Cairo, Illinois BBQ sauce recipe?
- Keith Kleespies
Do you have a recipe to share for Cairo-style BBQ sauce?
Here's one that I found in my database. I've never tried it and I don't really know what Cairo barbecue sauce tastes like (I live in San Francisco) -- all I know is that it's supposed to be vinegar-based and this one is -- so I hope it works for you.
Cairo Barbecue Sauce
1 cup flour
2 tbsp. chili powder
2 tbsp. red pepper
2 tbsp. paprika
2 tbsp. sugar
2 tbsp. salt
2 tbsp. black pepper
1 qt. vinegar
1 qt. water
Sift flour with chili powder, red pepper, paprika, sugar, salt and black pepper. Add a little of the vinegar to make a paste. Gradually add rest of vinegar and water.
Heat to boiling point over medium heat, stirring constantly, as mixture tends to stick. Simmer 10 minutes.
Remove from heat and cool, stirring occasionally.
This will make about 3 1/2 pints. Store in refrigerator and use promptly.
For longer storage, pour sauce into hot, sterilized pint canning jars and process in boiling water bath for 10 minutes.
re: Big D
[This post was split by the Chowhound Team from the Cairo, Illinois BBQ sauce recipe thread http://chowhound.chow.com/topics/1204...].
I am looking for a restaurant called Hoots (?) in southern Illinois. My friend raves about the pulled pork - hot and I would like to contact them to see if they can over night their products. Any direction or assistance you can provide will be most appreciated.
Thanks much - Theresa
Cairo BBQ Sauce
1 Qt. Cider Vinegar
2 Tbsp Salt
1/4 Cup Sugar
1/4 Stick of margarine
6 Tbsp Flour
2 Tbsp Cayenne Pepper
4 Oz water
Combine vinegar, salt, sugar and oleo. Bring to a rolling boil.
Combine flour and cayenne pepper w/cold water (4 Oz) and stir to make it smooth. Add slowly to boiling ingredients while stirring to make a sauce heavier than cream but thinner than catsup. Remove from heat and when cool, filter thru a mesh screen strainer to get the lumps you caused if you added the thickening too quickly.