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Who Invented BBQ Sauce?

Barbecue sauce is a versatile condiment enjoyed worldwide on grilled meats, sandwiches, dips, and more. But who first invented this tangy, sweet and spicy sauce? The origins of barbecue sauce can be traced back centuries to various cultures and ingredients.

A Brief History of BBQ Sauce

The roots of modern barbecue sauce lie in a blend of traditions from all over the globe. Here are some of the key influences:

Native American Origins

Indigenous peoples in the Americas were cooking meat over open flames and using spice rubs long before Europeans arrived. They used ingredients like tomatillos, peppers, fruits and vinegar to create marinades and basting sauces for bison, boar, venison and other game. These traditional barbecue techniques laid the groundwork for American-style barbecue.

West African Ingredients

Enslaved Africans brought their own culinary heritage to America beginning in the 16th century. West African cooking made use of hot chiles, tomatoes, onions and garlic – all flavors found in barbecue sauce today. The word “barbecue” itself has roots in West African languages.

European Techniques

Spanish colonists in the Caribbean and British colonists in Virginia adapted Native American barbecue methods to cook pigs instead of wild game. German immigrants later brought their sausage-making skills to Texas barbecue. These European influences added more pork and spices to the barbecue tradition.

Earliest Known Recipes

The first published barbecue sauce recipes emerged in the 18th century. In 1732, English poet James Oglethorpe described Alabama natives basting meat with butter and “excellent wild pepper.” In 1770, Englishwoman Eliza Leslie’s cookbook included two barbecue sauce recipes made with butter, mustard, horseradish, cayenne and wine vinegar.

Commercial Production Begins

As barbecue grew popular nationwide in the early 1900s, companies started bottling sauces for mass distribution. The first bottled barbecue sauce is attributed to the Georgia Barbecue Sauce Company in Atlanta, which started selling their product in the 1909. Heinz released its own ketchup-based barbecue sauce in 1948.

Regional Styles Emerge

Different geographical areas developed their own distinct styles of barbecue – and by extension, their own sauces. Thin, vinegar-based sauces became popular in the Carolinas. Sweet, tomato-based sauces defined Kansas City and Memphis barbecue. Spicy, molasses-fueled sauces characterized Texas barbecue. Regional pride led cooks to closely guard their secret sauce recipes.

Modern, Commercial Sauces

Kraft Foods revolutionized the supermarket barbecue sauce market with the introduction of KC Masterpiece in 1977. It became the top-selling brand in the U.S. Other national brands followed like Sweet Baby Ray’s and Stubbs. Today barbecue enthusiasts can choose from countless bold sauce flavors including bourbon, ginger, coffee, and hatch chiles.

Key Influences Behind Modern BBQ Sauce

Barbecue sauces as we know them blend multiple cultures and cooking techniques into one distinctively American condiment. Here are some of the most important factors that shaped barbecue sauce over time:

Native American Ingredients

Chiles, tomatoes and fruits like grapes and plums were core ingredients in early Native American barbecue basting sauces and marinades across the Americas. These acidic, spicy ingredients still characterize most barbecue sauces today.

European Pork Traditions

Europeans brought sausage techniques, molasses and mustard-based sauces from their home countries. This increased pork’s popularity in American barbecue and added thicker, stickier sauces to balance with the fattier meat.

African Spice Blends

Enslaved Africans heavily influenced barbecue sauce with ingredients like black pepper, cloves, allspice, cayenne pepper, paprika, garlic and onions. These spices added more layers of flavor.

Backyard Tinkering

Home cooks have always experimented with sauces to make barbecue their own. Secret recipes passed down through generations helped create hyper-regionalized sauce styles. Backyard tinkering continues to push sauce innovation today.

Commercialization

Once small batch sauces went mass market, companies competed to create the boldest flavors. This led to convenient, tongue-tingling sauces with added sugar and acidity to keep customers coming back.

Regional Styles

Distinct geographical barbecue styles naturally led to different sauce approaches. Dry rubs in Memphis, mop sauces in the Carolinas and molasses & chili flavors in Texas make those areas’ sauces truly unique.

