Barbeque isn't quite as "wide open" ingredient-wise as, say, hot sauce. There are still some "rules" you must follow. But pit masters, 5 star chefs and common Weekend Grillers are experimenting with tastes and ingredients like never before.
The Rules for Barbecue Sauce
Okay, some may argue that there is really only one unbreakable rule - the BBQ sauce must taste good on barbecue.
While this is true in many ways, there are also some "expectations" that many consider to be rules.
Many people like their barbecue sauce to be sweet. Brown sugar, honey and molasses are all common sweeteners.
A good smokey base and some kind of heat are also common. Roasted chili peppers, chili powder and liquid smoke are common ingredients here.
Then there are the regional varieties of taste like vinegar, tomato and mustard.
But these ingredients, tastes and regional favorites have been around for ages.
New Tastes Infusing Barbecue Sauces
Many innovative chefs and common backyard grillers are experimenting with new and unusual ingredients.
Coffee, espresso, apple cider, tea, orange juice and even Cola are flavors that are appearing in more and more sauces giving them a background flavor that tickle the edges of taste with the familiar.
Non-traditional spices and flavorings such as cilantro, cloves, ginger, basil, parsley, and soy sauce add a counter point to the base.
The traditional sweeteners have given way to - or are being enhanced by - cinnamon, chocolate, ginger and good Kentucky Bourbon, giving the sauce a nice big non-traditional kick in the end.
Experiment - It's All Good
While you may want to start with something that won't completely scare off your guests, be sure to try out different flavors and combinations.
This isn't surgery. No one gets hurt if you guess wrong. Throw it out and start over. You next batch might be a new favorite.
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