When was barbecue sauce invented

Although barbequing was popular in the American colonies a few hundred years before the 17 th century, it is believed that barbeque sauce originated during this time. The estimate is strengthened by the fact that several French and English literature of that period and even a couple of centuries after that mentions the use of barbeque sauce for cooking.

It is believed that barbeque sauce was first invented in a Dominican missionary where cooks used lime juice and pepper to flavor meat for the barbeque. We can trace the root of this recipe to Africa where they use both lime and lemon juices as a traditional method of flavoring meat. Gradually, the method became popular and reached the rest of the world. Vinegar was introduced as an ingredient in preparing barbeque sauce at the end of the 18 th century.

Several recipe books of the period highlight the use of vinegar along with salt, pepper, and mustard. The recipe for preparing barbeque sauce intensified during the 19 th century with more innovative ways to spice up the flavor of the sauce. Existence of barbeque sauce in the 20 th Century.

The beginning of the 20 th century introduced a range of commercial barbeque sauces in the market for human consumption. The Georgia Barbecue Sauce Company, based in Atlanta was the first company to commercialize barbeque sauce in The business idea was a huge success.

It was during the s that ketchup, sugar, and Worcestershire sauce made their way into the market. In , Heinz became the first company to sell barbeque sauces in bottles.

By the latter half of the century, more companies stepped into the market to introduce barbeque sauce in a range of flavors. While a barbeque sauce can create magic by flavoring the food, the wrong application of it can absolutely ruin a dish. This is where barbeque beginners should learn when and how much sauce to apply. Check out the tips on the application of barbeque sauce for grilling and food smoking.

If one wants to experience all four styles of American barbecue, there is only one state in the nation where that can be done — South Carolina.

If you are on a quest to become a true barbecue aficionado, then you need to visit South Carolina, where the art of barbecue was invented and where it is still practiced in its purest tradition and most diverse styles, where even a simple pork shoulder can blow your mind!

That post is no longer available on the internet, but we were lucky enough to screen shot it before it was taken down. You can view the entire post here. Barbecue sauce has a combination of flavors that come together to create a unique, all-purpose sauce for meat and vegetables.

Barbecue sauce can also be spicy if it contains chili peppers. There are many different American barbecue sauce styles, but the most popular are Tennessee style or Memphis BBQ, Carolina style mustard sauce, Texas-style mop and basting sauce, and Kansas City-style sauce.

More recently, Alabama white sauce has become popular, too. The sugar not only balances out the tanginess of the vinegar, but it also thickens the sauce. Other popular ingredients are vinegar, molasses, brown sugar, salt and pepper, spices, and sometimes Worcestershire or yellow mustard.

If you want a thicker barbecue sauce, simmering your sauce with brown sugar is a great way to naturally thicken it up. You could also add cornstarch or flour to achieve the same thickness in a shorter period of time. Mustard Based Barbecue Sauce The second barbecue sauce in terms of historical evolution was a variation on what today is considered South Carolina-style barbecue sauce. They were given land grants From into the s, South Carolina recruited and even paid for the ocean passage for thousands of German families.

You can see You can see in the below map, the location of mustard bbq sauce in South Carolina. The First Authentic Barbecue The first authentic barbecue was first eaten back in the s. What are the different styles of barbecue sauce? Is BBQ sauce healthy? What is BBQ sauce made with? The middle and southern parts of Richland were settled by English settlers. These German settlers brought with them, in addition to their European farming style and the Lutheran Church, the common use of mustard.

South Carolina mustard sauce can be clearly traced to those German settlers and is still in abundant evidence today, even after years, in the names of the families who sell mustard based sauces and mustard based barbecue to the public. The Bessinger family is the most prominent in the mustard based barbeque business, but other German names are legion in the South Carolina barbeque business - Shealy, Hite, Sweatman, Sikes, Price, Lever, Meyer, Kiser, and Zeigler are other examples and there are many more.

There is even a Dooley's barbeque in Lexington County, which everyone generally thinks of as an Irish name, but which comes from the German Dula family [pronounced Doole], as in the infamous Thomas Dula who became "Tom Dooley" in the Kingston Trio's s song, "Hang down your head Tom Dooley.

The Scottish families who settled primarily in Williamsburg County in present day South Carolina low country are the most famous South Carolina preparers of Vinegar and Pepper barbeque. The most prominent present day Scottish barbeque family is probably the Brown family, but there is also McKenzie, Scott, McCabe and many others who have remained, like the German families, true to their heritage.

This simple Vinegar and Pepper sauce is the first, and therefore the oldest, of the South Carolina basting sauces. The third type of sauce found in South Carolina, in terms of the evolution of sauces, is Light Tomato sauce.

This sauce is or was little more than Vinegar and Pepper with tomato ketchup added. This occurred after tomato ketchup became a readily available condiment around the turn of the last century; that is, around It was a simple thing to take the tried and true Vinegar and Pepper and add some ketchup, which brought a little sweetness and other spices to the mix.

That style of sauce is most famous in North Carolina in the Piedmont region of which Lexington, North Carolina, is the acknowledged barbeque center. It is also popular in the upper middle part of South Carolina and in the South Carolina Pee Dee region which is the upper coastal plain area of the state. The fourth sauce in South Carolina and, for that matter, the rest of the nation, is Heavy Tomato sauce.

This sauce has evolved only recently, that is, in the last sixty or so years, and it's the last of the four major types. It has spread rapidly over the majority of the nation due to modern transportation, modern marketing, and the insatiable sweet tooth of the modern American.

Heavy Tomato sauce is most often seen in the type of sauce popularized by Kraft Foods and it is found on every store shelf, thanks to the miracle of twentieth century motorized transportation.

It and its newer cousin, Kansas City Masterpiece and its many imitators, is the type of sauce that most Americans think of as barbeque sauce. As more and more Americans heard about barbeque they wanted to have some for themselves. Since they had no real background in the preparation of real barbeque they were easily sold the idea that the "barbeque" sauce they had seen on TV and found at the local supermarket was just the thing they needed to do the job.

And while a heavy tomato sauce is a legitimate type of sauce, it is almost always used by the average American incorrectly, that is, slathered over various meats that have been grilled over high heat. The most unfortunate thing is that those Americans who live far away from the initial area where barbeque was first introduced by the native Indians to Europeans colonists South Carolina and who, therefore, don't really have any historic connection to the earliest barbeque, are actually being mislead into thinking they are eating real barbeque.

Regrettably, they are missing out on the true original and the very best types of genuine barbeque. Another casualty of American television is the confusion over just what barbeque is. Hints to its true nature, however, can sometimes be found in the use of the word "barbeque" in the language. It has become popular to say that barbeque is a noun and not a verb. Well, barbeque is, most properly, used as a noun that refers to a specific thing but sometimes it can also be used as a transitive verb.

Unfortunately, most Americans who live outside of the South in general and North and South Carolina in particular, use it as a verb or, if they use it as a noun, use it incorrectly. Midwesterners or Yankees will say to friends, "I'm going to barbeque some hamburgers tonight. That neighbor is going to grill some hamburgers, not barbeque them. The cooker he is going to cook them on should be called a grill, not a barbeque.

The second proper use of the word, the transitive verb usage, can sometimes be seen in such usage as the term "barbequed chicken" or "barbequed beef.