As any Texas culinary arts student knows, the secret to a great barbecue lies in the sauce. And, typical of classic American fare (hot dogs, anyone?), barbecue sauce preferences vary widely by region. From the Lone Star State to the shores of North Carolina, you can find great barbecue doused in sauces that are sweet, savory, tangy, and just plain delicious.
Keep reading to discover how each regional barbeque sauce differs.
1. Texas
Of course, we’ll start with Texas, that bastion of mouth-watering barbecue. Here you’ll find brisket infused with quintessential Texan flavors like chili powder, garlic, hot sauce, cumin, and Worcestershire. The consistency is thin, but the flavor is earthy and robust as ever. Basically, be ready for some serious spice–Texans don’t do anything halfway.
2. Kansas City, Missouri
Now, let’s talk KC. Sauces here are a little sweeter, and usually have a molasses-like quality to them. When making your own, you’ll likely use ingredients like tomatoes, brown sugar or molasses (as the main sweetening agent), plus onions. That doesn’t mean residents of Kansas City don’t like their barbecue to have any kick to it, though–feel free to throw in some black pepper and hot sauce too. Typically, the “syrupy” nature of KC barbeque sauce complements any meat, but it’s truly glorified on a rack of ribs!
3. Memphis, Tennessee
The barbecue in Memphis is tangy and thin, which makes it starkly different from its Kansas City competitors. While the sauce is also tomato-based and contains brown sugar, it includes mustard and vinegar among its ingredients as well. Side note: There’s a heated rivalry between Kansas City and Memphis barbecue, so if you find yourself in the region, be sure not to pick sides unless you can make a compelling argument for your favorite!
4. Nashville, Tennessee
The folks in Tennessee don’t mess around when it comes to barbeque, and Nashville is no exception. In the eastern region, you’re bound to find sauces with a detectable vinegar base. It gets progressively sweeter as you make your way into Memphis. But in Nashville, you’ll find a complex blend of all of these flavors, with a much smokier undertone. In fact, some sauces are infused with liquid smoke! It’s almost a given that Nashville sauce will satiate your barbeque desires.
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5. North Carolina
The barbecue sauces in North Carolina may appear to be going through a sort of identity crisis, but each is quite confident and delicious. Barbecue aficionados in the Tar Heel State staunchly fall into one of two categories: Eastern-style devotees or fans of western (also called Lexington-style) sauce. Both versions of the condiment have a tangy base of vinegar, red pepper flakes, and salt, but Lexington barbecue throws in some ketchup or tomato paste for additional sweetness.
6. Alabama
No Alabama tailgate is complete without some pulled-pork sandwiches, and no pulled-pork sandwich is complete without the state’s signature white barbecue sauce. Mayonnaise is what gives this sauce its unusual color, but it also contains ingredients like lemon juice, vinegar, and black pepper. This rich sauce can easily spice up smoked chicken, but also doubles as a zesty dressing for coleslaw!
7. South Carolina
Speaking of unusual barbecue sauces, South Carolina residents prefer theirs to be mustard-based. As you can imagine, this gives the sauce a unique yellowish color, which separates it from its red-hued counterparts that you’ll find elsewhere in the U.S. It also lacks in the “sweetness” department and skews more savory in comparison to other sauces.
8. Oklahoma
If you can imagine a sweet hybrid between Kansas City and Texas-style barbeque sauce, you’re in the tangy territory of Oklahoma! With a dense and heavy ketchup base, infused with Worcestershire, this thick sauce pairs unbelievably well with pork ribs, chicken thighs, or beef brisket.
Explore Your Own Barbeque Sauce Palate
Now that you’re aware of the eight best regional barbeque sauces, you might feel ready to put on your smoke master hat! But before you start grilling away, it’s important to understand how your barbeque dishes will reflect the specific spices and flavors available at your fingertips. What distinct regional attributes will you feature? How will you add your personal flair?
Students who enroll in the Culinary Arts program at Escoffier can hone in on palate development and menu creation so they can critically evaluate their dishes. This is an essential step — especially for aspirational chefs and barbeque experts!
Get in touch with us today to discover more about starting your professional culinary arts career! Check out these articles about culinary arts next:
- 7 Tips for Becoming a Faster Cook
- 4 Menu Planning Tips for Young Chefs
- How Culinary Students Explore Flavor Profiles
This article was originally published on June 16, 2015, and has since been updated.
