The Best BBQ Sauces for Summer
Photography by Bryce Carleton.
Time to light the barbecue and get fired up about the best hot, spicy and smoky sauces on the shelves right now. The story that appeared in our latest issue had some pricing errors which have been corrected below.
Sweet, tangy, fruity or smoky – there’s a barbecue sauce out there to match every meat. In America, the spiritual home of barbecue sauce, there are distinct styles for different regions – from the thin vinegar sauces of Eastern North Carolina to the thick and spicy tomato-based ketchups found in Kansas. Tomato, sugar, vinegar and mustard are key ingredients across the board, but it's when ingredients such as habanero chillies, chipotles, tamarind and sultanas get thrown in that flavours offer even more varied flavour profiles.
Kiwis are no less enthusiastic about cooking with fire than our American cousins and the recent interest in traditional “low and slow” Southern-style barbecue has seen it elevated from the back yard to trendy restaurant status. Condiments have been getting the premium treatment, too, with dozens of artisan barbecue sauces elbowing the classic Kiwi ketchup to one side. Here's a selection of our favourites to slather, drizzle and baste meat with this summer.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.