Ogre Sauce // Ogre Sauce // Charlotte, NC
Carolinians know their barbecue — specifically, their sauce. East vs. West, ketchup vs. mayonnaise: Dress your ribs at your own risk. You will be judged. Or avoid the fights altogether, and bring a bottle of this crowd-pleaser. Ogre’s founder started with a small batch of his grandma’s recipe, and soon enough was selling it by the bucket out of his truck to meat-mad Carolinians who’d use it for everything but, apparently, bathing: eggs, oysters, pizza, pasta, you name it. But its true home is the grill. Season a rack of ribs with salt and pepper, bake on foil until tender (two hours or so at 300°F), catch the juices and mix with sauce to baste the rack as you finish it with a quick sear on the grill. The only fights it’ll start are over who takes home the rest of the bottle.
Ogre Ribs Recipe Here
Elvio’s Chimichurri Sauce // Elvio’s Chimichurri // Los Angeles, CA
Barbecue is as American as, well, barbecue — but that doesn’t mean we can’t give it a little foreign flair. Still, of all the meat-plus-flame cuisines around the world, our favorite is also closest in spirit to our own cowboy culture: the Argentine gaucho, riding the pampas with reigns in one hand and jar of chimichurri in the other. Elvio’s grandpa first whipped up this sauce of herbs, spices, and oil for his fellow gauchos. Now made in LA, it hasn’t lost its range-land power. Like a well-stoked grill: rustic, simple, and utterly transformative of everything it touches.
Hot Georgia Soul Sauce // Southern Soul BBQ // St. Simons Island, GA
In a state that knows its barbecue, Southern Soul is something special: Georgia’s island-bound monument to the barbecue sandwich. Knuckles and burnt ends, chicken and sausage. Turkey? Sure. Pimento cheese? Why not. Tofu? Fat chance. If they can cook it low and slow and stuff it in a bun, they’ll serve it, generously smeared with this special sauce. An old family recipe (aren’t they all?) of smooth brown sugar, warming cayenne and tangy sriracha, we like it best with slow-cooked shoulder: rub with spices, top with onions, soak in stock, and set to low. The hardest part is a six-hour wait. The sauce makes it worth it.
Chipotle Bourbon BBQ Sauce // Hak’s // Los Angeles, CA
Hak’s sauce has been field-tested in America’s toughest barbecue battlegrounds, from reality TV (Sharone Hakman cut his teeth on Master Chef) to, well, a real damn battleground, fed to 500 hungry Camp Pendleton Marines, so we think it can hold its own in your backyard. Thick, chunky, and rib-coating rich, the mix of molasses, vinegar, tomatoes, and spices starts tangy sweet then kicks with bourbon smoke. Complex enough to make a simple sparerib (salt-and-peppered, baked low until just tender, then finished on the grill) a prize worth fighting over.
Korean BBQ Marinade // We Rub You // Queens, NY
Marinate a hunk of flanksteak with a quick soak in the sauce, fire the George Foreman, and then sling your own K-town tacos. Quick-pickled cukes and carrots add a vinegary pop where the marinade’s perfect mix of soy, apple, garlic and ginger slowly burns. Like your wings extra-hot? Stock the fridge with ice-cold OBs and brave We Rub You’s spicy Gochujang sauce.
Mambo Sauce // Capital City Co. // Washington, DC
Think a flag pin and a briefcase mark a DC local? Look closer — it’s the hot sauce stains. Sweet and tangy Mambo Sauce is a staple of Washington take-out joints, but unknown outside the Beltway. Each one has its private recipe, and come last call, bar-emptied hordes crowd counters and pass squeeze bottles, Dems and Reps, Senators and drag queens, united in glistening, lip-smacking glory. The sauce goes with anything — especially as it gets late — but its classic pair is wings. Drizzle a batch with oil and salt, grill, and toss still hot in Mambo Sauce, then pop back on the fire to caramelize. And don’t forget to tuck in your tie before you dig in.
Tomato Achaar // Brooklyn Delhi // Brooklyn, NY
What hot sauce is to southern tables or mayo to the midwest, achaar is to India. Hindi for pickled, the pantry staple of the sub-continent is a sweet-spicy-tart-aromatic mix of veggies and fruits, spices and chili peppers. It’s ubiquitous there, but rare here, and Brooklyn Delhi’s founder had to stock her home kitchen with a suitcase full of street-swiped jars jars gleaned on trips back home to India — until she made her own. Swimming with savory roasted tomatoes and sparkling sweet tamarind, it’s the perfect compliment to a traditional lamb pita: quickly char a slab of rump roast, slice it thin, and pile on grill-warmed bread with a scoop of yogurt and sprinkle of parsley.
Char Grilled Lamb Wraps With Tomato Achaar Recipe Here
You might like Mantry because it sends you grilling sauce.