Key Ingredients in Modern BBQ Sauces

While recipes vary wildly, most barbecue sauces include some combination of these core ingredients:

Tomatoes

Ketchup, tomato sauce, tomato puree or fresh tomatoes form the tangy, umami base for many sauces. Tomatoes complement the savory taste of charred meat.

Vinegar

Vinegar adds brightness and acidity to balance sweetness. Cider vinegar and white vinegar are most common. Certain regions like North Carolina rely on vinegar as the primary flavor.

Molasses or Brown Sugar

Sweeteners like molasses, brown sugar or honey lend a touch of smoky caramelization. They help the sauce stick to the meat and balance acidity.

Spices

Paprika, mustard powder, chili powder, cayenne, black pepper, onion and garlic are frequently used to add layers of flavor and heat.

Other Flavors

Unique ingredients like horseradish, coffee, ginger, soy sauce, Worcestershire sauce, beer, bourbon or fruity preserves give sauces signature flair.

Fats

Butter, vegetable oil or bacon drippings help carry flavors and give sauces a rich, mouth-coating texture.

Regional Barbecue Sauce Styles

Barbecue sauces take on different flavor profiles depending on where you are in the United States. Here are some of the most distinct regional barbecue sauce styles:

North Carolina – Tangy Vinegar Sauces

  • Thin texture ranging from mild to spicy
  • Heavy on apple cider vinegar and black pepper
  • Little to no tomato – mustard base instead
  • Ex: East Carolina Vinegar Sauce, Scott’s Barbecue Sauce

South Carolina – Mustard Sauces

  • Same vinegar tang, with addition of yellow mustard
  • Extra kick from horseradish
  • Black pepper and bay leaves for depth
  • Ex: Maurice’s Carolina Gold, Bessinger’s Mustard Sauce

Memphis – Tomato-based Sauces

  • Ketchup-like consistency with tomato puree base
  • Blend of sweet and heat
  • Spiced with chili powder, paprika, garlic, onion
  • Ex: Corky’s Original, Rendezvous Barbecue Sauce

Kansas City – Thick & Sweet Sauces

  • Molasses, brown sugar or honey for stickiness
  • Lush, thick tomato base
  • Zesty spices like cayenne and black pepper
  • Ex: KC Masterpiece, Gates Classic Barbecue Sauce

Texas – Smoky & Robust Sauces

  • Often start with a chili gravy base
  • Kick of cayenne balanced with coffee, chocolate
  • Bold flavors like Worcestershire, cumin, oregano
  • Ex: Rudy’s Sause, Stubb’s Original Bar-B-Q Sauce

Alabama – Mayonnaise-based White Sauces

  • Distinctive white color from mayo and vinegar
  • Tangy black pepper and lemon flavors
  • Works well on smoked chicken
  • Ex: Big Bob Gibson Bar-B-Q Sauce, Lillie’s of Charleston Perfect White Sauce

Famous Early Barbecue Sauce Brands

As barbecue grew popular nationwide in the early 20th century, companies large and small started bottling their secret sauce recipes. Here are some of the most notable early bottled barbecue sauce brands:

  • Georgia Barbecue Sauce Company, 1909 – Supposedly the first bottled barbecue sauce sold in the U.S. Their slogan was “Makes the Whole World Kin and the Whole Race Friends.”
  • Heinz Barbecue Sauce, 1948 – The iconic ketchup brand debuted its own tomato-based barbecue sauce just as Americans started cooking outdoors.
  • K.C. Masterpiece, 1977 – Created by Dr. Rich Davis in Kansas City, it quickly became the best-selling barbecue sauce nationwide.
  • **Kraft Foods -Entered the market in the 1940s with Harvey’s Barbecue Sauce and Marzetti Barbecue Sauce before launching KC Masterpiece.
  • Ken Davis Barbecue Sauce, 1949 – Davis’ thick, tangy sauce is still a beloved Texas brand sold at the legendary Kreuz Market.
  • Sonny Bryan’s Sauce, 1910 – Sonny Bryan’s eponymous sauce has fueled Texas barbecue joints for over a century.
  • Head Country, 1996 – This Oklahoma-based sauce won over fans with its unique hickory smoke flavor.
  • Sweet Baby Ray’s, 1985 – Founded by barbecue competitor Ray Lampe, SBR’s sweet sauces now rank second in U.S. sales.
  • Bone Suckin’ Sauce, 1989 – North Carolina native Phil Wingo’s award-winning vinegar sauces took off across the Southeast.

