Internet Gates BBQ sauce recipe - authentic? - Page 3

**cdcox** · 10-16-2004, 10:06 AM

I don't live in the KC area or I'd just go out and buy some. And yes, I know you can order it through the mail. But I found this recipe for "Gates BBQ sauce" on the internet in several places. Has anyone tried it and found it to be somewhat similar to the original?

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons cumin powder
2 tablespoons Cayenne pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts Ketchup
2 cups cider vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

Mix together all the spices. Set aside.

Combine the remaining ingredients and then add the spice mixture.
Mix well.

Serve warm or cold. Freezes well.

Logical · 05-17-2005, 06:47 PM

Quote:

Originally Posted by cdcox

I don't live in the KC area or I'd just go out and buy some. And yes, I know you can order it through the mail. But I found this recipe for "Gates BBQ sauce" on the internet in several places. Has anyone tried it and found it to be somewhat similar to the original?

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons cumin powder
2 tablespoons Cayenne pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts Ketchup
2 cups cider vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

Mix together all the spices. Set aside.

Combine the remaining ingredients and then add the spice mixture.
Mix well.

Serve warm or cold. Freezes well.

That might be right, but I would think you would need to heat it to get all the ingredients to combine properly, especially the sugar.

Logical · 05-17-2005, 06:50 PM

Quote:

Originally Posted by Boozer

I would be surprised if the real Gates sauce had ketchup in it. By the same token, I bet that recipe makes something that tastes like Gates sauce, at least "close enough for government work."

I agree but I would much rather have the ingredients for Bryant's Q sauce. That is probably locked away in the Smithsonian as a national treasure though.

**Bwana** · 05-17-2005, 06:53 PM

Gates is ok but does anyone have a close recipe to the Smokestack sauce? That stuff is tasty!!

Logical · 05-17-2005, 06:57 PM

Quote:

Originally Posted by Bwana

Gates is ok but does anyone have a close recipe to the Smokestack sauce? That stuff is tasty!!

I think they sell Smokestack at the Grocery store. Unless Smokestack is Jackstack. I may have the names mixed up. We definitely have Smokestack in the stores out here in San Diego and it is nothing like Jackstacks in KC.

**Skip Towne** · 05-17-2005, 06:59 PM

Quote:

Originally Posted by Vlad Logicslav

I agree but I would much rather have the ingredients for Bryant's Q sauce. That is probably locked away in the Smithsonian as a national treasure though.

It should be. It is the only one of the KC sauces I have tasted that isn't that sickly sweet flavor. Bryant's has character.

dtebbe · 05-17-2005, 07:17 PM

Quote:

Originally Posted by Skip Towne

It should be. It is the only one of the KC sauces I have tasted that isn't that sickly sweet flavor. Bryant's has character.

Yep, and that big jar in the window must have some SERIOUS character by now

Cookshack sent a bottle of their spicy sauce with my smoker, and I really dig it. Just a little zip to it, which I love.

DT

**Skip Towne** · 05-17-2005, 07:29 PM

Quote:

Originally Posted by dtebbe

Yep, and that big jar in the window must have some SERIOUS character by now

Cookshack sent a bottle of their spicy sauce with my smoker, and I really dig it. Just a little zip to it, which I love.

DT

I think that big jar was gone the last time I was there. Arthur's niece took the place over when he died and nearly ruined it. She cleaned it all up and even took out the pinball machine that had been there since 1965.

Logical · 05-17-2005, 07:35 PM

http://www.arthurbryantsbbq.com/bbqshopping.htm

Evidently you can order Bryant's BBQ sauce over the internet. Anyone ever do this, and is it as good as the sauce in the restaurant. I realize I will never achieve the result of Bryant's with their meat. But a great sauce is hard to come by.

I guess I can get Jack stacks as well

http://jackstackbbq.com/article.asp_Q_ai_E_142

Decisions decision. maybe I will try both.

docmartn · 11-08-2010, 08:57 AM

Just thought I'd let the thread know that I tried this recipe yesterday except I did a smaller batch based on a link over at smoker-cooker.com. Sorry I tried posting the link and the forum wouldn't let me. I included the smaller batch below.

Conclusion: It came out pretty darn close to Gates. As for cooking I would recommend bringing to a quick boil and letting simmer for 10-20 minutes at low heat. This will breakdown the acid in the ketchup, allow the sugar to breakdown and mellow out the vinegar. The sauce is better if you can let it sit at least a day before serving.

For a Smaller Batch of Gates Bar-B-Q Sauce…
You might feel that 2-1/2 quarts of bbq sauce is too much to make at one time, so the following homemade Gates bbq sauce recipe will make about one bottle's worth.

