If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy. Meat cuts and cooking methods are the main signifiers of regional barbecue, but the sauces perhaps best define the history of America's low and slow cooked proteins. From the Carolinas to Texas and Kansas City, barbecue fanatics religiously ally themselves with specific styles of sauces and dips.
American barbecue can trace its origins to the Eastern coastline stretching from North Carolina south through the Florida panhandle. Anthropologist and novelist Zora Neale Hurston writes that the Southern practice of slow cooking meat over wood grills was borrowed from the babacots tradition of the Arawak, an indigenous people living in the Caribbean and Florida around the time of Spanish colonization. Spaniards translated this to barbacoa and eventually the English "barbecue" — but according to Hurston, it was slaves who took these techniques and dressed their meats with "barbecue sauce made from lime or lemon juice and hot peppers.
Kalm reported the pepper sauce had a "very fine taste. During a visit to North America in , Swedish-Finnish botanist and naturalist Peter Kalm observed Guinea peppers being cultivated by slaves in Philadelphia, noting that the pods were occasionally pounded and "mixed with salt preserved in a bottle" to be used as a sauce for meats and fish.
Kalm reported that the pepper sauce gave the food a "very fine taste. Here's a primer on America's principle barbecue sauce styles. The spicy and acidic African flavor profile was readily adopted in eastern North Carolina. Unlike many modern sauces, the eastern-style uses no tomato, relying instead on a tart combination of vinegar usually cider vinegar and added spices like cayenne, black pepper, crushed red pepper, hot sauce often Texas Pete , salt, and sometimes water.
Author and chronicler of North Carolina barbecue Bob Garner notes that some original recipes even utilized coastal ingredients like oysters. This thin, watery wash is used to soak pork as it cooks over the flame.
The introduction of Heinz ketchup in was a major turning point in the history of barbecue sauce nationwide. Enter the Piedmont-style or "Lexington Dip" — a reference to the city of Lexington where the style is most abundant.
Western Carolinians traditionally cook pork shoulder and dress it with a tangy, vinegar-based sauce that's slightly reddened and sweetened by the introduction of ketchup. According to North Carolina's Our State magazine , the style may be attributed to five men of German descent who developed the Piedmont variety based on Bavarian practices of serving pork shoulder with sweet and vinegary sauce.
Its also frequently incorporated into a specialty red slaw. Because human tastes belie strict borders, South Carolinians share the same traditions as their Northern counterparts with one exception — mustard sauce. Like the Piedmont-style dip, German immigrants are also to thank for this tangy smoked meat condiment.
Most sauces are ketchup based, but in the South we prefer the mustard variation. You oughta try it at least once. In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes. All Rights Reserved. Rating: 4. Read Reviews Add Review.
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Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews 82 Read More Reviews. Garlic and onion are common, but you may also use herbs like oregano, thyme, or marjoram and spices like cumin, celery seed, and nutmeg. Nutmeg, in particular, makes flavors pop out and adds depth to anything it is added too. To make it, combine the ingredients in a saucepan and simmer on low heat for 30 minutes.
Make sure to stir the sauce often to prevent burning. Once cooked through, remove from heat and let the sauce cool to room temperature before using.
An opened bottle of mustard barbecue sauce can be kept in the refrigerator for four months for the best quality. Homemade mustard barbecue sauce should be kept refrigerated if not used immediately and will be at best quality for a week. It can be frozen to keep longer. Mustard barbecue sauce adds an extra punch of flavor to meat.
Serving it can be a great variation from the typical heavy, sweet, tomato-based barbecue sauces. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products.
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