Notable Figures in BBQ Sauce History

Beyond the famous brand names, individuals also helped shape barbecue sauce over the years. Here are a few noteworthy figures:

Dr. Rich Davis

The Kansas City dentist famously concocted KC Masterpiece sauce in his basement in 1977 using his own secret recipe. It became the country’s #1 sauce.

Paul “Mr. Paul” Kirk

This Kansas City native won 6 World BBQ championships thanks to his sweet tomato-based sauces and rubs. He published hundreds of recipes.

Chef Anthony Bourdain

The celebrity chef’s 2000 book “Anthony Bourdain’s Les Halles Cookbook” shared restaurant-caliber recipes for steak sauce barbecue marinade and other sauce creations.

Guy Fieri

The Food Network star founded Guy’s Award-Winning BBQ Sauces in 2006, featuring flavors like Kansas City-Style and Tennessee Whisky BBQ.

Ed Roith

Roith was a German immigrant who helped shape Kansas City barbecue in the 1900s. Arthur Bryant’s original sauce was based on Roith’s recipe.

John Willingham

Willingham founded Memphis’ famous Rendezvous BBQ in 1948, pairing ribs with his signature paprika-spiked dry rub and mopping sauce.

Flora and C.B. Stubblefield

This African American couple opened Stubb’s BBQ in 1968 and sold their original barbecue sauce out of the trunk of their car before going national.

Memorable BBQ Sauce Slogans

Barbecue sauce brands have used some truly classic, crave-inducing slogans over the years:

  • “Finger-Lickin’ Good” – KFC Barbecue Sauce
  • “The Sauce Is the Boss” – Stubb’s BBQ Sauce
  • “The Perfect Blend of Spice and Sweet” – Sweet Baby Ray’s
  • “Barbecue’s Best Pal” – Open Pit Barbecue Sauce
  • “The Tennessee Whiskey of BBQ Sauces” – Jack Daniel’s Barbecue Sauces
  • “The Sauce That Makes You Slap Your Mama” – Slap Ya Mama Cajun Products
  • “The sauce so good, we put our name on it twice” – Sonny Sonny’s BBQ Sauce
  • “Everyone loves Bone Suckin’ Sauce” – Bone Suckin’ Sauce
  • “Life’s Too Short for Bad BBQ” – Rufus Teague BBQ Sauce
  • “You’ll Love Our Sauce the Mostest” – Sticky Fingers Carolina Barbecue Sauce
  • “Experience the Flavor That Makes Tongues Dance” – Virgil’s BBQ Sauce

Famous BBQ Sauce Scenes in Pop Culture

Barbecue sauce has made its mark in movies, TV, music and beyond:

  • Pulp Fiction – Jules eats Brett’s burger and says “This is a tasty burger! Vincent! You ever try our barbecue sauce your fries with?”
  • The Parent Trap – Hallie is introduced to Annie’s family’s secret barbecue sauce recipe, triggering her to realize Annie is her twin.
  • Toy Story 4 – Mr. Potato Head uses Sweet Baby Ray’s barbecue sauce for hair gel.
  • The Simpsons – Homer Simpson creates “Mr. Brownstone’s Hickory Smoked Barbecue Sauce” but Moe steals the recipe.
  • Drake & Josh – In the episode “Meatball Surprise,” Josh smuggles meatballs soaked in Drake’s addictive homemade barbecue sauce.
  • Phineas and Ferb – Dr. Doofenshmirtz sings an ode to barbecue sauce in the episode “Comet Kermillian.”
  • The LEGO Movie – Emmet praises barbecue sauce as “awesome” while at the hideout in Cloud Cuckoo Land.
  • Lil Wayne – The rapper mentions Sweet Baby Ray’s barbecue sauce in his song “Fireman.”
  • George Strait – The country singer mentions “finger lickin’ barbecue sauce” in his song “Check Yes or No.”

