On this Wikipedia the language links are at the top of the page across from the article title. Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. References to the sauce start occurring in both English and Bbq chicken instant pot literature over the next two hundred years.

Early homemade barbecue sauces were made with vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce started to be used in the 1920s, but after World War II, the quantity of sugar and the number of ingredients increased dramatically. The Georgia Barbecue Sauce Company of Atlanta advertised an early commercially produced barbecue sauce in 1909. Heinz was the first major company to sell bottled barbecue sauce in 1940.

Different geographical regions have allegiances to their particular styles and variations of barbecue sauce. Most American barbecue sauces can trace their roots to a sauce common in the eastern regions of North Carolina and South Carolina. In Lexington and the Piedmont areas of western North Carolina, the sauce is often called a dip. It is similar to the East Carolina Sauce with the addition of tomato paste, tomato sauce, or ketchup.

Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. Similar to the Western Carolina style, but using molasses as a sweetener and with additional spices. It is usually served as a dipping sauce, as Memphis-style barbecue is typically a dry rub. Thick, reddish-brown, tomato-based, and made with sugar, vinegar, and spices. It evolved from the Western Carolina and Memphis style sauces but is thicker and sweeter and does not penetrate the meat as much as it sits on the surface. Typical commercial barbecue sauce is based on the Kansas City style. In some of the older, more traditional restaurants, the sauces are heavily seasoned with cumin, chili peppers or chili powder, black pepper, and fresh onion, while using less tomato and sugar.

North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce that also includes apple cider vinegar, sugar, salt, and black pepper, which is used predominantly on chicken and pork. North Carolina Barbecue: Flavored by Time. A Very Brief History of the Four Types of Barbeque Found In the USA”. Barbecue: The History of an American Institution. The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. Tuscaloosa, AL: University of Alabama Press. Eastern NC barbecue is healthier than western”.

Cooking With Fire: Alabama White Sauce, KMUW 89. 1 Wichita Public Radio, Wichita, KS. On this Wikipedia the language links are at the top of the page across from the article title. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions. Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. There are usually three ingredients to barbecue—meat and wood smoke are essential.

The use of a sauce or seasoning varies widely between regional traditions. The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Characteristically, this process leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue. The second ingredient in barbecue is the wood used to smoke the meat. Since the wood smoke flavors the food, the type of wood used influences the process.

Different woods impart different flavors, so the regional availability of various woods for smoking defines the taste of the region’s barbecue. Hard woods such as hickory, mesquite and various varieties of oak impart a strong smoke flavor. Maple, alder, pecan and fruit woods such as apple, pear, and cherry impart a milder, sweeter taste. Stronger flavored woods are used for pork and beef, while the lighter flavored woods are used for fish and poultry.

The last, and in many cases optional, ingredient is the barbecue sauce. There are no constants, with sauces running the gamut from clear, peppered vinegars to thick, sweet, tomato and molasses sauces to mustard-based barbecue sauces, which themselves range from mild to painfully spicy. The sauce may be used as a marinade before cooking, applied during cooking, after cooking, or used as a table sauce. An alternate to barbecue sauce is dry rub, a mixture of salt and spices applied to the meat before cooking. The origins of American barbecue date back to colonial times, with the first recorded mention in 1672 and George Washington mentions attending a “barbicue” in Alexandria, Virginia, in 1769. While barbecue is found outside of this region, the 14 core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there.