Did you know American barbecue sauce goes back as far as the 1600’s in the colonies? Early homemade barbecue sauces were generally just homemade concoctions of vinegar, salt and pepper, but regional variations started developing in the 18th century.
The 1920’s saw the addition of sugar and ketchup to many versions of the ubiquitous sauce, but it wasn’t until after World War II that the sauce got more complicated and true
regionalities emerged. These days, we all seem to have a favorite, whether it resembles the thin sauce found in the
Carolinas, the thick, white sauce of Alabama, or the molasses thick brown sauce of the Midwest.
This July, consider having a barbecue taste test with friends. You supply the barbecue and have each invited guest bring their favorite sauce, whether it is homemade or store- bought. No matter which variation ends up being the winner, you’ll get a fun evening with friends and good food.
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