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Arthur Bryant’s

K.c. bar-b-que

Sauce

Ingredients

1 ¼ cups of ketchup
2cups cider vinegar
2 cups pickle juice
1 tbsp paprika
¼ cup yellow mustard
th
1/8 cup kosher salt
1 tsp black pepper
1 tbsp onion powder
1 tsp ground chili or cayenne
½ tsp cumin
½ cup brown sugar
1/8 cup Worcestershire
2 tbsp garlic powder
1 tbsp celery seed
Lagniappe

Mix all the ingredients together
Bring to a boil
Let cool
Let set

A friend of mine who worked at the legendary Arthur Bryant’s as a prep
cook years ago while living in KC, told me the secret to Arthur Bryant’s
sauce that made it different from all the other KC sauces was the use of Dill
Pickle Juice, Plain, pickle juice. He used to brew pickle juice just for the
sauce as part of his prep work. You can use it in almost any vinegar type
sauce in place of water for that little extra “tang” as its primary ingredient is
vinegar. Not surprising, it is never disclosed in their ingredient list as
anything but vinegar.

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