Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. Crushed red pepper is not usually used, the heat (if any) coming from cayenne or Texas Pete.3) South Carolina sauceMustard based. Posted Sun, Oct 20 2013 11:46PM, p3orion Good call, Brandi. And even if I have to adjust flavors, regardless of regional distinctions, I can do that well. I use this all the time on my pork butts since finding it last year.Posted Tue, Jul 22 2014 1:19AM, Jordasche Kingston Hello. Pulled Chicken. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". If you substitute it with Tabasco, which is just plain hot, the result will be extremely hot. Fairly sweet, tangy from the mustard rather than vinegar. Mellowed it out some for my taste buds that love hot but can't handle too hot anymore. It was very refreshing, even without being the lightest beer. She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. Couldn't find a recipe any where when I started making my own in early 2000's. This is still a thin sauce, but not as thin as eastern NC style. Nice post!Posted Sun, Jun 2 2013 12:35PM, Melba Wells Growing up in the 30' & 40's, in Central Texas, my dad made what I would call NC barbecue sauce--just vinegar, red pepper, black pepper and salt. Occasionally, somebody would slip a can of beer in the sauce. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. started carrying it shortly before I moved back east. I ordered bbq pig. No brown sugar, no red of any kind except for the red pepper flakes. You'll know when you get there. (Feeds 2-3). I am doing VA BBQ and NC BBQ in a few days - do you know how many lbs of pork are seasoned by 2 cups. Why even bother smoking the pork in your all electric smoker? Daily Goals. And he used shoulders exclusively, but did cater whole pig sometimes. Cabbage, grated (fine or coarse, your choice)2 lg. I'm afraid Maurice Bessinger warped their taste buds forever.Posted Sun, Dec 6 2015 1:26PM, p3orion I have to say I like Neese's scrapple too, especially doused with some pepper vinegar. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. There are more "Thou Shall's and Shall Not's" with BBQ rules than any topic known to man. I could drink that stuff straight from the bottle!Thanks for sharing the recipe! So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. I'd love to get a local expert opinion. So I'd be fine with your revised sauce. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59 + Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99 + Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99 + Nashville Hot Chicken Jar up and store in refrigerator. You aren't a master if all you do is copy someone else.Josh, keep on posting your recipes, and ignore the haters.Posted Thu, Oct 23 2014 7:14PM, plasterers bristol Yummy sounds delicious this, thanks for posting this up.SimonPosted Tue, Nov 11 2014 6:27AM, Dean Too many folks like to split hairs these days. Ingredients 1 - 750 ml bottle Firefly Spirits Strawberry Moonshine 1 - 750 ml bottle sparkling wine 1 2-liter Cheerwine 12 ounces citrus soda 2 oranges, cut into wedges (garnish) Maraschino cherries (garnish) Instructions Add all liquid ingredients to punch bowl with large block of ice. So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. The meat is chapped or pulled and carries plenty of flavor without the sugary, tomato based thick glazes that most have to use because the meat was cooked incorrectly in the first place.Posted Thu, Dec 3 2015 1:07PM, p3orion That's true if you want whole-hog barbecue, but some of us prefer the premium cuts like butts and picnics (and also prefer ending up with less than 50 or 60 pounds of the finished product.) Josh does an awesome job in sharing his taste buds! Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". Put the swineapple on the grill over the drip pan with the bacon seam-side down. Each show attempts to cover the big news items in the BBQ and Grilling industry in hopes of promoting the art and sport of barbecue. City Barbeque is a restaurant chain specializing in smoked meats and barbecue-style sides. ;)Posted Wed, Oct 19 2016 10:54PM, okjoesdc1 Oklahoma Joe's BBQ The Best BBQ in America. i say if it taste good it is good. We were on a two week vacation in Florida, and on the way home, stopped at Duke's BBQ, which was in my top 3 favorite restaurants (and we visited some great places) and will be trying to come close to those great, thin, vinegar based sauces. I made this in a crock pot for a bar crowd, and everyone loved it. "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. Thank you. I am going to try making this for him and then slow cook a pork butt for pulled pork for tomorrow. Green peppers, chopped fine (4 oz.) They fiercely resist anything that might lead to a lessening of that status, or perhaps worse yet, blur the line on what qualifies as that ENC barbecue and "hurt their brand identity." The BBQ Central Show is a weekly internet based show that airs live each Tuesday from 9pm-11pm EST originating from Cleveland, Ohio. The flour dipping gives it a nice crispy, golden finish. Thanks so much-it's a Keeper! The vinegar sauce we almost always used didn't have any ketchup or sugar in it and it was delicious. Its like most home cooked stuff, dont measure, just keep the proportion of ingredients and taste/add ingredients till its to your liking. Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste. Mine is a secret. Grilled Salmon: Chardonnay, White Rioja, Viognier, Marsanne-Blends and even lighter-bodied Beaujolais or Pinot Noir. I made this and a South Carolina style for tailgating and the Carolina was a hit! Very thin, usually clear. Not that I stand too much on authenticity. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. Brush Fire Barbeque Sauce. Making a 4 cup batch, I used 1 packet of Raw Sugar and 1 teaspoon of molasses (as I was out of brown sugar). Topped with creamy slaw on a steamed bun, I'm drooling in anticipation. The caterers were very impressed and mine was especially spicy. I don't just use it for the meat --- it goes on the boiled potatoes, the greens, green beans, and I even dip the hush puppies in it. Are you a City BBQ Rewards Member? Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. This trend continues even as you head west out of state and into Tennessee and Kentucky. Uhm, flavored vinegar is not BBQ sauce. This sauce is actually good for dipping grilled wings into!!! A Fine Swine BBQ is once again selling its smoked and pulled meats from its food truck on the east side of the river in the St. Louis metro area. I feel like you hit the nail on the head as far as a blending of all takes. Tabasco? There was vinegar based sauce available. 1 tbsp : 25: Baja Turkey. For the record, Eastern-style que should really be shredded, not just chopped. Definitely more vinegar than Western, but that's as should be! Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. thought about tossing with nc sauce then freezing. Posted Mon, Oct 24 2011 11:42AM, Texas Craig I hate to admit it, but this Dallas-born and raised boy had to modify the original recipe - it was TOO Hot!I used a different hot sauce, so that might have been the reason, but I doubled (at least) the brown sugar, and tripled the ketchup - was still a little bit too vinegar/spicey, but I thought I'd chalk it up to the experiencewe in the western-most Southern state prefer our bbq sauce sweeter and with more tomatoremember, it's just a preference, not a requirementthanks for the recipe to try!Posted Sun, Jan 8 2012 9:07PM, Jonathan Rice You forgot the most important thing.. 1 half a stick of butter.. "Seat of the pants navigation." My favorite BBQ joint growing up was always B's. I usually add de-fatted drippings to a western (KC or STL) sauce to thin it enough for pulled pork, but it tends to be too rich and sweet. I usually like Texas style with a kick but this was my first homemade trial. $9.59+. Remove from the pan and set aside. picked, pulled and chopped the pork drenched with the sauce then added what ever other sauce the customer wanted or sliced "naked" my personal favoritecouldn't use tomato, sugar or butter or the meats would char before they cooked thru. Even today, I don't want the sauces or rubs to be the primary flavor. It is a staple in our kitchen and I don't remember the last time we didn't have at least 1 bottle.There are places here that have hot versions of their sauce, but Texas sauce does not have a "kick" compared to anywhere else. And you can keep your coleslaw as well. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. That's the secret of good sauce for chicken or pork. Is Scott's not Eastern? Rendezvous Bistro 's oyster happy hour features $2 oysters everyday from 5:30 to 6:30 p.m., but be sure to arrive on the earlier side or you may leave disappointed. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) Unless otherwise noted, all recipes have been created by copykat.com. red pepper or to taste1 quart tomatoes, mashed. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. To me, it will always be my favorite. This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. Then slice, shred and mix in sauce. