There was a time when the rich and royalty used to enjoy barbecued meats back in 700 B.C. The earliest documented proof was found in King Midas’s tomb (730 to 700 B.C.). The king was the ruler of an empire spanning from today’s central Turkey to northern Iraq. There were some pottery food jars as well in the tomb. Food residues were found in those jars. When researched, it was found that residues were barbecued goat or lamb.
However, the history of American barbecue sauces is a little difficult to traffic. You can find very few recipes in early cookbooks. Today you can buy BBQ sauce in Kansas City online. True recipes come from the 17th and 18th century French and English literature.
When Spanish explorers arrived in the Americas, they found that Native Americans used to use crude wooden racks for smoking or drying birds, fish, and meats. The Spanish later barbecued cattle and pigs.
The word “Barbecue” is an English word that comes from either the word “barbacoa” from a native American tribe or “barbacoa”, a Spanish word.
The early colonists were the first to learn barbecue recipes from the slaves and the Native Americans. During that time, barbecue meant a community gathering. George Washington and many others described this custom. George Washington went to a three days long barbecue in Alexandria. A huge barbecue was a part of the celebration after the nation’s Capital’s cornerstone was laid in 1793.
In barbecuing, long, deep pits were dug in the ground. This was followed by the addition and burning of logs. A fish or whole animal was suspended over it after it reached low-temperature coals. The animal was slow-roasted. Barbecue remained a tradition in the East Coast and South. African Americans knowledgeable of barbecue took it across the US. This became prevalent in rail and cattle towns.
The suburban “good life” adopted outdoor barbecuing following World War II. 55-gallon drums replaced the ground pits. These drums were cut into barbecue grills. This also led to the wide use of bagged charcoal.
Buffalo and barbecue flavors became popular with time.
- In 2001, sales of barbecue ribs were increased by 7%.
- Barbecue chicken sales increased by 10%.
- Barbecue is one of the fastest-growing flavors.
Barbecue lovers are all across the world. Different regions love different flavors. People living in Texas love smoky barbecue sauces. People living on the West Coast love a blend of bold and sweet flavors. BBQ sauce Kansas City is one of the most loved tastes.
The following are the most common barbecue flavor variations:
- Southwestern BBQ
- Southern BBQ
- Kansas City BBQ
- Western BBQ
1. Southwestern BBQ
This variation utilizes chili powder, dry mustard, red and black pepper, and other seasonings of the region. Tomato-based sauces contain chili and ketchup sauce.
2. Southern BBQ
This variation uses a variety of combinations such as marinades combining molasses or apple cider vinegar and Worcestershire sauce and cayenne pepper. Southern BBQ features liquid hickory smoke in sauces.
3. Kansas City BBQ
This variation features slow-smoking meats. It uses pecan, cherry, apple, oak, hickory, and other aromatic woods. Those who love this variation, they prefer spicy and sweet side sauces. These tomato-based sauces are sweetened with brown sugar or molasses and flavored with dry mustard or horseradish.
4. Western BBQ
The way this variation is seasoned is different from other regional styles. This features tangy citrus fruits and fresh herbs flavor treatments. Western BBQ also features herbed compound butter, fruit salsas, and flavored mayonnaises.
If you want to enjoy the finest BBQ sauces, you can visit an online store selling BBQ sauce Kansas City and other variations.