HISTORY OF BARBECUE SAUCE

The word "Barbecue" derives from the Native American word "Barbacoa," which refers to the type of slow cooking of meat on an open fire. The roots of Barbecue Sauce goes back to the history of barbecue. The barbecue sauce goes back to the days of the barbecuing. Nowadays, bbq sauces have been heavily regionalised, much like wines. Each production area is renowned for its own signature style of barbecue sauce. Regional Barbecue Sauces have been produced over the last 120 years to reflect particular meat and taste preferences. Many areas are renowned for bbq pork, and some are popular for beef. And the distinction of the barbecue goes further than just the animal in which it comes from, to down to a particular cut.

There are two primary types of Barbecue Sauce, differentiated by flavor. While the other is a rich, spicy barbecue sauce, either based on tomatoes, berries or mustard. The second is a lighter, more elastic sauce produced from vinegar. Barbecue Sauce Purists can often use two separate sauces for a single meal. One is called a "mopping sauce" which is typically used during the cooking process. Mopping sauces typically have a low sugar level, so they don't flame on the grill and give the meat a flavor. "Finishing" Barbecue Sauces are typically applied at the conclusion of cooking or used as a condiment on the side. These sauces also introduce a final layer of seasoning to the beef, which sometimes collapse below the surface of the meat. Although the general approach of barbecuing is to cook "slow and soft," the perfect formula for Barbecue Sauce is far more a strong and continuous statement. 

It's no surprise that Kansas City Barbecue is based on a beef culture. Kansas City is host to the popular Kansas City Stockyards and also has a steak cut named for it-the Kansas City Strip. Such as the cattle are King in Kansas City, so is the Barbecue Sauce. Many of the grocery brands of Barbecue Sauce are Kansas City-style; rich, spicy, and tomato-based. Sweetness in Kansas City Barbecue Sauce typically comes from molasses, although some shops use brown sugar for a milder, more mellow flavor.   Apply Kansas City Barbecue Sauce to the dish at the end of preparation, or merely using it as a condiment, as the high sugar content renders it susceptible to burning.

In the traditional Memphis barbecue, the beef is ribs, the sauce is dry. That's right, in reality, it's a powder rub, usually a mixture of paprika, ground chilies, garlic powder , salt and other hidden ingredients. Since this rub is typically added early in the cooking process, the meat penetrates better than Kansas City Barbecue Sauces.

Much has been published and televised about the "East vs. West" barbecue fights in the Carolinas. But when you add the south, it is a three-way fight for pit dominance. The pork-loving Germans who had arrived in South Carolina carried with them an appetite for fine, hard mustard. As time went on, their mustard-based barbecue sauces became the sauce of rigor for all-hog Carolina barbecues. The tangy, zesty mustard-based Barbecue Sauce of South Carolina is ideal for breaking the abundance of pork, as well as complementing the coleslaw and potatoes. Flip the coleslaw into the sauerkraut, and you'd assume you were in Hamburg, not Charleston.

The East Carolina Barbecue Sauce may not be more distinct from the ones mentioned above. Unlike Kansas City 's dense, spicy Barbecue Sauce, which lies on top of the beef, East Carolina's "mop sauce" is a small, vinegar-based Barbecue Sauce seasoned with an enthralling quantity of red and black pepper. This type of Barbecue Sauce is simple to pour on the beef, and the acidity of the vinegar often penetrates and tenderizes.

Often recognized as Lexington Dip (referring to the town of Lexington, North Carolina) or Piedmont Dip (referring to the Piedmont hills of western Carolina), the ethnic Barbecue Sauce from western Carolina is meant to complement barbecued pork shoulder, a local specialty. East Carolina's Bbq Sauce, except that it is mixed with a touch of tomato sauce. The tomato component tends to squelch the chili pepper crunch, and the richness it brings to the vinegar compensates for its acidity.

Texas Barbecue Sauce is often vinegar-based, but with the aid of Mexican spices. It may contain a bit of tomato, but nowhere near the amount of Kansas City. Ancho, guajillo and chipotle peppers prevail, as do cumin and Mexican oregano. It sounds like the beginning of a chili recipe, doesn't it?  Note, Texas is a major cattle nation and much of its barbecue is centered on beef; brisket, ribs, and even the head in certain areas.

Much like Texas, the accessible boundary of California was a blessing to cattle ranchers in the early 20th century. Regardless of this, California Barbecue is beef-centric, too. In Santa Maria, on the central coast of California, their expertise is barbecuing the tri-tip portion of the calf. While meat is still the main objective of barbecuing, it is important to notice that pinquitos, a tiny pink bean grown in Santa Maria, are a must have beside their barbecued beef.

The 50th state of Hawaii has a long tradition of cooking pork in a pit filled with burning wood and hot stones. The commodity is called Kalua Pork or Kalua Pig and is typically the highlight of the Luau Festival. In complement this tasty smoky beef, the Hawaiians have rendered a variety of barbecue sauces that combine the flavors of the islands. Mostly soy or teriyaki-based, Hawaiian barbecue sauces are available in several variations, including Pineapple, Guava and Mango.

Initially invented by Big Bob Gibson's BBQ Restaurant in Decatur, this special Alabama Barbecue Sauce is meant for use on barbecued food. Made from a foundation of mayonnaise and vinegar, Big Bob Gibson's sauce soon created its own genre in the field of barbecue sauces and has recently drawn a few copycat imitators.

Asian barbecue sauces are a perfect way to attach some regional flavor to your bbq. Hoisin, Teriyaki and Satay are some of the more common varieties. In Argentina, gauchos enjoy their barbecue with the savory, herb-based sauce Chimmichurri. Australian Barbecue Sauces were initially produced from apples, because apples were cheaper than tomatoes. The traditional Australian Berbecue Sauce variations also rely heavily on apples as an ingredient.