Popular Uses for Barbecue Sauce

Beyond just slathering it on smoked meat, home cooks and chefs have found countless ways to incorporate barbecue sauce into recipes:

Marinades & Rubs for Meat

  • Pork chops
  • Chicken legs and thighs
  • Beef brisket
  • Turkey
  • Ribs
  • Meatloaf

Sandwich Toppings & Dips

  • Pulled pork/chicken/beef sandwiches
  • Burgers and hot dogs
  • Grilled cheese dipper
  • Pizza drizzle
  • Chicken finger dip
  • Mac and cheese stir-in

Appetizers & Snacks

  • Baked beans
  • Cocktail meatballs
  • Chicken wings
  • Bacon-wrapped anything
  • Quesadillas and nachos

In Main Dishes

  • Barbecue chicken pizza/flatbread
  • Barbecue shrimp skewers
  • Barbecue glazed salmon
  • Barbecue baked beans
  • Barbecue braised short ribs

With Side Dishes & Veggies

  • Barbecue baked beans
  • Grilled corn on the cob
  • Roasted Brussels sprouts
  • Roasted cauliflower
  • Sweet potato fries

For Desserts & Sweets

  • Barbecue baked beans cupcakes
  • Barbecue sauce chocolate ganache
  • Barbecue ice cream
  • Barbecue sauce donuts
  • Barbecue glazed pineapple

Fun Uses for Leftover Barbecue Sauce

Don’t let extra barbecue sauce go to waste! Besides reheating meat and vegetables, try these creative ways to use up leftovers:

  • Pizza sauce – Spread over dough or dip crusts for a smoky twist.
  • Vinaigrette dressing – Whisk with oil and vinegar for a peppery salad topper.
  • Burger sauce – Mix with mayo and ketchup for drive-thru style burger sauce.
  • Breakfast syrup – Drizzle on pancakes, waffles and French toast instead of maple syrup.
  • Cocktail mixer – Add to margaritas, bloody marys or mule cocktails for a flavor boost.
  • Meatball submerger – Heat prepared meatballs in barbecue sauce for easy appetizers.
  • Soup base – Simmer with veggies and beans for a hearty barbecue-flavored soup.
  • Potato topper – Liven up baked potatoes, sweet potatoes or tater tots.
  • Nacho dip – Combine with beans, salsa and cheese for tangy nachos.
  • Freezer marinade – Coat chicken, steak or pork in sauce before freezing for easy meals.

Expert Tips for Choosing the Best Barbecue Sauce

With so many options on shelves today, it can be tough to choose the right barbecue sauce for your tastes. Here are some tips:

  • Match the sauce to your regional barbecue style – Texas styles for beef brisket, Memphis for ribs, Carolina for pulled pork, etc.
  • Look for quality ingredients like cider vinegar, molasses, tomato puree, aged peppers and minimal added sugars.
  • Consider the consistency – thin for pork shoulder, thick for chicken or burgers, extra sticky for ribs.
  • Strike a balance of flavors that fits your preferences – sweeter, smokier, tangier, spicier.
  • Buy a few varieties like a signature sauce plus an Alabama white sauce or Hawaiian teriyaki sauce to play with.
  • Make your own if you can’t find the perfect mix of tomatoes, vinegar, spices and sweetness.
  • Use rubs and sauces together to layer flavors – apply a dry rub ahead of time before saucing during cooking.
  • Give it a taste test – the best way to find your new go-to is to try small amounts of different regional styles.

How to Make Your Own Signature Barbecue Sauce

Want to DIY? Craft an all-purpose sauce or specialty flavor at home with these tips:

TOMATO BASE

  • Puree fresh tomatoes or use canned diced tomatoes, tomato sauce or tomato paste to reach desired thickness
  • Tomato paste adds deeper flavor, while puree makes a thinner sauce

SWEETENERS

  • Balance tomato acidity with honey, brown sugar, maple syrup or molasses
  • Or keep it tangy with just a touch of sweetener

ACIDS

  • Add a splash of vinegar like apple cider, white, red wine, rice or malt vinegar
  • Lemon or lime juice also works

SEASONINGS

  • Garlic, onion, chili powder, cumin, mustard, paprika, celery seed, salt, pepper
  • Get creative with spices like curry powder, cinnamon, coffee or chipotle

EXTRAS

  • For smoky flavor, stir in smoked paprika, grated bacon, liquid smoke, browned ground beef or bourbon

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