Grill-B-Q / Notables

The list of barbecue contest winners, restaurants, famous chefs, commercial sauces, and wonderful grilling cookbooks is quite extensive. Yet there are a few notables out there. Chains like Sticky Fingers and specialty restaurants like Carmine's Virgil's BBQ set a standard for high quality and a broad variety of flavors and styles.

Below I've started a list of "notables" in the field of barbecue. I'm starting with Commerical Sauces and some noted personalities in the field.

Some Notable Sauces (and sample BBQ joints that use that style)

Today, literally hundreds of different barbecue sauces are available commercially besides the national brands, and experts generally categorize them by the characteristics and ingredients that mark them as being from a specific region. Here is how they break down.


Carolina (Eastern). Found east of Raleigh, North Carolina, it is made with vinegar, salt, black pepper, crushed or ground cayenne, and other spices--and nothing else. This is a very thin, acidic sauce that penetrates deeply into the meat. Unlike with tomato/sugar-based sauces, this sauce does not "burn" on the meat. It can be applied throughout the cooking process for a tender, melt-in-your-mouth experience. An example of this type of sauce is Scotts Barbecue


Carolina (Western or Piedmont). This is the same basic recipe as Eastern Carolina, with the addition of small amounts of ketchup, molasses, or Worcestershire sauce and, perhaps, some spices. Peter’s Beach Barbeque Sauce is an excellent sauce from this


South Carolina. The region around Columbia is known for its unique yellow mustard style of barbecue sauce, served with a dish known as "barbecue hash." An example is Maurice’s Carolina


Kentucky. The favored meat for this sauce is lamb or mutton. Kentucky barbecue is served with one of three sauces:a mild tomato-based sauce, a unique "black" sauce, or a peppery hot sauce. Fitting this category is


Memphis. Memphis-style barbecue sauce embraces all three of the major ingredients–vinegar, mustard, and tomato. This style is represented by Corky’


Kansas City. Considered by many to be the center of the barbecue universe, Kansas City even has its own Barbecue Society. KC’s barbecue style is thick, with a tomato and sugar base. It is the basis for many of the well-known national brands, including Kraft, Heinz, Hunt’s, and K.C. Barbecue. An example includes Gates


Texas. Sauces range from thick, spicy, tomato-based sauces to thin, hot-pepper-based sauces, to thick and dark sauces that have a south-of-the-border flair. Texans use beef brisket and beef ribs, with side dishes of beans and Texas toast. An notable example would be Stubb’

Notable People


Steven Raichlen -- Best selling author of "The Barbecue! Bible"

Bobby Flay -- Noted grilling chef on the Food TV Network

Myron Mixon -- BBQ TV show host and holder of multiple BBQ awards

Johnny Trigg -- Some of the finest BBQ and teaches BBQ classes

Aaron Franklin -- Probably the best brisket BBQ in the country