Arkan-sauce
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: American Barbecue, Grilling and Smoke-Cooked Foods
Forum Discription: Cooking with fire is something that is universal across the globe, but in the US it has risen to incredible heights.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4423
Printed Date: 26 March 2026 at 21:02
Topic: Arkan-sauce
Posted By: Tom Kurth
Subject: Arkan-sauce
Date Posted: 07 June 2015 at 15:02
The 'Magnolias' sauce mentioned in Tas's BBQ beef thread reminded me of this recipe. Hope someone else finds in useful. I got it from a TV show aired by Missouri Dept. of Conservation about 25 years ago. Beyond that, I don't know any history or have any reason to consider its authenticity one way or the other. They referred to it as an Arkansas barbecue sauce which we have shortened to 'Arkan-sauce.' I made some revisions many years ago but did not preserve the original recipe as I received it.
Strictly speaking, I would not call it a barbecue sauce. It is, in our usage, a grilling sauce. I have used it on long cooks such as ribs and brisket and found it to be way too salty too use for frequent basting. More typically, I'll use it as a marinade on bone-in, skin-on chicken breast halves or thick pork chops and baste with it as well. You'll want to baste frequently enough to develop a slight glaze. It will work better as a BBQ sauce on a shoulder for pulled pork but you still have to be careful regarding the salt.
The original recipe was huge. I provide it here in smaller breakdowns as well.
The recipe:
1 qt. ketchup 1 c. 1/2 c.
2 qt. water 2 c. 1 c.
1 1/2 c. Worcestershire sauce 1/2 c. 1/4 c.
1 1/2 c. prepared mustard 1/2 c. 1/4 c.
2 c. brown sugar 1/2 c. 1/4
1/2 c. cracked black pepper 2 T. 1 T.
3 qt. red wine vinegar 3 c. 1 1/2 c.
1 qt. white vinegar 1 c. 1/2 c.
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Best,
Tom
Escape to Missouri
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Replies:
Posted By: Tom Kurth
Date Posted: 07 June 2015 at 15:05
Forgot to mention, do not use it for a long marinade. I've used it overnight and found the acids break down both pork and chicken, resulting in a mealy texture.
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Best,
Tom
Escape to Missouri
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Posted By: drinks
Date Posted: 07 June 2015 at 15:53
That is enough stuff to do a half a steer.
;<)
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Posted By: gonefishin
Date Posted: 07 June 2015 at 16:39
Nice looking sauce, Tom...I'll have to give that a try. Thanks for sharing the recipe!
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Enjoy The Food!
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