Overview of BBQ Sauce FAQ
This article answers trending BBQ Sauce FAQ. It covers popular brands, recipes for homemade, storage time, freezing, ingredients, enhancements, and more. This is part part of our Food Articles category.
What are the top main types of BBQ Sauce?
Although some will list about 4 to 12 or more, the top “tier” of types of barbecue sauces are 2. There are tomato-based and vinegar-based BBQ Sauces. Some will add-in mustard-based BBQ sauces but those are merely vinegar-based as well. Others will convey there are some speci�c geographical types such as Carolina, Texas, Memphis, etc. But, the top tier of 2 types (tomato and vinegar) remains as the standard and the geographical locations will merely have their regional versions of those 2 types. Usually, people will trend towards one of those 2 types of barbecue sauces without being aware.
Geographically, as an example, people in the Midwest will lean more towards tomato-based BBQ Sauces. While, people in the South will focus on the vinegar-based BBQ Sauces. However, both types are worldwide favorites, as this is a matter of personal preference, and often is based on what was given most frequently when growing up. As we are given choices, some will then be exposed to a variety and our tastes change. There are also some foreign sauces that equate to their acceptance as a “BBQ sauce”. One example is Korean BBQ Beef (or Pork). They use a soy sauce based marinade and adopted a similar reference to our BBQ sauce as they also sometimes brush it on during grilling.
Does BBQ Sauce need to be refrigerated?
If it’s tomato-based, yes. If it only contains vinegar and dried spices, generally not. Because of all the different ingredients in BBQ Sauces, you have to know the contents. If any of the contents would normally require refrigeration (after being opened), then it’s recommended strongly to refrigerate it. Typically, vinegar does not require refrigeration; however, some Balsamic vinegars recommend refrigeration. Sometimes, refrigeration of a vinegar-based BBQ sauce is recommend for food safety and other times, it’s recommended for food quality reasons. If the BBQ Sauce contents include vinegar and a tomato-based ingredient, you should refrigerate it due to the tomato related ingredient. It’s always a best practice to refrigerate it if you’re unsure.
What goes good with BBQ sauce you can put it on?
Can BBQ sauce go bad?
Yes. It generally will last only as long as the shortest life ingredient. That will usually be the tomato-based ingredient, if it’s that type of sauce. So, it would last possibly as long as tomato sauce or ketchup would (opened). However, the ones that last the longest will be the vinegar-based BBQ sauces. They tend to last as long as something like mustard or pickles but they possibly can also last much longer. However, as all food items, they can still acquire some mold on the surface as an indicator. BBQ sauces with sweeteners like brown sugar or honey can accumulate some molding over time. Even some vinegar-based BBQ sauces also but, far less frequently. Store bought BBQ sauces will often have some preservatives to extend the life.
What is Carolina BBQ Sauce?
Carolina BBQ Sauce is a term of a regional BBQ sauce that began in South Carolina and migrated into North Carolina as a different type of BBQ sauce. Both are far less sweet than tomato-based BBQ sauces and both contain mustard as a key ingredient. Both states also have their own, specific named sauces. This is an example of a Carolina Mustard Barbecue Sauce recipe.
How do you make BBQ Sauce from scratch?
What is South Carolina Gold BBQ Sauce?
This is the original Carolina BBQ Sauce. Like all popular sauces, it has evolved over time and North Carolina has their own named sauce but the “Gold” reference is specific to one of the key ingredients being Mustard. It’s a less sweet and more tangy type of vinegar-based BBQ sauces. Here are some recipes of it:
- South Carolina Mustard BBQ Sauce Recipe – aka Columbia Gold (Amazing Ribs)
- South Carolina’s Best Mustard-based BBQ Sauce Recipe (Destination BBQ)