Housemade sauces
Clear bottle is regular sauce; ketchup bottle is hot sauce - both housemade.
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From Wikipedia:
" * East Carolina Sauce - Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a "mopping" sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) - In Lexington, and in the "Piedmont" hilly areas of western North Carolina the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The tomato softens the vinegar."
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My note:
Georgia sauce is closer to the Lexington style. I enjoy both.
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Other American barbecue sauces, also from Wikipedia:
" * Kansas City – Thick, reddish-brown, tomato or ketchup-based with molasses and/or other sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients. For example, barbecue sauces in Memphis are made from the same ingredients but tend have a larger percentage of vinegar so they cannot really be called a regional sauce, just a variant of the Kansas City sauce. Some popular brands are KC Masterpiece, Sweet Baby Ray's, Kraft, Hunt's.
* South Carolina Mustard Sauce - Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato and vinegar based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older more traditional restaurants the sauces are heavily seasoned with cumin, chile peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Others - A white barbecue sauce developed at Big Bob Gibson's Bar-B-Q in Decatur, AL has been imitated enough that it might be considered a minor regional style. There are also many glazes, fruit based sauces, and novelty sauces (including chocolate-based) scattered around the nation."
Housemade sauces
Clear bottle is regular sauce; ketchup bottle is hot sauce - both housemade.
-
From Wikipedia:
" * East Carolina Sauce - Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a "mopping" sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) - In Lexington, and in the "Piedmont" hilly areas of western North Carolina the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The tomato softens the vinegar."
-
My note:
Georgia sauce is closer to the Lexington style. I enjoy both.
-
Other American barbecue sauces, also from Wikipedia:
" * Kansas City – Thick, reddish-brown, tomato or ketchup-based with molasses and/or other sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients. For example, barbecue sauces in Memphis are made from the same ingredients but tend have a larger percentage of vinegar so they cannot really be called a regional sauce, just a variant of the Kansas City sauce. Some popular brands are KC Masterpiece, Sweet Baby Ray's, Kraft, Hunt's.
* South Carolina Mustard Sauce - Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato and vinegar based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older more traditional restaurants the sauces are heavily seasoned with cumin, chile peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Others - A white barbecue sauce developed at Big Bob Gibson's Bar-B-Q in Decatur, AL has been imitated enough that it might be considered a minor regional style. There are also many glazes, fruit based sauces, and novelty sauces (including chocolate-based) scattered around the nation."