The Culinary Connoisseur
In the Sauce
08
Aug
Aug
“The sauce makes the barbecue,” is often heard from
barbecue aficionados. Barbecue sauce is almost always used when cooking foods
on a grill or even roasting in the oven. Sauce adds deep flavor and sticky
richness to your meat or poultry.
barbecue aficionados. Barbecue sauce is almost always used when cooking foods
on a grill or even roasting in the oven. Sauce adds deep flavor and sticky
richness to your meat or poultry.
The ingredients vary widely in barbecue sauces, but most
include some variation on vinegar or tomato paste as a base, as well as liquid
smoke, spices such as mustard and black pepper or hot pepper, and sweeteners
such as sugar, honey or molasses. The most common barbecue sauce in the US is a
Kansas City-style which uses pureed tomatoes or tomato sauce, corn syrup,
molasses and vinegar and has a long shelf life. Most commercial sauces are
based on this type. They may offer some variety like hot pepper, bourbon or
whiskey or even oriental flavors. Every part of the US has a style all its own
and each will insist theirs is the best.
include some variation on vinegar or tomato paste as a base, as well as liquid
smoke, spices such as mustard and black pepper or hot pepper, and sweeteners
such as sugar, honey or molasses. The most common barbecue sauce in the US is a
Kansas City-style which uses pureed tomatoes or tomato sauce, corn syrup,
molasses and vinegar and has a long shelf life. Most commercial sauces are
based on this type. They may offer some variety like hot pepper, bourbon or
whiskey or even oriental flavors. Every part of the US has a style all its own
and each will insist theirs is the best.
The first commercially offered barbecue sauce was sold in
the early 1910’s in Atlanta, Georgia. There is plenty of evidence that this
manner of cooking was invented in the South. However, as cuisine styles moved
around the country each region put their own stamp on the ingredients leading
to a wide variety of barbecue sauces around the United States.
the early 1910’s in Atlanta, Georgia. There is plenty of evidence that this
manner of cooking was invented in the South. However, as cuisine styles moved
around the country each region put their own stamp on the ingredients leading
to a wide variety of barbecue sauces around the United States.
Kansas City barbecue sauce is a thick, reddish-brown, tomato or ketchup-based
with brown sugar, vinegar, and spices. Evolved from the first know barbecue
sauces, it is thick and sweet and does not penetrate the meat as much as sit on
the surface. This is the most common and popular sauce in the US. You can
purchase lots of different versions of this sauce in any well stocked grocery.
with brown sugar, vinegar, and spices. Evolved from the first know barbecue
sauces, it is thick and sweet and does not penetrate the meat as much as sit on
the surface. This is the most common and popular sauce in the US. You can
purchase lots of different versions of this sauce in any well stocked grocery.
Memphis style barbecue sauce is similar to the
Kansas City style, typically having the same ingredients, but often is more
sour as it uses a larger percentage of vinegar. The typical sweetener is
molasses as that’s a popular ingredient in that region.
Kansas City style, typically having the same ingredients, but often is more
sour as it uses a larger percentage of vinegar. The typical sweetener is
molasses as that’s a popular ingredient in that region.
South Carolina Barbecue Sauce is a yellow barbecue
sauce made primarily of yellow mustard, vinegar, sugar and spices. This sauce
is most common in areas originally settled by Germans.
sauce made primarily of yellow mustard, vinegar, sugar and spices. This sauce
is most common in areas originally settled by Germans.
Texas Style Barbecue Sauces have a Mexican
influence. They are often heavily seasoned with cumin, chili peppers, bell
peppers, chili powder or cayenne or black pepper, fresh onion. They usually
contain only a bit of tomato sauce or ketchup and very little sugar. They are
medium thick and penetrate the meat easily rather than sit on top.
influence. They are often heavily seasoned with cumin, chili peppers, bell
peppers, chili powder or cayenne or black pepper, fresh onion. They usually
contain only a bit of tomato sauce or ketchup and very little sugar. They are
medium thick and penetrate the meat easily rather than sit on top.
