http://www.mauricesbbq.com
Posted on 03/02/2006 7:47:01 AM PST by stainlessbanner
Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.
Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.
Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.
Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.
Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!
Owen Miller is the town expert on barbecuing and on barbecue sauces to make you drool. To get the information you need to be the top barbecue sauce guru in your town, check out Owen's bbq sauce resource center at http://www.bbqsaucezone.com.
Another really good sauce - John Boy n Billy's Grillin sauce.
I guess I forgot that I ever invited you to anything?
No problem though, I'll cross ya off the list.
Ribs....think Ribs....
Agreed, East Carolina BBQ > All
Yeah, I've liked it on popcorn for a while, even baked potatoes. A guy here who was homesick order a case of Utz's potato chips - crab flavored - They were Old Bay seasoned chips. I do use Tony Chachere's creole seasoning more often though - it's a lot like Old Bay, minus the strong bay leave flavor, but it makes up for that with other spices - good old Cajun seasoning. I was skeptical about mixing the Old Bay with sugar - but if definitely works!
A barbecue sandwich or rack of baby back ribs sounds real good right about now.
I truly doubt that barbecue sauce has ever been a preservative.
YES! Stubbs Moppin' Sauce...
We love it...it's great on rice, it's great on bread, it's great on chicken, steak, pork. We always have a jar around. His marinades aren't bad, either.
Alright, some bad misspellings in that one - for shame.
ROFL!
It's as bad as the "To bean or not to bean" on the chili thread.
"Tony Chachere's creole seasoning "
I'll remember to try this.
Yes, Old Bay chips get it done when one needs a "fix." LOL.
Isn't that the barbecue sauce with the somewhat vinegary taste that is so good it makes you stomp your foot like Thumper?
We New Englanders don't need no BBQ sauce on our meatloaf, sir.
heavens, MamaTexan, isn't that the truth.
Now, the pot of chili I made last weekend included black beans, tomatoes, and...and...and mushrooms. Horrors! I'll vary my chili recipe, but will not succumb to sweet barbecue sauce, or sweet potato salad or sweet slaw, or sweet mayonaise.
Only sweet ice tea!
http://www.mauricesbbq.com
My wife drug me to the Elton John concert in Memphis a couple months ago. (I know, I know. But she loves his old stuff and the club level box seats were a gift from her company.)
We ate at Pig on Beale street. I actually had to use a knife to cut the ribs and gnaw the meat off the bones. I was horrified. If the bone doesn't come out clean, the ribs don't come off my grill. And when I'm out selling, I turn away sales rather than sell something that isn't exactly right. My customers know this and that keeps them coming back.
I hate the sweet sugary sauces. If it doesn't have a tang to it it's not worth putting on your meat.
You can make a decent barbeque sauce with
coca cola and ketchup. So what's the big
deal?
(Sorry, Pepsi fans. It doesn't seem to
work with Pepsi.)
Hey, I was just trying to be helpful! :P
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