Barbecue sauce - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Michelle Moran (2005-03-01). "Category Analysis: Condiments". The Gourmet Retailer. Archived from the original on 3 November 2006. Retrieved 2006-11-01. ^ Bob Garner (1996). North Carolina Barbecue: Flavored by Time. p. 160. ISBN 0-89587-152-1. ^ a b Lake E. High, Jr. (2019). "A Very Brief History of the Four Types of Barbeque Found In the USA". South Carolina Barbeque Association. Archived from the original on 13 March 2017. ^ a b Robert F. Moss (2010). Barbecue: The History of an American Institution. University of Alabama Press. pp. 189–190. ^ "Georgia Barbecue Sauce" (advertisement), Atlanta Constitution, January 31, 1909, as reproduced in Moss, Barbecue ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0. ^ Moss, Robert F. (2010). Barbecue: The History of an American Institution. Tuscaloosa, AL: University of Alabama Press. p. 119. ISBN 9780817317188. ^ Daniel Vaughn (2014). "All About the Sauce". TexasMonthly. Archived from the original on 6 July 2020. ^ HEINZ (2019). "Heinz Texas Style Bold & Spicy BBQ Sauce, 19.5 oz Bottle". Kraft-Heinz. ^ Cary, Josh & Jackson, Chef Tom. (Aug 10, 2018). Cooking With Fire: Alabama White Sauce, KMUW 89.1 Wichita Public Radio, Wichita, KS.