A classic barbecue sauce combines sweet, tangy and smokey flavors. Taste of Home Test Kitchen Executive Culinary Director Sarah Farmer, Food Stylist Josh Rink and Culinary Assistant Ellie Crowley tested dozens of store-bought and homemade barbeque sauces to find our favorites.
Some people draw a line between BBQ and grilling, saying that real barbecue is low and slow, with indirect heat and smoke. But that’s not the only way to cook barbecue! Click the Tom’s BBQ to learn more.
The word barbecue has a long and complicated history. Its roots can be traced to the Caribbean and what is now Florida, where a 16th-century painting by French explorer Jacques Le Moyne shows Indians laying out fish, mammals, and reptiles on a wooden framework above ground. That was a barbacoa, and it was the origin of our modern barbecue.
As European settlers moved into the Americas, they brought their cooking methods, recipes, and tools to what became the United States. They also introduced a variety of ingredients, including fruits, vegetables, and spices. As a result, the American barbecue style began to diverge into regional variations with distinctive flavors and cooking techniques.
One of the most significant developments in US barbecue was the invention of the charcoal briquette, which made it much easier to get consistent heat. It’s not hard to imagine the explosion of barbecue culture that followed the invention of this incredibly convenient new cooking tool.
Throughout the South, people started building barbecue pits in their backyards to cook meat low and slow with indirect fire and smoke. They even added sauces, which were mostly vinegar and spices. This style of cooking soon spread to the Midwest and East, where German and French immigrants brought their own ingredients and flavor profiles. This is when the barbecue of Kansas City and Tennessee, for example, first developed their distinct styles.
The trend continued when Western expansion took hold of the country. In the late 19th century, magazines like Sunset in California started publishing plans for building stone and brick barbecues in your own back yard. People embraced this easy outdoor cooking and BBQ became an American institution.
Generally speaking, the term barbecue refers to any meal or gathering that involves food cooked outside over an open fire or on a grill. It can include all sorts of foods – from squirrel to venison – and it doesn’t have to be meat. However, the most common definition of a barbecue is an outdoor party featuring smoked or grilled meat with a spicy and sweet sauce.
Techniques
BBQ is a versatile cooking technique that can be used to prepare meat, fish, vegetables and fruits. Its popularity has increased in recent years due to its unique flavour and health benefits. The main components of a barbecue are grilling and smoking. Grilling involves directly heating food over a flame, while smoking involves using low heat and long cooking times. The best barbecued foods are tender, moist and rich in flavour.
Choosing the right cuts of meat and selecting the best marinades and rubs can make a huge difference to your barbecued meals. Leaner choices of meat such as chicken breasts and thighs are healthier than fatty cuts like steak and brisket and can be enriched with extra moisture by brining them before cooking. Brining is a process similar to marination, where the meat is bathed in a solution of water, salt and other flavourings.
It is also important to have the correct equipment to get the most out of your BBQ experience. A high-quality smoker or grill is essential for ensuring that your barbecued dishes are cooked evenly and to the correct consistency. Investing in a digital thermometer is also a great idea as it will ensure that your meats are cooked to the right temperature.
A BBQ is all about socialising and enjoying the outdoors so don’t try to do too much! A couple of meat dishes, a vegetable option and a selection of side salads should suffice.
To keep your BBQ healthy, it is best to avoid processed foods and drinks that may contain high levels of sugar and sodium. Choosing fresh ingredients and herbs to season your barbequed food can help add vibrant colour and flavour. Avoid salty dressings, and instead use a variety of homemade sauces or try creating your own tangy dry rubs. You can also use a smoker or grill to cook vegetables and salads, which are a delicious addition to any barbecue menu. It’s also a good idea to bring ice cold drinks and water to your BBQ so that you can stay well-hydrated while enjoying all of the fun!
Sauces
A barbecue isn’t complete without a delicious sauce for basting or dipping. The sauce, traditionally made with tomatoes, vinegar and sweetener, can also add a smokiness or sweetness to the meat.
Whether you’re looking for a classic recipe or something with a bit more kick, there’s bound to be a perfect BBQ sauce for you out there. We’ve rounded up some of our favorites, including a couple that are even sugar-free!
The runaway winner of our blind taste test, this barbecue sauce gets a lot of good things right. A bit more tangy than some, it has a balanced sweetness and a nice depth of flavor. It’s also pretty low in sodium, which we appreciated.
This sweet, sticky, smoky barbecue sauce is a perfect mix of tomato, honey and garlic with just the right amount of heat. The smokiness is achieved through the use of natural hickory smoke which lends a distinct flavour.
With its subtle smoke and rich sweetness, this barbecue sauce is ideal for ribs and other cuts of pork. It’s easy to apply and has a long cooking time so it is a great choice for those who like to slow cook their ribs or grill them.
A bit less smoky than the aforementioned Sweet Baby Ray’s, this is an all-purpose barbecue sauce that doesn’t have as much of a “ketchupy” flavor as some other brands. It’s not a “classic” choice, but it’s still really good and worth trying.
It’s easy to make your own barbecue sauce at home using ingredients you probably already have in your pantry. Just put all the ingredients in a saucepan, bring to a boil, and simmer for about a minute. You don’t need to cook the sauce long, but you can if you prefer a thicker consistency. Once cooled, you can use it right away or transfer it to a container and store in the fridge or freezer for up to three months. If you freeze it, be sure to label and date it to avoid confusion when defrosting. You can use it as a marinade or as a dipping sauce for chicken, beef or pork.
Side dishes
There’s no BBQ without a few side dishes to fill up on while you wait for the meat to finish grilling. These barbecue sides shine with flavor, ease of preparation and a summery twist. They’re the perfect compliment to brisket, pulled pork and more.
Whether you’re serving smoked meat, grilled veggies or fresh fruits, these recipes are perfect for picnics and potlucks. They’re easy to pack in Tupperware, and many can be made ahead for a stress-free picnic.
Potato salad is a cookout must-have, and these summery versions are full of fresh herbs and tangy dressings for the perfect balance to sweet and savory meats. Try a creamy, sour-cream-and-onion-inspired potato salad or a crispy, herbed potato salad with fresh chives.
Roasted or grilled veggies are the perfect complement to smoky meats, and these tastier options will be the star of any backyard party. Roasted peppers and zucchini are easy to make and bursting with rich, flavorful char, while asparagus and mushrooms can be cooked in a few minutes and topped with a fresh herb salad for a healthy spin on the classic veggie tray.
No BBQ spread is complete without a cold, refreshing salad. Jacques Pepin’s showstopping warm-weather salad features a blend of smoky goat cheese, soft blue cheese and white cheddar with crunchy veggies and fresh herbs in a light vinaigrette. This easy-to-make slaw is full of vibrant vegetables and bright, refreshing flavors, including red cabbage, tart granny smith apples, the slight heat of jalapeno and a squeeze of lime juice for the perfect way to cool down your plate.
The most laid-back BBQ is all about the sides, and these recipes will elevate your BBQ side dishes to a whole new level. Gooey mac and cheese and savory baked beans are comforting side dishes that pair perfectly with brisket and pulled pork, while creamy corn on the cob and crispy coleslaw are the perfect complement to hamburgers and hot dogs. And what’s a BBQ without a few savory, salty pickles? These refrigerator pickles are a cinch to make and add a delicious crunch to burgers, fries and sandwiches.