It was hot, tangy, smokey, sweet. I’ve tested 17 BBQ sauces and these are the best
Start by deciding whether to pour meat or not with a sweet tomato-based sauce, creamy white sauce, and a tanja vinegar-based bottle.
Most pitmasters agree that balancing is essential for a great barbecue sauce. Typically these sauces are made with tomato-based, vinegar, sweeteners like honey and molasses, creating a heat component. From this foundation, the sauce can be enhanced with a variety of spices and flavors, such as mustard, garlic, fruit, and smoke. If the sauce is too dominant in one flavor profile, it usually doesn’t work well. On the other hand, excessively simple sauces that lack spices or complexity often become flat.
For this list, we tasted many traditional Kansas City-style sauces, vinegared Carolina-style sauces, keto-friendly sauces, Bachan’s cult-flavored Japanese-style sauces, and several Alabama white sauces that tasted the taste. As far as classic grilled food goes, it’s a pretty blank slate, so we tried each one with seasonal chicken breast. When tasting we noticed both the bad and the good, including the overall balance, heat, sweetness, overwhelming taste, or anything else that pops up.