Instructions: In a large saucepan, combine brown sugar, black pepper, chili seasoning, mustard, ginger, allspice, red pepper, and mace. Add vinegar, molasses, and water. Stir until all dry ingredients are dissolved. Stir in ketchup. Add liquid smoke if desired. Bring to a boil, stirring constantly to avoid spattering. Reduce heat to low, and simmer, covered, for 30 minutes. Serve warm.

Refrigerate unused sauce up to several weeks.

This recipe yields about 4 1/2 cups.

USES: A a finishing and table sauce for beef, pork, and chicken. Also good in meatloaf.

Comments: This is probably what comes to mind when most Americans think of barbecue sauce. Thick, sweet and as deep-red as crushed velvet. Kaycee has become the most popular regional sauce in America.

Paul Kirk, who bills himself as "the Kansas City Baron of Barbecue," created this version.

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