Here Are The 5 BBQ Sauces Every Southerner Should Know | Southern Living 

Definitely, it just doesn’t keep long.

That's gravy

I do the same thing when I’m smoking meat half way through I put a pan under the rack of I’m smoking in a real smoker rather than doing it in the ground like I most of the time lol . I love using the drippings for sauces and gravies when I’m cooking in an oven during the winter always bring it together really well.

Just make sure you ain't giving that to the vegetarians. Most bbq sauce is known to be veggie friendly.

Isn’t that called beef/pork stock. Ur not weird, it’s a thing don’t worry.

amen

Never known an Appalachian who wouldn't resort to violence, at least, and heat of passion! 😄

Born In Shithole Country and of course look where you were born

I’m not from the South and adding ketchup is wrong on so many levels.

Born In Shithole Country I like your RU-vid handle. Can we be internet friends?

LOL!

He is grilling not BBQ-ing. He could get about one long eight hour slow cook of one large propane tank and then he is on empty.

This is what happens when you allow grilling traditions in places like St. Louis and Santa Maria to be classified as BBQ. If grilled meat equals BBQ, then why not include brats cooked over gas on Memorial Day? Or why not include Big Macs? It's more than just a slippery slope.

Hahahahahaha

Exactly, best comment!

More like “Lord bless his soul.”

Amen

Mike obrien it really is entertaining. I see lots of eastern North Carolina ppl complaining and thats where im from. Most ppl there Will fight over their bbq sauce and even fight each other lol. Its a state pride thing.

@Garrett McCullough XD

In the state of South Carolina there is demarcation of sauce types of just one county. I think your preference and sauce religion comes about from what you were raised on. I have had very few good BBQ experiences hence my desire to cook my own. Once I started making baby back ribs at home, I realized that this bbq place that I thought was pretty good was just meh.

First off, God Bless the Queen. Second, this guy does not know shit about making bbq sauce. He should be jailed for using ketchup and mayo. All his sauces seem to have the same seasonings. The ones HE likes. I would not eat in the same yard with him. As for British Tea, good luck finding a good Earl Grey here in the States. I've had the real stuff over there and it's great. Here, it's straight up trash.

Ouch!

Must be a texan comment lol. I do agree though! A proper smoked brisket need only salt and pepper.

@@D-Z321 facts... And yes I'm from Texas lol

JSimpson HDHA same mate.

I’m Louisiana Creole My French ancestors created sauces And that was the purpose of the sauce in the first place They were made by chefs of Napoleons army No refrigeration in those days Old food was Covered in sauces that disguised rank meat

No TX just doesn't use a lot of sauce. Sometimes if the mesquite smoked it a little too dry but that only happens if a noobie is smoking.

Texans know how to BBQ and everyone in Texas knows that if the meat needs sauce, it ain't good BBQ. That's why there is no Texas style sauce. Its just not done!

All I know is I was at the illinois rib feast in Naperville and the Texas cooks were ok but the Georgia cooks were the best! Biggest portions best flavors.

Texas BBQ needs no sauce. The meat speaks for itself. If your meat depends on sauce, is it really that great?

North Texan here. Hope y'all being sarcastic when you say a good BBQ doesn't need sauce. The identity of a barbeque CAN incorporate sauce (it also doesn't need to). Personally, Texas briskets gets dry real quick so you can never really enjoy your second slice - I like saucy ribs a lot more.

Get em

The cayenne instead of crushed red pepper was strike 2 🤦🏻‍♂️

@@rwalker0130 And strike 3 was "apple-ate-chuns"

Black Kentucky: Never had it, no comment S. Caolina Mustard: Good shit on almost anything except beef with the exception of burgers and franks, you can just go honey though brown sugar is overkill. Missouri Sweet: For children who need everything sweet. Tolerable in pulled pork and long roasts that make the sugar caramelize. N. Carolina Sauce: What he described as the bare basics. Disagree on beef it is fantastic on brisket. Piedmont Sauce: The second he put ketchup in there that is what he had. Though you can use tomato paste to better control ingredients. Alabama White: I swear cajuns do this too they just dump the spice rack in there.

