There are some parts of the United States where even uttering the word “barbecue” is guaranteed to lead to a fight. There are many regional variations for barbecue sauces, for example, from white barbecue sauce in Alabama to New Orleans sauce with lots of butter.
Here in Canada, however, we use the term a bit more interchangeably, and often when we mean we’re going to throw something on the backyard grill. And while that might give some people the vapours, our national love of grilled meats and veggies can’t be denied. The only problem, as we Canucks see it, is choosing the right sauce for our preferred meal. What will really complement the mild flavour of chicken, or stand up to the stronger taste of lamb?
Here are 15 cuts of meat (and some non-meats) commonly tossed on the grill, paired with the perfect sauce for each one. Some of them are legitimate barbecue sauces, while others wouldn't pass muster in the South. Let us know your favourite recipe in the comments below: