where it takes me. Next stop…St. Louis style.
Drips are a good thing.
One Year Ago: Old Spaghetti Factory’s Creamy Pesto Salad Dressing
Two Years Ago: Ceviche…My Way
Three Years Ago: Petit Steaks with Mushroom-Sherry Sauce
Four Years Ago: Key Lime Cupcakes
Five Years Ago: Because I Like It, That’s Why