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Everybody loves barbecue! Despite its popularity, one concern remains: where does barbecue come from? Many Americans are not conscious of it, but there is a whole lot of history behind the barbecue sauces of the Carolinas. In fact, when the average American covers one of the four favorite types of barbecue sauce (vinegar & pepper, mustard, light tomato, and large tomato) he or she is discussing a sauce that comes from the Carolinas. North Carolinians use three of these sauces, and South Carolinians use all.

The simplest, and first, of the sauces is pepper and vinegar. All that this sauce is constructed of is vinegar that has had red pepper flakes soaked inside. No-one really knows where this specific sauce originated from, but thousands of people down and up the Carolina coast love it.

The sauce could be the mustard sauce. It is unique to South Carolina and has become identified as the certain barbecue sauce of South Carolina. The credit for this sauce goes to the German settlers who called South Carolina property in the 18th century. This mustard sauce is associated with family names like Bessinger, Shealy, Hite, Sweatman, Sikes, Price, Lever, Meyer, Kiser, and Zeigler, even today.

The light tomato sauce is really a simple sauce produced by including pepper and vinegar to ketchup. It had been first organized round the early 1900s, and quickly became a popular with people who needed a bit of sweetness in their sauce.

The major tomato sauce is hardly a half of a century previous, but has been accepted with passion throughout the United States. It's obtainable in the supermarket under such brands as Kraft Foods and KC Masterpiece. Americans love this particular form of sauce and slather it over-all their barbecued foods. Barbecue wouldn't function as the same without this delightful type of sauce! visit barbecue grills