Barbeque Sauces

Barbecue sauce (also abbreviated as BBQ sauce) is used as a flavouring sauce, a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. From Carolina Gold to Alabama white, America has some principle sauce styles. Meat cuts and cooking methods are the main signifiers of regional barbecue, but the sauces perhaps best define the history of America's low and slow cooked proteins. From the Carolinas to Texas and Kansas City, barbecue fanatics religiously ally themselves with specific styles of sauces and dips. American barbecue can trace its origins to the Eastern coastline stretching from North Carolina south through the Florida panhandle. The Southern practice of slow cooking meat over wood grills was borrowed from the babacots tradition of the Arawak, an indigenous people living in the Caribbean and Florida around the time of Spanish colonization. Spaniards translated this to barbacoa and eventually the English "barbecue" - but, it was slaves who took these techniques and dressed their meats with "barbecue sauce made from lime or lemon juice and hot peppers."