Recipe: Kaycee “Red Menace” Sauce
Every Tuesday this summer we’re featuring a new recipe on the blog from one of our Savor the South® cookbooks. Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each volume will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.
Today’s recipe is from John Shelton Reed’s Barbecue. John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed. His “Red Menace” take on Kansas City barbecue sauce includes bourbon—just to make things more interesting!
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Kaycee "Red Menace" Sauce
- 1 quart ketchup
- 1 cup water
- 3/4 cup white vinegar
- 1/2 cup dark brown sugar packed
- 1/2 cup bourbon whiskey optional - see above
- 2 tbsps. chili powder
- 2 tbsps. molasses
- 1 tbsp. freshly ground black pepper
- 1 1/2 tsps. onion powder
- 1 1/2 tsps. garlic powder
- 1 tsp. cayenne pepper or to taste
- 1 tsp. kosher salt
- Combine the ingredients in a saucepan and bring them to a boil over moderate heat.
- Reduce the heat and simmer for 25–30 minutes, stirring often. This freezes well.
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