Memphis Barbecue Sauce - A Wonderful Thing
Last week we were in Ann Arbor and went a local institution, Zimmerman's Road House. The pork was great but the sauce even better. I had the Memphis barbecue sauce that I believe is called "Red Rage"- their own sauce. It was sweet and tomatoie and spicy all at once. They don't sell it by the bottle although they will sell you a small container. So to try to recreate that taste, I need properly done pork. That is why the previous post on the Pulled Pork.
There seem to be two general variations on the internet of "Memphis BBQ Sauce" repeated in many places with some variability. The first one that had a lot of butter, some chili sauce (that I didn't have) and some lemon juice among many other things. It just didn't seem right for what I was looking for. The second seem right on. I saw a variation at Savory Reviews and combined with one from Fine Cooking which had some what different amount of spices but I increased the garlic some and eliminated the oil.
Rate: 10; our first ( my wife agrees) It may not be Red Rage but it's close to my memory of that wonderful sauce. Maybe better. What more is there to say?
Notes: I'm specifying Heinz or Hunts Ketchup. I believe you get what you pay for in ketchup. Any other than Hunts or Heinz will never come into my house. Mustard taste is heavy at 1/2 c. Cut it down to your taste.... I go for 3/8 cup.
Tools: Non-reactive sauce pan preferably with a class lid.
2 T chili powder
1 T black pepper
1 T onion powder
1 T garlic powder
2 t celery salt
1/4 to 1/2 t of cayenne pepper
2 cups Heinz or Hunts Ketchup
1/4-1/2 cup yellow mustard
1/4 c apple cider vinegar
3 T Worcestershire sauce
2 t liquid smoke
3) Reduce heat to low and cover with glass lid so you can see the action.
4) Occasionally remove from heat and stir well.
5) Simmer for about 30 minutes.
Notes: Spoon some into small freezer bags and it should be good for at least several months frozen.