| Barbecue sauces have a uniquely Southern and | | | | hallmark of Memphis barbecue sauce. A saying |
| Western U.S. history. Most experts agree that the | | | | often heard among hungry connoisseurs is no two |
| practice of adding sauce and spices to meat and | | | | bites alike. |
| fish began early in our history, with Native | | | | Continuing our trek westward, we come to the |
| Americans teaching the art to early European | | | | acknowledged center of the barbecue universe |
| settlers. The natives probably developed the | | | | Kansas City! Kansas City barbecue sauce is |
| process as part of an attempt to keep meats | | | | distinguished by its noticeably thicker consistency |
| and fish from spoiling quickly. Salt played a major | | | | and emphasis on sweetness. Thats because this |
| role in those early barbecue sauces, and salt is a | | | | style of sauce is built upon thick tomato sauce, |
| well-known preservative in the meat curing | | | | chunks of vegetables, and lots of sugar. Many |
| process. | | | | popular commercial brands are based on this |
| Because the nations first European arrivals lived | | | | Kansas City recipe. It's most popular among |
| on the East Coast of America, that part of the | | | | amateur backyard grillers because of the |
| country is credited with spawning the original | | | | availability in grocery stores (Kraft, Heinz, K.C.s |
| barbecue sauce styles. First and foremost, there | | | | Masterpiece, etc.). And also because the thick |
| are the various Carolina barbecue sauces. The | | | | sauce can be applied only once and enough will |
| most widely known are East Carolina, Piedmont, | | | | remain in place to please the happy recipients of |
| and South Carolina varieties. East Carolina | | | | the grilled meat. |
| barbecue sauce consists of vinegar, salt, black | | | | Finally, there are the 'Texas' barbecue sauce |
| pepper, and crushed or ground cayenne peppers. | | | | styles. Now, Texas is one big state, and there are |
| Its a very simple sauce that penetrates the meat | | | | several regional varieties within it. The most |
| nicely for a deep flavor. Piedmont barbecue sauce | | | | common include thick and spicy sauces that are |
| only varies from East Carolina in that it often | | | | essentially spicier variations on the Kansas City |
| includes molasses or Worcestershire sauce and | | | | sauces. These are found mostly in the north and |
| thus clings to the meat more. South Carolina | | | | east sections of the state (Dallas). In western |
| sauce is entirely different, using a mustard base | | | | Texas, thinner sauces that feature hot peppers |
| instead, producing a much tangier and sharp | | | | can be found. These sauces are often added only |
| flavor. | | | | at the very end of the barbecuing or grilling |
| Then there is Memphis or Southern style | | | | process. And then, in southern Texas, the |
| barbecue sauce. This popular variety is typically | | | | barbecue sauce of choice features an emphasis |
| more complicated (flavor-wise) and is built around | | | | on Mexican spices and, of course, jalapeno |
| mustard, tomato, and vinegar. Fans often point to | | | | peppers! Make sure to have a cold beverage |
| the boldness of these flavor combinations as the | | | | handy to put out the fire! |