South Carolina's Four Barbecue Sauces (2024)

FAQs

South Carolina's Four Barbecue Sauces? ›

South Carolina is home to four barbecue sauces: mustard, vinegar and pepper, light tomato and heavy tomato. The sauces are sometimes mopped on during the cooking process or can be served on the side, a subject of much debate among barbecue pit masters.

High cites Port Royal, SC as the birthplace of modern barbeque and its four main types of sauces: Vinegar and Pepper, Mustard, Light Tomato, and Heavy Tomato sauce.

What are the 4 Main Types of BBQ Sauce? Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

Mustard-based barbecue sauce is common in the central part of South Carolina, and is style of barbecue is most strongly associated with South Carolina. It is sometimes called "Carolina Gold". It may have originated in the French and German immigrant community that arrived in South Carolina in the 18th century.

Carolina BBQ: South vs Eastern North vs Lexington

Nicknamed the "Mustard Belt", South Carolina is famous for its Carolina Gold, a tangy, mustard-based sauce. North Carolina BBQ has two styles. A clear, vinegar-based sauce cuts through the fatty whole hog BBQ of Eastern North Carolina.

While the wide variety of barbecue styles makes it difficult to break them down into regions, there are four major styles commonly referenced, North Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork, and represent the later evolution of ...

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef. About 100 years later, chef Auguste Escoffier reclassified Allemande as a “daughter sauce,” or variation, of velouté.

Kansas City: Known for its rich and flavorful BBQ, Kansas City-style BBQ is one of the most popular and well-known styles. It features a balance of sweet and tangy flavors, with a thick and tomato-based sauce. Kansas City-style BBQ often includes a variety of meats, such as ribs, brisket, and burnt ends.

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For example, Kansas City BBQ typically features a sweet tomato-based sauce with a tangy taste. There are many different barbecue styles, but two of the most popular are Kansas City and Carolina. Carolina BBQ typically is spicier and uses vinegar as a base for their sauces.

Scott's Pit Cook BBQ

It's a 90-minute drive from Charleston to Hemingway, but Tony says it's well worth it for their excelent barbeque. During his visit, he tries whole hog barbeque with house sauce, served with cole slaw and white bread.

Georgia. Georgia can certainly claim that it is one of the best states to experience American barbecue seeing as the restaurant that was named number one in the top 10 list of the best barbecue restaurants in the United States put out by TripAdvisor was from here.

Finally, Southern-style BBQ is known for its emphasis on pork. While other meats, such as beef and chicken, are also commonly smoked in the South, pork is king. Whether it's pulled pork, ribs, or pork shoulder, Southern pitmasters know how to make pork shine.

There are four main barbecue regions/styles in the U.S. but pulled pork is best known in the Carolinas. The main difference between barbecue dishes from different areas is in the seasonings, sauces, or dressings used. Carolina pulled pork usually has a spicy, vinegar dressing.

What Is North Carolina Barbecue Sauce? The base for North Carolina barbecue sauce is vinegar, peppers, and sometimes tomato (in the form of tomato paste or ketchup). This tangy, spicy sauce enhances the pulled pork or whole hog barbecue that's typical in this part of the country.

The base of the sauce is both vinegar and ketchup, and it's that flavor that really separates Eastern and Western North Carolina. Western pork is sweeter with a sauce that's redder in color, but the flavor is still tangy due to the vinegar component.

Carolina BBQ Sauce

It's a rich, spicy, and tangy sauce made with yellow mustard that gets slathered on pork. North Carolina has a vinegar-based BBQ sauce. It's mostly cider vinegar, salt, and red pepper flakes. The pungent flavor cuts through fatty whole hog BBQ.