Barbecue Sauce, Not Just A Condiment Anymore
For many years barbecue sauce was simply something of an afterthought in our culture
. Much like Ketchup or mayonnaise, it was looked at as a simple condiment that merely assisted in flavoring meats. While this may have been true in the past, today there has been an increased importance on this incredible sauce. It is not merely a relish or dipping sauce, but something that can give basic meats a life of their own, or create an everlasting memory for someone who had an incredible dining experience at a special event. No ketchup has ever done that, nor has any mustard either. No, barbecue sauce is much more than a condiment.If barbecue sauce were merely a simple condiment, there would not be so many varieties and flavors being sold around the globe. Take a look at the section in your local grocery store and count all the varieties of flavors, brands, and uses. Then step over the ketchup and do the same. Even the mustards, with their gourmet flavors are limited in use, and all ultimately can only taste somewhat different. Mayonnaise, forget about it, there is either real or fake varieties, and what special flavor does it have? None. Also, would you even think of spreading any of these things onto your grilled meat? No way, not by themselves. Mustard is used in some Carolina sauces, but it is only the starting point to a great sauce, and does not stand alone as something more than a condiment.
The next point is that I have never heard of festivals and cooking competitions being devoted to ketchup, or mayonnaise, nor have I heard of a ketchup cook-off competition. I have also never seen ketchup or mayonnaise established by geography, like there is with barbecue sauce. While there is legitimately Kansas City or Texas and Carolina sauces, there are not such a variety of condiment choices. Ketchup is ketchup everywhere, and mayonnaise is the same in Paris as it is in Boise or Miami. Mustard does have Dijon France to its claim, but not much else.
All in all, barbecue sauce stands above all the condiments as something more. As a specialty sauce that may have a condiment like ketchup or mustard in it, can be used as one itself, but holds a higher standing in the world of food. You would not call an expensive cognac or fine scotch merely a beverage equal to Kool-Aid or apple juice. You would also never declare caviar or poached salmon as just snack food like a potato chip or peanuts. No, when it comes down to it, you cannot declare this fine sauce a mere condiment.
by: John Schnieder