Let’s talk barbeque sauce. I’m not talking about bad sauce to cover up bad barbeque. I’m talking about the stuff that could be assigned it’s own food group – the stuff that could and should be enjoyed like sipping a fine shot of tequila. It does exist; perhaps from a bbq joint that happens to server bad meat or maybe from a joint that actually serves great meat, or maybe from your own kitchen.
TX relies on a certain amount of sweetness with heat more-so than using a large amount of vinegar as does the SE states. Personally, I like a nice blend of it all – cooked enough that it melds together as one product, but not so much that the individual flavors cannot be distinguished - initial taste of a rich, deep sweet that only a quality molasses can bring, followed by the vinegar twang at the sides of the tongue and finishing with a lingering heat of different peppers – red, black, white.
All said, I’m in the camp that professes smoked meat should stand on it’s own in flavor and quality, but there have been times that I can’t decide if I’d rather eat the meat or drink the sauce.
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