American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond by Greg Mrvich

Author:Greg Mrvich [Mrvich, Greg]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2019-11-11T23:00:00+00:00

Carolina Gold Sauce

CHAPTER 5

SAUCES

Barbecue isn’t just slathering a sweet, tomato-based barbecue sauce on a piece of meat; it’s cooking meat at low temperatures for long periods of time. When we barbecue, we’re trying to create tender, succulent meat, and every part of the process contributes. The smoke penetrates the meat, imparting flavor. The low heat melts the rub, creating a “bark” full of flavor. As the meat completes its journey to perfection, that’s when the barbecue sauce comes in. It may be applied shortly before the meat is pulled from the grill, used as a finishing sauce just before the meat is served, or served on the side as a dip. In any case, a good sauce is the first of many layers of flavor. It will complement the meat—not overwhelm it.

Carolina Gold Sauce

Kansas City Barbecue Sauce

Memphis-Style Barbecue Sauce

Alabama White Sauce

Louisiana-Style Barbecue Sauce

Western North Carolina Vinegar-Tomato Sauce

St. Louis–Style Barbecue Sauce

Competition-Style Finishing Sauce

Chicago-Style Barbecue Sauce

Virginia-Style “Goober” Sauce

All-Purpose Beef and Steak Sauce

Baltimore Tiger Sauce

Apple-Butter Barbecue Sauce

Sweet-and-Savory Cola Barbecue Sauce

Raspberry-Chipotle Barbecue Sauce

Beer and Honey (It’s Money) Sauce

Sweet-and-Savory Orange-Ginger Sauce

Barbecue Potion #5

Maple Barbecue Sauce

Ballistic BBQ Sauce

Spiced Peach Barbecue Sauce

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