All About Barbecue Sauce In 90 Seconds Or Less!

What would grilling or barbecue be without barbecue sauce? Either slowly cooking into the meat in a barbecue, or forming a thick tasty glaze on grilled food, outdoor cooking just would not be the same without a good bbq sauce. Barbecue sauces vary from region to region, and from chef to chef. If you go to North Carolina, you'd find a thin, vinegar based sauce, soaking into the thin shreds of pulled pork.

In Kansas City, they like their sauce thick and sweet. If you go to Texas, you'll find a thinner sauce than you'd find in Kansas City, and less sweet. Barbecue sauces are usually categorized according to their base. Sauces can be based on ketchup, tomato sauce, mustard, vinegar, even mayonnaise. Depending on the base, and the preference of the cook, they can be thick or thin, sweet, sour, spicy, mild, or any combination. A basic barbecue sauce consists of several elements, each adding another layer of flavor and complexity to the sauce.

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Barbecue Sauce That Get's Invited To Any Superbowl Party 2009

It doesn't have to cost you a lot of money to make your superbowl barbecue sauce party memorable. Remember ; most people expect burgers and potato salad. So any different food is good. And if you follow our cheap barbecue party ideas you can impress your guests for not a lot of money.First off I must state that there is absolutely nothing at all wrong with burgers and potato salad.

Make sure that your superbowl barbecue sauce party is totally grilling with:

1. Condiments! Everyone has mustard and ketchup. Occasionally you see a lonely bottle of Frank's. But for very little money or effort you can add a rainbow of taste to your table and impress your guests. Visit a specialty store or good supermarket and pick up some bottles of unusual barbecue sauce or hot sauces for the table. Do not just paint the meat on the grill -- give your guests a choice on the table. Today's BBQ and hot sauces come in a wide variety of flavors and heat levels and there is something for (almost) everyone. Consider the food you are serving and other sauces that may complement it. If you are serving chicken consider a white BBQ sauce or horseradish sauce. If you are serving fish consider a sweet BBQ sauce or a Vietnamese or Japanese fish sauce.

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Did Someone Say Sloppy Joe's With Barbecue Sauce?

Traditionally, a Sloppy Joe is ground beef with vegetables such as celery, onions and/or bell pepper cooked with tomato sauce and served on buns. It started off as a dinner time meal in the Southern US states, made popular by working mothers because of their ease of preparation. The earliest traceable published recipe of the Sloppy Joe is from MacCall's Cookbook published in 1963, This year it's with barbecue sauce!

It entailed sauteing 1/2 lb. of ground beef together with 1 lb. of a beans-and-ground-beef mix in barbecue sauce in a skillet in medium heat. Once the ground beef changes from a red to a brown color, then add the beans-and-ground-beef mix in barbecue sauce together with catsup. Let this simmer for 5 minutes. Split the hamburger buns in the middle and toast them for a minute. Once the beef and beans mixture is cooked scoop this over the toasted buns and serve, and don't forget to add the mouth watering barbecue sauce.

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What Really Is A Barbecue Sauce Party!

Condiments are substances applied to food to improve or enhance flavor. They usually come in the form of powders, spreads and sauces. A condiment is typically squirted, sprinkled or smeared, with commercially prepared condiment products often packaged in plastic or glass containers. Some are served as single-serving packets too as what is common in cafeterias and airlines. Of course, barbecue sauce parties and cookouts are never complete without a steady supply of condiments.

Condiments and Smashing Barbecue Sauce Parties
Nothing spoils a barbecue quicker than a shortage of condiments. Whether it's ketchup, hot sauce, mustard, relish or barbecue sauce, finding yourself running low on any of these items can spell disaster for a party. You see, a condiment gives food that added kick to keep people coming back for more. Further, half the fun of eating is being able to adjust the taste of the food to suit each individual's particular taste buds so without condiments, people will have a tough time managing this.
Holding a hit barbecue event isn't easy. But if you keep your shelves well-stocked in the condiment department, you're halfway there. Here are other tips to ensure your next barbecue is a smashing success.

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Slow Roasted Beef Ribs In Maple Barbecue Sauce

You can use "Texas Beef Ribs" in this recipe. Plan on letting the ribs marinate inside of the barbecue mix for 48 hours and serve with coleslaw, corn bread, and plenty of ice cold lemon tea. But the ribs will still be delicious if they marinate for only 8 hours, so no need to panic as they are slow roasted on an open fire.

Ask your family and your guest what they like and depending on your or your guest taste buds this barbecue sauce can be as mild or as spicy as you like; add hot pepper sauce accordingly. It also works well with pork, chicken, or shrimp.

The Barbecue Sauce:
13/4 cups ketchup
1/2 cup pure maple syrup
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup chopped scallions or fresh chives
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Dash hot pepper sauce
Salt and freshly ground black pepper
The Ribs:

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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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Mouth Watering Memphis Style Pork Ribs Smothered With Barbecue Sauce!

The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings. The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbecue sauce is never used during the cooking process but rather served on the side with the ribs at the table.

