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I'm from Kansas City; ergo, I am a barbeque (or BBQ, or barbecue, or wh'deveryouwannacallit) snob.
And guess what? I'm not even the regular-type Kansas City BBQ snob. Sure, I love Oklahoma Joe's. But I'll tell ya that Gate's isn't what it used to be and that some REALLY good BBQ lives at a little joint in Holden, Missouri called Galle's.
I say that just for street cred. So you know I'm serious.
What's required in Kansas City BBQ is a good, tangy, molasses-y sauce. This homemade BBQ sauce uses a secret ingredient – and none of the junk.
I've been trying to create a decent homemade KCBBQ sauce forEVER. Everything you can buy – and, for that matter, everything on order in the KCBBQ joints – is chock-full of gunk like HFCS and soybean oil and other industrial garbage. (I'm lookin' at you, Cowtown.)
It was only when my homemade Worcestershire sauce experiments failed miserably that I stumbled upon something pretty darn decent. This is tangy to the max, with a kick at the end; it's not your standard BBQ sauce – but it's my style.
Seriously. This is SO tangy. And it's tangy thanks to the “secret ingredient” that you also find in Worcestershire: tamarind (sometimes spelled “tamrind”).
Tamarind concentrate isn't easy to find (it's mostly found in ethnic markets), but it IS online. I use this brand, from Amazon. It's one of the most interesting, fun things in my kitchen.
I don't use it much, but that's OK, because it lasts forever. I LOVE opening the fridge and just looking at it. Having it around makes me feel special and unique and like I know a special secret. Which is also how I feel whenever I buy something from SkyMall.
Tamrind is an important part of this recipe, as is the blackstrap molasses. There are also a bunch of other ingredients in here. That's because I'm good at adding, but not subtracting or editing. It's my biggest flaw, besides the fact that I'm too nice, too organized, and I spend way too much time volunteering.
Anyway.
Note: I use organic white vinegar in this recipe. I tried ACV, but it's just too ACV-y. Which is a thing.
- Put the dates in a cup with the ¾ cup water; microwave for 30 seconds. (Alternatively, you can heat the water in a saucepan, add dates once water is boiling, turn heat off, and wait for 3 minutes.) Be sure to allow date mixture a few minutes to cool either way.
- Once date mixture has cooled, combine all ingredients in a food processor (I use this one) or blender.
- Blend your little heart out.
- BBQ your little heart out.
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Soooo…is tomato puree the same as tomato paste?
Nope, it’s just pureed tomato! Almost like spaghetti sauce without the herbs and spices. You could get a can of diced tomatoes and blend it to make a puree.
So glad you posted this, Liz! I have been meaning to email you to ask for recommendations for the best bbq and paleo-friendly restaurants in the Kansas City area. My boyfriend and I will be traveling to Omaha (so if you have recommendations for that city too, that’d be awesome!) via KS in mid-June, and as this will be both of our first times to the midwest, we are definitely on the lookout for some good eats and good times. Any advice is much appreciated! Thanks 🙂
Hey Jenessa! Honestly, I’m SO sad to say I’ve kind of “given up” KC BBQ because, sadly, they don’t source their meat conscientiously AT ALL and their sauces are full of crap. UGH it makes me so sad. Ordinarily I’d say Rosedale BBQ, Jack Stack, or Oklahoma Joe’s…but if you’re wanting to focus on food quality as well as get some good BBQ I can’t recommend the standard places. I would look at the menus for Rye, West Side Local, Blue Bird Bistro (in that order) to see what BBQ options they might have when you come through town! (Their menus always change.) I just had some AMAZING pork shoulder at Rye! Let me know what you end up doing!
Thanks for the Galle’s recommendation! I live in North KC, and while I’m not huge on BBQ, my husband is, so I’m always looking for a place we could both enjoy. Can’t wait to try it out!
They’re WONDERFUL there! Cricket makes all the desserts from scratch – if you’re up for an indulgence, try the cheesecake 🙂 (I just skip the crust and leave that for my husband!) Will you be at my Kansas City book signing, Tabitha? Would love to see you there!
Do you add the 3/4 cup water, or drain the dates? Made it today, drained most of the water, but not all. It is delish! Though thin. perhaps should have drained all of the water?
I kept the water, actually! This is a thinner sauce. If you wanted it a bit thicker, you could definitely drain all the water OR reduce it on the stovetop to intensify the flavor! I’m so glad you enjoyed – thanks for your comment Mary! That was a great question!
I notice you did not mention the famous Arthur Bryants?
I didn’t go too in-depth, since most of my audience wouldn’t know what I was talking about 🙂
thanks for the great recipe.
LOVE this, thank you! All recipes I’ve ever found use apples and onions and when you are intolerant its too bad so sad for me!