Additional Notes on American Sauces America's regions cultivate an evolving spectrum of sauces with smaller-but-emerging styles found throughout the 50 states. Some argue that Memphis and St. Louis represent an alternative style, similar to Kansas City but with a thinner more vinegary base.
Bone Suckin’ Steak Sauce – Chophouse Style ”A good steak doesn’t need a lot to be great, just the right sauce!” The light, smoky flavor, combined with bits of onions, garlic, and the perfect blend of spices, will quickly make Bone Suckin’ Steak Sauce your favorite sauce! Bone Suckin' Steaks 1.
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
At modern-day Kansas City barbecue restaurants, you'll find ribs, chicken, brisket, links, and more served up next to coleslaw, potato salad, and baked beans. A delicacy particular to this style of barbecue is a sandwich of burnt ends: the flavorful, charred tips of the meat.
Original. This is the real deal, the original. And its tangy tomato, vinegar, molasses and black pepper are gonna treat you right. When Stubb opened his original Texas Bar-B-Q joint in 1968 he served a plate of what he called “Love and Happiness.” Stubb smoked meat to perfection and made his sauces from scratch.
From barbecue sauces to marinades to glazes and beyond, we’ve got you (and your next meal) covered. Our award-winning family of awesome sauces can take your meal from boring to Boss in seconds. The instructions are simple: remove cap, pour on SBR, and taste the flavor upgrade.
Texas-Style Mop or Basting Sauce. Seeing as Texas likes to be different, it seems only appropriate that it developed its own saucy barbecue tradition. Texas's beefy barbecue cuts are often cooked with savory "mop sauce" or "basting sauce" — so called because it's applied with a mop.