# What goes in barbeque sauce? **URL:** \ **Category:** Cafe Society\ **Created:** [May 24, 2012, 7:22pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993 "2012-05-24T19:22:29Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Arkcon](https://avatars.discourse-cdn.com/v4/letter/a/96bed5/32.png) [@Arkcon](https://boards.straightdope.com/u/Arkcon)\ **Post date:** [May 24, 2012, 7:22pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/1 "2012-05-24T19:22:29Z")
Obviously, there are tons of recipes a Google away from me, so I’m not asking for just recipes, especially the secret ones you may have vowed to take to your grave. I’m more interested in what should go in, to bring out the flavor of your grilled food. I’ve always made mine pretty simply: it was ketchup, or lately, my mom’s tomato sauce reduced a bit, and half as much maple syrup. The maple syrup I use is smoked maple syrup, and that always insures that the sauce goes over well. When I was a kid, the bottled versions were OK, but now, I like the purer flavor of my homemade. So one day, I was eating at a local burger place, and the barbeque sauce was awesome, much better than any store bought, and a more tangy flavor. I talked to my neighbor about it, and he mentions his barbeque sauce is: _ketchup_ – I’d rather use tomato sauce, a cleaner flavor, I feel. _fried onions_ – this may be important, I see that a lot in recipes, and I used to put it in mine, it probably belongs there. I will probably color some minced garlic to add as well. _white sugar, brown sugar **and** a touch of honey_ – he says people really want sweet barbeque sauce, I disagree, they just don’t yet know how a moderate sweetness better complements food. _vinegar_ – this is something I’ve left out which is compromising the tangyness the barbeque sauce needs. I will probably add a citrus juice instead, probably lime. What else have I forgotten? ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 24, 2012, 7:28pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/2 "2012-05-24T19:28:26Z")
I don’t put ketchup or tomato sauce in my favorite BBQ sauce recipe; the base is soaked-and-pureed dried ancho chiles. Other stuff that comes to mind for BBQ Sauce: - Soy Sauce, to add salt & umami - I like lime juice for the acidic component - If I want smoke, I use some chipotles, either dried or canned or powdered - garlic - I use shallots instead of onions - Molasses adds a sugary depth that I like better than sugar/brown sugar - sometimes mustard and/or mustard powder I’m pretty much a vinegar-and-heat kinda girl when it comes to my BBQ sauce. In fact, I pretty much despise the overly sugary stuff most people seem to like. Blech. ---
**Author:** ![Alice\_The\_Goon](https://avatars.discourse-cdn.com/v4/letter/a/ed8c4c/32.png) [@Alice\_The\_Goon](https://boards.straightdope.com/u/Alice_The_Goon)\ **Post date:** [May 24, 2012, 7:38pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/3 "2012-05-24T19:38:22Z")
When I make my own barbecue sauce, I will often include cola or Dr. Pepper. It really helps to tenderize the meat. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [May 24, 2012, 7:39pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/4 "2012-05-24T19:39:39Z")
I like to add mustard - either ground or prepared - and like Athena I prefer molasses or sometimes maple syrup to white or brown sugar. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 24, 2012, 7:41pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/5 "2012-05-24T19:41:41Z")
Vinegar, ketchup, red pepper flakes, brown sugar, onion puree, salt, black pepper - in decreasing quantities. Obviously I am partial to Western North Carolina-style BBQ. ---
**Author:** ![Lord\_Il\_Palazzo](https://avatars.discourse-cdn.com/v4/letter/l/b9e5f3/32.png) [@Lord\_Il\_Palazzo](https://boards.straightdope.com/u/Lord_Il_Palazzo)\ **Post date:** [May 24, 2012, 7:46pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/6 "2012-05-24T19:46:18Z")
The sauce I usually make is definitely on the sweeter end of the spectrum, with plenty of ketchup and sugar plus mustard, lemon juice, salt, minced onion, Worcestershire sauce and maybe red pepper flakes. I’ve been meaning to vary it up, but I don’t make barbeque sauce very often so I haven’t had a chance lately. Using soy sauce and molasses for the saltiness and sweetness sounds like it could be a good place to start. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [May 24, 2012, 7:50pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/7 "2012-05-24T19:50:38Z")
If it’s going to be cooked to reduce it down, some folks add beer. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [May 24, 2012, 7:54pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/8 "2012-05-24T19:54:19Z")
White sugar—no way! Only natural dark brown Muscovado sugar, or molasses, or real maple syrup (NOT that hideous artificially-flavored sugary crap they market nowadays under famous labels). ---
**Author:** ![shiftless](https://avatars.discourse-cdn.com/v4/letter/s/e9c0ed/32.png) [@shiftless](https://boards.straightdope.com/u/shiftless)\ **Post date:** [May 24, 2012, 7:54pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/9 "2012-05-24T19:54:34Z")
> [@silenus](#): > > Vinegar, ketchup, red pepper flakes, brown sugar, onion puree, salt, black pepper - in decreasing quantities. > > Obviously I am partial to Western North Carolina-style BBQ. Western blasphemy! BBQ sauce is vinegar, salt, pepper and red pepper flakes. Maybe some honey or brown sugar. My dad would melt butter into that for basting chicken but he was from the hills of Virginia, so what can you expect. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [May 24, 2012, 7:56pm UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/10 "2012-05-24T19:56:31Z")
