Tangy Carolina BBQ Sauce Recipe | Buns In My Oven (2024)

FAQs

Do you put barbecue sauce on before or after oven? ›

Oven – Most oven cooking happens at around 375ºF, which is too hot for sugar. Wait until you're done cooking, then remove the protein from the oven and smother it with your favorite BBQ sauce just before serving.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

McDonald's Tangy Barbeque Sauce is sweet, tangy, and has a smoky flavor. Our Tangy BBQ Sauce recipe is made with a tomato paste base, vinegar, and savory spices with a hint of sweet hickory smoke flavor. It's the perfect BBQ dipping sauce for Chicken McNuggets® and our World Famous Fries®.

The best way—it seems—to do this is by soaking your favorite barbecue wood and heating them in the oven with your meat. The first thing I did was find different types of wood to use to create that memorable smoky barbecue flavor. I tend to use more fruity wood such as cherrywood or applewood.

Place the barbecue sauce in a small saucepan over medium-high heat and bring to a simmer. Simmer, stirring regularly, until reduced by about half, 20 to 25 minutes. Increase the oven temperature to 450°F and brush with the reduced sauce. After 25 minutes, remove the chicken from the oven.

Adding garlic or onion powder are standard flavors for barbecue, but get a little creative and try out different chile powders, peppers, cumin, or dried herbs to add body to the sauce.

Citrus works well in barbecue sauce; orange is common, but apple and pineapple are also popular. Make sure to also add either some hot or sweet flavor to it or else you'll end up with a gross mess. Possiblities include hot sauce, honey, ginger, brown sugar, sriracha, etc.

Eastern North Carolina Vinegar Sauce

Unlike many modern sauces, the eastern-style uses no tomato, relying instead on a tart combination of vinegar (usually cider vinegar) and added spices like cayenne, black pepper, crushed red pepper, hot sauce (often Texas Pete), salt, and sometimes water.

How to Store: Cover and keep in the refrigerator for up to 21 days. Substitute the onion and garlic granules with powder. You can lightly caramelize finely minced garlic and onions in oil before adding it to this recipe substituting for the onion and garlic granules.

What are the different types of Carolina BBQ sauce? ›

Cattlemen's® Carolina Tangy Gold™ BBQ Sauce blends signature flavors like zesty, creamy mustard, sweet molasses and sugar and tangy apple cider vinegar with hickory smoke notes and a hint of perfectly aged cayenne peppers for a complex, unmatched flavor profile and a rich, distinctive golden color.

Characteristics of Carolina BBQ

Carolina Style BBQ Meat - whole hog BBQ and pulled pork shoulders define the tradition, but you'll find ribs, chicken, brisket, and turkey on menus. Carolina Style Dry Rub - uses few seasonings; pitmasters slather the meat in a mop sauce during its long cooking process.

Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

Bake for a couple of hours, then slather with our BBQ sauce mixture. Use a brush or spoon to spread it evenly over the tops. Broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.

A lot of people wonder if you put BBQ sauce on chicken before or after baking and we firmly believe that the correct answer is that you do BOTH!

When To Put Barbecue Sauce on Ribs. We like the method this recipe uses, which is to put the barbecue sauce on the ribs after they're boiled — but before they go in the oven. This will allow the ribs to get all the barbecue flavor while the sauce bakes into the ribs.

Whether you're working with breasts, thighs, drumsticks, or wings, pat the meat dry. This is especially important for skin-on chicken or marinated pieces, as this can help sauce to stay put. Applying a rub can also be useful, much like working with a thicker sauce.