Complement.

During a visit to North America in 1748, Swedish-Finnish botanist and naturalist Peter Kalm observed Guinea peppers being cultivated by slaves in Philadelphia, noting that the pods were occasionally pounded and "mixed with salt preserved in a bottle" to be used as a sauce for meats and fish. Kalm reported that the pepper sauce gave the food a "very fine taste." Ever since, Americans have been evolving new flavors to complement their smoked meats. Here's a primer on America's principle barbecue sauce styles.

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