Barbecue Sauce

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Barbecue sauces from various manufacturers

Barbecue sauce (also BBQ sauce) is a seasoning sauce that is mainly used for grill and barbecue dishes . The sauce can be served cold or warm. It serves as a glaze at the end of the cooking process or is consumed as a dip for the finished dish.

Finished product

The first industrially produced barbecue sauce came from the Heinz company and was sold throughout the USA in 1948 .

As a finished product, barbecue sauce usually contains basic ingredients similar to ketchup . In addition to tomatoes , sugar , water, acidulants, thickeners , spices and flavors are mainly used. The barbecue sauce differs from ketchup primarily in that it is more intensely seasoned and usually with the addition of a smoke flavor .

Due to the spread of industrially manufactured barbecue sauces, some of which have an artificial smoke flavor, and their use in fast food and snack products, an idea of ​​the “typical barbecue taste” has established itself, which sometimes has little in common with the taste of dishes from a barbecue smoker .

Manufacture at home

Chicken thighs glazed with homemade whiskey barbecue sauce

The homemade barbecue sauce is an important part of a North American barbecue. The recipes are mostly kept secret by the chefs and some have been perfected over the years. Often the sauces in particular are the chefs' figureheads and recognition features. A few BBQ restaurants also sell their homemade sauces in bottles.

For the preparation at home, you usually mix a tomato base (fresh tomato sauce, ketchup or tomato paste ) and water with other ingredients such as onions , vinegar , if necessary mustard and spices. Typical spices besides salt and pepper , for example, garlic , cayenne pepper , Worcestershire sauce and chili or chili sauce and optionally a liquid smoke flavoring ( Liquid Smoke ). The sweet part is achieved by adding sugar , honey , molasses or reduced cola or fruit juices . By long boiling the mixture, the syrupy consistency.

Barbecue sauce without a tomato base

All around Alabama there is the so-called Alabama White Sauce , a barbecue sauce based on mayonnaise .

In South Carolina , preference is given to a vinegar and mustard sauce known as South Carolina mustard sauce . The use of mustard was initiated by German immigrants in the 18th century.

Differentiation between barbecue sauce and mop

The so-called mop , sometimes also called baste , has to be distinguished from barbecue sauce . This is an often very thin seasoning sauce that is only applied to the food during the cooking process - sometimes several times - in order to keep it juicy during the several hours of cooking. Pug sauces often consist of vinegar mixed with a little sugar and spices. Even beer or wine and fruit juices can form the basic ingredient.

Barbecue sauces are only partially suitable for mopping , as the high sugar content tends to burn at higher cooking temperatures. For this reason, barbecue sauces, if at all, are only spread onto the food to be caramelized at the end of the cooking time . In addition, spreading the thick sauce early on prevents the wood smoke taste from being absorbed by the food, which is usually desirable for barbecues.

Trivia

In the film Planet Terror by director Robert Rodriguez , JT Hague, played by Jeff Fahey , explains how the barbecue sauce is prepared according to a secret recipe in his BBQ restaurant The Bone Shack and how the sauce itself is used for the barbecue.

literature

  • Paul Kirk, Paul Kirk´s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas , ISBN 1-55832-124-1
  • Paul Kirk, Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-smackin 'Recipes from the Baron of Barbecue , ISBN 978-1-55832-242-4
  • Gary Wiviott, Colleen Rush, Low & Slow: Master the Art of Barbecue in 5 Easy Lessons , Running Press Book Publishers, ISBN 978-0-7624-3609-5
  • Traci Cumbay, BBQ Sauces, Rubs and Marinades for Dummies , Wiley Publishing Indianapolis 2008, ISBN 978-0-470-19914-5
  • Elizabeth Karmel, Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill , John Wiley & Sons Hoboken, ISBN 978-0-470-18648-0
  • David Howard Gelin, BBQ Joints: Stories and Secret Recipes from the Barbeque Belt , Gibbs Smith Publisher, ISBN 978-1-4236-0218-7

Individual evidence

  1. ↑ Paul Kirk Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and salsas , ISBN 1-55832-124-1 , p 159
  2. ^ A Market Evaluation of Barbecue Sauce , PDF accessed January 10, 2013
  3. ↑ Kraft Barbecue Sauce Ingredients , das-ist-drin.de, accessed on January 10, 2013
  4. ↑ McRib Taste Test: Why Is It Such a Coveted Sandwich? , Neewsfeed.time.com, accessed January 10, 2012
  5. ↑ Traci Cumbay: BBQ Sauces, Rubs and Marinades For Dummies . Wiley Publishing Indianapolis 2008, ISBN 978-0-470-19914-5 , p. 109 ff.
  6. ↑ Gary Wiviott, Colleen Rush: Low & Slow: Master the Art of Barbecue in 5 Easy Lessons , Running Press Book Publishers, ISBN 978-0-7624-3609-5 , page 105
  7. ^ Bill Neal: Bill Neal's Southern Cooking , ISBN 0-8078-1859-3 , pp. 102-103
  8. ↑ Elizabeth Karmel: Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill , John Wiley § Sons Hoboken, ISBN 978-0-470-18648-0 , p. 87
  9. ^ David Howard Gelin: BBQ Joints: Stories and Secret Recipes from the Barbeque Belt , Gibbs Smith Publisher, ISBN 978-1-4236-0218-7
  10. ^ Paul Kirk: Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-smackin 'Recipes from the Baron of Barbecue , ISBN 978-1-55832-242-4 , pp. 133ff