Condiment of the Week – Barbecue Sauce

December 17, 2015 at 6:00 AM | Posted in Condiment of the Week | 3 Comments
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The St. Louis barbecue style

The St. Louis barbecue style

Barbecue sauce (also abbreviated BBQ sauce) is a flavoring sauce used as a marinade, basting or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is an ubiquitous condiment and is used on many other foods as well.

The ingredients vary widely even within individual countries, but most include some variation on vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

 
Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spice attached, supplying another market entrance of barbecue sauce.

 
Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces.

Chimichurri

Chimichurri

South America
The sauce for asado, similar to barbecue in Argentina and Uruguay, is called chimichurri – a parsley based green sauce used as a condiment on the table, a marinade, and a grilling sauce. Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables. Chilean pebre, which is based on chopped tomato and contains onion, parsley or coriander and sometimes chilli, can be used in a similar manner, or served as an accompaniment to asado; sauces in the Andean countries of Bolivia, Peru and Ecuador tend to be more piquant.

In Brazil, the typical barbecue sauce is called vinaigrette (made with vinegar, olive oil, tomatoes, parsley and onions).
Australia
In Australia, “barbecue sauce” principally refers to a condiment in the same regard as ketchup. Typically it is a caramelized tomato-based sauce, dark brown in color, replicating the smoky flavors of barbecue grilling. Australian barbecue sauce made at home is sometimes simply a blend of tomato sauce and Worcestershire sauce. Commercially, the various brands in the market range from a fruity flavor to a sauce similar to brown sauce.
United States

Hunt's barbecue sauce

Hunt’s barbecue sauce

The U.S. has a wide variety of differing barbecue sauce tastes. Some are based in regional tradition.

* East Carolina Sauce – Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) – In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added.
* Kansas City – Thick, reddish-brown, tomato or ketchup-based with sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients.
* Memphis – Similar to the Kansas City style, typically having the same ingredients, but tending to have a larger percentage of vinegar and use molasses as a sweetener.
* Florida – Similar to the Memphis style because it has a higher percentage of vinegar than Kansas City style. Florida style is characterized by the tropical fruit flavors such as orange, mango, guava, papaya, pineapple, and tamarind as well as peppers with some heat such as chipotle and habanero. Because of its fruity flavor it is commonly served with pork, chicken and seafood.
* South Carolina Mustard Sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar-based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato- and vinegar-based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older, more traditional restaurants the sauces are heavily seasoned with cumin, chili peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Alabama White Sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce, which is used predominantly on chicken and pork. It is composed of mayonnaise, vinegar, sugar, salt and black pepper.

 
Asia
* Hoisin sauce, a type of Chinese-style barbecue sauce, serves as a base ingredient in many other recipes for Chinese barbecue sauces
* A spicy, yogurt-based barbecue sauce is used for tandoori chicken, an Indian dish
* A sweet soy sauce marinade (tare in Japanese; “teriyaki sauce” in the west) is used for teriyaki, a Japanese-style grill (traditionally fish), before and during the grilling process.
* For Korean Galbi, a ganjang-based sauce is used, often referred to as Galbi or Kalbi sauce. It is used as a marinade. The sauce is generally made from soy sauce, garlic, and sugar, though variations with sesame oil, rice wine, hot pepper paste, fruit juice, lemon-lime soda and honey are common.

 

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

November 30, 2013 at 6:57 PM | Posted in Aunt Millie's, BBQ, Ore - Ida | 2 Comments
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

 

 

 

Spent the day watching College Football with friends. We watched “The Game”, Ohio State vs the team up north. A nail bitter all the way to final snap! Which Ohio State won. For dinner tonight something easy, Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

 Mont Inn Bbq 001

 

 

I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Reduced Calorie Whole Grain Bun. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side of Daisy Reduced Fat Sour Cream and also had an Ice-Cold Diet Dr. Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

Montgomery Inn Pulled Pork
Pulled Pork, with Barbecue SauceMontgomery inn BBQ2

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

 

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

 

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

 

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

What to do with – Leftover Cranberry sauce

November 14, 2013 at 8:34 AM | Posted in leftovers, Turkey meatballs | 6 Comments
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Don’t get rid of that leftover Cranberry Sauce, instead make some Cranberry Meatballs! Meatballs are simmered in a cranberry sauce/bbq sauce combination. Make your own small meatballs or buy some Jennie – O or Honeysuckle White Turkey Meatballs. Just stick them on toothpicks, and you’ve got a festive holiday appetizer.

The Taste Test of Two New Items!

