Sweetness is a key element in barbecue sauces, balancing tangy and spicy components while enhancing umami flavors. Matt Abdoo, a barbecue expert, shares that brown sugar, honey, and molasses are preferred for their complexity, while white sugar simply adds sweetness. Regional sauces, such as Kansas City's, utilize these sweeteners for unique flavors, creating a balance between sweetness, tanginess, and umami. This diversity showcases how various sweeteners contribute to the overall barbecue experience, emphasizing personal preference and cultural influences in barbecue traditions.
"Generally speaking, I love using brown sugar, honey, and molasses, as well as white granulated sugar. The choice of which sweetener to use is a matter of personal choice."
"White sugar is great for making BBQ sauce when all you are trying to achieve is add sweetness without any additional flavor."
"Brown sugar and molasses, for example, bring deep and rich caramel, burnt sugar, and even smoky flavors, while honey contains floral, fruity, and earthy notes."
"Kansas City barbecue sauce is sweetly unique because it uses both brown sugar and molasses for a deep caramelized smoky taste to slather over a plate of ribs."
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