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The Best BBQ Emerges from Smoke...

Hallway Interview with Gita Seaton from the Nouveau Palais


Kansas City is known for many things...including great barbecue.
One Montreal chef has just returned from a trip to Kansas City.
Gita Seaton was on the hunt for authentic American barbecue.
She's the chef and owner of Nouveau Palais on Bernard.
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Nadia G -- the host of Bitchin' Kitchen -- also joined us with her favorite barbecue recipes:
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Quick & Dirty Bitchin' BBQ Sauce
1/2 cup aged balsamic (minimum 7 years old)
1/2 cup maple syrup

Heat a small saucepan on medium. Add equal parts aged balsamic vinegar and maple syrup. Stir constantly, and reduce for 5 minutes until sauce coats the back of a wooden spoon.
Hardcore Bitchin' BBQ Sauce
1 cup apple cider
1 oz whiskey
1/2 cup aged balsamic vinegar, minimum 7 years old
1/2 cup maple syrup
3/4 cup ketchup
1 red onion, mined
1 garlic clove, minced
1 habanero, minced
Heat a small saucepan on medium-low, and add: apple cider, whiskey, aged balsamic vinegar, maple syrup, ketchup, red onion, garlic and habanero. (Use latex gloves to chop habanero.) Stir and bring to a simmer. Simmer uncovered for 1 1/2 - 2 hours. If you want a thicker sauce, turn the heat to medium-high for the last 30 minutes, stirring often.