KC Clone for Mr. Earp

Anything added to the meat to make it mo better.

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BAR "G" BBQ
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KC Clone for Mr. Earp

Postby BAR "G" BBQ » Mon Oct 13, 2008 2:54 pm

Got this off another site; I haven't personally tried this sauce.
2 cups water
3/4 cup light corn syurp
1/2 cup tomatoe paste
1/2 cup cider vinegar
3 TBS Brown sugar
1 ts liquid hickory smoke
1 ts kosher salt
1/4 ts onion powder & black pepper
1/8 ts paprika & garlic powder
Combine all ingredients and bring to a boil, reduce heat to a simmer for 30 to 45 minutes or until desired thickness.
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Re: KC Clone for Mr. Earp

Postby Wyatt Earp » Tue Oct 14, 2008 1:19 pm

BAR "G" BBQ wrote:Got this off another site; I haven't personally tried this sauce.
2 cups water
3/4 cup light corn syurp
1/2 cup tomatoe paste
1/2 cup cider vinegar
3 TBS Brown sugar
1 ts liquid hickory smoke
1 ts kosher salt
1/4 ts onion powder & black pepper
1/8 ts paprika & garlic powder
Combine all ingredients and bring to a boil, reduce heat to a simmer for 30 to 45 minutes or until desired thickness.


Thank you boss, cooking it up as we speak!
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Re: KC Clone for Mr. Earp

Postby BAR "G" BBQ » Wed Oct 15, 2008 1:33 pm

Wyatt Earp wrote:
BAR "G" BBQ wrote:Got this off another site; I haven't personally tried this sauce.
2 cups water
3/4 cup light corn syurp
1/2 cup tomatoe paste
1/2 cup cider vinegar
3 TBS Brown sugar
1 ts liquid hickory smoke
1 ts kosher salt
1/4 ts onion powder & black pepper
1/8 ts paprika & garlic powder
Combine all ingredients and bring to a boil, reduce heat to a simmer for 30 to 45 minutes or until desired thickness.


Thank you boss, cooking it up as we speak!

Well; howd it come out? I aint never used or tasted KC Master Piece, but I heard from a reliable source thats what Red Neck uses on his comp meat and claims it's his secret sauce. LOL
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Postby bigwheel » Wed Oct 15, 2008 6:18 pm

Will give yall one hint. The rumor is Redneck's "special sauce" aint tomater based. :oops:

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Postby 3 star redneck » Thu Oct 16, 2008 9:58 am

darn Donnie...you wasnt suppose to know that about the Special sauce :shock: :shock: :shock: now I gotta go back to Kraft... :D :D
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Re: KC Clone for Mr. Earp

Postby Wyatt Earp » Tue May 19, 2009 11:07 am

BAR "G" BBQ wrote:
Wyatt Earp wrote:
BAR "G" BBQ wrote:Got this off another site; I haven't personally tried this sauce.
2 cups water
3/4 cup light corn syurp
1/2 cup tomatoe paste
1/2 cup cider vinegar
3 TBS Brown sugar
1 ts liquid hickory smoke
1 ts kosher salt
1/4 ts onion powder & black pepper
1/8 ts paprika & garlic powder
Combine all ingredients and bring to a boil, reduce heat to a simmer for 30 to 45 minutes or until desired thickness.


Thank you boss, cooking it up as we speak!

Well; howd it come out? I aint never used or tasted KC Master Piece, but I heard from a reliable source thats what Red Neck uses on his comp meat and claims it's his secret sauce. LOL
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Re:

Postby 3 star redneck » Tue May 19, 2009 11:28 am

bigwheel wrote:Will give yall one hint. The rumor is Redneck's "special sauce" aint tomater based. :oops:

bigwheel



I no thats rite!!!!!!! :lol:
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Re: KC Clone for Mr. Earp

Postby Burnt Food Dude » Tue May 19, 2009 8:03 pm

I mix Hickory Pit with Blues Hog and Pace Picante sauce. Just blend it up! :lol:
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Re: KC Clone for Mr. Earp

Postby Wyatt Earp » Thu May 21, 2009 11:32 am

Well I made the KC clone. Not bad bud the paste still really stands out. I took out the corn syrup and instead substituted 1 cup brown sugar for a little more body and sweetness. It was definitely an improvement but can still taste the paste base. Should I simmer more than 45 minutes? IS there another base besides catsup or paste? I have to come up with something because there is no such thing as BBQ sauce in Europe that actually tastes good!
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Re: KC Clone for Mr. Earp

Postby DATsBBQ » Thu May 21, 2009 9:04 pm

Other bases include mustard, stock (beef or chicken), vinegar and mayo.

You might like this one. No tomato but sweet enough to keep a Memphis pit jockey think he's in sitting in tall cotton. It's from Steven Raichlen's Barbecue Bible Sauces, rubs and marinades.
1 orange, scrubbed
1 lemon, scrubbed
4 whole cloves,
1 cinnamon stick (3 inches)
1/3 cup red currant jelly
1 cup chicken broth
1/2 cup plus 1TB Port
1/3 cup orange marmalade
2 teaspoons cornstarch
Course salt (kosher or sea) and fresh ground black pepper to taste

Remove 2 strips of zest for the orange and 2 strips from the lemon. Juice the orange and lemon and the juice and zest into non reactive pot with the cinnamon, currant jelly and stock and gradually bring to a boil over high heat. Reduce heat and simmer till the mixture is reduced by 1/4. Remove zest and cinnamon stick. Add 1/2 cup port and orange marmalade and simmer about 5 minutes. Dissolve the cornstarch in the remaining 1 TB of Port. Whisk this into the sauce for and simmer for 15 sec. Sauce will thicken. Season with salt and pepper as desired.
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Re: KC Clone for Mr. Earp

Postby BBQBlogger » Thu Aug 06, 2009 9:39 am

I made this one and it was ok. just ok
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