Barbecue sauce is used in cooking and flavoring various meats used in a barbecue. The ingredients vary widely, but most are based on vinegar and tomato or mustard, as well as sugar or molasses.
In the US, different geographical regions have their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in the Carolinas, with sweeter, tomato-based sauces being popular in the Northern and Midwest.
North Carolina–Carolina-style sauces developed before ketchup was introduced in the late 19th century as a thin peppery and vinegar-based sauce that accompanies pulled pork and chopped pork sandwiches. In Western parts of North Carolina, some ketchup is added.
South Carolina–Inspired by early German immigrants to the area, South Carolina barbecue sauce is based on mustard and vinegar and sweetened with molasses, honey, or brown sugar. (No ketchup.)
Texas–Traditional Texas barbecue sauce tends to start with meat drippings — enriched with ketchup, beef stock, and/or chili powder, cumin and pepper. Sweeteners are kept to a minimum.
Alabama–Originating from Big Bob Gibson’s in Decatur is white barbecue sauce made with a combination of mayonnaise, cider vinegar, and black pepper and popular on barbecued chicken.
Kentucky–Confined mostly to the city of Owensboro, this black barbecue sauce (locally called “dip”) traditionally accompanies barbecued mutton. The sauce is made from Worcestershire sauce, lemon juice, melted butter, and allspice.
Memphis–Memphis barbecue sauces begin with using vinegar-and-mustard based mop sauce to based dry-rubbed seasoned meat and pairing the finished meat with a thick and sweet tomato-based barbecue sauce.
Kansas City–Sweet with molasses and brown sugar, edged with cider vinegar, and flavored with liquid smoke, this popular barbecue sauce was one of the first barbecue sauces to be sold in stores. It has a flavor profile familiar with KC Masterpiece, the BBQ sauce created by Dr. Rich Davis.
Other Barbecue Sauces
South America
Chimichurri–The sauce for asado, similar to barbecue in Argentina and Uruguay, is called chimichurri – a parsley based green sauce used as a condiment on the table, a marinade, and a grilling sauce. Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables.
In Brazil, the typical barbecue sauce is called vinagrete (made with vinegar, olive oil, tomatoes, parsley and onions).
Australia
In Australia, “barbecue sauce” principally refers to a condiment in the same regard as ketchup. Typically it is a caramelized tomato-based sauce, dark brown in color, replicating the smokey flavors of barbecue grilling. Australian barbecue sauce made at home is sometimes simply a blend of tomato sauce and Worcestershire sauce. Commercially, the various brands in the market range from a fruity flavor to a sauce similar to brown sauce.
Asia
China–Hoisin sauce, a type of Chinese-style barbecue sauce, serves as a base ingredient in many other recipes for Chinese barbecue sauces.
India–A spicy, yogurt-based barbecue sauce is used for tandoori chicken.
Japan–A sweet soy sauce marinade is used for teriyaki, a Japanese-style grill (traditionally fish), before and during the grilling process.
Korea–For Korean Galbi, a ganjang-based sauce is used, often referred to as Galbi or Kalbi sauce. It is used as a marinade. The sauce is generally made from soy sauce, garlic, and sugar, though variations with sesame oil, rice wine, hot pepper paste, fruit juice, lemon-lime soda and honey are common.
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