Barbecue Sauce Recipes

There are several regions which have evolved their own unique barbecue and sauce styles, often influenced by the available meats and their ethnic origins.They are not all sweet and red! Their flavors and history are fascinating. They are also the subject of much controversy and villification between regions, each claiming authenticity. Some break down regional styles into microcosms reminiscent of wine appellations, claiming "authenticity" in one state and fraud in another.

In his 1993 book "Why We Eat What We Eat: How Columbus Changed the Way the World Eats", Raymond Sokolov, has a superb essay on authenticity focused on regional styles. Some highlights: "Unfortunately authenticity is as slippery a notion as happiness... Texan chiliheads abhor beans; New Mexicans routinely put them in their version of chili. Similarly, each village along the French Mediterranean coast has its own 'authentic' mixture of fish for its own 'authentic' bouillabaisse. Aren't these really distinct regional variations, each authentic for its town or state? If so, to what size must we whittle down our definition of region...? There is, in fact, no limit to this. In my family people disagree about the authentic way to make dishes handed down from the same older relative." Then he nails it "Publication leads to codification... Cookbooks not only preserve, they overdefine and delimit cooking when they set forth a single version of a dish and, explicitly or implicitly, suggest that other versions are spurious."

Click here to read a summary of each of the different types of barbecue sauce, what makes them unique, and some of my favorite benchmark examples.

The articles below have more detail and recipes.

"Barbecue is 99% perspiration and 1% sauce."

Vince Staten
chocolate sauce
This sauce has the classic taste profile of all the most popular barbecue sauces, sweet, tart, and slightly spicy, but with a wonderful twist: The... read more
Lilly thermapen
This is a first rate glaze for ham created by one of the best barbecue cooks I've ever met, Chris Lilly, Executive Chef of Big Big Bob Gibson Bar-B-Q... read more
Danny Gaulden
Danny Gaulden, now retired, owned Danny's Place in Carlsbad, NM for many years and developed a simple sauce/glaze recipe that is legendary. The idea... read more
texas bbq sauce
Texas barbecue ranges from ribs to goat to sausage, but beef brisket is king. A dark clod of beef breast, brisket, when it is cooked, is usually... read more
Basting
Eve tempted Adam with apples, and if you want a great Kansas City style barbecue sauce with a twist, use apple butter to sweeten it and people will... read more
ribs with a good coating of sauce
Although there are several distinctly different regional styles of barbecue sauce in the US, the thick red stuff is what most of us reach for when... read more
Uncle Sam
Much of a nation's culture resides in its cuisine. Although grilling and smoking meat has been done since before recorded time on all continents,... read more
Carolinas
In a swath of Mid-South Carolina, from around Columbia to the coast around Charleston, barbecue sauce is yellow, not red, a byproduct of the region's... read more
whole hog barbecue
Ribs and pulled pork are rich, and the best way to balance and cut the silky fatty mouthfeel is with acid. Along the coasts of North and South... read more
tartar sauce
Smoked mullet and grilled fish are the classic barbecue dishes of Florida. Mullet is almost always dusted with a crab boil spice mix and smoked.... read more

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