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.
What's cooking on the Rock?
If ain't Stubbs BBQ sauce... it ain't sauce! "He is a cook!"
Dagnabbit, SB, you made me hungry and I still have an hour before lunch!
BTW, that is a really cruel article to post at the beginning of Lent.
Obviously wouldn't have occurred to the stupid white man without help from his superior red brother.
"Ladies and Gentlemen I am a cook!"
Truth is...
that sounds pretty tasty - good thing it's almost luchtime!
Notice, no New England or Blue States recipes.............
If you're ever in Washington DC, go to "Old Glory" BBQ on M St. and Wisconsin in Georgetown. Great pulled pork, a "100 shots of Bourbon club," and a choice of 6 sauces, which are in a beer six-pack case on your table. The Memphis sauce is heaven on Earth!
Bump
Support diversity: Mustard-based, Ketchup-based, Vinegar-based....
Ah yes... you do know the man!
Interesting, but not news.
I prefer their dry-rub ribs, myself. Also, the Old Glory in Arlington on Wilson Blvd. is a hang out for the Old Guard ceremonial guard at Arlington Cemetary. If you ever find yourself at the bar there next to some guys with buzz cuts, ask them about their posting. It's quite interesting.
yeah, that made me laugh also. the europeans never discovered spices until the landed in america. didnt romans use salt as currency? what a joke.
Whoops- sorry, I'm talking about Red, Hot & Blue, not Old Glory.
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