Some Basics About Barbecue Sauce

There are many condiments that we use daily while preparing meals

. Some people like ketchup with their eggs for breakfast. When enjoying a salad for lunch it is almost unheard of to not use a dressing on top. If you were to steam vegetables or have an artichoke with your dinner, a dash of mayonnaise and lemon might be a delightful addition.

One of the most used and most underestimated condiments is good old bbq sauce. Barbecue sauce can be anywhere from watery to thick, or red to brown. One thing always consistent about it though, it that is accompanies barbecued food quite well. There are numerous kinds of flavors ranging from sweet, sour, tangy, spicy, rough, smokey, garlic, or spiced. These flavors are often also combined to come up with even more possibilities.

Barbecue sauce is a very old sauce that can be traced back to before America was here, so no it is not an American invention. Although Americans did not invent it, we have sort of taken it under our wing and nurtured it and perfected it. Heinz was actually the first corporation to mass produce and distribute nationwide. Prior to this though, barbecue sauce was always homemade.

Depending on where you are in the world, the bbq sauce you encounter may be a wee bit different. In South America it is more of a parsley based sauce and is used for meat and grilling like here in the US.

There are also multiple different variations on this sauce, just like as we have for barbecue sauce here. Australia has a more simple bread of bbq sauce and they traditionally just use Worcestershire sauce and tomato sauce. Although almost all of our barbecue sauces do originate with those two ingredients, we refuse to stop there. In China, the barbecue sauce used is a yogurt based sauce and is used in many different recipes.

Bbq sauces is used all over the world, with many different variations. It is dated very far back, however no one knows the real date of when barbecue sauce originated. It is an excellent addition to your table no matter what the meal. It is crucial, to diminish a lack of culinary variety, to use things like barbecue sauce in a manner you wouldn't normally. Sometimes this can be very successful, other times it can be a disaster. Both ways though you are learning more about cooking each and every time!

by: John Schnieder

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