I agree 🤣🤣🤣

Yep, My PawPaw did a pretty good job!

My Dad made a mustard based sauce. His mother’s maiden was Byars, a German name. This is the first ever cultural link I’ve found to indicate a German link.

Wow, Fred, it sounds like you've actually eaten Q in Eastern NC. Too bad this chef has apparently NOT.

Indeed. I'm from NC. I cook and cater BBQ as a hobby.

Fred, do you cook & cater Eastern or Western/Central/Lexington style or maybe both? I've had both and like both, but my heart lies in the East, where I attended my first pig pickin' at a young age. For a kid whose family came from outside the South via the military, that first pickin' was pretty exotic - I might as well have been at a luau in Honolulu in 1899. To me the perfect Eastern BBQ plate features only sides of slaw (though not the red kind - maybe with just mayonnaise or vinaigrette?); and hushpuppies (ball-, egg- or ring-shaped and with plenty of onion), with cold sweet tea or cold beer to wash everything down and maybe pig-pickin' cake to finish up if I'm not already stuffed. That said, however, I've had BBQ in Pitt County and elsewhere Down East, in Carteret County and elsewhere on the Crystal Coast, in Carrboro and elsewhere in the Piedmont, in Winston-Salem and maybe in other NC places I've forgotten - though I'm sure I've never had it in Lexington or Ayden, towns I'd definitely visit if back in the Old North State. Anyway, in those diverse locales I've had a variety of sides, including collard greens, pinto beans, green beans, black-eyed peas, sweet corn, potato salad and thin, crispy cornbread, and I feel that any side that belongs on a Southern table seems to pair well with chopped pork BBQ as served in NC. Which also means if I ordered BBQ in, say, Cary, Durham or Chapel Hill and was served arugula and kale salad or mushroom risotto on the side, I'd be more than a little suspicious of that dining establishment and its proprietor, lol!

Much of central NC, around Raleigh is just a big mixing bowl of BBQ from all over. That said, there really is a shortage of good 'Q joints in central NC. The best I've had have been in the western side of the state - ironic, considering most of the pig farming is in the eastern side of NC. You'll find both styles of sauce at most BBQ joints. Eastern vs. Lexington styles are less about the style of cooking than they are about the styles of sauces they offer. Carolina BBQ, in general, refers more to pork than beef or chicken. Authentic Carolina pork is chopped finely and served by itself, without sauce, so you can "doctor" it up the way you like. Sides are pretty standard across the board. Personally, I prefer more of a Kansas City-style. When cooking for die-hard Carolinians, I'll offer a variety sauces, but tomato-based is usually more popular, followed by thicker sauces such as Memphis or Kansas City. Mustard-based sauces like you'll find in SC and GA aren't as popular outside of gourmet BBQ restaurants. Sweeter sauces lend themselves better to ribs and chicken, while savory flavors are better on brisket - I find myself cooking more brisket and ribs than anything else lately.

Interesting, Fred! I haven't been to NC since '09 but I've gathered that its BBQ scene has changed quite a bit over time. Now, regarding style: isn't Eastern about whole hog and Lexington about pork shoulder? But maybe you're referring to technique alone - to indirect heat and smoke from smoldering wood - regardless of how the pork is cut. When you say Kansas City-style, I think you're referring to sides? If so, I've had them, at least at KC-style BBQ joints, and I can vouch for that style. If you mean KC-style BBQ itself, I enjoy that too. I guess I'm not surprised if these days Lexington-style sauce and even KC- and Memphis-style sauces overshadow the Eastern-NC style. I suspect if a tourist from Canada showed up in Raleigh and was served a bottle of apple-cider vinegar with that sediment of salt, black pepper and red pepper flakes, he might not even recognize the thin and watery concoction as BBQ sauce at all. If he was served Lexington Dip, on the other hand, it would at least seem more familiar to someone like him, who may have had only the kind of BBQ sauce you buy at Walmart. I'm also not surprised that SC-style sauce (and perhaps Northern-Alabama- and Kentucky styles) would be looked at askance in NC, for, let's face it, some sauces just seem exotic, if not downright bizarre, outside their states of origin - even to other Southerners. By the way, the Southern state I live in doesn't even have its own BBQ tradition. There's good BBQ here, and there's even a nationally famous restaurant a few miles East of my town, but BBQ served in my state is Texas-, KC-, Memphis- or some other style borrowed from beyond our borders. I AM surprised when you say you do more brisket and ribs than the legacy chopped pork. If your experience is representative, then maybe NC is changing even more rapidly than I thought. I just hope whole hog cue and that two-century-plus-old Eastern Carolina sauce aren't endangered species. If they ever went the way of the dodo, that would just be hurtful to my childhood memories. Okay, Fred, thanks for sharing your thoughts and experiences, especially since you live the BBQ life. Hope your hobby turns into a full-fledged business one day, if that's what you want. If you, a friend, a relative or a business partner ever opens a Carolina-style BBQ place on the Gulf Coast, please tip me off!

