[tubepress mode=”playlist” playlistValue=”U4c5ejcL9t2wuv3gta3nOfl0ISuOEnom” thumbHeight=”80″ thumbWidth=”120″ orderBy=”position” embeddedHeight=”340″ embeddedWidth=”550″ autoshowInfo=”false” showRelated=”false”]Rufus Teague
Rufus Teague BBQ
Rufus Teague is one of the biggest names in BBQ Sauce in the world. It doesn’t matter where you go if there is a line of BBQ Sauce Rufus Teague is always some where in the mix. Its a top brand in the world.
Rufus Teague 1914 – 1974 was a member of the Teague family. Rufus was born on August 6, 1914. Rufus died on April 1974 at 59 years old.
Rufus Teague’s last known residence is at Hampton, Calhoun County, Arkansas 71744.
The award-winning Rufus Teague line of sauces have become bestsellers at Bradshaws, and have developed a loyal following.
According to the legend, Old Rufus knew that some of the boys like it hot. Real hot. So he did his best to please ‘em. This sauce nearly ate through his pot stirrin’ spoon. It’s too hot for ol’ Rufus, but the boys and barbecue judges all over absolutely can’t get enough of this stuff.
Made in the USA.
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. Rufus Teague
Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company inAtlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce.Rufus Teague
|This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2010)|
Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces.
The sauce for asado, similar to barbecue in Argentina and Uruguay, is called chimichurri – a parsley based green sauce used as a condiment on the table, a marinade, and a grilling sauce. Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables.Rufus Teague
In Brazil, the typical barbecue sauce is called vinagrete (made with vinegar, olive oil, tomatoes, parsley and onions).
In Australia, “barbecue sauce” principally refers to a condiment in the same regard as ketchup. Typically it is a caramelized tomato-based sauce, dark brown in color, replicating the smokey flavors of barbecue grilling. Australian barbecue sauce made at home is sometimes simply a blend of tomato sauce and Worcestershire sauce. Commercially, the various brands in the market range from a fruity flavor to a sauce similar to brown sauce.
The U.S. has a wide variety of differing barbecue sauce tastes. Some are based in regional tradition.
- East Carolina Sauce – Most American barbecue sauces can trace their roots to the two sauces common in North Carolina.The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Due to the sharp taste, it has more of a cult following amongst people not of the region.
- Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) – In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato.
- Kansas City – Thick, reddish-brown, tomato or ketchup-based with sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients.
- Memphis – Similar to the Kansas City style, typically having the same ingredients, but tending to have a larger percentage of vinegar and use molasses as a sweetener.
- South Carolina Mustard Sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar-based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato- and vinegar-based sauces are common in the hilly regions as in North Carolina.
- Texas – In some of the older, more traditional restaurants the sauces are heavily seasoned with cumin, chili peppers, bell peppers, chili powder or ancho powder, lots ofblack pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
- Alabama White Sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce, which is used predominantly on chicken and pork. It is composed of mayonnaise, vinegar, sugar, salt and black pepper.