Cooking Recipes Articel

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history
with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces
and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America
that part of the country is credited with spawning the original barbecue sauce styles. First and foremost
there are the various Carolina barbecue sauces. The most widely known are East Carolina
Piedmont
and South Carolina varieties. East Carolina barbecue sauce consists of vinegar
salt
black pepper
and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different
using a mustard base instead
producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard
tomato
and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward
we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce
chunks of vegetables
and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft
Heinz
K.C.s Masterpiece
etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally
there are the ‘Texas’ barbecue sauce styles. Now
Texas is one big state
and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas
thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then
in southern Texas
the barbecue sauce of choice features an emphasis on Mexican spices and
of course
jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!