Super sauces: The crowning touch to what's on the grill

Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak -- or ribs, or whatever else it is you happen to throw on the grill.

And just as in real estate, location is a big deal, with new attention being paid to the various regional recipes for grilling success.

"It's all about authenticity right now. Everybody wants to stay true to the different regions," says Chris Lilly, vice president of the renowned Big Bob Gibson Bar-B-Q restaurants in Alabama.

And the differences aren't always subtle. This is, after all, barbecue.

In northern Alabama, for example, there's a white barbecue sauce based on mayonnaise with black pepper and a little lemon juice. Kansas City, meanwhile, is home of a tangy, tomato and molasses-influenced sauces, the inspiration for the brand KC Masterpiece.

Slow down before you slather it on. They should be brushed onto the meat during the final minutes of cooking -- not at the start -- otherwise they'll probably burn.

And if you're aiming to make meat more tender, look for sauces that are high in acid, not sugar.

Sauce and marinades are one part of a successful barbecue. The other is controlling your fire.

The trick is to push the charcoal to one side so that you can have direct and indirect heat, controlling how quickly the food will cook.

This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking.

Maple apple bourbon barbecue sauce

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 clove garlic, minced
2 apples, peeled, cored and diced
1 tablespoon grated fresh ginger
½ cup maple syrup
½ cup cider vinegar
½ cup bourbon
1 cup chili sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cinnamon
¼ teaspoon cayenne

In a medium saucepan over medium-high, heat the oil. Add the onion, garlic and apple. Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.

Add all remaining ingredients, then return to a simmer. Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes. Adjust the salt and pepper. Transfer to a blender, in batches if necessary, then puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.

Makes 3 cups. Per ¼ cup serving: 105 calories; 11 calories from fat (10 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 19 g carbohydrate; 0 g protein; 1 g fiber; 803 mg sodium.

Recipe from Alison Ladman

This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook. It also is good for dressing an Asian slaw.

Asian-style vinegar sauce

1 teaspoon canola or vegetable oil
2 tablespoons grated fresh ginger
1 clove garlic, minced
1 teaspoon five-spice powder
½ cup packed brown sugar
½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons toasted sesame oil

In a small saucepan over medium-low, heat the oil. Add the ginger and garlic, then saute for 5 minutes. Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well combined and the sugar is dissolved. Stir in the sesame oil. Cool, then refrigerate in sealed glass jars for 2 weeks.

Makes 1½ cups. Per ¼ cup serving: 143 calories; 47 calories from fat (33 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 24 g carbohydrate; 2 g protein; 0 g fiber; 1021 mg sodium.

Recipe from Alison Ladman

This fruity and spicy sauce is equally delicious slathered on chicken or pork.

Mango mustard barbecue sauce

1 cup yellow mustard
1 cup cider vinegar
½ cup honey
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cumin
½ teaspoon cayenne
½ teaspoon salt
½ teaspoon ground black pepper
1 10-ounce package frozen mango chunks, thawed

In a medium saucepan over medium, combine all ingredients. Cook for 30 minutes, stirring frequently. Working in batches if needed, transfer the mixture to a blender and puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.

Makes: 2½ cups. Per ¼ cup serving: 75 calories; 1 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 19 g carbohydrate; 0 g protein; 1 g fiber; 479 mg sodium.

Recipe from Alison Ladman