Alright, let’s talk about this Scott’s barbecue sauce, the stuff they put on meat and such. I hear tell it’s been around a long time, since way back in 1917, some fella named Adam Scott started it all in a place called Goldsboro. Don’t know where that is, but sounds far off. Anyway, he was in the barbecue business, makin’ folks happy with his cookin’, I reckon.
Now, they say this sauce ain’t just for one thing. You can slap it on meat, like pork, which is what them Carolinians love, or chicken, or even fish, if you’re fancy like that. They even put it on vegetables, though I don’t see why you’d want to do that. Veggies are for rabbits, not for slatherin’ in sauce.
This Scott’s sauce, they got different kinds, see? The “Original” one, that’s the real deal, been around the longest. It ain’t sweet like some of them others, no sugar or tomatoes in it. It’s more vinegary, got a kick to it, they say. Makes your mouth pucker up like you ate a lemon, but in a good way, you know?
Some folks, they like to make their own barbecue sauce, but me, I ain’t got time for all that fussin’. I’d rather just buy a bottle and be done with it. But if you’re one of them do-it-yourself types, you gotta know what goes in it, right? Well, seems like there’s all sorts of recipes, but the old-timey one, that Original Scott’s, that’s simple. Vinegar mostly and probably some spices.
Now, some of these newer sauces, they got more stuff in ’em. Tomato paste, that’s the red stuff, sugar, vinegar, of course, and corn syrup, to make it sweet, I guess. And salt, gotta have salt. Then there’s liquid smoke, to make it taste like it was cooked over a fire, even if it wasn’t. And all kinds of spices, some I can’t even pronounce, like that “Worcestershire” stuff. Sounds like somethin’ a cat coughed up, if you ask me.
- Original Scott’s: Vinegar, maybe some pepper and other spices. Real simple, like it should be.
- Newer Scott’s: Tomato paste, sugar, all kinds of syrups and spices and other stuff. Too fancy for my taste, if you ask me.
And wouldn’t you know it, they even got health ratings and carbon footprints for this sauce now. Like anybody cares about that when they’re eatin’ barbecue! They say some of it’s even vegan, which means no meat or animal stuff in it. But why would you want that? Barbecue is for meat, that’s what I say.
They sell a whole lot of this Scott’s sauce, I hear. Over 750 somethin’, maybe bottles, maybe gallons, I don’t know. But it’s a lot, that’s for sure. And there’s different folks makin’ it now, Adam Scott’s daughter and some other company. Seems like everybody wants a piece of the pie, or the barbecue, I should say.
So, that’s the story on Scott’s barbecue sauce, as best as I can tell it. It’s been around a long time, people like it, and there’s more than one kind. If you’re gonna eat barbecue, you gotta have sauce, and Scott’s is as good as any, I reckon. Just don’t go puttin’ it on your vegetables, that’s just plain wrong.
Now, I don’t know about all them fancy ingredients, but I know what tastes good. And Scott’s, that tastes good. Whether it’s the old-fashioned vinegar kind or the sweet and smoky kind, it’ll make your barbecue sing. So go on, get yourself a bottle and see what all the fuss is about.
And remember, good barbecue ain’t about fancy recipes or complicated ingredients. It’s about good meat, good sauce, and good company. That’s all there is to it.
Tags: [Scott’s Barbecue Sauce, Original Scott’s, Barbecue Sauce Ingredients, Carolina Barbecue, Vinegar-Based Sauce, Adam Scott, Goldsboro, BBQ Sauce Recipes, Meat Sauce, Vegan BBQ Sauce]
