Call It What You Want, It Is Still Barbecue Sauce

All over the globe there are many different sauces used to grill meats. Ultimately whatever you call it, however you say it, or whatever it tastes like, they are all barbecue sauces. From the chimi-churri sauce of South America, the Teriyaki sauces of Japan, the Hoisin Sauce of China, or the multitude of variations here in America such as the South Carolina mustard sauces or the sweet tomato based sauces of St. Louis and Kansas City, they all have one thing in common, to make our meats taste great.

Chimi-churri sauce is a parsley based green sauce most often seen in Argentina and Uruguay, as well as other places in South America. This sauce has made it's way north as far as Mexico and is used as a condiment, a marinade, and a barbecue sauce. There is a red variation of this sauce as well.

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