Barbeque Sauce Across America
Source of Recipe
by Grandpoohbah, from allrecipes.com
Recipe Introduction
Barbeque Sauce Across the U.S.A.
Recipe Link: http://allrecipes.com/advice/coll/all/articles/623P1.asp
What do you think of when someone says, "barbeque sauce?" If you're like the majority of Americans, you probably think of thwacking the bottom of a plastic bottle with your palm as you coax thick dollops of a sweet, smoky red storebought concoction onto a charred chicken breast. There are some regions of this great nation where barbeque is a very serious matter, though - where everybody and their dog has their own "top secret" sauce recipe. Just like the distinctive, locally produced wines and cheeses of Europe that serve as the trademark of their regions, you can tell exactly where you are in the United States by tasting the homemade sauce that shows up with your masterfully 'que'd meat.
Navigation by the Sauce:
If you're from the Carolinas, your nose is probably prickling from the very thought of a piled-high pulled pork sandwich soaked in a thin, vinegary sauce. The Kansas City natives will probably be salivating as they conjure up meaty pork ribs and tender brisket with a thick, sweet tomato-based sauce on the side for dipping. If Memphis is your home, you might even forego the sauce altogether to enjoy the local 'dry ribs,' a Memphis trademark of pork ribs coated in a dry rub of herbs and spices and allowed to cook slowly and become crispy on the outside. Deep in the heart of Texas, cowboys and urbanites alike get fired up for supremely smoky brisket with spicy sauce that really packs a punch. Alabama's contribution to the barbequing world is a vinegary white sauce thickened with eggs or mayonnaise. And in Western Kentucky, the barbeque is like no other, with tender, musky mutton sopped in tangy, Worcestershire-based "black dip."
The Carolinas:
In the Carolinas, the barbeque regions are not defined simply by following state lines. What the sauces of this region do have in common is that they are thin and contain plenty of cider vinegar, and the meat they grace is always pulled pork shoulder. In Eastern North Carolina, the vinegar is adorned only with red and black pepper, and sometimes a bit of sugar to take the edge off the vinegar. If you roam over to Western North Carolina, you'll find that people take the same sauce recipe and add ketchup to it. A short trek down to Central South Carolina will change the formula again: instead of adding ketchup to the spicy vinegar mixture, you'll encounter the unmistakable yellow hue of bottled mustard mixed in. Keep on going south, and the sauce will change again! The barbeque shacks that lure you out of your car in Southern South Carolina and across the border into Northern Georgia will serve you that same spicy vinegar based sauce, but this time it will be sweetened up even more with both ketchup and brown sugar.
Memphis and Kansas City:
At different times, you may hear both Memphis and Kansas City called the barbeque capital of the world. They have a lot in common. Both cities are centrally located, and they both boast dozens of restaurants that know how to cook pork ribs like nobody's business. And the cities' signature sauces have a lot in common, too. They start with tomatoes in one form or another, and get accented with vinegar, pepper, sugar, molasses, and any number of secret spices. Kansas City sauce is usually a little thicker, a little sweeter, and shows up a little more often. Sometimes in Memphis the ribs are served "dry" - that is, coated in a dry rub of herbs and spices, cooked until crispy, and served in all their meaty glory without the distraction of sauce. But in Kansas City, you'll never be served a plate of barbeque without plenty of nectarous sauce nearby for the sopping.
Texas:
In Texas, everything is big, everything is spicy, and everything revolves around beef. This, of course, is especially true when it comes to barbeque. The most popular barbeque meat is brisket, cooked low and slow over a smoky mesquite or hickory fire, sliced and slapped on a slab of white bread. The tomato-based sauce is fairly thin, definitely spicy, and usually has a healthy dose of both chile peppers and chili powder.
The Black and the White:
There are two regional barbeque sauces in particular that don't wander far from home. If you've never been to the region where they are served, you've probably never tasted them before. These elusive sauces are Alabama's white sauce and Western Kentucky's "black dip". White sauce is a thinner, more tangy cousin to mayonnaise: its vinegar base is thickened and enriched by raw eggs. In its modern incarnations, though, people often skip the hassle of raw eggs and use storebought mayonnaise mixed with vinegar instead. And the region around Owensboro, Kentucky, is probably the only area in the country famous for its barbequed mutton. A plate of boldly flavored mutton would not be complete without black dip on the side - a pungent concoction of vinegar and Worcestershire sauce that stands up to and complements the taste of the mutton.
Are you ready to eat your way around the country yet? You can start by sampling those famous sauces!
(you'll have to copy/paste the URLs)
Eastern North Carolina:
Eastern North Carolina Barbeque Sauce - http://barbeque.allrecipes.com/AZ/strnNrthCrlinBrbqSc.asp
Vinegar Based BBQ Sauce - http://barbeque.allrecipes.com/AZ/VngrBsdBBQSc.asp
Western North Carolina:
Carolina BBQ Pork Sauce - http://barbeque.allrecipes.com/AZ/CrlinBBQPrkSc.asp
Uncle Mike's Vinegar Pepper Sauce - http://barbeque.allrecipes.com/AZ/UnclMksVngrPpprSc.asp
North Carolina Style Pulled Pork - http://barbeque.allrecipes.com/AZ/NrthCrlinStylPlldPrk.asp
Central South Carolina:
Best Carolina BBQ Meat Sauce - http://barbeque.allrecipes.com/AZ/BstCrlinBBQMtSc.asp
Southern South Carolina and Northern Georgia:
Barbeque Sauce - http://barbeque.allrecipes.com/AZ/BarbequeSauce.asp
Perry Family Barbeque Sauce - http://barbeque.allrecipes.com/AZ/PrryFmilyBrbqSc.asp
Georgia Barbeque Sauce - http://barbeque.allrecipes.com/AZ/GrgiBrbqSc.asp
Memphis:
Bar-B-Que Sauce - http://barbeque.allrecipes.com/AZ/BrBQSc.asp
Barbeque Sauce - http://barbeque.allrecipes.com/AZ/BarbequeSauce.asp
Irene's Barbeque Sauce - http://barbeque.allrecipes.com/AZ/IrnsBrbqSc.asp
Homemade Barbecue Sauce - http://barbeque.allrecipes.com/AZ/HomemadeBarbecueSauce.asp
Kansas City:
Kathy's Award Winning Barbeque Sauce - http://barbeque.allrecipes.com/az/KthysAwrdWnnngBrbqSc.asp
Bubba's Best BBQ Sauce - http://barbeque.allrecipes.com/az/BbbsBstBBQSc.asp
Barbeque Sauce III - http://barbeque.allrecipes.com/az/BrbqScIII.asp
Papa John's Bar-B-Q Sauce - http://barbeque.allrecipes.com/az/PpJhnsBrBQSc.asp
Texas:
BBQ Sauce - http://barbeque.allrecipes.com/AZ/BBQSc.asp
Texas Chili Beef Slices - http://barbeque.allrecipes.com/az/TexasChiliBeefSlices.asp
Brisket with BBQ Sauce - http://beef.allrecipes.com/AZ/BrisketwithBBQsauce.asp
Alabama:
White Barbecue Sauce - http://barbeque.allrecipes.com/AZ/WhiteBarbecueSauce.asp
White BBQ Sauce - http://chicken.allrecipes.com/AZ/WhiteBBQSauce.asp
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