Because a barbecue sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style BBQ sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can't wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning. Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.

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Barbecue Sauce By Region The Different Kinds

Barbecue is a cherished example of the cultural heritage of the South to most Southerners, but within the region, debate as to the nature of barbecue rages on. While barbecue sauce loving Southerners agree that the "Northern" definition of barbecue a cookout in the back garden is ludicrous, barbecue aficionados also like to argue about what constitutes true Southern barbecue. State by state, and even town by town, no method is exactly alike.

The one non-debatable component of barbecue is pork, and the South is bounded by the parameters of the "barbecue belt" (Louisiana, Missouri, Tennessee, Alabama, Georgia, North Carolina, South Carolina). With apologies to the dedicated barbecue sauce chefs of Owensboro and south-western Texas, Kentucky's misbegotten notion of mutton, and the beef and mesquite of Texas simply do not qualify as barbecue, and these regions will not be closely examined here. Why do the regional differences in pig roasting merit attention? Barbecue is emblematic of a lot of things in the South despite intra-regional differences, barbecue is barbecue all over the Southern United States. We may argue about which kind is the best barbecue, but very few people assert that the different types are not part of a vital (and delicious) Southern tradition. Despite the Americanization of Dixie, the South has maintained a distinct regional flavour that makes it special, different from any other part of the United States.

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Cooking With Barbecue Sauce, No Forks Required

The one element of cooking outdoors and having a gathering of friends and family over the grill is that whatever you are serving will usually not require any utensils to eat. Sure, if you are making a steak you might, but normally anything you slather with barbecue sauce is designed to eat with your hands. If you have side dishes that require a fork, like potato salad, a fork might be optional, but the essence of outdoor cooking is about returning to your primal instincts, and eating without silverware.

Beyond the obvious fruit salad and beans that need a utensil, the big part of enjoying the grilling experience is to be able to relax, be less formal, and eat with the tools God provided you, your hands. The feel of grasping that rib and chomping into it has a certain feel to it. It is somewhat animalistic, and for most guys it feels good. Sure, you may wear a suit to work during the week as you are a mild mannered accountant for a big firm downtown, but on the weekend you are a heathen, a direct descendant of your Cro-Magnon brethren, and you will rip the charred flesh from the bone and leave that barbecue sauce all over your face the rest of the day! That is essence of man at its finest.

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The Barbecue Sauce Of Restaurants

At the beginning of the twentieth century, barbecue and barbecue sauce appeared in a new venue, that of the barbecue restaurant. After the South went from a rural-agricultural region to a more urban and industrial area, grocery stores provided pig meat, agricultural fairs replaced festive pig killings, and the barbecue restaurant took over the time-consuming task of slow-cooking pork.

Usually, these restaurants grew out of a simple barbecue pit where the owner sold barbecue and barbecue sauce to take away. Many of the pit men only opened on weekends, working (usually on a farm) during the week and tending the pit on weekends. The typical barbecue shack consisted of a bare concrete floor surrounded by a corrugated tin roof and walls (Johnson 9). Soon, stools and tables were added, and the ubiquitous pig adorned the outside of the building.

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Barbecue Sauce, Public Enemy Number One Amongst Cows, Pigs, And Chickens

While man has been a hunter and gatherer since he arrived on the planet, there have not been too many things more than barbecue sauce that has created so many animals to be eaten. With so many delicious varieties of sauces and marinades created of the centuries, they have only enhanced the grilling experience. If these things had not been invented, man may have gotten bored with having to hunt down these animals and resorted to more farming and gathering of the slower and easier to catch berries and nuts.

Instead of resorting to a life of eating grub worms and plants, man evolved to creating easier ways to track down and ultimately eat better tasting animals. Barbecue sauce only gave him more zeal for wanting to eat meat, and made all that energy burnt up on the hunt worthwhile. This passion for the hunt even took to figuring out how to catch and eat animals that fly, swim, and even ones that could kill you in the process. In making meat so flavorful, it may be that many a man was put in harms way just trying to catch a delicious but dangerous animal. Some might say it is a worthy cause though, knowing how much they love their barbecue.

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Barbecue Sauce, An American Icon

Since the days of the old west, America has been known for its bold and daring ways, its independent spirit, and its brash and often fearless swagger that has earned both envy and scorn from the rest of the planet. Our food has shown to follow suit with these ideals and you don't have to look much further than the creation and varieties of barbecue sauce that we use. No, my friend, this is no Hollandaise sauce or fancy bullion based glorified soup poured over braised lamb, this is hearty, flavorful, and often will kick you in the butt, pure American ass kicking grilling sauce! It is as traditional and distinctively American as Buffalo Bill Cody and Calamity Jane.

