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. Its 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.
Not sure what's worse: Elton John or Bad BBQ.
Hickory is the best you can get in this area. West Texas mesquite is tops but not readily available in Northeast Muddysippi. Pecan is good too but the smoke is really tough on your eyes.
Sweet Tea is all you need. Although I do have to admit that some Sweet Corn does set off a good plate of Ribs, collard's, and mashed taters nicely.
Ew - I Hate sweet slaw & tater salad too!
Be forewarned, I've ordered from them in the past, and they never delivered my product! After trying to reach them via phone and e-mail, I only got through a couple of times. Luckily, American Express opened a ticket, and refunded my money. 4 months after placing my order with America's Best Barbeque, I recieved my BBQ sauce order...with cracked jars...just in time for Christmas.
You've been warned.
cinnamon? Never would have thought... .
That's easy, you can forgive the wife for dragging you to see Elton.
sweet corn's ok. Especially creamed corn. Back to Rudy's in Texas for good creamed corn. It's got whipping cream in it is my guess.
how about that spread everyone uses that is so sweet...looks like mayo.
Yuck.
(sniff)
No kidding. There are several great BBQ places in Central Texas. I like the County Line on the lake. Sort of pricey, but they have great ribs. Mikeskas (sp) in Taylor is one of the better caterers. I love their sauce.
Elgin, Lockhart and several other small German towns also have some excellent BBQ.
Kidding aside, this guy talks about the sauces, but not another integral aspect of good barbecue....the marinade.
That and a good mop sauce to keep the BBQ from drying out during cooking.
OR sweet cornbread! Ugh.
You can adjust the amount of ketchup depending on cooking chicken or beef. Make a nice marinade.
That's the great thing about barbecue or chili. They leave lots of room for individual tastes AND individual 'moods'.
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but will not succumb to sweet barbecue sauce, or sweet potato salad or sweet slaw, or sweet mayonaise.
I like all those foods like I do my accents...thick and SWEET!
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Only sweet ice tea!
I grew up drinking tea that way, but after spending a few years out of state, I got to where I like it unsweetened better.
My Mom had more fun pickin' on me about my 'Yankeefied' taste in tea.
:-)
As Atwater has been dead for nearly 15 years, it has, as I said, been a long time since I was there, but their food was pretty darned good.
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