* 1/4 cup sugar
* 1 tablespoon salt
* 1-1/2 teaspoons celery seeds
* 1-1/2 teaspoons ground cumin
* 1-1/2 teaspoons ground red pepper
* 1-1/2 teaspoons garlic powder
* 3/4 teaspoon chili powder
* 16 ounces ketchup
* 1/2 cup apple cider vinegar
* 1/2 teaspoon of liquid smoke, hickory flavored
* 1/2 teaspoon lemon juice

For the hot and spicy version, add an extra 3/4 teaspoon of red pepper, and just shy of 1 full tablespoon of ground black pepper. Follow the above directions for combining the ingredients.

Btw if you want to see this recipe it's at smoker-cooking(dot)com

**Fire Me Boy!** · 11-08-2010, 09:21 AM

The OP sauce is pretty close to Gates. I make some major modifications. First, leave out the liquid smoke, especially if you're using it on real smoked barbecue. I like a couple chipotle chilies and a little adobe in place of the cayenne. I also like a little fresh ginger, unfiltered apple cider vinegar, whole spices freshly ground, and homemade chile powder. Also use sea salt or Kosher salt, not that iodized crap.

11-08-2010, 10:02 AM

Quote:

Originally Posted by docmartn

Sorry I tried posting the link and the forum wouldn't let me.

That's because people on this site don't like thinly veiled spam.

10-16-2004, 10:06 AM
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-588231	Internet Gates BBQ sauce recipe - authentic? I don't live in the KC area or I'd just go out and buy some. And yes, I know you can order it through the mail. But I found this recipe for "Gates BBQ sauce" on the internet in several places. Has anyone tried it and found it to be somewhat similar to the original? Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup salt 2 tablespoons celery seed 2 tablespoons cumin powder 2 tablespoons Cayenne pepper 2 tablespoons garlic powder 1 tablespoon chili powder 2 quarts Ketchup 2 cups cider vinegar 1 1/2 teaspoons liquid smoke 1 teaspoon lemon juice Mix together all the spices. Set aside. Combine the remaining ingredients and then add the spice mixture. Mix well. Serve warm or cold. Freezes well.
Posts: 46,032

05-17-2005, 06:53 PM	#33
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2135823647	Gates is ok but does anyone have a close recipe to the Smokestack sauce? That stuff is tasty!!
Posts: 70,496

05-17-2005, 07:35 PM	#38
Logical Screw U if U can't take a joke Join Date: Aug 2000 Casino cash: $10004900	http://www.arthurbryantsbbq.com/bbqshopping.htm Evidently you can order Bryant's BBQ sauce over the internet. Anyone ever do this, and is it as good as the sauce in the restaurant. I realize I will never achieve the result of Bryant's with their meat. But a great sauce is hard to come by. I guess I can get Jack stacks as well http://jackstackbbq.com/article.asp_Q_ai_E_142 Decisions decision. maybe I will try both.
Posts: 31,579

11-08-2010, 08:57 AM	#39
docmartn Rookie Join Date: Nov 2010 Casino cash: $10004900	Just thought I'd let the thread know that I tried this recipe yesterday except I did a smaller batch based on a link over at smoker-cooker.com. Sorry I tried posting the link and the forum wouldn't let me. I included the smaller batch below. Conclusion: It came out pretty darn close to Gates. As for cooking I would recommend bringing to a quick boil and letting simmer for 10-20 minutes at low heat. This will breakdown the acid in the ketchup, allow the sugar to breakdown and mellow out the vinegar. The sauce is better if you can let it sit at least a day before serving. For a Smaller Batch of Gates Bar-B-Q Sauce… You might feel that 2-1/2 quarts of bbq sauce is too much to make at one time, so the following homemade Gates bbq sauce recipe will make about one bottle's worth. * 1/4 cup sugar * 1 tablespoon salt * 1-1/2 teaspoons celery seeds * 1-1/2 teaspoons ground cumin * 1-1/2 teaspoons ground red pepper * 1-1/2 teaspoons garlic powder * 3/4 teaspoon chili powder * 16 ounces ketchup * 1/2 cup apple cider vinegar * 1/2 teaspoon of liquid smoke, hickory flavored * 1/2 teaspoon lemon juice For the hot and spicy version, add an extra 3/4 teaspoon of red pepper, and just shy of 1 full tablespoon of ground black pepper. Follow the above directions for combining the ingredients. Btw if you want to see this recipe it's at smoker-cooking(dot)com Last edited by docmartn; 11-08-2010 at 08:58 AM.. Reason: adding something
Posts: 1

11-08-2010, 09:21 AM	#40
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	The OP sauce is pretty close to Gates. I make some major modifications. First, leave out the liquid smoke, especially if you're using it on real smoked barbecue. I like a couple chipotle chilies and a little adobe in place of the cayenne. I also like a little fresh ginger, unfiltered apple cider vinegar, whole spices freshly ground, and homemade chile powder. Also use sea salt or Kosher salt, not that iodized crap.
Posts: 35,253