October 5, 2013 at 2:06 PM | Posted in Food | 2 Comments
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I’ve been seeing the commercials advertising the new McDonald’s Mighty Wings and Arby’s Smokehouse Brisket Sandwich and both looked soooo good I had to sample them! So for lunch today my Mom and Dad wanted to try them so I went out and bought Mom the Arby’s Smokehouse Brisket Sandwich and Dad the McDonald’s Mighty Wings, and I got a small sample of both.

 

Arbys Smoke House McDs Wings 002

Start with the McDonald’s Mighty Wings; McD’s got their self a winner with these wings! Nice breading and a great spicy taste. The wings were nice size and very meaty and you have a choice of a variety of dipping sauces.

 

Nutritional Info – McDonald’s Mighty Wings – 3-piece – 3.3 oz (94g)
Calories – 290 (from Fat – 170)
Fat – 19g (Saturated Fat – 4g)
Sodium – 870mg
Carbs – 12g (Sugar – 0g)
Protein – 18g

 

 

Arbys Smoke House McDs Wings 004

Next the Arby’s Smokehouse Brisket Sandwich; and another winner! Not only does this one look mouth-watering on TV but looks even better when buy one. The brisket is smoked for 13 hours making it nice and tender. Arby’s Smokehouse Brisket is piled high with slow-smoked beef brisket, topped with smoked Gouda cheese, crispy onions, BBQ sauce and mayo, and served on a toasted, bakery-style bun. I couldn’t believe how good it was! It was tender and went great with the BBQ sauce and Gouda which just melted in your mouth, and I love Gouda Cheese! But the bad part about it is the calories and carbs. It’s high in both with 610 calories and 42 carbs. It is one good sandwich though.

 

Nutritional Info – Arby’s Smokehouse Brisket sandwich (203g)
Calories – 610 (from Fat – 320)
Fat – 35g (Saturated Fat – 12g)
Sodium – 1230mg
Carbs – 42g (Sugar – 7g)
Protein – 35g

 

 

So both new items I sampled were winners!

Jungle Jim’s Weekend of Fire Oct. 5th and 6th

October 1, 2013 at 8:07 AM | Posted in Festivals | Leave a comment
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Jungle Jim’s Weekend of Fire Oct. 5th and 6th

 

Saturday, October 5, 2013 from 11am – 8pm
Sunday, October 6, 2013 from 11am – 5pm

 

The Oscar Event Center at Jungle Jim’s International Market
5440 Dixie Highway, Fairfield, OH 45014, 513-674-6055

Fire

The Weekend of Fire is a wild weekend filled with fun, food and contests. Over 55 vendors and over 350 samples will be waiting for you in the Fiery Food Expo! There will be vendors coming from all over the country ready to sample their wares. They’ll have hot sauces that range from mild to wild, including some of the hottest hot sauces you have ever tried. Not only are the sauces wild, but wait until you see the people, costumes and booths! The hot sauce community is outrageous, bodacious and contagious!

 

Here’s one wild weekend with hot food and cool entertainment! Lots of great ‘hot’ people (hot food makers, bloggers and chiliheads) come out for samples, fun, contests, prizes, and great crowds to fill The Oscar Event Center at Jungle Jim’s on October 5th and 6th.

For this weekend only, you can sample and purchase foods from all over the country at our Fiery Food Expo! Hot and fiery or mild and meek; you choose your favorites and can buy enough to last. Hot Sauces, BBQ sauces, salsas, rubs and all sorts of spicy foods will be available – and there’s more! In The Arena of Fire, we’ll have wild and wacky contests beginning on Saturday and running hourly until the show ends on Sunday.

Get your tickets now and join us for the spiciest fun you’ll have all year!

 

NOT JUST HOT SAUCE

Yes, the Weekend of Fire is an amazing place for hot sauce lovers, but there is much more. As you go booth to booth you will try many hot sauces (from mild to wild), but you will also find BBQ sauces, salsas, rubs, mustard, spices and even more. If the food can be hot there is a good chance you’ll find it here.

 

TAKE HOME YOUR FAVORITES FROM THE SHOW

You can purchase your favorite products right from the manufacturers! Each booth will have plenty of product on hand so sample all you please and be sure to take some home for later. You can find some of the best deals of the year at the booths during the show.

 

HOT CONTESTS FOR THE WHOLE FAMILY!

Every hour on the hour the Arena of Fire will be packed full with brave competitors and cheering spectators. The competitors will take the stage in front of the mob of on looking fans while they attempt to eat some of the hottest items from throughout the show. Twice a day, the arena will cool down to give the kids their time in the spotlight as they eat through some non-spicy foods.

