Recipe - Struttin Sauce

1 tablespoon Oil; pref. canola or corn
1 md Onion; chopped
2 cup Garlic; minced
1 cup Tomato puree
Three fourths cup Cider vinegar
Three fourths cup Water
6 tablespoon Brown sugar
6 tablespoon Chili powder
One fourth cup Tomato paste
3 tablespoon Worcestershire sauce
3 tablespoon Celery salt
1 tablespoon Prepared yellow mustard
1 tablespoon Freshground black pepper
1 tablespoon Corn syrup
1 tablespoon Pure liquid hickory smoke;
optional

Kansas City is the sauce capital of the country, where they practically
pave the streets with the stuff. Over tha last halfcentury, local
pitmasters perfected a spicy, sweet sauce, thick with tomatoes, that
ultimately became the most common and popular style nationally. When you
look for a commercial sauce in a supermarket today, Kansas Citystyle may
be the only kind you find. Few of the packaged products, however, rival the
originals, still served in BarBQ joints all over town, or good homemade
variations on the same theme. This version is modeled on the sauce that
Ollie Gates created years ago for this thriving small chain of Gates &
Son's restaurants. Like Gates's classic, our rendition will leave you
strutting with satisfaction.

In a saucepan, warm the oil over medium heat. Add the onion and garlic and
saute until they are softened, about 5 minutes. Mix in the remaining
ingredients, reduce the heat to low, and cook the mixture until it
thickens, approximately 30 minutes. Stir frequently. If the consistency is
thicker than you prefer, add a little water. Use the sauce warm or chilled.
It keeps, refrigerated, for a couple of weeks.
Recipe By : Smoke and Spice Jamison ISBN 155832061X

Posted to FOODWINE Digest 8 October 96

Date: Tue, 8 Oct 1996 16:43:44 0400

From: Carey Starzinger BBQ Mailing List

NOTES : Entered into Mastercook by: Garry Howard Cambridge, MA
g.howard@ix.netcom.com

Garry's Home Cookin' Website

http://members.aol.com/garhow/cooking.htm