Grill & BBQ Sauces

BBQ Sauce and Grilling Sauce - From Mild & Sweet to Ghost Pepper

Barbecue sauces differ less in taste than in their basic composition. Where the sweetness comes from, where the smoke comes from, and how thick the sauce is determines whether it belongs on ribs or a seared cut of beef. Our guide BBQ Sauce: Which One Goes with Which Meat? explains how to decipher this from the ingredient list.

American Classics

Rufus Teague from Kansas City builds his sauces around molasses and brown sugar, from the mild Honey Sweet to the Blazin Hot. Old Texas covers the range from Original to Ghost Pepper. Stonewall Kitchen from Maine works with finer and fruitier notes, featuring maple, chipotle, mango, and peach, and also offers relishes, salsas, and wing sauces.

German and European Manufactories

Sossen Eckart cooks grilling, curry, and fruit sauces in small batches, while Königskind Genussmanufaktur relies on local beer and whiskey as a base. Additionally, there's the Burger Sauce from Martin-Pouret from Orléans, relishes from Stokes, and Argentine chimichurri.

For Glazing, Not for Cooking Throughout

The sugar content, which creates the glaze, will burn under direct heat. Apply the sauce only during the last five to ten minutes, moving the meat to the indirect zone. For braised dishes in a pot, barbecue sauce is the wrong choice.