In case you missed this guide for Father’s Day it’s still a good read.
Fun fact: the first barbecue sauces were mostly made of butter. The earliest reference found that mentions a sauce for barbecue was in a cookbook published in 1867 by Mrs. A.P. Hill—it contains half a pound of butter, a spoonful of mustard, salt, pepper, and vinegar. We don’t hate the idea, but let’s just say that the barbecue sauce biz has gotten quite a bit more interesting since then. The most popular type today is the Kansas City style (the sweet, smoky, Ketchup-y kind we’re all used to) but there are endless other delectable options to coat your chicken, ribs, and previously clean clothes.