Give Me That Good Ol' Barbecue Sauce!

Stuck somewhere between ketchup and a dry rub is barbecue sauce.While not as common as ketchup, bbq has become a complex American condiment that is prepared differently across the country and heightens the flavor of meat. The ingredients typically include: ketchup, vinegar, sugar, garlic, onion and mustard. But, it's the consistency and variations that create regional differences coast to coast, and that's why your mouth starts to water when you think about this traditional favorite.

There are three landmark periods in the history of barbecue sauce. While there is no exact time, place and person to be credited with its invention, historians link its use back to America in the 1600s with its spread to Europe over the next 200 years. The original uses were to mask harsh gamy flavors.n foods that were new to the colonial settlers. The Louis Maull Co. marketed the first bottled barbecue sauce to Midwesterners in 1926. Pittsburgh's H.J. Heinz Cos. nationally distributed its sauce in 1948.A burgeoning consumer food culture of the 1990s led to a third boom for barbecue sauce. Spurred by the growth of the Food Network television channel, specialty sauces came on the market. These sauces employed differing levels of spices, sweetness and flavors, ranging from teriyaki to smoke-flavored.

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