Big Daddy says, "This is Carolina style barbecue sauce," which means that it is a vinegar and mustard based sauce, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork and chicken.
St. Louis Barbecue Sauce is thinner and more tangy in flavor than its Kansas City cousin. Being at the crossroads, St. Louis style barbecue has many influences, so there are a number of ways of making this style of sauce. However, this sauce has many of the elements that make up St. Louis Barbecue.
Traditionally, Memphis Barbecue is typically served without a sauce, but since rules are made to be broken, many Memphis BBQ Joints have sauces available, either on the side or by special order. This sauce captures the complexity of Memphis Barbecue in a tasty sauce that has a mixture of sweet and vinegar with a hint of heat. A good Memphis Barbecue Sauce is thinner than most tomato based sauces
This sauce is added to pork after it has been smoked and pulled. It is best to combine it with the pork in a large saucepan or a slow cooker over low heat. This vinegar BBQ sauce has a hint of heat and a little bit of sweet, which makes it a perfect for pork.
This is a classic Carolina style Barbecue Sauce. Typically, it is served on smoked pork at the table. While this sauce is of the thinner, vinegar based variety, it contains lots of flavor. This vinegar BBQ sauce comes from the region of the Carolinas north of the mustard belt. This sauce adds a tangy flavor that is perfect for pork, but simply put, a great sauce for almost anything.
If you haven't tried a mustard based barbecue sauce then you are really missing out on something. This sauce works well with almost anything, but particularly pork. This is a variation of a favorite sauce from the western part of the Carolinas and Northern Georgia. It is a great way to add savory flavor to meat, but this sauce was invented for smoked pork.
Smoked and pulled chicken takes half the time of pulled pork and is a wonderful alternative to the barbecue sandwich. This sauce finishes off barbecue chicken perfectly, as it is a vinegar based sauce that is not only tangy, but has a hint of sweet, and the savory combination of Worcestershire and steak sauces. This helps to enhance the smokiness of the chicken.
Use this barbecue sauce toward the end of cooking and make sure to keep the temperature low. You want the sauce to cook on the surface of the ribs, but try not to let it burn. With the long simmer time of this sauce, the alcohol is going to evaporate, leaving behind a hint of whiskey flavor.