Regional Sauces

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

WildFireEric

Senior Cook
Joined
Jun 18, 2007
Messages
292
Location
Sterling, VA
My general assumption is that the west likes more ketchup or tomatoes and the east likes more vinegar with extremes at both ends and somewhere in the middle likes a little of both and deep south mixes in mustard. Now, does this apply to natives only of these regions? DC has many relos and I don't know what who likes what. I gave my neighbors (from Wisconsin) some "Texas" and two N.C. varieties (one had no ketchup and the other had only 1/2 c ketchup) and they preferred the ones with ketchup.

I tend to like KC style the best but will eat anything except the pure vinegar, which seems to work best to cut the thick tomatoe goo of the Texas stuff.

Anybody have thoughts? I'm asking this for a few reasons. One, when I go back to Luisa next year to beat Bill (I know how to cook now, right? :), I'll need some sauces since it seems people like different things and they certainly didn't like our Asian bbq sauce.

Do people really like just 1/2c ketchup with 1.5 c vinegar (and other seasonings)?

Also, does it really matter what you put on your ribs when they're cooking (the last hour)? Does that blend with the meat, so as long as you're not putting battery acid on it, it shouldn't hurt?

Thanks in advance.
 

Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
Messages
6,922
Location
Akron New York
Thick type KC Masterbate and KRAFT sauce is king around here. Just because folk don't know any better. I can go threw gallons when vending. Guess most around here like a little pulled pork with there sauce. :roll:
 

RGVTexKen

Assistant Cook
Joined
Nov 20, 2022
Messages
7
Location
Mission, TX
My general assumption is that the west likes more ketchup or tomatoes and the east likes more vinegar with extremes at both ends and somewhere in the middle likes a little of both and deep south mixes in mustard. Now, does this apply to natives only of these regions? DC has many relos and I don't know what who likes what. I gave my neighbors (from Wisconsin) some "Texas" and two N.C. varieties (one had no ketchup and the other had only 1/2 c ketchup) and they preferred the ones with ketchup.

I tend to like KC style the best but will eat anything except the pure vinegar, which seems to work best to cut the thick tomatoe goo of the Texas stuff.

Anybody have thoughts? I'm asking this for a few reasons. One, when I go back to Luisa next year to beat Bill (I know how to cook now, right? :), I'll need some sauces since it seems people like different things and they certainly didn't like our Asian bbq sauce.

Do people really like just 1/2c ketchup with 1.5 c vinegar (and other seasonings)?

Also, does it really matter what you put on your ribs when they're cooking (the last hour)? Does that blend with the meat, so as long as you're not putting battery acid on it, it shouldn't hurt?

Thanks in advance.
I think most people prefer the ketchup based, because they mostly grew up eating the standard over sweet ketchup sauces bought at the supermarket. I have noticed that when it comes to the food people like, it largely comes down to what they grew up with.
 

Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
7,725
Location
near Mount Pilot
In Central New York, Dr. Baker’s Cornell Barbecue Sauce is popular for chicken barbecue fund raisers.

2 cups cider vinegar
1 cup vegetable oil
1 large egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,793
Location
near Montreal, Quebec
In Central New York, Dr. Baker’s Cornell Barbecue Sauce is popular for chicken barbecue fund raisers.

2 cups cider vinegar
1 cup vegetable oil
1 large egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
That sounds pretty good. Do you like it?
 

Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
7,725
Location
near Mount Pilot
That sounds pretty good. Do you like it?
I like it very much and look forward to the local church, firehouse, VFW, barbecues that feature it.

At home I‘ve used it as a marinade for oven baked chicken but it is not nearly as good as when cooked low and slow over live coals.
 

IC 2.0

Cook
Joined
Aug 17, 2022
Messages
72
Location
Honolulu, HI
In Central New York, Dr. Baker’s Cornell Barbecue Sauce is popular for chicken barbecue fund raisers.

2 cups cider vinegar
1 cup vegetable oil
1 large egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning

How do you incorporate the egg? Emulsify it into the sauce to help thicken?
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
206
Location
Chicago
Ketchup taste does not taste much different from region to region. Neither do tomatoes ... homegrown or otherwise. Ketchup in the mountains in 1968 taste same as 2022.

BBQ sauce is a legend all it's own.
 
Top Bottom