From the varieties from Hawaii and the French Polynesian islands to the delectable taste of Korean and Thai versions of the stuff, these exotic sauces all boast unique tones and tend to be on the sweeter, almost fruity and tropical end of the spectrum. Thought to have been made popular in the region by slaves brought over from Africa - who are somewhat credited for advancing the American BBQ scene - this type boasts a surprisingly bitter - yet still pleasant - taste due to the lack of sugar that’s used.Ĭarolina (West): Not too dissimilar from the variety from the Eastern Carolinas, only bestowed with some additional flavors in the form tomatoes, be it from tomato paste, soup, or plain old ketchup.Įxotic: While BBQ sauce is a uniquely American offering - or at least it started out that way - it has been largely embraced by a host of other societies and cultures from across the globe. Unlike other sauces, this stuff is slathered onto the meat before (and during) cooking, as well as being served as a side for dipping. Another variety of sauce that every BBQ connoisseur should be familiar with, Alabama White Sauce goes particularly well with white meats like pork and chicken.Ĭarolina (East): Believed to be the original sauce that most of today’s existing BBQ sauces were derived from, this stuff uses a simple and straightforward collection of seasonings, namely vinegar, hot chili pepper flakes, and ground black pepper. From there, a growing number of other companies began selling their own respective store-bought barbecue sauces, and by the 1940s several major players began selling bottled barbecue sauces, including culinary giants, Kraft and Heinz.Īlabama White Sauce:Not as popular or well-known as the types from Texas, Kansas, or the Carolinas, this easily-recognizable white-colored sauce from Northern Alabama utilizes a mayonnaise base that’s typically seasoned with salt, pepper, sugar, and apple cider vinegar. The first commercially-available barbecue sauce was released in early 1909, from the aptly-named Atlanta-based Georgia Barbecue Sauce Company. On the heels of the industrial revolution, an increasing number of companies began producing sauces and condiments on a mass scale for the first time.
![rufus teague bbq sauce rufus teague bbq sauce](https://i.ebayimg.com/images/g/pOIAAOSwS0tekj~Q/s-l400.jpg)
Some of these varieties were influenced or inspired by traditional sauces from England, France, and Germany.ĭespite cookbooks having existed for several centuries at this point in time, they almost entirely neglected to include recipes for barbecue sauces. An evolution of previously existing sauces and marinades, early barbecue sauces started popping up in recorded history in literature and records in Europe in the centuries that followed, with different types stemming from specific regions and locales.
![rufus teague bbq sauce rufus teague bbq sauce](https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/screen-shot-2021-07-25-at-11-59-44-am-1627228806.png)
While the exact date and origin of barbecue sauce has been somewhat lost to the sands of time, it’s widely believed that the stuff first emerged in the first colonies in America in the 1600s.