For decades, barbecue sauce (BBQ; barbeque; bar-b-q) has been a great source of entertainment and lively discussion. The variances among U.S. regions are fiercely defended, as each boasts of having the “best and only” recipes.

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.

A Little Bite of History

The first sauce was actually straight vinegar, originating during the latter half of the 1700s in North Carolina and Virginia. As its use began to spread westward and further south, regional variations emerged, first with a hint of mustard or mayonnaise, followed by ketchup, and then fruits.

While tomatoes are most commonly used, it is vinegar-based sauces that are considered “authentic” by East Coast standards.

Varieties

Barbecue sauces are classified as:
• Spicy
• Sweet
• Sour
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.

• Alabama (northern region): White sauce (mayonnaise), widely used but not a “traditional” variety.

• Arkansas: Tomato-vinegar plus slightly sweet taste; thin consistency.

• Kansas City/Midwest: Famous for its sweet molasses and tomato flavor; very thick.

• Kentucky: Favors a dark sauce reduced from Worcestershire and vinegar.

• North Carolina: Sour with vinegar and mustard and a touch of heat. (There are some noted differences between the eastern portion of North Carolina – with strict no-ketchup rules – and the western part of the state, where a “hint” of tomatoes and sweetness is found.)

• South Carolina: Heavy mustard base resulting in yellow and orange coloring.

• Texas/Southwest: Spicy hot and tomato based. Medium consistency.

• West Coast/Hawaii: Fruity combining sweet and sour ingredients.

Hundreds of gourmet and regional versions exist from both large companies and small or mom-and-pop operations.

Buying Tips

Commercially prepared products are labeled in a number of ways:
• hot
• honey
• original
• mild
• smoky
• thick
• thin

Purchase thin vinegar sauces for basting and marinating. The ingredients will work to break down tough tissues, increase juiciness during cooking, and won’t burn like tomato or sweet sauces.

Storage Tips

• Always refrigerate fresh sauces or opened bottled varieties.

• Fresh sauces will not last longer than ten days, but need a day or so to incorporate flavors.

• Many bottled versions will freeze well. Pour into plastic bags and flatten to save space.

• Homemade tomato-based sauces, if frozen, may turn watery, but can be skimmed. Texture changes can also occur.

Usage Tips

• Sweet sauces should be used only in the last few minutes if basting over a hot fire. Sugars tend to burn with extended cooking and intense heat. Some people, however, enjoy the taste of caramelized sugars that are “burned in.”

• A good sauce made from scratch should be simmered slowly over several hours. Be careful with tomatoes, however. Boiling can make them bitter.

• Apple cider vinegar is the base of choice for North Carolina sauces, but distilled is sometimes used.

• Barbecue sauce is not just for outdoor cooking; use it for roasting and baking.

Try one of our favorite barbecue sauce recipes:
Barbecued Chicken
Bourbon Whiskey BBQ Sauce
Hound's Barbecue Spare Ribs