The best way to use barbeque sauce

Barbecue sauce isn't just for chicken or ribs; to quote The Nibble, "A good condiment is a good condiment." Bottled BBQ sauce usually contains tomato (in the form of ketchup, puree or paste); sugar (often in the form of molasses, honey or brown sugar, as well as cane sugar); onion; garlic; vinegar; spices; and in many cases, peppers (in the form of peppercorns, or dried chili peppers). Many sauces also contain liquid smoke extract.

Traditional barbecue consists of meat (usually chicken, beef brisket, pork butt or ribs) which is first dry rubbed with a blend of spices; this not only flavors the meat but helps draw out the moisture. Before smoking, some barbecue experts recommend giving the meat its first basting with barbecue sauce, while others prefer to put the dry meat directly on the grill. Ideally, the best barbecue grills will allow for smoking the meat over wood chips (experts say that hickory is best). After grilling, the meat is allowed to rest for half an hour, and is then brushed with warmed barbecue sauce just before serving.

Reviewers say the following about choosing BBQ sauce:

  • Consider making your own sauce. Reviewers and professional chefs agree that homemade BBQ sauce trumps even the best jarred varieties. Making your own also allows you to control salt, sugar and heat levels going into the sauce.
  • Read the label. Typically, the best commercial sauces don't contain high-fructose corn syrup, corn syrup or preservatives and they aren't overloaded with sodium, sugar and thickening agents. You can always add salt, sweetening ingredients and spices to a sauce that's slightly under-seasoned. Sugar-free sauces will usually include some type of artificial sweetener, such as Splenda.
  • Sample different regional sauces. According to BBQ guru Rich Wachtel, the basic regional sauce styles are East Carolina, Lexington Dip, Kansas City, South Carolina Mustard, Texas and Alabama. These are built upon the basic combinations known as East Carolina style, which is vinegar/pepper combination blended with little sugar; Texas style, which is heavily seasoned with spices, tomato, and little sugar; and Kansas City style, which is the basis for what is thought of as the classic American BBQ sauce -- tomato (or ketchup), vinegar, spices and sweeteners such as molasses.
  • Know the difference between supermarket and "gourmet" brands. Small-batch, "gourmet" BBQ sauces rarely contain artificial flavorings, preservatives or high-fructose corn syrup. However, these specialty sauces are considerably more expensive than supermarket brands, and some may only be available regionally or at outdoor barbecue festivals. For those who like a thicker sauce, be aware that these BBQ sauces typically don't contain thickeners and are usually thinner than supermarket sauces.  
  • Apply the sauce at the right time. Scott Roberts, owner of The Salt Lick in Driftwood, Texas, recommends applying sauce before searing meat and then moving the meat to an indirect heat source. Basting the meat with sauce during grilling will protect it against drying out. Other barbecue experts, however, don't recommend slathering on sauce until just before serving. And it's always good to have a little extra warmed-up sauce to serve at the table as well.
  • BBQ sauce is good for more than just beef and chicken. It can serve as a wonderful baste for dense-textured seafood such as salmon, shrimp and scallops. You can also add it to casseroles, stews, baked beans and even grilled vegetables.
  • Eat grilled meats in moderation. Studies show that meat cooked over hot coals can form carcinogenic compounds. However, scientists also tell us that traditionally prepared barbecue, in which meat is smoked at low temperatures for several hours, is lower in carcinogenic compounds than meat that's grilled over high heat. To true aficionados, the proper way to cook barbecued meat is slowly, over indirect heat and wood smoke, at a moderate temperature (usually 300 degrees Fahrenheit or less) for several hours. Marinating meat also helps prevent these carcinogenic compounds from forming. The bottom line? If you're concerned about possible carcinogens, then if you must grill meat over hot coals at high temperatures, try a dish that cooks quickly, such as meat, chicken or seafood kebabs.

While there may be some souls out there who love to simply slather the sauce on, regardless of what's underneath it, it's important to remember that BBQ sauce is meant to enhance, rather than mask, the flavor of meats, vegetables and other dishes. According to the "Barbecue Manifesto" published by the owners of Chicago's Smoque BBQ, "The smokiness from the meat, the spiciness from the rub and the tangy sweetness from the sauce should exist in perfect harmony."

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