EASY Kansas City BBQ Sauce Recipe (Full Tutorial)

his video we were featuring my sonBrandon he is famous for Brendan’schocolate-chip butterscotch cookies thatwe’ve already made a video for and todaywe’re gonna feature his famous barbecuesauceso here’s Brandon take it away therealright so first thing we’re gonna do iscut some money so the difference betweenbuying or barbecue sauces is you can buya lot of ones at the store they all havepreservatives and a lot of them they donot have any fresh ingredients becausethose don’t bottle well so the reasonyou might want to consider makingbarbecue sauce rather than buying it isbecause we’re going to have fresh onionswe’d have fresh garlic and it’ll lastabout two to three weeks in the fridgeit’s really good this is a Kansas Citystyle there’s a lot of different stylesand a lot of different barbecue saucesI’m making seven that’s a separate thingso for this we’re gonna go ahead andjust slice up some onions or chop dicesome money it’s real quick so reallywhat you do is you make sure when you’recutting the onion they slice it in halfthis way with this little end right hereokay and then what we’re gonna do onceyou’ve sliced it and peel the the endsoff you make a horizontal cut halfwaythrough okay and then turn it this wayyou’ve got one this thing at the endyou’re not gonna cut all the way throughto the end here so then you make littleslits down without cutting all the waythrough to the endokay so it’s still kind of a solid thingand then this way you can slice down andthey’ll just all be in nice littlechopped pieces we’ll go ahead and finishgetting the rest of these chopped andadd them to the pan so the first thingwe’re gonna do is saute these with someof the garlic to get kind of a the freshingredients sauteed and ready to go sowe’ll come back to that I have a littletool here from oxo I love that country’smake a lot of cool kitchen gadgets butit’s really hard a lot of times to getthe garlic skin off of the garlic andwhatever you do don’t use the jarredgarlic or the canned garlic becausethat’s it just it’s just not the same sowhat I do is I use just a little thingfrom oxo and you just squeeze it reallyrub it around like that and it gets theskin right off okay so now I got fresheasy to do garlic and in this case youcan either mince it with a mincer inthis case not like a little bit biggerchunk so we’re just gonna go ahead andand chop this as well this is all gonnago in with the onions so we’re gonnafinish chopping these all up and thenwe’ll see in a minute when we go back tomaking the sauce okay so we’ve got ouronions and our garlic all chopped andready to go these are all theingredients that we’re putting in thesauce and really all you need to do issaute and cook these first so I’m gonnago ahead and do that while we’re whilewe’re talking here I’m just putting someany oil vegetable oil olive oil whateveroil you want go ahead and sweat these[Music]and I still summer that’s okay call mymom clean it up grab a little you cansee we’re just swimming in here let themcook down a little bit but the flavorsyou know what we’re also gonna do is wehave we have cumin black pepper salt andchili powder we let these sweat in herewith with the onions and the garlicbecause that way all the flavors canmeld together cook together and thejuices juices from lining are reallygonna help meld all those flavorstogether especially while it cooks sothis will just take a minuteand we’ll let these a little bit okay sothe other ingredients we’re gonna havein here we have vinegar you can useapple cider vinegar or distilled vinegarwe also have red wine vinegar so thevinegars are what really adds kind ofTang eNOS to the sauce so the ketchup isthe base there’s already some sweetnessto that but the you get the tomatoflavor we’re gonna put a whole bunch ofyellow mustard in there as well andthose two together kinda make the KansasCity style we also are adding some a1liquid smoke soy sauce a little molassesand agave nectar I get that from workingbulk and just put in the gallon jug butyou can get it from Costco or you canjust use honey if you don’t have thatit’s not a big dealokay so as you can see these are melteddown pretty well sauteed really goodthey’re ready to go we’re gonna go aheadand pretty much dump every ingredient inno particular order doesn’t matter I’llstart with the ketchup hereI’ve got all the liquorvoice off the worship sir a one thevinegars fall in therebrown sugar yeah mustard in there yougot a nectar turn this down a little bitusually do it with this over medium atthis point and molassesand that’s it that’s everything that’sall she wrote so we’re just gonnabasically mix this together we’re gonnalet it simmer until it bubbles up andthen at that point if you’re in a rushyou can go ahead and use it usually whatI like to do is let it kind of just getso that starts boiling a little bit andthen just put on simmer and let itsimmer for up to an hour or two thatjust lets the flavors know a little bitmore but you can go ahead and use itright away if you need to and if youlike it a little bit thinner which youprobably don’t but if you do you canalso put a little water if you like alittle thinner but really if the KansasCity supposed to be kind of a thickersauce that you’re gonna rush on ribs orput on other things so with that that’show we make this thanks for watching