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.
Really it was a poke at our New England cuisine.
I like to smear boiled pork ribs with Subbs Moppin' Sauce then grill 'em over coals with mesquite wood added for smoking after which I smear KC Masterpiece BBQ Sauce on. Ummm good!
http://www.sonnybryans.com/
The original on Inwood in Dallas is the best.
Angelo's here in Fort Worth is good, but not as good.
Got a pic of that? Sounds way way cool and I need a weekend project, being no racin'
These guys seemed to be putting the beers away.
Found it!!
Well, I live in east Tennessee, so the "Carolina" style BBQ sauce I tried here may have been weakend some--it had just enough vinegar to give it a likeable tang.
BBQ sauce cannot be too sweet, and the NC type definitely wasn't too sweet.
The only thing I am unclear on is what holds the grill in place.
Subsitute habenaro for the jalapeno.
DISCLAIMER...I have never tried this at home or anywhere else :o)
Actually, we have several containers that we grow stuff in - mostly herbs and maters; but they are, of all things plastic or some such. Anyway, I'm off in 15 minutes to start looking.
I usually put my meat scraps, etc. into a used plastic bag and put them into the freezer and then put them in the trash the night before or the morning of trash pickup to keep them from stinking up the place. Nothing worse than rotting chicken guts.
Sorry I didn't get back to you sooner, 1344 Lowry St (Murfreesboro rd) about a mile south of Nissan on the west side of the road.
That and chili con carne.
DON'T MESS WITH TEXAS!!
Heavens, I'd consider flying back to TExas just to eat at Rudy's again! A one-of-a-kind experience!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.