 

BLOGGING FOR SAUCES

The Bloggers are here! The hot sauce community includes an important group of Bloggers. This integral communication element will once again complement us with their expertise and choose two important awards, The Bloggers’ Best and Bloggers’ Favorite New Item. The Blogger community will have a show booth and will be broadcasting from the show floor, so look for them and stop by to say hi. Feel free to ask questions there about anything ‘heat’ related, they have a wealth of information.

 

http://www.junglejims.com/weekendoffire/

Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob,…

August 4, 2013 at 5:17 PM | Posted in chicken, greenbeans, grilling, JB's Fatboy Sauces and Rub | Leave a comment
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Today’s Menu: Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob, and Whole Grain BreadGrilled Chicken Thighs 004

 

 

Spent the morning working on and cleaning the grill again. Finally got it working again! It’s the 4th day of August and it was 60 degrees this morning and a high of 77 degrees, Incredible Weather! For dinner with the grill up and working I decided to grill some Chicken Thighs. I prepared Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob, and Sliced Whole Grain Bread.

 

 

I put the Thighs in a Hefty Zip Bag and seasoned the Chicken Thighs with Sea Salt and Ground Black Pepper and Marinated them in JB‘s Fat Boy Sticky Stuff BBQ Sauce in the fridge for a couple of hours. At grill time took them out of the bag and shook off the excess marinade. Grilled them for about 16 minutes, turning them frequently. I checked their temperature and it was at 165 and done. I had extra BBQ Sauce on the side for dipping. Chicken came out bursting with flavor and moist. Love that JB’s Fat Boy BBQ Sauce!

 

 

To go with the Chicken I heated up a can of Del Monte Reduced Sodium Cut Green Beans along with some boiled Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Weight Watchers Ice Cream Sandwich.

 

 

 

 

JB’s Fat Boy Sticky Stuff Natural Gluten Free BBQ SauceJBs Fat Boy Stick Stuff
Product Description
Make mealtime an occasion to crow about by adding sticky stuff to any meat product. Serve direct as a condiment or coat on grilled meats during the last few minutes of cooking time. Sauce will caramelize on meat when heated.
Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to peck continually around the meal area and nest nearby!
Shake well before using. Refrigerate after opening. Made in the USA.
Ingredients: Red ripe tomatoes, brown sugar, mustard, wildflower honey, natural smoke flavor, filtered water, vinegar, kosher salt, onion, garlic, cayenne pepper, turmeric tamarind, and spices.
No high fructose corn syrup.
All of JB’s Fat Boy 12 oz. sauces contain a “best by” date. The USDA states that a “best by” date is used as a guideline for a product to be on the shelf before purchase. It is in no way an expiration date. According to the USDA most products are safe to consume long after the ‘best by” date has passed. All JB’s Fat Boy 12 oz. sauces have a “best by” date of two years after packaging. It is our policy not to send any product less than 3 months from the “best buy” date listed. Any products that are “short dated” are sold at a discount and the date is stated in the listing when purchasing the product.
Nutritional Facts
Serving Size: 2 Tbsp (35 g) Servings: 12 Size: 12 fl. oz. (354.9 L) Calories: 60 Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 200 mg (8% DV) Total Carbohydrate: 16 g (5% DV) Sugars: 10 g Protein: 0 g Vitamin A: 4% DV Vitamin C: 2% DV Percent Daily Values (DV) are based on a 2,000 calorie diet.

 

 
http://jbsfatboy.com/

 

Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes

July 26, 2013 at 5:24 PM | Posted in BBQ | Leave a comment
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Today’s Menu: Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab CakesBaked Crab Cakes Mont Inn BBBQ 008

 

 

Spent the day fishing again and again didn’t catch anything that was very big. But did catch about 10 small Bass and Blue Gill. Love being out with the peace and quiet. The weather was beautiful again. It was 50 degrees when I got up and it reached a high of only 77 with no humidity. Hard to beat for July weather! For dinner I prepared a Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes.

 
I had planned on a Pulled Smoked Pork Barbecue Sandwich with some BBQ Beans or some type of Potato Dish but I had a small container of Crab Meat that I had to use and decided to make Crab Cakes. I used Montgomery Inn Pulled Pork w/ Barbecue Sauce. This may well be the best BBQ in the land! At least Bob Hope thought so when he was alive. Mr Hope would order this straight from Montgomery Inn back then and have it shipped to wherever he was at the time. Around here it hasn’t few rivals. This comes in a 2 LB. container and I just get the amount I want and freeze the rest. Incredible taste in an excellent BBQ Sauce. Served it on a Healthy Life Whole Grain Bun, toooo good!

