I have a love for BBQ and for smoked meats. BBQ varies state by state. For example: Texans eat more BBQ beef such as brisket, beef ribs and sausages. Pork is the hallmark of the Southern states. Kansas City uses all of the above. Because of this, BBQ sauces also vary by location. There are basically four types of “recognized” BBQ sauces: Mustard-based, vinegar-based, light tomato-based and heavy tomato-based.
North and South Carolina use all four of the recognized BBQ sauces. The reason there are “recognized” sauces is because certain places, like Alabama, have their own version of BBQ Sauce. Alabama has a Mayo-based vinegar dressing called White BBQ Sauce. Memphis, known as one of the BBQ Capitals of the world, doesn’t put sauce on the meat. They use a dry rub and have a variety of sauces on the side. Kansas City Sauce is what most people that use supermarket BBQ sauce like. It is usually sweet, spicy and tangy. I like the recipe below. It is neutral, and can be used on any type of meat.
135 BBQ SAUCE
- 1 cup brown sugar
- 1 ½ cups ketchup
- ½ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp hot sauce
- 1 tbsp dry mustard
- 1 tsp chili powder
- salt and pepper to taste
Put all ingredients in a blender and blend until smooth.
If you want your sauce less sweet you can cut back on the sugar; less spicy, cut back on hot sauce and chili powder; you can even substitute mustard for mustard powder. That is the great thing about BBQ Sauce: it can be adjusted to your tastes.
All the best,
Chef Tom
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