Don't you find that homemade barbecue sauces make for a great barbecue? I know I do.
Of course, everyone is familiar with the thick, sweet, or ketchup based sauces that line the grocery shelves on supermarkets. Those are fine - but barbecue sauce is much more than mass-produced off-the-shelf type products. Once you have tried your hand at making homemade sauce a time or two, I believe you'll never revert back to buying store bought sauces again.
Barbecue sauces come in many different flavors and styles, sweet and hot, thin or thick, and are traditionally divided into three main categories according to their main ingredients: Tomato, mustard or vinegar based sauces.
These sauces are used throughout the grilling process, apart from tomato- based sauces. While these are probably the most common type of sauce for barbecues, tomato-based sauces are generally applied at the end of the cooking cycle because of their tendency to burn.Below I offer to you my best tips for preparing the best tasting sauces for your next barbecue or outdoor cookout. I have used many of the tips you're about to read and have prepared many of the same sauce recipes you see here.
The sauce should be thoroughly cooked to ensure that all the ingredients break down and blend nicely. As a matter of fact, it is best to prepare the sauce beforehand. The flavors of all the great ingredients will blend together nicely, resulting in a tremendously delicious sauce.
Vinegar-based sauces can be used throughout the cooking process. As a matter of fact, because the vinegar is acidic, it is able to penetrate the meat and deliver a great flavor deep into the meat.
These delicious sauces are great for barbecuing pork butts, pork chops, and other wonderful cuts.
From my experience, there is only one way to find the sauce that
works for you...trial and error. As with all great cooking, so is the
barbecue sauces – the secret is found in experimenting.