With a tomato paste base I add lemon juice, browned onion and garlic, a drop or two of dark sesame oil, a splash of worceteshire (SP?!?), molassas, and a splash of basalmic vinegar. I also put a combination of celery salt, black pepper, dried basil, tiny touches of bitter herbs (thyme, marjoram etc) into the mortar and pestle, grind it up and add it in. There is also usually some fresh lemon thyme from the garden. this needs to sit in the fridge for a day at least. I had an old friend who used grape jelly in his! It was actually quite good. . . ---
**Author:** ![DMark](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@DMark](https://boards.straightdope.com/u/DMark)\ **Post date:** [May 25, 2012, 1:28am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/11 "2012-05-25T01:28:11Z")
Ketchup, Worchester, brown sugar and most importantly, hot sauce. If it ain’t got that kick, it ain’t worth a lick. ---
**Author:** ![Sudden\_Kestrel](https://avatars.discourse-cdn.com/v4/letter/s/ecd19e/32.png) [@Sudden\_Kestrel](https://boards.straightdope.com/u/Sudden_Kestrel)\ **Post date:** [May 25, 2012, 1:52am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/12 "2012-05-25T01:52:05Z")
Brown sugar, molasses, tomato paste, W’shire sauce, coffee, shallots, garlic, pepper sauce, and vinegar. ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [May 25, 2012, 1:59am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/13 "2012-05-25T01:59:00Z")
I am so fucking hungry right now. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [May 25, 2012, 2:42am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/14 "2012-05-25T02:42:27Z")
> [@shiftless](#): > > Western blasphemy! BBQ sauce is vinegar, salt, pepper and red pepper flakes. Maybe some honey or brown sugar. My dad would melt butter into that for basting chicken but he was from the hills of Virginia, so what can you expect. Hmm. And here I thought Carolina BBQ was based on something unthinkable, like mustard. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 25, 2012, 3:08am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/15 "2012-05-25T03:08:32Z")
> [@BrainGlutton](#): > > Hmm. And here I thought Carolina BBQ was based on something unthinkable, like mustard. That’s **South** Carolina. They’s weird down there. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 25, 2012, 3:18am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/16 "2012-05-25T03:18:35Z")
I have three basics, all based on the Carolinas: Eastern style - just cider vinegar, pepper flakes, salt, pepper, and a bit of sugar. Western - above with ketchup, and I add a few spices, usually at least cloves, and maybe some celery salt or cumin. For pork, I tend to go more for cloves, and maybe nutmeg or mace, possibly fennel; for beef, I go more in the cumin, Mexican oregano, and thyme direction. Southern - Like Eastern style, cut with a lot of yellow mustard and balanced with a good deal of sugar. ETA: Oh, and I should add, when I’m feeling a little bit different, I’ll add various fruits to my sauces. I like pureed apples for pork; tamarind for beef; perhaps a hit of citrus (especially for chicken). It’s all over the map, but it all comes down to one of those three bases for me. ---
**Author:** ![Oredigger77](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oredigger77/32/3181_2.png) [@Oredigger77](https://boards.straightdope.com/u/Oredigger77)\ **Post date:** [May 25, 2012, 4:35am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/17 "2012-05-25T04:35:42Z")
I typically cook down 2 parts Coke to 1 part Siracha and then top it of with a bunch of red pepper flake. I’ve been meaning to work on a vinager based sause and I think I’ll steal some ideas from this thread. I’m definitly going to steal the soy sause idea for salt to flesh out my current sause. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [May 25, 2012, 4:45am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/18 "2012-05-25T04:45:44Z")
Ketchup, mustard, worchestershestershire sauce, liquid smoke, soy sauce, lemon juice, onions, tabasco sauce, salsa, salt, pepper, cumin, brown sugar, salt, pepper, garlic, and probably a few things I’m not remembering. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [May 25, 2012, 6:47am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/19 "2012-05-25T06:47:47Z")
My own recipe: 1/2 cup cider vinegar 1/2 cup dark molasses 2/3 cup Dijon mustard 5 Tbsp. tomato paste 2 Tbsp. Tabasco (or other hot sauce) 2 tsp. vanilla extract 1 Tbsp. liquid smoke Just mix the ingredients - no cooking necessary. This sauce is on the tart side - not too sweet. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [May 25, 2012, 7:06am UTC](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993/20 "2012-05-25T07:06:04Z")
> [@silenus](#): > > That’s **South** Carolina. They’s weird down there. If knowing how to make barbecue sauce right is weird, then fine. But without mustard you’ve just got a weak facsimile of barbecue sauce. And I seriously hope all of you have meat drippings in your sauce, because you don’t make it until the meat is done, _because it doesn’t go on the meat while you’re cooking it! That’s what dry rubs are for!_ [Next page](https://boards.straightdope.com/t/what-goes-in-barbeque-sauce/622993.md?page=2)