Everyone looks forward to the warmer months of the year because there is nothing better than a meal made on the grill. Meats are so much juicier and tenderer when cooked over an open flame, and there is nothing like the sense of community that comes with an outdoor meal gathering. So what is your secret recipe? When making barbecue sauce at home, there are many different approaches to flavor and consistency that one could take.
Kansas City barbecue sauce seems to be used quite consistently in barbecue restaurants and outdoor meals. This particular variation is tomato-based with a touch of brown sugar and molasses, making it quite sweet, which is a must. Due to the high amounts of sugar in this particular type, when cooking, it must be added right before serving. Otherwise, the sugar would burn off in the heat of the grill or flames over which the meat is being cooked.
There is also a variation known as the East Carolina mop sauce. As opposed to the traditional Carolina sauce, which is mustard-based, this version uses a lot of vinegar. It is a bit different from the traditional condiment barbecuers might be used to, and is applied during the cooking process rather than after. It is composed mainly of vinegar and hot sauce, and makes a great addition to ribs and pulled pork because the vinegar cuts the fattiness of these meats.
Similar to the East Carolina mop sauce, the Lexington dip is a version with a few more ingredients. Along with the vinegar and hot sauce, add in some tomato or ketchup and a bit of sugar. This makes it less acidic because of the vinegar and brings to it a bit of sweetness. It is a thinner substance with a tart taste which some refer to as "sweet and sour." It can either be drizzled on the meat while cooking or served on the side, but goes great on nearly any grilled meat.
You simply cannot go wrong, though, with Texas-style sauces. This is another type that has a certain thickness that goes great with warm, already-cooked meats such as chicken, pork, or even shrimp. This condiment incorporates a lot of spices, like paprika and chili powder, and, if made at home, the chef can incorporate his own personal touch or "secret ingredient." Overall, though, it is usually spicier than sweet--but just how spicy it is up to the cook.
There are so many approaches to barbecue sauce that a cook could take. Whether making it at home or buying it in the store, the options are going to be limitless. Grilling is the one form of cooking in which it is possible to make a sweet and sour sauce or use a spicy/sweet combination. It is easy to make these toppings from scratch, so the cook gets to play around with the flavors he thinks will please the guests' palates.
Kansas City barbecue sauce seems to be used quite consistently in barbecue restaurants and outdoor meals. This particular variation is tomato-based with a touch of brown sugar and molasses, making it quite sweet, which is a must. Due to the high amounts of sugar in this particular type, when cooking, it must be added right before serving. Otherwise, the sugar would burn off in the heat of the grill or flames over which the meat is being cooked.
There is also a variation known as the East Carolina mop sauce. As opposed to the traditional Carolina sauce, which is mustard-based, this version uses a lot of vinegar. It is a bit different from the traditional condiment barbecuers might be used to, and is applied during the cooking process rather than after. It is composed mainly of vinegar and hot sauce, and makes a great addition to ribs and pulled pork because the vinegar cuts the fattiness of these meats.
Similar to the East Carolina mop sauce, the Lexington dip is a version with a few more ingredients. Along with the vinegar and hot sauce, add in some tomato or ketchup and a bit of sugar. This makes it less acidic because of the vinegar and brings to it a bit of sweetness. It is a thinner substance with a tart taste which some refer to as "sweet and sour." It can either be drizzled on the meat while cooking or served on the side, but goes great on nearly any grilled meat.
You simply cannot go wrong, though, with Texas-style sauces. This is another type that has a certain thickness that goes great with warm, already-cooked meats such as chicken, pork, or even shrimp. This condiment incorporates a lot of spices, like paprika and chili powder, and, if made at home, the chef can incorporate his own personal touch or "secret ingredient." Overall, though, it is usually spicier than sweet--but just how spicy it is up to the cook.
There are so many approaches to barbecue sauce that a cook could take. Whether making it at home or buying it in the store, the options are going to be limitless. Grilling is the one form of cooking in which it is possible to make a sweet and sour sauce or use a spicy/sweet combination. It is easy to make these toppings from scratch, so the cook gets to play around with the flavors he thinks will please the guests' palates.
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