Rt 38 BBQ

The Sauce Is The Side, Not The Main Course

When it comes to BBQ, the smoked proteins need to be the star of the show, sauces are the addition to compliment them. Too often, you can only taste the sweetness, spices, or other flavors in those liquid luxuries, and you lose the reason you go to a smokehouse anyway. You go to get the meat. To taste the meat. To experience the textures and integrity of those proteins, kissed by the smoke, curated by the pitmaster.

In developing sauces for Route 38 BBQ, we honor our proteins by creating flavors that stand up without sauce. We want you to taste the quality and lush riches of the protein, their fats, and the combination of different woods we use to craft entrée meats.

Brown sugar, molasses, mustards, kinds of vinegar, juices, tomatoes, spices, corn syrup, and extracts, are all used to produce our sauces…just like almost everyone else. The difference in the sauces of Route 38 BBQ is, that ours add to the flavors of the meats, not mask them.

In the Midwest, it is common for BBQ joints to offer a Kansas City-style sauce; lots of ketchup, brown sugar, molasses, cayenne, onion, garlic, and other flavors in a thick, pasty, bone hugging flavor grabber that only allows the flavor of the sauce to reign. Pity.

Some may use acidic fruit juice to thin the ketchup, brown sugar, and spices, like Delta sauces. Others make a vinegar, Eastern Carolina sauce. Great for whole hog BBQ, but a might strong for chicken or beef.
Okay, let’s get down to it, you’re here for a few recipes for your own, homemade sauces. I won’t let you down.

Simple Steak and Brisket Sauce

1 cup ketchup
1 1/2 tablespoon Worcestershire sauce
2 drops of lemon juice
Mix all ingredients. Serve alongside a steak or beef brisket.
This simple, effective sauce will allow you to experience the flavor of the meat while delivering a powerful jolt to the intense flavor combination of the two main ingredients.

Mighty Good Chicken Sauce

1 cup ketchup
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon dried sage

Mix all ingredients. Let sit on the counter, overnight. 
The blend of sweet and savory compliments the subtleties of poultry, especially the thigh meat that has a faint, dark gaminess. You’ll be ready for that next bite, repeatedly.


NoCo Vinegar Sauce

1 cup cider vinegar
1/2 cup ketchup
1/2 cup water
1 teaspoon brown sugar
1 teaspoon sea salt
3/4 teaspoon red pepper flakes

Mix all ingredients. Let sit on the counter, overnight.
Use the versatile mop sauce on any pork product to offer a sharp bite and sweet finish.

The French are famous for their sauces, and the five mother sauces; (béchamel, Espagnole, hollandaise, tomato, and velouté) are the basis for almost every sauce out there.

These were originally produced to hide the spoiled flavors of meats…crafty and thrifty, all in one…um, five.

At Route 38 BBQ, our sauces are more a fusion of world flavors, specifically created to compliment our labors of love we take with our meats. They are a side note, designed to heighten your enjoyment.

From our traditional Kansas City style, Sweet & Smoky to our imaginative Watermelon, Cinnamon Heat, (based on the Atomic Fireball jawbreaker), Spiced Rum Mustard, Habanero Bourbon, and our seasonal sauce, which changes quarterly. As of this writing, we have an Asian Infusion that combines pineapple, mango, ginger, wasabi, and hot red peppers that pack a punch. So good with brisket, rib tips, and other fatty meats.

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