Barbecue sauce, in its infinite varieties, is a flavor enhancer with origins in the southern U.S.
For decades, barbecue sauce (BBQ; barbeque; bar-b-q) has been a great source of entertainment and lively discussion. The variances among
Regardless of locale, barbecue sauce in any form is a delicious marinade, glaze, finishing sauce, or condiment that enhances many foods, especially those cooked outdoors. It is also an additive to such dishes as baked beans and meatloaf.
The heart and concept of a good sauce is simple: enhance, but do not overwhelm.
The first sauce was actually straight vinegar, originating during the latter half of the 1700s in
While tomatoes are most commonly used, it is vinegar-based sauces that are considered “authentic” by East Coast standards.
Barbecue sauces are classified as:
They may be thick or thin or a consistency somewhere in between.
Within the above groups, they will be broken down by basic ingredient:
• Tomato: Most meats, including brisket and ribs, and chicken.
• Vinegar: Pork as well as any tougher, drier cut.
• Mustard: The best for pork marinade, basting, and dipping.
• Mayonnaise: Use on light-colored meats; will separate if cooked too long.
The flavorings will vary by region.
• Kansas City/Midwest: Famous for its sweet molasses and tomato flavor; very thick.