BARBECUE SAUCE

Here you can find recipes for all kinds of different styles of barbecue sauces. I’ll continue adding to this page as time goes on. If you have any ideas or recipes you would like to share, please feel free to contact us!

Alabama White Sauce

Alabama white sauce is one of those regional anomalies that you need to try before judging. White sauce might seem like a crazy idea when we’re talking about barbecue sauce though right? After all, it’s a mayonnaise-based sauce and that just doesn’t seem right.

Well, let’s take a closer look. Alabama white sauce has garnered quite the following, especially around Decatur Alabama where it was first introduced in the late 1920’s. Big Bob Gibson Bar-B-Q first began using this tangy sauce on its chicken and pork during weekend cookouts.

Alabama white sauce stands in stark contrast to the traditions of the Caralina barbecue sauce varieties. It can be served thick and creamy, but it can also be served thin and milky. It goes great on grilled or smoked chicken and turkey. But it also goes well on pork and seafood.

Try basting with it when the meat is almost done and then serve it with the meat as a dipping sauce. You can use it as a salad dressing, or as a dip for your pretzels and chips too. It also has no problem starring as the secret ingredient in homemade potato salads and coleslaws.

The sauce itself consists mainly of mayonnaise, vinegar, lemon juice and black pepper. Some go so far as to say the only four ingredients you need are mayonnaise, vinegar, salt and pepper. With other variations becoming quite popular as well, try some experimenting and see what you can come up with.

The recipe below calls for a couple more ingredients but is well worth it. And as always, feel free to share your thoughts in the comment section below.

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Honey Mustard Barbecue Sauce

This simple to make recipe is every bit as good as ones you’ll find at the supermarket. It makes use of the Sweet Hickory barbecue sauce posted below as the base for the honey mustard sauce. I tried to keep the mustard level in check but if you really like yellow mustard, you can probably get away with adding more. However, I feel the measurements below work perfectly for this sweet sauce.

The lemon juice lends just a bit of freshness and really brings the flavors together. This barbecue sauce goes best with poultry and pork. In my opinion, it’s truly hard to top a meal of freshly grilled chicken, with its crispy skin and partially caramelized honey mustard sauce.
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Kansas City-Style Barbecue Sauce

This thick, sweet yet tangy, sauce is the staple of Kansas City barbecue. Being such an iconic style of barbecue sauce, it’s no wonder why it’s what most people think of when it comes to American barbecue traditions.

This is the style of barbecue sauce that pervades the supermarket shelves. It’s the dunking sauce in fast-food restaurants and it’s the oh-so delicious barbecue sauce that gets liberally slathered over that rack of ribs, resulting in a beautiful gloppy whirlwind of a mess that not enough wet wipes in the world could hope to clean up.

Even though this style of sauce has its share of critics, the barbecue restaurants of Kansas City have created some remarkable varieties of sauces. The profiles of these in-house creations range from spicy and peppery to extra vinegary.

Adjust the spicy elements in the recipe below to fit your taste. Most Kansas City-style barbecue sauces have a bit of heat to them. The ketchup and the molasses add some sweetness to the sauce in addition to thickening it up. We hope you enjoy the recipe, so please let us know what you think.

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Korean Barbecue Sauce

This is the sauce that we use to finish our spicy Korean fried chicken. It’s quick to make and doesn’t require simmering. It can be used to sauce hot wings, stir-fry, or simply as a barbecue dip.

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South Carolina-Style Mustard Sauce

Generally speaking, most barbecue sauces in the country fall into one of four categories. Those categories (in historical order) are vinegar and pepper, mustard, light tomato, and heavy tomato. South Carolina shares three of these four types of sauces with their Northern counterpart. What sets South Carolina apart however, is their Mustard based barbecue sauce.

So it should come as no surprise to learn that immigrants from Germany settling in South Carolina are the ones you can thank for this delicious tangy condiment. It’s particularly great on pulled pork in addition to most other cuts of pork. But don’t be afraid to use it on anything you want.

This style of barbecue sauce is meant to be tangy but not overpowering. We recommend using regular yellow mustard and not the brown or Dijon varieties. For best results, make a day ahead of time and let the mustard sauce sit in the fridge so the flavors can really blend together.

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Sweet Bourbon Whiskey Barbecue Sauce

This barbecue sauce is similar in taste and texture to the sweet hickory barbecue sauce found below. However, it’s designed to be sweeter than most other barbecue sauces, with just a subtle hint of bourbon whiskey. If you want more bourbon whiskey flavor (and who doesn’t right?) in your barbecue sauce, you’ll need to adjust the amount you add accordingly.

The sweetness of this barbecue sauce was increased due to the intention of coupling it specifically on a burger with spicy breaded serrano pepper chips or jalapeño chips. The idea is that the breading of the spicy pepper chips will counter act some of the sweetness of the sauce, and in turn the sauce will help alleviate some of the spiciness of the chips.

There is no added spice in this barbecue sauce, except for a little bit of black pepper; which is negligible. It might be a preferred sauce for a younger crowd if used on something other than a burger with spicy pepper chips, such as ribs or chicken. Older or more mature crowds whose tastes may have changed, might prefer something a little less sweet.

Because this barbecue sauce might have more of a specific use, I have included a halved version of the recipe because the full version does make a lot of barbecue sauce.

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Sweet Hickory Barbecue Sauce – Heavy tomato

This is a great sauce that keeps the sweetness of the Kansas City-style barbecue sauce but really tones down the heat. In essence, it’s nothing more than a simplified version of the Kansas City-style recipe we have posted above.

It can be a stand alone barbecue sauce containing very little spice, but it still retains much of the tanginess that this style is known for. This can also serve as the base for other types of barbecue sauces. My son really likes this recipe in particular because it’s sweet but it still has some kick, all without having much spice.

If you’re finding yourself wanting more spice, you can add a bit more black pepper (say a 1/2 teaspoon in total) or take some ideas from the Kansas City-style recipe farther up this page. It makes use of paprika, cayenne pepper, and chili powder to give it the sweet heat it needs.

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