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The Geography of American Barbecue Sauce

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Post Sat Jul 20, 2013 5:50 am
Steven Grilling Guru
Grilling Guru

Posts: 270

Here are 8 regional styles. http://barbecuebible.com/2013/07/18/8-must-try-regional-barbecue-sauces/
I'm curious to know what's the barbecue sauce of choice where YOU live?

CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5811
Location: Central Alberta, Canada
Steven wrote:
Here are 8 regional styles. http://barbecuebible.com/2013/07/18/8-must-try-regional-barbecue-sauces/
I'm curious to know what's the barbecue sauce of choice where YOU live?


There really isn't a regional sauce in Alberta, Canada, I'm sad to say. The only thing close to a regional sauce would be the store-bought commercial sauces. That would be Kraft, Bullseye, Heinz and Cattleman's, in order of popularity.

However, on the bright side, I make a lot of the sauces from Sauces, Rubs and Marinades, and what's more is I can them for later use. I often do this in the dead of winter when it's too nasty and cold to do much else. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Steven Grilling Guru
Grilling Guru

Posts: 270

I wondered what you guys did during those long cold harsh winters!

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7393
Location: Stoughton, WI
I'm not sure where Thomas Keller grew up but his statement "the sauce IS the barbecue" applies to much of the upper Midwest, although that's been changing - faster in some places, slower in others - for a number of years now.

The western Kentucky "dip" sounds interesting, especially since I like Worcestershire sauce.


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