ABOUT BARBEQUE SAUCE
For some, barbeque sauces are like wines: each region produces unique blends and varieties to match local preferences, creating a distinct product unique to that region of the country. There are two main types of barbeque sauce, differentiated by texture. One is a thick, sticky barbeque sauce, usually tomato or mustard based. The second, is a thinner, more fluid sauce, which usually contains a large amount of vinegar.

Barbeque sauce purists may also use two different sauces for the same dish. One is called a “mopping sauce” and is usually applied throughout the cooking process. These mopping sauces usually have a low sugar content, so they don’t burn on the grill and give the meat an off flavor. “Finishing” barbeque sauces are usually added at the end of cooking, or applied at the table. These sauces often add a final layer of flavor to the meat, and often fall into the thick-and-sticky style of sauces.

Barbeque Sauce Types: The U.S. has nearly a dozen different types of barbeque sauce styles, with some states (like North Carolina or Texas) offering three or more distinct, regional styles. These differences often hinge on local ingredients. This can include Texan’s use of Mexican chilies, Kentucky adding bourbon, or Kansas City’s use of blackstrap molasses.

Asian barbeque sauces are a great way to add some international flair to your grilling. Hoisin, Teriyaki, and Satay sauces are some of the most popular varieties.

In Argentina, gauchos prefer their barbeque with a savory, herb-based sauce called Chimmi Churri.

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Traditional Barbeque Sauce Recipes
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