Barbecue sauce has become an integral part of American cuisine and culture over the past few centuries, enhancing the flavor of grilled meats and bringing people together over the grill. But when exactly was this tangy, sweet and spicy condiment invented? Here is a deep dive into the origins and history of barbecue sauce in America.
A Brief History of BBQ Sauce
While barbecue as a cooking technique has ancient roots, dating back to indigenous cultures, barbecue sauce as we know it today traces its origins back to colonists in the 18th century.
17th-19th Century: Early Colonial Era
In the colonial era, barbecue was seen as a social event, with communities coming together for ALL-DAY barbecue gatherings. Meat was basted in vinegar and spices while cooking over a pit and served without sauce.
Early 1800s: Rise of Tomato Ketchup
As tomato ketchup grew in popularity in the early 1800s, it became a primary ingredient in early barbecue sauces. These ketchup-based sauces provided sweetness, vinegar tang, and spice.
Late 1800s – Early 1900s: Regional Styles Emerge
Distinct regional barbecue sauce styles started taking shape in the late 19th century. In the Carolinas, a vinegar-pepper sauce became popular. In Alabama, a mayonnaise-vinegar sauce took hold. And in Kentucky, a black pepper-tinged mutton sauce grew in popularity.
1940s Onward: Commercialization
After World War 2, barbecue sauce started being mass-produced and marketed nationally. Brands like Kraft, Heinz and KC Masterpiece brought barbecue sauce into the mainstream. Regional flavors were melded and altered for broader appeal.
Key Innovators in Barbecue Sauce
While barbecue sauce evolved gradually over the centuries in various regions, a few innovative chefs and entrepreneurs helped shape and spread barbecue sauce more rapidly.
George Washington
America’s first president is credited by some as inventing one of the first barbecue sauces consisting of vinegar, salt, pepper, and spices. This was likely used at his Mount Vernon estate.
Dr. John Matthews of St. Louis
In the early 1800s, this physician combined tomato ketchup and spices to create an early tomato-based barbecue sauce that he bottled and sold locally.
Fred and Ida Belle Heinz
In 1876, this husband and wife entrepreneurial duo started bottling horseradish and tomato ketchup in Sharpsburg, Pennsylvania. Their company Heinz went on to become a bbq sauce titan.
George Zapp
In 1949, this Kansas City entrepreneur bottled Arthur Bryant’s famous sauce and marketed it to grocery stores, helping bring regional bbq flavors nationwide.
The Evolution of Main Barbecue Styles
Barbecue sauce recipes diversified into distinct regional styles which continue defining barbecue traditions today:
Kansas City Style
Originating in KC, MO in the early 1900s, this sauce has a tomato base with sweet, spicy and tangy flavors. Molasses, sugar, spices and vinegar are commonly used.
Texas Style
Developed in the 1940s in Texas, this thinner sauce has a tomato foundation with flavors like cumin, chili powder, garlic, onion and pepper. Less sweet than KC style.
South Carolina Style
Hailing from South Carolina since the 1700s, this sauce is defined by its yellow, tangy mustard base seasoned with vinegar, spices and peppers.
North Carolina Style
Around since the colonial era, this vinegar-based sauce offers a tart, spicy and peppery complement to smoked pork in North Carolina. Often served on the side rather than slathered.
Memphis Style
Originating in Memphis BBQ joints, this sauce has a tomato base kicking up the spice with hot chili peppers and bringing on the sweet with molasses or brown sugar.
Alabama Style
Dating back to the 1920s, this white mayonnaise sauce provides creamy tang to smoked chicken and pork. Vinegar, lemon juice, salt, and pepper add flair.
Notable Modern Barbecue Sauce Brands
Beyond regional sauce styles, some mass-marketed brands have become pantry staples across America:
- KC Masterpiece: Developed in KC by Dr. Rich Davis in the 1970s, this label brought thicker, sweet KC-style sauce mainstream.
- Stubbs: This Austin, TX brand was launched in the 80s, bottling a sauce inspired by music legend Stubb’s barbecue restaurant.
- Sweet Baby Ray’s: Founded in Chicago in the 1980s, this leading brand offers classic sweet style barbecue sauce.
- Sticky Fingers: Started in South Carolina in 1989, this brand uses mustard, vinegar and brown sugar to re-create regional favorites.
- Dinosaur Bar-B-Que: A New York restaurant brand offering sauces inspired by regional flavors like Memphis and the Carolinas.
Homemade vs. Store-Bought: The Great Debate
Barbecue purists insist on homemade sauce so they can control flavors and tweak recipes. But many backyard grillers opt for convenient, grocery store-bought sauces for ease and consistency. So which route is better? Here are perspectives from both camps:
Homemade Sauce Benefits:
- Tailor sauce to your personal tastes
- Use high quality, fresh ingredients
- Experiment with recipes and add secret ingredients
- Avoid preservatives/artificial ingredients
- Less expensive per volume than branded bottles
Store-Bought Sauce Advantages:
- Convenient and saves time/effort
- Consistent flavor every time
- Tested recipes from experienced pros
- Wide range of style and flavor options
- Uniform ingredients and nutrition facts
- Long shelf life after opening
Ultimately, the choice between homemade and ready-made barbecue sauce comes down to your priorities as a griller and sauce user. Homemade allows creativity, while store-bought ensures convenience. There’s a sauce solution for every barbecue enthusiast!
Frequently Asked Questions About Barbecue Sauce
Here are some common FAQs to help uncover more about this historic and culturally important condiment:
What are the key ingredients in barbecue sauce?
Most barbecue sauces include a tomato or vinegar base plus sweeteners like sugar or molasses, spices like black pepper, chili powder and paprika and flavorings like onion, garlic and mustard.
What is the difference between barbecue sauce and steak sauce?
Steak sauce has more umami flavors from ingredients like Worcestershire and soy sauce while barbecue sauce gets tang from vinegar and sweetness from sugar or molasses. Steak sauce complements beef while barbecue sauces pair better with pork, chicken, and smoked meats.
When should you apply barbecue sauce during cooking?
There are a few approaches – coat the meat with sauce before cooking, glaze it on during the last few minutes of grilling, or let people sauce their own portions to taste. Applying sauce too early can cause burning.
What meats pair best with barbecue sauce?
Classic barbecue sauce matches include brisket, pulled pork, baby back ribs, smoked sausages, chicken legs and wings. The sauce complements the flavor of smoked and grilled meats.
Can you substitute barbecue sauce for ketchup or vice versa?
Ketchup makes an okay substitute for barbecue sauce in a pinch but lacks key flavor elements like smoke, spices and molasses. Barbecue sauce is too overpowering for most uses calling for ketchup. Best to use each condiment as intended.
How long does homemade barbecue sauce last in the fridge?
Properly stored homemade barbecue sauce will keep in the fridge for 4-5 weeks. The higher acidity and sugar help prevent spoilage. Sauce can also be frozen for longer term storage.
The Sweet, Smokey Legacy of Barbecue Sauce
Barbecue sauce has come a long way since its early days as a vinegar and black pepper mop for colonial era brisket. Over the centuries, backyard tinkerers and innovative chefs put their regional spins on sauce recipes, eventually creating distinct styles along the barbecue belt from Memphis to the Carolinas. Commercialization in the 20th century allowed grillers countrywide to enjoy these regional flavors at home. While debates rage over sauce ingredients, timing and homemade vs. bottled, one thing is undisputed – barbecue sauce has become an iconic and indispensable part of American cookouts and culture.