Good question. I grew up in East TN, where "barbecue" was what we called pulled pork. The choices for sauce were hot and mild - all vinegar based and a little tomato if I recall correctly. That was it.
I'm not sure when the sweet stuff started creeping in, but I've noticed when I'm doing fundraiser cooking, most people seem to prefer the sweet sauce on their sammiches over the other stuff. I personally don't get it, but if that's what they want, they can have it.I always throw in some vinegar and woosty so it isn't just sweet - it's got to have at least a little tang. The vinegar/pepper sauce I like seems to be a little much for them. Could be a California thang, I don't know.
I do like sweet for glazing MOINKs, 'cause I cut it with jap jelly and the sweet/heat thing is nice, but that's about all I use sweet for.
I don't know any TX sauce recipes, but I got some interesting (not to mention delicious) stuff in Arkansas from a place called Craig's, and there's a chance you might get a hold of some this weekend.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
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