BBQ Sauce 101

[Scott T (Odirom)]

Ok folx, I made up a batch of ‘Carolina Red’ sauce for my pulled pork. It was really good. I had my wife try it and she loved it. She is a vinegar freak. It was thin, vinegary, tangy and a little hot. But as she was eating it, she made that comment that while she loved it, she would never have considered that to be BBQ sauce.

Now, being the noob, I thought I would, (as I am always willing to admit my lack of knowledge), ask for someone or everyone to tell me what is BBQ Sauce?

Regionally, what makes the sauces different? Is there one particular type that comes out of a particular region? I know some of these answers, but I was wondering if there was a more definitive, or generally accepted listing or breakdown.

What are the differences and characteristics of the different sauces by region?

KC sauce, vs a Carolina Red vs. a Georgia mustard, vs Memphis….?

Tenn, TX, GA, NC, Miss…..?

I recently read a recipe here for a KC sauce and said to myself “PINEAPPLE?!?!?!?!?!” (Like I said…I am a noob)

Anyone got a ‘breakdown’ of BBQ sauce? Maybe just the hot spots around the country?

I guess what I am saying is could someone, as a generalization, tell me “A Carolina sauce is typically this color, this thickness, this base, these flavor notes, and served like so.” “A KC sauce is typically this color, this thickness, these flavor notes and served like this…”

Etc etc?

Now, I know that there are regional differences, and everyone tweaks their own sauce to be their own. And I am sure that there are probably 6 different sauce styles in Texas alone just cause of the size of the state.

But is there a good rule of thumb? Is there one place that I missed that might outline this a little better?

Please and thank you for what I hope is not a ridiculous question.

 

[Pat McCreight]

Generally speaking, KC bbq sauce is tomato based and sweet - think KC Masterpiece.

Carolina - depends on the region. Some are all vinegar, some add mustard and some add tomatoes.

In Memphis, I think it's somewhat of a combination, but there is definitely a tomato base.

Here's a good overview:

Sauces

 

[Bill Hays]

Scott,

This link may help you out a bit although it seems to point toward a handfull of sauces in different regions...

Bill

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I recently read a recipe here for a KC sauce and said to myself “PINEAPPLE? </div></BLOCKQUOTE>
That would be mine. I nearly always include fruit because it goes so well with meat, smoke and spice. That recipe is a KC-style sauce because of it's rough approximation with some of the key flavor details and some of the approach. Actual 'KC' sauces I don't make for myself.

Notwithstanding Wiki, imo the only identifiable regional sauces (other than 'specialty' sauces like Ala white or Ky black) are KC, the two (not three) from NC, and the SC mustard sauce. One could argue for a Memphis style. I'd dispute it but not too strongly.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I thought I would, (as I am always willing to admit my lack of knowledge), ask for someone or everyone to tell me what is BBQ Sauce? </div></BLOCKQUOTE>

There are so many different kind of bbq sauces out there, you're going to have to decide what you want to do, shoot for originality or authenticity. Playing with different rubs and sauces is just another fun aspect to bbq. I'm split in two directions right now: a tradition kc-ish rub/sauce for comp, and just about everything and anything else (memphis, s carolina, korean, caribbean, etc) when I'm not practicing comp stuff.

I suppose this might be a little towards the grilling side of things, but cooking is like a cheap form of travel for me. I can do something like jerk and remind myself of a trip to jamaica, or try japanese shichimi togarashi on beef ribs and try food from a place I'm likely never going to see.

this post might show you where I'm coming from:

moroccan lamb

I'm all about authenticity, just don't let it limit you. Learn from classic flavor combinations from authentic sauces, and then come up with variations of your own.

 

[Michael Freeman]

I'm pretty new to barbecuing and I never even realized there were different types of bbq sauces. When I thought of bbq sauce, I always thought of the KC Masterpiece style you get in the bottle at the store. I had never even heard of vinegar/mustard style of sauces. So, it's all new to me.

 

[Jon Merka]

what i do for sauce is use 1 kraft original recipe medium size bottle, toss in a heaping table spoon of sugar in the raw if i have any plain sugar is fine, 2 heaping tablespoons of yellow mustard and 1/2 to 3/4 to a full budweiser in a sauce pot and simmer for four hours. that brings out the spicyness a lot less suger for less spice. if you over sugar toss in a bit more mustard and even some water or a bit more base sauce.

you can add more or less mustard to taste. but thats my basic recipe and most people that try it dont believe its just kraft with a little extras.

probably every bbq master on the planet has a different sauce they like and their guests like. my suggestion try a lot of different ones but truly good bbq doesnt need sauce.