I laughed out loud! Thanks…. Miss SC good sauce!

Don't be so modest. By any objective standard, that is NOT true Eastern NC vinegar sauce.

Paprika makes everthing taste better.

Thanks for calling this chef out, pfirsch77!

This fellow is out if his league. I suppose SL forgot their audience.

The catsup makes it a western NC style sauce.

Bullshit

is there not a bbq sauce that is not sweet?

And yet Southern Living presumably pays him. My guess is, there's an affirmative action program in place at Southern Living to recruit "relocated Yankees" like myself. As a non-Southerner I would damn well make sure I talked to lots of Southerners before hanging out my Southern-foodways-guru shingle.

That's exactly what's happened.

@@Tubebrerry Hello fellow southerners

Rodney Scott uses it in one of his: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v0e9MS26QmA.html I'd say its a good way to get MSG (umami) flavour along with an acidic and sweet base into something fast in good proportions

Right you are, Bill Mayhew. This self-styled BBQ guru is just asking to be tarred and feathered by some Down-East Tarheels.

Oh yeah. Never add ketchup with Eastern Carolina sauce.

I think it's safe to say it started out as just apple cider vinegar, black pepper and salt originally but for the last 50 years it's almost always more complex than that. A dash of ketchup or hot sauce typically Texas Pete is used at most bbq places today and crushed red pepper is also pretty much a staple as well. Adding some sugar to it is also becoming more popular. Frankly those subtle changes have improved it. I have a family recipe from Eastern Raleigh but I've tweaked it myself and these days I prefer Cholula as the table hot sauce.

GlassTopRX7, you're mostly right about Eastern Carolina BBQ sauce's recipe except I believe red pepper flakes have been part of the story for a long time. You're also correct that taste in BBQ sauce in Eastern NC has been changing. But the change reflects the migration of ketchup-accented Western & Central-Carolina-style sauce into the East, and the invasion of sweet, smoky Kansas-City-style BBQ sauce throughout NC. That doesn't mean that Eastern Carolina sauce itself has changed but simply that is has faced competition from alternative sauce styles. And, yes, Texas Pete is of course popular through NC, but remember that, although it's made in NC, it's not even a Carolina style sauce; it's Louisiana-style, a cousin of Tabasco. I'm not surprised that Cholula is your favorite for the table: it's, in my opinion, the best commercially available Mexican hot sauce, and why not have it with chopped pig in Eastern NC? I'm just saying, let's not take our eye off the ball and forget what authentic Eastern Carolina BBQ sauce is and what it is not.

Ketchup in Eastern Carolina BBQ sauce? NO NO NO

@Garrett McCullough haha I enjoy mustard sauce and make my own too I just cant stand it on bbq (pulled pork, whole hog, brisket) but do enjoy a good mustard sauce on ribs and chicken

I'm from Kentucky and he didn't do it right.

In his next video: "Today, I'm going to warm up some pre-cooked ribs in the microwave and dip them in some chipotle mayo I picked up at Wal-Mart. Subscribe to my channel for more authentic southern recipes!"

@@jakelairdify lolz

He pronounced it correctly. And you spelled it wrong...

@@randomuser2461 🤣

@@randomuser2461 100% did not pronounce it correctly, sorry.

@@larryn5516 You suck. Feel ashamed!

