They are coming back over in a few weeks and I am doing some pork shoulder and brisket and possibly some other meat, but this time I want to take a regional perspective. They grew up eating KC and Memphis style BBQ but they loved my mustard sauce too, so I want to do just a few sauces to show the wide variety of what is out there.
Meathead has his article here on regional sauces, but I wanted to get your ideas on which you think highlight regions the best while showing a wide variety. I would prefer to keep the meat sauce and glaze free so the tasting isn't compromised. If there are some commercial sauces you like let me know that too.
I think you have to have:
- A traditional KC sauce (or do you? they are Sweet Baby Ray folks for the most part, do you keep it for comparison?) They really love Head Country, that is an Oklahoma brand KC sauce and OK is only 15 minutes from here.
- A Mustard sauce, I have my own but might try Meatheads or a commercial for consistency sake
- There are the vinegary mop sauces like the East Carolina mop sauce, but if I don't actually mop the butt with it does it really stand alone as a sauce?
- Maybe 1 more, something with some kick or out California way? Real fruity sauces and hot sauces have done well for me too.
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