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.
I`m gonna fire up my WSM in about 5 hrs with a coupla racks of ribs and a dozen thighs for supper tonite.
Gonna try your recipe for the pork.
Is it good on chicken? What brand of hot sauce do you use?
Thanks
Just for my personal edification I tried the BBQ in Indianapolis. Terrible.
Memphis: Home of the blues, the booze, and the barbeques.
I could not believe my "plate" was a piece of wax paper. And the loaf of white bread!
It indeed was a treat. My stomach's growling here.
Since I prefer to cook my ribs and other such BBQ for many hours in the smoker, I generally use a dry rub. Sauces burn too easily -- especially if they contain sugar -- even over indirect heat. The dry rub adheres to and flavors the meat better throughout. I don't have the problem of sauces running or drying off before the job is done. Let the meat cook for a couple hours uncovered to get the good smoke flavor (that's right, real wood only, not gas) then wrap it in foil to preserve the moistness.
And as I tell the waitress when asked if I need a BBQ or steak sauce for an entree -- "Honey, if it tastes so bad that I have to hide the flavor of it with a sauce, don't bring it to me." My BBQ needs no sauce. I always come home with an empty grill so it can't be too bad.
All that being said, when I make a sauce it is generally brown sugar based with medium range heat from the spices. I'm allergic to tomatoes, don't care for the mustard based sauces, and if I want vinegar on my meat I'll dip it in douche water.
We all agree on Rudy's, Austin or San Anton.
I grew up on Sundrop, they invented it in Concord, NC. I drink sweet tea everyday, so when I get a chance at Cheerwine I order it. For those in the know Cheerwine is like Dr. Pepper but is superior in its sublime mixture of ambrosia and heavenly manna. For the uninitiated, Mountain Dew is nothing but a cheap ripoff of Sundrop.
My favorite is the West Tennessee BBQ sauce, with tomato, vinegar, brown sugar, cayenne, chile powder, and other spices. Not too thin and with plenty of kick.
Having travelled to S.C. many times, I've also come to appreciate the mustard-based sauce, like that served up at Maurice's in Columbia.
Don't care much for the Kansas City variety or a thin, overly vinegar type.
You new around here, eh? BBQ and "agree" are rarely used in the same post on these threads :)
You've got to be kidding me..
Yeah, sure. List all the parts of Texas but the central part!
(sniff)
Kidding aside, this guy talks about the sauces, but not another integral aspect of good barbecue....the marinade.
Good sauce won't cover a bad marinade or the lack of one. Marinating the meat is what gives it the layer of flavors so appreciated by the Barbecue aficionado!
BTW. I once had a delicious sauce made in Georgia. Thick, sweet, and just a hint of peach!
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Looks like PapaTexan will be making a brisket this weekend. Freepers can be such a baaad influence. LOL! ;-)
I sure agree with the real wood fire part, nothing beats a good hickory fire for BBQ.
KC Masterpiece Rules!
Nothing really good to eat comes from north of the Ohio River......
I'm not sure about chicken, never tried come to think about it. I like a mustard based sauce with chicken and turkey. Something to add to the barbecue to-do list - I'll try it.
I'm partial to Louisiana hot sauce. Last night I was using something else on leftovers, and my boy said, "Dad we're out of Louisiana stop using that other stuff and get some." But, as long as it's regular mid grade hot sauce it'll be alright.
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