Homemade BBQ Sauce Recipe

Homemade BBQ Sauce Recipe

Many of us grew up using store bought barbecue sauce, the red thick smokey stuff that came from a bottle. These ketchup and molasses based sauces are very popular in the Kansas City region.

Although barbecue sauces are very popular, travel across different parts of the US and you will soon realize that sauces in different parts of the country are very different from one region to the next.

Texas style sauces use less sugar with plenty of vinegar, different degrees of heat with beef being the meat of choice.

North Carolina uses a vinegar based sauce, red pepper flakes, a little sweetner to compliment their favorite dish pulled pork. South Carolina, Georgia and Memphis use a variety of mustard based sauces.

Many barbecue sauces contain ingredients that are tomato based or have sweeteners, causing them to burn if left on grilled foods for any length of time. For this reason, these sauces are usually brushed on grilled foods during the final few minutes of cooking.

You can experiment making your own homemade recipe, the following recipes although popular in their regions are not for everyone. Try tweaking the ingredients by adjusting the sugar, spices, vinegar etc. until you can find a flavor that is just right for you.

The key to a good barbecue sauce is the balance of it's flavors. For every sour note, add a sweet one, for every hot flavor, add something mild.

Homemade BBQ Sauce Recipe

North Carolina BBQ Sauce	Jack Daniels BBQ Sauce	Kansas City BBQ Sauce	Texas Heat BBQ Sauce
Hot Memphis BBQ Sauce	Mild Memphis BBQ Sauce	Carolina BBQ Sauce

Homemade BBQ Sauce Recipe Tips

When serving bbq sauces, squirt them from a squeeze bottle or spoon them over the meat.
When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
Never dip cooked meat into a bowl of sauce.
Use fresh spices. You won't get the best barbeque sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavorings.

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Try this unique barbecue sauce made with rhubarb at Savor-The-Rhubarb.com