Yup its Appa-latch-a not Appa-lay-cha... they aint no lay in that friggin word

Yea yes yes! Some is hotter. Some is more vinegary. Some has a red/tomato tinge.

Yes because the only people that takes Texas BBQ seriously are Texans. They really don't offer anything to the trinity. East coast rules BBQ forever and always

@@TheThefresh180 it's funny that you think that. Texas is king when it comes to brisket. Ask any real competition pit master and he will tell you that you ain't no pit master until you've mastered brisket.

@@brandonjanuhowskimusic3034 every style can master a cut of meat. Style is flavor and texture, not a cut of meat

@@TheThefresh180 yeah a flavor and texture that Texans have mastered.

@@brandonjanuhowskimusic3034 only Texans think that lol. Nobody else takes them seriously 😂

All barbecue is good. But nothing beats mutton. I grew up in Kentucky and now live in Kansas. It is impossible to find mutton here.

Actually , Alabama white sauce is one of my favorites however this recipe is all wrong. Never add water!!!! You can tell this guy is NOT a regular cook/chef...

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Hellman’s only please. He he

the precision and aggression in this comment pleases me greatly

Or a lexington nc sauce i would accept a little texas pete before ketchup

Many places in SC have some ketchup in it

I seen people use tomato paste over ketchup for nc bbq sauce 🤷im in south Carolina i have never had some north Carolina bbq yet

There are 2 different NC sauces, but South Carolina has the mustard based sauce which is also distinctly different, so there are really 3 main ones. And you can probably split the 2 ketchup sauces into different categories too.

@@eliwhite5548exactly!!

Agree, some of the best BBQ ive ever had was in OK

I'm not from Oklahoma but I have lived there and the barbeque is delicious.

Mrbink01: I know, right? I'm from Texas and this irritated even me.

Oh, yeah!!! That's it ...... the horseradish !!! God bless you, that's it !!

@@amberlilly4101 look at shotgun red Alabama white sauce on RU-vid its the original recipe and delicious

That's absolutely correct. Leave the ketchup for the memphis style crap..... and leave the brown sugar for the south carolina gold. North Carolina sauce is NOT sweet, it's just awesome.

Skylight inn in ayden would have thrown him into that gas grill he was beside

Right. And if you're not making the genuine articles, then practice truth in advertising.

very, as someone from Eastern NC I literally hit the downvote button and wanted to make sure THIS IS NOT A TRUE RECIPE!!! It's fake as botox.

Why would you want to eat a shitty barbecue sauce clone recipe? The hybridization and improvisation is what makes good food become great food

Andrew H, nothing much to disagree with in what you've said, taken at face value. But: (1) Why anticipate that any given "clone recipe" would be shitty when, foreseeably, any given clone recipe might turn out to be outstanding and excellent? I myself can witness to having tasted many clone recipes that meet this favorable description. And: (2) The title of this is upload is "Here Are The 5 BBQ Sauces Every Southerner Should Know | Southern Living," so obviously the presentation purports, under the aegis of Southern-culture-authority Southern Living, to lay out traditional and well-established versions of these five sauces. Your introduced themes of "hybridization and improvisation" are therefore not implicated by this upload, and discussion of those themes is this context is unwarranted. So, your mind is not in a bad place; you just got ahead of the facts in this case.

What are the recipes/ sources for an authentic BBQ sauce then?

zune123321 Spoken like someone that has no idea what they’re talking about. Many different styles of southern bbq sauce, often with no ketchup/tomato whatsoever.....and if you’re talking Texas, no sauce at all.

@@ericparker163 well thats how i know your not from the south. the base of bbq sauce is tomato based, sorry.

you will have some sort of tomato paste added to your sauce

zune123321 I'm not from the South. I'm from Texas.....you're still wrong. Have a nice day.

You haven’t ever been to fancy farm?

Western Kentucky, like Owensboro. It's great sauce on lamb.

Not sure what you usually get in stores, since there are so many variations. Check out these different recipes and you might find what you're looking for: www.southernliving.com/food/entertaining/bbq-sauce-recipes.

You are getting some ketchup based crap with liquid smoke added to it. Once you try your own carolina sauce, either vinegar/pepper OR the carolina gold, you'll stay out of the ketchup aisle.