A tomato-based barbecue sauce is all about balance. A great one will: have multiple layers of sweetness, a good pucker of tartness, a hit of heat and a savory base. This thick, rich sauce fits the bill. Made in the Kansas City style, we love how it’s not cloying like other grocery store brands and also that it doesn’t contain artificial smoke flavor (we prefer the real deal). Rather, Local Pig’s sauce has a bright vinegar tang and Worcestershire-laced funky umami base—both play well with the lighter notes of brown sugar and heavy hit of molasses. And that tell-tale tomato flavor comes through perfectly.
The style is popular throughout the South and Midwest, but the pinnacle is definitely in Kansas City. This sauce is created by the folks at award-winning Kansas City butcher shop The Local Pig and it aptly balances the multiple layers of flavor a tomato-forward barbecue sauce requires.
We test everything we sell. Here’s how we’d use this.
Tomato barbecue sauces are the most versatile. Slather on burgers or atop meatloaf, dip anything your heart desires in a gooey glob of it, drizzle atop chicken, turkey and really anything your heart desires.
This style of barbecue sauce burns easily, so brush your meat with the stuff no earlier than 15 minutes before serving. It won’t sink in because the sauce is so thick, so you’ll only need a couple of layers.
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