Not too many things are more in tune with Americana as the barbecue sauce. Many people around the globe have never been to this great land and may look to the modern world of Hollywood and New York City lore, but when asked about American history they all know about the cowboy, gunfighters, and wide open ranges with great tribes of Native Americans lead by Sitting Bull and other great chiefs. They know about Tombstone Arizona, Wyatt Earp, and legendary gunfights at the OK Corral. Along with all these pieces of folklore they also know that the barbecue comes with the great outdoors. People travel from lands near and far to see what Texas grilling is about, or why Kansas City has such flavorful food. They want to understand this part of America, and

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Barbecue Sauce, Not Just A Condiment Anymore

For many years barbecue sauce was simply something of an afterthought in our culture. Much like Ketchup or mayonnaise, it was looked at as a simple condiment that merely assisted in flavoring meats. While this may have been true in the past, today there has been an increased importance on this incredible sauce. It is not merely a relish or dipping sauce, but something that can give basic meats a life of their own, or create an everlasting memory for someone who had an incredible dining experience at a special event. No ketchup has ever done that, nor has any mustard either. No, barbecue sauce is much more than a condiment.

If barbecue sauce were merely a simple condiment, there would not be so many varieties and flavors being sold around the globe. Take a look at the section in your local grocery store and count all the varieties of flavors, brands, and uses. Then step over the ketchup and do the same. Even the mustards, with their gourmet flavors are limited in use, and all ultimately can only taste somewhat different. Mayonnaise, forget about it, there is either real or fake varieties, and what special flavor does it have? None. Also, would you even think of spreading any of these things onto your grilled meat? No way, not by themselves. Mustard is used in some Carolina sauces, but it is only the starting point to a great sauce, and does not stand alone as something more than a condiment.

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The Origins Of Barbecue Sauce: Atlantis

Atlantis, according to some experts, was the most ancient of all the civilizations on earth, and the most advanced. According to legend, thousands of years before the first Egyptians started cultivating the Nile delta, the people of Atlantis had already developed language, astronomy, agriculture, and the culinary arts to level only achieved in the last century or so. Unfortunately, Atlantis disappeared beneath the seas before the beginnings of written history. Many historians believe the survivors of the disaster that befell Atlantis, were the founders of our modern world.

Recent research has determined that the ancient Minoans, from the Island of Crete, may in fact be the direct descendants of the Atlanteans. The Minoan civilization thrived and prospered, for millennia before the dawn of history, and was destroyed overnight by some un-as-yet explained cataclysm. Many scholars believe that when Plato wrote of Atlantis, it was actually Minos.

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The Best Gifts Are Given With Barbecue Sauce On Them

Have you ever wondered what to give someone for their birthday, anniversary, or even Christmas? Well, for most men especially, they would much rather have something to eat than many of the things they wind up with. Christmas is probably the worst for many men, tight, ugly itchy sweaters, and ties they never wear, or cheap aftershave is common. Don't you think he'd rather have a rack of ribs smothered in a rich and tangy barbecue sauce? It sounds silly at first, but then you realize that the simple pleasures of great food are a wonderful and thoughtful gift.

For all you women out there always wondering what to give your husband for your anniversary, look no further. Instead of mushy cards and candies, silky underwear, or a fancy night out at the opera, throw the guy a barbecue with his friends, some cold beer, and again, the ribs with the barbecue sauce. He will appreciate it much more than having to put on that itchy sweater and listen to opera, or even worse, watch ballet.

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Barbecue Sauce On Prom Night

My grandmother and I were sitting in the kitchen one evening, waiting for my younger sister to return from the beauty parlor. It was prom night, and we were both excited for her. I was sewing the final stitches in the hem of her gown, and Grandma was preparing a batch of her extra-special barbecue sauce, for the after-prom dinner to be held in the gym. It was my sister's senior prom, and she had been nominated for prom queen, so we were all atwitter. Our excitement turned to dismay on her arrival. Her hair was a disaster.

With tears running down her cheeks, my sister explained she had asked for a light blonde frosting, but something went wrong with the mix, and the more the beautician tried to fix it, the worse it got. It was really bad. Her hair was green, pink, and orange all mixed together, and short of a buzz cut, I couldn't imagine any way to fix it in time for the prom. Grandma looked up from the almost finished barbecue sauce, and told my sister to never mind, as soon as the sauce was done, she'd set things right. With that, she squeezed a couple of fresh limes into the brew on the stove, followed by a shot glass of tequila, into the barbecue sauce, not grandma.

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The Straight History Of Barbecue Sauce

Barbecue sauce recipes have a clearly distinctive Southern and Western U.S. history. Most historians have agreed that the cooking process of adding barbecue sauce and spices to meat and fish began within the beginning settlement in our pilgrim history, with Native Americans giving instructions in the skill to early European settlers.

The natives probably formed the process as part of an attempt to keep meats and fish from spoiling rapidly. Salt played a chief role in those early barbecue sauce recipes, and salt is a famous preservative in the meat curing method.

Because the Nations first European arrivals migrated to the East Coast of America, that part of the country is accredited with creating the original barbecue sauce recipes. Moreover, there are the different types Carolina barbecue sauce recipes. The most universally known are East Carolina, Piedmont, and South Carolina formulas.

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