Barbecue sauce

From WikiMD's medical encyclopedia

Barbecue sauce is a flavoring sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.

History

The precise origins of barbecue sauce are unclear. Some trace it back to the end of the 17th century, when French and Spanish settlers introduced the practice of basting meats with acidic sauces to the Caribbean. From there, it spread to the American South. The first commercially produced barbecue sauce was likely made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909.

Types

There are many varieties of barbecue sauce and these can vary widely in flavor, consistency, and ingredients. The most common types include Kansas City-style, Memphis-style, South Carolina mustard sauce, and North Carolina vinegar sauce.

Kansas City-style

Kansas City-style barbecue sauce is thick, sweet, and tangy. It is made from tomato paste, liquid smoke, vinegar, and a variety of spices. This style of sauce is very popular in the US and has been adopted by many restaurant chains.

Memphis-style

Memphis-style barbecue sauce is similar to Kansas City-style, but has a thinner consistency and is not as sweet. It is typically used as a marinade or a basting sauce for grilled meats.

South Carolina mustard sauce

South Carolina mustard sauce, also known as "Carolina Gold", is a mustard-based barbecue sauce that is sweetened with honey or brown sugar. It is most commonly used on grilled chicken or pork.

North Carolina vinegar sauce

North Carolina vinegar sauce is a very tangy, spicy, and slightly sweet sauce made from vinegar, hot chili pepper flakes, sugar, and spices. It is most commonly used on pulled pork.

See also

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  • Pork steaks cooking

  • Maull's barbecue sauce

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Contributors: Prab R. Tumpati, MD