Most of us know a great deal intuitively about flavors; when you think about it, we have all been interested in flavor and playing with flavors for years. To increase your confidence in dealing with flavors, begin by carefully tasting one flavor and asking questions, then as you understand that flavor, add another one, and then another.

Be aware of the flavor’s aromas because our sense of smell heightens our sense of taste. Because barbecue is always so aromatic, we may have a tendency to forget this important area. Do the flavors come together to form a brand new flavor, i.e., something superior or something entirely new? Chili powder is an example of such a flavor marriage. The secondary flavors marry with the primary ones and create a new flavor much greater than the sum of its parts. When ginger and molasses marry, they create a flavor superior to either alone.

In another kind of marriage, one ingredient acts as a catalyst. Its function is not only to marry with another ingredient, but also to change it. Salt is the most common catalyst. It marries with other flavors and makes them brighter.

Acids are superior catalysts. Vinegar, lemon and lime, as well as wine, keep primary flavors from disappearing. White wine vinegar punches up the flavors of herbs and is often used in sauces for fish, while red wine keeps the flavors of beef stew intact. Vinegar lifts certain flavors out of the background and makes them more prominent.

Ask yourself the following questions: Are the flavors opposite? Do they balance? Do they cancel each other out or do they emphasize the flavors? Sweet/sour, sweet/salty, sweet/hot are all opposites, which emphasize the flavors. No cuisine is more dependent on opposites than barbecue – a perfect example is sweet and sour. Getting the right balance is the trick – e.g., equal amounts of sugar and salt actually cancel each other out. Remember that sour flavors balance salty ones, sugar cancels bitterness – as in sugar cancels the bitterness of cocoa to make wonderful chocolates. Spicy flavors are balanced by fruity flavors, which is why pepper is good on strawberries and great in a sweet wine sauce.

Savories - Did you know that almost anything that is available wet, is also available dry? For example, dry Worcestershire sauce comes in several varieties. Most spice companies have one or more types that are great in rubs for adding depth and complexity, and rounding out flavors.

There are several dry acids that add the sour to balance the sweet in rubs and seasoning mixes. Dry vinegar not only creates balance, but also adds interest and sparkle. You can try vinegar in combination with citric acid for a more complex flavor. Citric acid is very close to lemon and can be substituted for lemon in most recipes.

Soy sauces is the primary ingredient for barbecue in many other countries and Americans are missing out on a great flavoring ingredient by ignoring this versatile cooking ingredient. Soy sauces not only add a salty flavor, they can also add a wonderful chocolate color as well as a hard to describe, delicious flavor to your meals.

All varieties of smoke flavors are sold today - not only in oak and mesquite, but apple, cherry, and many others, as well.

Yeast - Yeast is one of the major secrets of manufacturing companies to enhance flavors. Most often yeast is added to increase the perception of salt and spices without adding salt, and some will produce a creamy feel, or a fatty feel without adding either cream or fat. These are terrific for low fat barbecue sauces.