There are probably as many types of barbecue sauce as there are spices and herbs you can use for flavor; so making lists is a losing proposition. A barbecue sauce is basically a mix of vinegar, tomatoes, garlic and other limitless condiments laced to take the sauce from the sweet to the mustardy to the chilli. While the sauce is open to experimentation in the hands of individuals and packaged food manufacturers, it is impossible to ignore the fact that there has been the evolution of a regional tradition around the barbecue sauce.

As the barbecue made its journey across America, local flavors, ingredients, and preferences found their way into the mix to turn out something unique at every step of the way. In Tennessee and Kentucky the sauce became sweeter, with less vinegar. In Texas, hot peppers, habaneros, jalapenos, and chilli became important elements. Each region of the country had its own special mix, just as it had its own special barbecue method.

Take for instance, the Kansas City sweet sauce. Thick, reddish brown, and molasses based, the sauce is basically sweet, with added vinegar to balance the taste. The most popular barbecue sauce by far, the taste of the sauce may vary from the extremely sweet to the delicately sweet-tart taste. The sauce tends to be thick and does not permeate the meat well. Since it also burns easily, it should be added towards the end of grilling time. The special feature of the sauce is that it caramelizes well owing to its high sugar content, adding a wonderful flavor to the meat.

Unlike the sugary base of the Kansas City sauce, the bottom layer of the South Carolina barbecue sauce is mustard. Also containing vinegar, sugar and spices, this sauce complements the pork barbecue like none other.

The Lexington “dip” is a distinctive form of barbecue sauce, consisting of primarily tomatoes, vinegar and pepper. In Texas, on the other hand, the sauces are used to suit the beef brisket, and are not very sweet. The typical Texas sauce is thin, flavored with vinegar, chilli and ancho powder, pepper, fresh onion, and much less ketchup than other varieties.

Other traditions of barbecue sauce abound, from Tennessee whiskey sauces to Louisiana hot sauces, to nouveau sauces using exotic ingredients such as mangoes, soy sauce, peanuts, or even fruits and fruit juices. Not just that, more and more new influences continue to develop and enhance the barbecue sauce. Clearly, it is not yet the end of the road for the barbecue sauce!

If you find it hard to find ideas for several vegetarian grilled foods, you can even do a non-grilled main dish and throw in barbecued side dishes to complete the menu. You could try innovations: throw in some boiled pasta with your grilled vegetables to get a largish main dish, or serve the grilled foods inside scooped out French bread with soy or dairy cheese for a grilled veggie sandwich.

So next time you have vegetarians or vegans for a backyard summer barbecue, do not fret. Let your imagination run and use the fresh summer produce to churn out a spread to savor. Remember that the food is good for everybody’s heart and waistline, whether vegetarian or not!

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Category: Food and Drinks
Keywords: grilling meats ,grilling took ,central asia ,open fire