BBQ Sauces

Louisville is a melting pot of barbecue flavors, grilling techniques, and recipes, but one thing is universal: Kentuckians have been barbecuing on a grand scale since the state was incorporated in 1792. No matter the size of the event, or whether it’s city-wide or in a private backyard, gathering to enjoy some old school BBQ with all the fixin’s is a big part of the grand tradition. For most people, barbecue—beef, pork, chicken, and the traditional mutton—signifies being home. Sliced white bread and pickles are mandatory, and the colorful, hot, sweet, and spicy sauce options are endless. In this unique Louisville center, we’re celebrating the culinary heritage of this part of the country, and highlighting flavors and traditions from east to west. At Crossover, our secret sauce is connecting each member to a remarkable care team, one that is dedicated to helping them achieve their best health and ultimately, enjoy their best life. We are proud to have been invited to the table to support all who come here to “savor the flavor” of life.

Louisville_OriginalKC
ORIGINAL KC
When most people think of a typical barbecue sauce—thick, tangy, heavy, and sweet—the Original Kansas City style sauce is what’s on their mind. A tomato or ketchup and molasses base is standard, but some pitmasters add more sweet with brown sugar or more pop with vinegar, depending on how much bite they are going for; others use soy sauce for an umami punch.
Louisville_CarolinaGold
CAROLINA GOLD
Sweet takes a back seat in this tangy, vinegary sauce. Usually bright yellow, courtesy of the mustard base, Carolina Gold barbecue sauce is a perfect pair with pulled pork, as it bites right through the fat. Originating from Germans who settled in South Carolina with dijon in hand, this yellow condiment’s rich flavor can be rounded out (and kicked up) with the addition of cayenne.
Louisville_HeavenlyHog
HEAVENLY HOG
As you head east into Carolina, the amount of tomato in your barbecue sauce drops dramatically. Heavenly Hog sauce is evidence of that with its thin, vinegar-based consistency. More like a peppery marinade or dressing, Heavenly Hog’s taste is opposite of its name—it’s full of spice and heat, and lovers of this devilish sauce use it on all manner of barbecued meat, especially pork.
Louisville_LexingtonLove
LEXINGTON LOVE
In this barbecue sauce, the vinegar base receives a pink tone and a touch of sweetness from the addition of ketchup. Also known as Piedmont-style or Lexington Dip, this relatively thin sauce is great with pork, can be used as a mop base, and is frequently tossed with cabbage to make a popular Red Slaw. Some recipes also use brown sugar, or add apple juice for depth.
Louisville_NashvilleSmoke
NASHVILLE SMOKE
A quintessential element of Tennessee barbecue is smoke. Using hickory, applewood, or a whiskey barrel, the pitmaster cooks low and slow. The Nashville purist looks for the pink smoke ring and dives in plain, but with the Carolinas to the east, and Kansas to the west, Tennessee barbecue is also enjoyed served with fragrant spices, a peppery vinegar, or sticky-sweet sauce.
Louisville_DarkTango
DARK TANGO
In Kentucky, mutton has been a grill staple for generations. Gamey and rich, mutton’s flavor profile begs for the tart and tangy complement of the Dark Tango. Formerly known as “Kentucky Black,” Dark Tango is also simply referred to as “dip.” Vinegar keeps the sauce thin, while Worcestershire and allspice give it a unique umami flavor that penetrates the heavy meat as well as the taste buds.
Louisville_Alabamayo
ALABAMAYO
Barbecue sauces come in a variety of colors, including tomato red, mustard yellow, and peppery black, depending on the region it’s from. But unless you’ve been to Alabama, chances are you’ve never tried the Alabama White BBQ Sauce, dubbed Alabamayo. First made in 1925, this tangy, mayo-based sauce delivers a horseradish kick and pairs perfectly with smoked chicken.
Louisville_Tpow
T-POW
Texas is particular about its barbecue, and while the type of wood, sauces, and rubs will vary by region, one thing remains consistent statewide: beef is king. Whether barbacoa, chopped, or brisket, the deliberate cooking method delivers flavors that are big and hearty. T-Pow sauce uses meat drippings or bouillon to further intensify the taste, and cumin to drive in the smoky flavor.
Louisville_SmackOSpice
SMACK-O-SPICE
For most of the year in Maryland, crab is what’s on the menu. But in winter, when the crab heads for warmer waters, hungry Baltimoreons get in line for pit beef sandwiches. Grilled roast gets sliced thin and piled high on a roll, but the “Spicy Baltimore” sauce completes it—the mayo and horseradish provide creamy heat, and lemon juice and zest add a fresh, tangy dimension.
Louisville_St.LouSour
SAINT LOU SOUR
Saint Louis barbecue sauce has multiple influences from surrounding states, and just as many ingredients. Sugar or molasses combine with vinegar and citrus to give it a sweet and sour flavor, and in some recipes, ingredients like soy sauce lend a unique umami singe. Less sweet than KC sauces, and with a little more tang, St. Lou Sour is perfect on a rack of baby back ribs.
Louisville_BoomerSooner
BOMMER SOONER
Oklahomans like their meat to taste like meat, which is why they often use mild oak for smoking, and why sauces are an option, rather than a requirement. Served on the side, Boomer Sooner has a lot of variations, all influenced by ingredients used in the surrounding states—heat, tang, and sweet can all fluctuate while ketchup forms the base and Worcestershire delivers umami.
Louisville_Kickin' Molasses
KICKIN' MOLASSES
Molasses is made when sugarcane syrup is refined twice—the second round cuts the sweet and adds a bitterness that makes it perfect for a complex barbecue sauce. Thicker than the Carolina marinades, and less sweet than Kansas City’s, Kickin’ Molasses is sticky, packed with spice, and perfect for chicken wings, slow-cooked pulled pork, or slathered on a beef sandwich.
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