Kansas City BBQ Sauce: This style of sauce is characterized by its tomato base and thickness.

Makes 4-cups of sauce

1/2 cup oil
1 onion, finely chopped
1/2 green bell pepper, finely chopped
2 tsp minced garlic
1 bottle (16-oz) catsup
2 Tbsp cider vinegar
1/2 cup molasses
2 tsp hot pepper sauce
1/4 cup prepared yellow mustard
1/4 cup fresh lemon juice
1/2 cup firmly packed, dark brown sugar
4 Tbsp Worcestershire sauce
1 tsp liquid smoke flavoring

In a large, *non-aluminum* saucepan, add the oil and sauté onion, green
pepper and garlic, until soft (about 10 minutes). Add the remaining ingredients and simmer for about 20-30 minutes. Stir frequently so that the sauce doesn’t burn. Let the sauce rest for at 24 hours in the refrigerator to allow the flavors to meld. Liquid smoke flavoring recreates the flavor of the authentic pit barbeque. Excellent for chicken!

Texas Style BBQ Sauce is tends to be spicier and has more vinegar.
This simple recipe for a Texas style barbecue sauce is usually a table condiment as opposed to a sauce used to baste the meat while cooking.
Ingredients

• 16 oz can tomato sauce
• 1/2 cup (4 oz) water
• 1/4 cup (2 oz) vinegar
• 2 tbs brown sugar
• 1/2 fresh onion - pureed, or 2 tbs onion powder
• 2-4 fresh garlic pods or 1 tbs minced garlic-pureed, or 1 tbs garlic powder
• 2 tbs Worcestershire sauce
• 1 tbs coarse black pepper
• 1 tbs Paprika
• 1 tsp Tabasco sauce
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp liquid smoke
• 1 tsp salt or Cajun seasoning mix

Mix and Simmer:
Puree the fresh onion and garlic, if using fresh. Add all ingredients to a thick walled pot.
Simmer for 30 minutes, stirring occasionally. Add water or simmer longer to achieve the desired thickness; I do not like it too thick. Makes a little over a pint , depending on how much you cook it down. Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.

Comments:
The sauce is best served warm for either dipping or poured over the meat. The sauce is also good to mix with diced brisket to make chopped brisket sandwiches. It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.