Regional BBQ Sauce differences

[Kevin]

One reason I enjoy going out to North Carolina is the chance to try different food.

At Contender’s the Friday night meal is good, don’t get me wrong. I don’t eat deer ever. So it’s a chance to try that. But the Low Country Boil is my favorite. Just an awesome combination of ingredients. Very good stuff.

But also the NC bbq sauce. It’s pretty different from bbq sauce in Texas. It’s thinner and more vinegary.

So I bought this and just had some today with fried chicken.

I was a little disappointed to see this:

It reminds me of that commercial about the salsa being made in New York City.

 

[ArizonaTea123]

South Carolina has a very popular mustard based barbecue sauce. It's not tomato based.
The most famous sauce is made by Maurice Bessinger's Piggy Park Barbeque and it's called "Southern Gold". Comes in six or seven different varieties.

 

[eveled]

I usually want my meal to taste like meat. Not a fan of sauce covered food. Maybe a little to dip in.

Still it is interesting how different regions have different styles.

When in Rome do as the Romans do.

 

[contender]

Heck,, here in NC we have different variations all within the state. Tomato based, vinegar based, and mustard based.

It's EASY to start an argument about sauces here.

 

[protoolman]

Heck,, here in NC we have different variations all within the state. Tomato based, vinegar based, and mustard based.

It's EASY to start an argument about sauces here.

True but I love most of them. Don't make me pick a favorite! Sauces, marinades, Dry rubs, love em all, plain meat just is BLAND!

 

[blume357]

I think the media and politicians have for the last 200 plus years been telling us the American Revolution was about us separating from England when really it was a fight over what was the best BBQ sauce....

 

[Gator89]

I think the media and politicians have for the last 200 plus years been telling us the American Revolution was about us separating from England when really it was a fight over what was the best BBQ sauce....

Excessive tax on Grey Poupon was the primary issue.

 

[eveled]

We take our food seriously here.

I heard that mix up with Mexico at the Alamo was about putting beans in chili

 

[Wyandot Jim]

I usually want my meal to taste like meat. Not a fan of sauce covered food. Maybe a little to dip in.

Still it is interesting how different regions have different styles.

When in Rome do as the Romans do.

Right you are. At the Q joints in Lockhart which is the Q Capitol of Texas one of the Joints that is in the top 10 joints in Texas does not allow or have sauce. The meat has the flavor why kill it with sauce.
My DIL has a relative that has worked at City Market in Luling for 20+ years and makes the sauce which is an outstanding vinegar base. I will put it on somethings but not GOOD brisket.
We buy some every chance we get because the relative will not give DIL the recipe.

 

[contender]

A good sauce should compliment the meat,, and NOT smother it, or overpower the flavor. If the meat is properly seasoned before & during cooking,, very little sauce is needed.

 

[Kevin]

Right you are. At the Q joints in Lockhart which is the Q Capitol of Texas one of the Joints that is in the top 10 joints in Texas does not allow or have sauce. The meat has the flavor why kill it with sauce.
My DIL has a relative that has worked at City Market in Luling for 20+ years and makes the sauce which is an outstanding vinegar base. I will put it on somethings but not GOOD brisket.
We buy some every chance we get because the relative will not give DIL the recipe.

Some of the fancier restaurants don’t have salt and pepper on the table for the same reason. The chef has prepared the food perfectly and there is no need for more salt or pepper.

 

[454Redhawk]

Heck,, here in NC we have different variations all within the state. Tomato based, vinegar based, and mustard based.

It's EASY to start an argument about sauces here.

100% true. If you ever get to Greenville you have to try B's BBQ. Their sauce is a sweet vinegar with a little Texas Pete , black pepper and salt. They only cook what they know they can sell and it's usually gone by 1 or 1:30.

 

[RoninPA]

The wife's internals can't take a tomato based BBQ sauce. But we have a pretty good BBQ place that has a "Carolina Gold" mustard based sauce that she really likes and can tolerate. We also found a commercial brand "Sweet Baby Rays" that makes a "Sweet Golden" mustard based sauce that is really good.

When I was travelling for work and had to go to Texas City, TX, the first time I went I asked them who had the best BBQ and they pointed me to Grand Prize Barbecue. I was amazed on how good it was (as compared to some of the local to us places). Their brisket and sausages were out of this world good. And as others said, the meat and the preparation should be all that is needed for a good/great meal. If you need to smother the meat is a sauce, IMO, there is something wrong. Yes, using a sauce to enhance the flavor isn't wrong, but myself, I just want well cooked, good tasting meat, be it fried, roasted, slow cooked, grilled or smoked.

 

[WendyZXZ]

In Texas as long as you don't use salsa from New York City and stick with Pace you will be fine!

 

[RC44Mag]

I’m a sucker for a good tomato, vinegar based sauce. Throw some brown sugar, molasses and dash hot spice in there and I’m all in.

 

[eveled]

Some of the fancier restaurants don’t have salt and pepper on the table for the same reason. The chef has prepared the food perfectly and there is no need for more salt or pepper.

I know what you are saying is true.

I never understood that concept. Everyone has a different pallet. I very much prefer them to under season and let me finish to my taste.