Get Grilling: Summer Barbecue Sauce Recipes

July 3, 2017

3 regional barbecue sauce recipes

Barbecues are, by nature, carefree affairs. But when it comes to the actual grilling, emotions run strong. Charcoal or gas? Rub or no rub? One burger or three?

The sauce is a particularly personal choice. If you subscribe to the Eastern North Carolina school of barbecue, chances are you reach for a vinegar-based sauce. For those who follow the South Carolina tradition, a proper sauce is heavy on the mustard. If you’re a Kansas-style devotee, you know a ketchup base is the only way to go.

We aren’t here to play favorites or sway opinions (as if that were even possible). In honor of Fourth Of July, we simply wanted to share these tasty twists on regional barbecue sauce recipes from chef John Peterson.

No matter which  sauce you choose, happy Fourth from our backyard to yours!

3 regional barbecue sauce recipes

How to improve the classic mustard-based sauce? Add beer, of course. Try this one on salmon or chicken for a summer hit.

What’s In It
12 ounces flat IPA
3 cups yellow mustard
½ cup dark brown sugar
2 tablespoons hot sauce
1 teaspoon sea salt
1 teaspoon black pepper

How To Make It
Combine all ingredients. Simmer on low heat for 5 minutes.

Introducing pulled pork’s perfect match.

What’s In It
½ small onion, minced
3 cloves garlic
2 cups cider vinegar
1 tablespoon crushed red pepper
1 tablespoon salt
2 tablespoons Texas Pete’s Hot Sauce
2 tablespoons soy sauce
½ stick melted butter
How To Make It
Saute onions and garlic in butter until translucent and lightly browned. Add all other ingredients and simmer for 5 minutes.


When was the last time you went wrong with bacon and bourbon? Your burgers will thank you for this Kansas-inspired treat.

What’s In It
6 strips bacon
½ cup red onion
4 cloves garlic
1 cup ketchup
½ cup cider vinegar
½ cup molasses
1/4 cup Worcestershire sauce
4 tablespoons bourbon
2 teaspoons chili powder
1 ½ teaspoons smoked paprika
1 teaspoon mustard powder

How To Make It
In a deep skillet, cook bacon until it starts to crisp; pour off fat, leaving 1 tablespoon in pan. Saute onions and garlic until translucent, add all additional ingredients and simmer for 5 minutes. Allow to cool, then puree sauce in blender until smooth. ‘

recipes courtesy of John Peterson for Jeff Loshinsky Catering

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