 

 

To go with my BBQ Sandwich I prepared some Baked Crab Cakes. I watched Bobby Deen make these last weekend on the Cooking ChannelBaked Crab Cakes Mont Inn BBBQ 002 and they looked delicious. So I thought I would give them a try. The recipe makes 12 Crab Cakes but I only had a 1/2 LB. of Crab Claw Meat so I only made 6. The recipe also called for Jumbo Crab Meat and 1 Egg, which I substituted with Egg Beater’s. They turned out very good so I’m looking forward to preparing a full batch of the them using Jumbo Crab Meat instead of the Claw Meat. I served them with Louisiana Remoulade Dressing, which is perfect for any Seafood. Good Baked Crab Cake recipe to keep. I left the full recipe at the end of the post along with a link to Bobby Deen recipes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 
Montgomery Inn Pulled Smoked Pork Barbecue

 

World famous. The ribs king. Hardwood smoked. Fully cooked. Genuine barbecue. Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%
Is or Contains Flavor
ServingSize-InGrams 56 g
Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

 

 

 

Baked Crab Cakes
INGREDIENTS

2 slices whole grain bread
1/4 cup skim milk
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Cajun seasoning
1 egg, beaten
Zest and juice of 1 lemon, plus lemon wedges for serving
1 pound jumbo lump crab meat, picked free of shells
1 tablespoon chopped fresh chives

 

DIRECTIONS

Preheat the oven to 375 degrees F.

Place the bread in a small bowl and pour over the milk. Combine the mayonnaise, mustard, Cajun seasoning, egg and lemon zest and juice in a large bowl and whisk together. Add the milk-soaked bread and whisk together again. Fold in the crab and chives.

Form the crab mixture into 12 equal cakes and place on a baking sheet. Bake for 8 to 10 minutes. Serve with lemon wedges.
Recipe courtesy Bobby Deen
http://www.cookingchanneltv.com/recipes/bobby-deen/baked-crab-cakes.html

One of America’s Favorites – Barbecue Sauce

June 17, 2013 at 9:19 AM | Posted in BBQ, BEEF, bison, JB's Fatboy Sauces and Rub, One of America's Favorites, ribs | 1 Comment
Tags: , , , , , , ,

Barbecue sauce (also abbreviated BBQ sauce) is a flavoring sauce used as a marinade, basting (cooking) or topping for meat cooked in

The St. Louis barbecue

The St. Louis barbecue

the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well.

 

 
The ingredients vary widely even within individual countries, but most include some variation on vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato puree, corn syrup, molasses and vinegar and has a long shelf life. This style is less intense but similar to steak sauce, which is itself a direct relative of the ubiquitous British brown sauce. Other regional recipes elsewhere forgo the tomato sauce base in favor of a more penetrating vinegar-dominant marinade.

 
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.
Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce.

 
Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and

Hunt's barbecue sauce. A nationally distributed Kansas City–style sauce brand

Hunt’s barbecue sauce. A nationally distributed Kansas City–style sauce brand

mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces.

 
The U.S. has a wide variety of differing barbecue sauce tastes. Some are based in regional tradition.
* East Carolina Sauce – Most American barbecue sauces can trace their roots to the two sauces common in North Carolina.[citation needed] The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Due to the sharp taste, it has more of a cult following amongst people not of the region.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) – In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato.
* Kansas City – Thick, reddish-brown, tomato or ketchup-based with sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients.
* Memphis – Similar to the Kansas City style, typically having the same ingredients, but tending to have a larger percentage of vinegar and use molasses as a sweetener.
* South Carolina Mustard Sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar-based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato- and vinegar-based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older, more traditional restaurants the sauces are heavily seasoned with cumin, chili peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Alabama White Sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce, which is used predominantly on chicken and pork. It is composed of mayonnaise, vinegar, sugar, salt and black pepper.

Kitchen Hint of the Day!

June 7, 2013 at 9:43 AM | Posted in grilling, Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Remember that barbecue sauces contain sugar, and high heat can burn the sugar as well as some of the spices in the sauce. Wait to apply the sauce until about 5 minutes before your meal is fully cooked. Another secret is to use low heat and leave the meat on the grill for a longer time.

BBQ Buffalo for Lunch!

June 5, 2013 at 10:46 AM | Posted in Aunt Millie's, JB's Fatboy Sauces and Rub, Wild Idea Buffalo | Leave a comment
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I had  plenty of leftover Buffalo Chuck Roast so for lunch I made a Shredded Buffalo BBQ Sandwich. I used the Wild Idea Buffalo Chuck Buffalo BBQ 002Roast, Aunt Millie’s Light Whole Grain Bun, and JB’s Fat Boy Chipotle BBQ Sauce. It made a great dinner last night and a delicious lunch for today!

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