Sauces do a job
The best barbecue sauces are not sweet gloop poured over everything. Each one exists to do a specific job: to cut richness, to add freshness, to balance heat, to bring acidity to fatty smoked meat. Understanding the job tells you when to reach for which.
| Sauce | From | Job |
|---|---|---|
| Chimichurri | Argentina | Fresh herb and vinegar cut for grilled beef |
| Carolina vinegar | USA | Sharp pepper vinegar for pulled pork |
| Kansas City sauce | USA | Thick, sweet, tomato-based glaze |
| Toum | Lebanon | Fierce whipped garlic for grilled chicken |
| Salsa verde | Mexico | Bright tomatillo and chilli for tacos |
| Peri peri | Southern Africa | Chilli, garlic and citrus heat |
| Romesco | Spain | Charred pepper and almond, for fish and vegetables |
Fresh beats cooked-on
A theme runs through the best of them: freshness and acidity, made separately and served alongside or spooned over at the end, rather than a sugary sauce cooked onto the meat until it burns. Chimichurri, toum and salsa verde are all raw, sharp and made to finish, not to glaze.
When to glaze
Sweet, sticky glazes have their place, on ribs and burnt ends and char siu, but they belong at the very end of the cook, brushed on in thin layers, because their sugar burns. Cook the meat, then glaze; never glaze from the start. A sharp sauce on the side does the rest.
More from the journal
JournalCharcoal vs Gas: The Honest Answer
Charcoal does taste different, for reasons that have very little to do with the fuel itself.
JournalNine Charcoal Grilling Mistakes Almost Everyone Makes
None of these are exotic. All of them are the difference between food that is fine and food that is genuinely good.
JournalBarbecue Myths That Will Not Die
Barbecue advice is passed down more than it is tested, which is how these survive.