Carolina style BBQ sauce is soooooo good!!!

[Saccopoo]

I'm going to make a Memphis style sauce tonight. I did post some pics of my recent KC style effort somewhere around here recently.

But in case you missed them:

Oh, and since I know that there are a number of you who do have some level of culinary interests, I'd be interested in getting feedback on my KC BBQ sauce ingredients. I was pretty happy with the result from the last batch, but it's an ever changing process. Here's that recipe:

KC BBQ Sauce Recipe

2 qt. tomato sauce
1 whole red onion - chopped
1 large bell pepper - chopped
6 cloves of garlic - chopped
3 green onions/scallions - chopped
3 T. smoked paprika
4 T. vegetable oil
1 1/2 T. salt
1/2 T. fine ground black pepper
1/2 t. ground cumin
1 1/2 t. chili powder
1/2 t. dry mustard
1/4 t. ground coriander
1/2 t. Accent/MSG
1/4 t. ground cayenne pepper
1/2 t. ground celery seed
1/4 t. onion powder
1/2 c. dark molasses
1/4 c. granulated sugar
1 c. brown sugar
5 T. pineapple juice
1 T. lemon juice
2/3 c. cider vinegar
1/3 c. white vinegar

Saute vegetables in oil over medium heat until soft. Add paprika and cook for two additional minutes. Add to tomato sauce and cook/simmer over medium low heat for 30 minutes. I like to use smoked paprika as it gives the sauce a deeper flavor without having to add liquid smoke flavoring, which can have a tendency to over-power the sauce.

At this point, you can either strain out the vegetables via a colander for a smoother sauce, or just keep them in for a "chunky" sauce. Personal preference - I like a smoother sauce so I strain them out and use them to make a salsa while the BBQ sauce is simmering down.

Add the rest of the ingredients to the tomato sauce and cook down to desired consistency. I like to take it down to about 1 1/2 to 1 1/4 quarts, which takes about an additional 45 minutes over medium low/low heat. If you like a thinner sauce, cook for about 20-30 minutes. If you like a thick, paste like sauce, an hour or so should do the trick.