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The classic American barbecue sauce typesWhat is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen. Alice B. Toklas. By Meathead Goldwyn. Much of a nations culture resides in its cuisine. Although grilling and smoking meat has been done since before recorded time on all continents, although every cuisine has its mother sauces, barbecue sauces are distinctly American. To most Americans, barbecue sauce is red, sweet, and smoky and it comes from a shelf near the ketchup. To those who travel and would rather lunch in back of a rickety shack under a shade tree than under the golden arches, barbecue sauce comes in a rainbow of colors and flavors, and most are tied to the area of origin and its ethnic roots. Barbecue sauce is thick with American history and culture. Just look at the Carolinas for proof. In the eastern half of North Carolina barbecue sauce is practically transparent with cayenne pepper flakes that flurry in the bottle like a snow globe. In western half of the state it is pink going on garnet from tomato sauce. In much of South Carolina it is yellow from mustard, popular with German settlers. Made with love eaten with chopsticks. Our menu features a collection of celebrated Asian dishes that we all know and love, alongside delicious new flavors to discover. The Ayam Asian Sauce range is for creating delicious, authentic Asian meals without the added MSG and preservatives. Theyre also gluten freeTo add a patriotic flair to your next cookout, serve your guests a choice of several sauces from around the nation. How about a musical introduction to the subject Make your own sauces. Below are 1. 2 Benchmark Barbecue Sauces with links to my recipes. Making barbecue sauce is great fun. Standing over the pot adding a dash of this, a pinch of that, taking a taste, adjusting, sipping, and adding something else makes one feel like a wizard. Buy a set of 1. 2 Benchmark Barbecue Sauces, a real taste of Americana and a great gift idea If you dont want to make your own but you still want to taste the range of styles, I have selected a dozen benchmarks, every one actually comes from the region, and I have asked sauce merchant Kevin Early of the Grill Masters Club to offer them to you as a 1. Asian Sauces' title='Asian Sauces' />Buy your Asian Grocery Online from AsianGroceryStore. We provide High quality Asian foods online such as Chinese Food, Indian food, korean food, Indonesian. BBQ Sauce Recipes Kansas Citystyle, Memphis BBQ, Texas BBQ, or North Carolina BBQ. No matter how you do your cue, weve got a barbecue sauce for that. An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces. Mr. Yoshidas Asian Marinades and Cooking Sauces make it easy to infuse Asian flavors into your everyday meals. With bold varieties including Original Gourmet. Write. SanJ International, Inc. Sprouse Drive Henrico, Virginia 23231. Make your own sauces. Below are 12 Benchmark Barbecue Sauces with links to my recipes. Making barbecue sauce is great fun. Standing over the pot adding a dash of this. Switch to usa site indian. Yours Truly. Makes a great gift Click here to order this box of 1. Benchmark Barbecue Sauces. Many of my selections come from rib joints that should be on your bucket list. Each has earned my Gold Medal. You may not like them all if you only taste them from the bottle, but they are designed to go on meat, often specific meat. Try them all and try to serve them as they are served in their home town and enjoy a taste Americas diverse culinary culture. Kansas City Sweet Red Sauce. This thick red stuff is what most of think of when someone says barbecue sauce. The most popular are KC Masterpiece and Sweet Baby Rays. The best are brass bands with multiple layers from several sources of sweetness tomato paste or ketchup, brown sugar, molasses, andor honey multiple sources of tartness among them vinegar, lemon juice, hot sauce, and steak sauce multiple sources of heat American chili powder, black pepper, mustard, and hot sauces are common and they get layers of flavor from all the above as well as Worcestershire, garlic, onion, cumin, and salt. Many have liquid smoke added to help create that outdoor flavor for folks who cannot cook outdoors. Many are just amped up kethcup. Interestingly, the first Kansas City barbecue sauces were probably hot, mostly vinegar and pepper. Evidence is that this was the case for Henry Perrys sauce, and he started it all in 1. Now that Ive defined the genre, let me point out an important exception to the rule Arthur