Kc Masterpiece Copycat Recipes

COPYCAT DALLAS BURGER

Steps:

• Heat grill to medium-high heat. Divide and form the beef into 4 equal patties, being careful not to overwork the meat. Make a small depression with your thumb in the center of each patty, as burgers bulge in the middle when cooked.
• Coat one side of each patty with the spice rub. Season the other side with Kosher salt.
• Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-5 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with pepperjack cheese slice.
• Remove burgers from grill and let rest for a few minutes. Assemble burgers on buns with coleslaw, barbecue sauce, and a generous dose of potato chips. Devour immediately.
• In a medium mixing bowl, combine the mayo, apple cider vinegar, onion powder, sugar, and celery salt. Add in coleslaw mix (shredded cabbage and carrots) and mix to combine. Season with Kosher salt and freshly gorund pepper. Let set for at least 15 minutes prior to serving. Can be made a few hours ahead of time and stored in the refrigerator until ready to serve.
• Combine all ingredients in a small bowl. Extra spice rub can be stored in a ziploc bag for future use.

KANSAS CITY STYLE BARBECUE SAUCE RECIPE

Steps:

• Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
• Finely chop the onion and crush or mince the garlic cloves.
• Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
• Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.
• Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

KC MASTERPIECE BBQ SAUCE - CLONE

Steps:

• Combine all ingredients in a sauce pan and mix well.
• Over medium-high heat, bring just to a boil.
• Lower heat and simmer for 1 hour, stirring occasionally.

K.C. MASTERPIECE BBQ SAUCE RECIPE - (4/5)

Steps:

• Combine all ingredients in a sauce pan and mix well. Over medium−high heat, bring just to a boil; lower heat and simmer for 1 hour, stirring occasionally.

K.C. MASTERPIECE BBQ SAUCE

Steps:

• 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
• 2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
• 3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.