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.
Well, RebBanker it's the first of Spring, time to get the smoker going!
Oh yeah for ribs, my buddy whose family came from West Virginia gave me this. I don't even use reqular BBQ sauce on ribs anymore.
Apple Cider Vinegar
Brown Sugar
Old Bay
You've got to use a lot of the sugar and Old Bay, enough so it's heavy to stir, but definitely not sludgy. Heat in the microwave for a minute and apply in layers during the last 30 minutes of cooking (too much earlier and it will burn to the outside of the ribs) The more you apply the stickier your ribs will be of course.
Cheerwine with BBQ?!? Yech. That's like drinking a Tab with a Moonpie. There are only two drinks that go with BBQ. Sundrop (preferred) or sweet tea if the restaurant and any corner store within a 2 mile radius has run out of Sundrop. But never, never Cheerwine.
Matter of fact I can't think of one good use for Cheerwine.. :) (lifelong Sundrop drinker, the Western North Carolina creation)
Wait, what? Is this guy high, or just stupid? The frickin' Romans were saucing their meat (primarily to hide the flavor of meat that was a bit less than fresh) way back in the day, and Europeans were fighting wars over spice routes since before they ever set foot on American shores. Hell, the entire purpose of Columbus's expedition was to find a faster route to the Orient. Why? Spices. Sheesh.
"Even Stamey's in Greensboro is better that anything in Lexington.
"
Stamey's isn't so bad, really. I've always enjoyed eating there when in G'boro.
'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."
Excuse me but these experts are idiots - the Egyptians used sauces for ccoking as did the Romans as did almost every culture since the existance of man.
The pilgrams had a long history of cooking with sauces in England as well.
What up wit dat?
Whatever - been too long since we had a real good bbq thread. Let's go!
Travel anywhere, but nothing's like the original and only Lexington Barbecue in Lexington, NC!
Rudy's in San Antonio! What an experience. The best barbecue place I've ever visited. Hope to go back one day.
stainlessbanner, at my house here in Atlanta we don't use molasses or any other sweet stuff in our barbecue. We do use mustard or a vinegar base.
"You've got to use a lot of the sugar and Old Bay..."
Man after my own heart. Use Old Bay (or J.O.) on everything.
India - I know. We can outsource help desk calls, but nooooooot BBQ. Let's keep it homemade!
Recommend Moonlite BBQ in Owensboro, KY. Or try Dreamland (Ain't nothin like em - Nowhere!) in Tuscaloosa, AL.
Believe it or not - coffee also works well to "put out the fire".
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You haven't had BBQ meat and sause if you haven't been at RUDY'S in Austin. It is just NW of Austin on the US183 freeway.
"There are only two drinks that go with BBQ. Sundrop (preferred)..."
How much George Dickel do you put in your Sundrop?
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