Bryants Original Barbeque Sauce. Arthur Bryants has been one of the iconic barbecue joints since 1. No noticeable sweetness or liquid smoke flavor. Nada. This is probably because the Arthur and Charlie Bryant were disciples of Perry. Serving. KC Sauce is my favorite for pork ribs and thats where it shines in KC. Try it on burgers or meatloaf. KC Sauces are thick and they sit on top of the meat, not penetrating very far. For this reason you need just one or two coats. Let the meat shine through. They also burn easily, so paint your meat no sooner than 1. Make your own. My KC Classic recipe, inspired by KC Masterpiece, is mighty tasty and caramelizes beautifully over a hot fire. Buy a benchmark Three Little Pigs Kansas City Competition Sauce from Overland Park, KSMade in a suburb of Kansas City, Three Little Pigs Kansas City Competition is prototypical, from one of the top teams on the competition circuit. Thick and brown with golden edges, with a definite sweetness that is not enough to make it gooey, there are black pepper chunks and pepper seeds clearly visible, a hint of cumin, complex, with a long peppery finish. If you finish ribs with it and give it a minute over high heat it sizzles and caramelizes beautifully. One of the things I like about it is that it is not dominated by liquid smoke as are so many others. You can get your smoke on the grill or smokerTLP started as a caterer and championship BBQ competition team, created The Good One grills and smokers among my faves, and now has a restaurant in Kansas Citys Crowne Center. South Carolina Mustard Sauce. The most distinctive sauce in the Carolinas, and by far my fave, is the mustard based sauce found in barbecue joints from Columbia to Charleston. Mustard and pork go together like peanut butter and jelly. Early German immigrants in South Carolina knew this and the names of many of the best barbecue joints that serve mustard sauce have German names, like Shealy, Sweatman, Meyer, and Zeigler. The classic SC mustard sauces are a runny mix of yellow mustard, vinegar, sugar, and spices. Simple but very effective. There are also pockets of Georgia where the mustard sauce has taken hold. Serving. This is my favorite sauce for pork chops, pulled pork, and hot dogs, brats, and Polies. Make your own I offer my South Carolina Mustard Sauce as my personal riff on the theme. Buy a benchmark Shealys Bar B Que Sauce from Batesburg Leesville, SCLocated in Leesville, SC, about 4. Columbia, Shealys restaurant is a landmark and destination dining. The sauce is mustard forward but it is slightly sweet and spicy and herbal. East Carolina Mop Sauce. On the coast of North and South Carolina, a. East Carolina or the Low Country, the philosophy is Whole hog and keep the mustard for your hot dogs and the ketchup for your fries. The African slaves of the Scottish settlers in the region pioneered American barbecue and their simple sauces were plain a kiss of hot pepper flakes and ground black pepper in vinegar. And so they remain today, where the sauce is used both as a mop or baste on the meat while it is cooking, and then as a finishing sauce at tableside. Thin and piquant, they are designed to penetrate the meat, not just sit on top as thicker ketchup and mustard sauces do so they are used both as a baste during cooking as well as a finishing sauce. They do a great job of cutting the fat in lipid laced pork. There is little or no sugar in the mix, so your kids will hate it. Serving. This sauce is superb on fatty foods and makes whole hog, pork shoulder, and lamb shoulder come to life. Make your own. Try my recipe for East Carolina Kiss Vinegar on just a bit of your chopped pork before your pour it over the whole sandwich, and if dont like it, send the leftovers to me. Buy a benchmark Scotts Barbecue Sauce from Goldsboro, NCScotts Family Barbecue Sauce goes back to 1. Adam Scott first got into the barbecue business in Goldsboro. A local minister, Scott said the exact ingredients in the sauce were revealed to him in a dream. That original sauce recipe was served on Scotts barbecue for nearly 3. Adams son, A. Martel Scott, Sr., spiced up the mixture a bit. Interestingly, they dont have a restaurant, just a sauce business. Today Scotts is nothing but vinegar, water, salt, peppers, and a few other spices shake well. Tangy from the vinegar, spicy, but not scorchin, this is the kind of stuff that made North Carolina barbecue famous. You will not like it straight from the bottle. Red Cabbage Slaw. Sprinkle it on pulled pork and then tell me what you think.