Alabama White Sauce is a distinctive mayonnaise-based
sauce, which is used predominantly on chicken. It is composed of mayonnaise,
vinegar, sugar, salt and black pepper.
sauce, which is used predominantly on chicken. It is composed of mayonnaise,
vinegar, sugar, salt and black pepper.
While all of these sauces can be purchased in a bottle,
we prefer homemade. We’ve tried lots of barbecue sauce recipes and have some
favorites to share. Any of these sauces can be used on steaks or chicken. They
can be stirred into ground beef when making burgers or slathered on a roast and
slow cooked. These sauces are in
quantities large enough for more than one use. Always take off a portion of
sauce for your barbecue and discard after use. Never reuse barbecue sauce to prevent
germs and contamination.
Basic, popular barbecue sauce to please most palates.
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire or soy sauce
In a medium saucepan, combine all ingredients. Bring
mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently,
for 1 hour 15 minutes. Sauce can be stored in the refrigerator for 2-3 weeks.
This sauce is more complex and has many more
ingredients, but we think you’ll agree it’s worth the work involved in getting
out all the components.
ingredients, but we think you’ll agree it’s worth the work involved in getting
out all the components.
1/4 cup finely chopped onion
2 tablespoons minced garlic
2 tablespoons canola oil
1 cup ketchup
1/2 cup water
2 tablespoons molasses or honey
2 tablespoons prepared yellow mustard
2 tablespoons brown sugar
1 tablespoon Worcestershire or soy sauce
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 cup apple cider vinegar
1 teaspoon cayenne (optional)
Heat oil in a saucepan over a medium heat. Add onion and
garlic and sauté until lightly browned. Add remaining ingredients (vinegar
last), reduce heat and simmer over low for 30 minutes.
garlic and sauté until lightly browned. Add remaining ingredients (vinegar
last), reduce heat and simmer over low for 30 minutes.
Sauce can be stored in the refrigerator for 2-3 weeks.
South Carolina Mustard Barbecue Sauce
This sauce does not need to cook as long as the others.
It’s a bit thinner but soaks into the meat. Baste meat or chicken during the
last few minutes of cooking or until the sauce is caramelized.
It’s a bit thinner but soaks into the meat. Baste meat or chicken during the
last few minutes of cooking or until the sauce is caramelized.
1 tablespoon canola oil
2 cloves garlic, crushed
1/4 cup minced yellow onion
1/2 cup yellow mustard
1/3 cup packed brown sugar
1/3 cup apple cider vinegar or white vinegar
1 tablespoon hot sauce
salt and pepper to taste
2 cloves garlic, crushed
1/4 cup minced yellow onion
1/2 cup yellow mustard
1/3 cup packed brown sugar
1/3 cup apple cider vinegar or white vinegar
1 tablespoon hot sauce
salt and pepper to taste
In a small saucepan, heat the oil over medium heat. Add the garlic and onion
and sweat briefly, about 30 seconds. Pour in the yellow mustard, sugar,
vinegar, and the hot sauce. Simmer over medium-low heat for 15 minutes. Pulse
with an immersion blender until smooth, and then season with salt and black
pepper.
Use the hot stuff carefully—if your family likes
things really hot, use the seeds in the peppers. If not, just discard them and
use only the outer part of the peppers. Be sure to wear gloves when chopping
chili peppers.
things really hot, use the seeds in the peppers. If not, just discard them and
use only the outer part of the peppers. Be sure to wear gloves when chopping
chili peppers.
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1/2 cup brown sugar
1/2 cup cider vinegar
½ teaspoon cumin
1/4 cup hot chili peppers, minced
3 tablespoons chili powder (adds flavor without heat)
6 cloves garlic, minced
2 teaspoons kosher salt
Stir all the ingredients together in a medium
saucepan. Simmer about 25-30 minutes,
then puree in blender until smooth and to help bring out all of the flavors.
This will keep in the refrigerator for 3-4 weeks.
saucepan. Simmer about 25-30 minutes,
then puree in blender until smooth and to help bring out all of the flavors.
This will keep in the refrigerator for 3-4 weeks.