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). You are the amateur in not allowing your predisposed position on BBQ to be expanded. Posted Mon, Jul 28 2014 1:42PM, Scott There is noi substitute for making your own sauce, but I have to say, being born and raised in eastern NC, the most authentic vinegar sauce in a bottle has to be Grendeddy Daves "Hawgwash" based out of Wake Forest, NC. I did find this recipe that might give you a start in what you are looking for.I made up some BBQ yesterday in my crockpot for New Year's using the recipe above which a slight adjustment for personal taste. Make that Wells Hog Heaven. The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. When you bring the internal temp to 200, it allows the collogen and connective tissue melt down and turn almost sweet. Jack In The Box Pina Colada Smoothie Recipe. That's the only way I ever had it in ENC!Posted Thu, Mar 20 2014 4:36AM, Scott Best sauce for pulled pork. Double Smoked Holiday Ham (with Caramel Country Gravy) Watch on. That should round everything out and sounds about right. To that end, they have made a tacit communal vow to oppose any tomato-based product in any "true" Eastern NC sauce.I love me some good beef brisket when I am in Texas, but I also exercise a curmudgeonly refusal to call it "barbecue", in honor to my Carolina roots. vinegar, water, butter, salt, and pepper (red & black) -- wonderfully simple and and simply wonderful. This needs to be so tangy it hurts your nose to smell it. I was very surprised how mild "hot" food is here. Cover and cook low 8 to 12 hours, until tender. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. Yet closer to comment 06. Order Bbq Grinder online from Shorties Pizza & Grinders. City Barbeque Samplers Judge's Sampler with 2 Individual Sides $41.99 Brisket, pulled pork, 1/4 chicken, half slab of ribs, two pint sides, two cornbreads, Texas toast. ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! if you want to become a powerful vampire kindly contact the vampire kingdom on their email worldofvampir@hotmail.comPosted Tue, Aug 13 2019 3:39PM, Amanda1nc First off, all the people commenting that eastern style bbq sauce doesn't have ketchup. 2023 national.restaurant. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs. I would kill for their recipe!Posted Sun, Aug 16 2020 5:55PM, Phillipe Whooo-weee!---what a nice bunch of sentiment and what-for! Thanks, Josh for giving me a sauce recipe that at least closely resembles one that my dad cooked up. I have had barbecue across this nation and nothing quite compares to how we do it at home.Posted Sun, Jan 16 2022 9:48AM, Lynn Also born and raised in Wilmington. Bbq Sauce Homemade. I made a couple changes to reduce the carbs. Hope to be able to join one of your get-to-gethers someday. I use nothing else since finding this recipe. City Barbeque: Disappointing - better options around Ballantyne - See 70 traveler reviews, 34 candid photos, and great deals for Charlotte, NC, at Tripadvisor. More like this. He calls it GOOD. Great hot sauce with a unique, natural flavor. HYDE PARK Saucy Porka has opened a second location serving up Latin-Asian food like chorizo egg rolls with queso fresco cheese, sweet potato, red cabbage and onions served with avocado aioli . Put it away. Not the end of the world! So Eastern smeastern. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. I've finally found a local source for fresh pork livers, but I have no idea how to go about making my own livermush. Please cook the sauce. The so-called purists recipe is almost inedible so slow your roll. Watch on. Thanks to those who offered alternative ideas.Posted Sun, Sep 27 2015 10:23AM, Nicole Kaldahl Lol my husband "RK" is from MN as well. Add Seasonings: Finally add everything else. Copycat Recipe Secrets for 2023 . I had no idea this was a local thing, but I should have guessed. They say a samurai sword maker retires when he makes the perfect one. For me, I prefer Thai food as prepared in Thailand; Greek as in Athens; NC bbq as written in Eastern NC--save the ketchup for your steak ; ) **Credentials--Chapel Hill born, Wilmington raised and Jackson's Big Oak BBQ**Posted Mon, Jul 10 2017 2:56AM, p3orion Keep in mind that although eastern North Carolina purists are perfectly within their rights to indulge a fanatical insistence on NO KETCHUP, there's a whole lot of North Carolina that is NOT east of Fayetteville, and where people are perfectly willing to follow a more relevant guideline: what tastes good.Posted Mon, Jul 10 2017 9:11AM, James B Taylor Credentials-Portsmouth, VA born, Wadesboro, NC raised, Time in Raleigh, Fayetteville and Wilmington(43 yrs now) BBQ choice Whispering Pines in Albemarle, NC. ONE OF THESE DAYS I am going to join a cook out in NY! to think this thread has been going on for almost 7 years!! One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. In Texas, I could not find Texas Pete at the store. All the best bar b q joints in the area use some variation. Back in the 50s a pig pickin was a family and community event, but even more, it reflected the lengthy history that went well back into the 1600s. It was cooked in a clear, vinegar based liquid.and I have no idea exactly what it was.but it WAS nirvana.Posted Sun, Jun 21 2020 6:30PM, Nick I lived in Charlotte for 18 years and this is as correct a recipe as you will find for what is used in that part of the state. I also tend to use turbinado or demerara sugar rather than white.Posted Sun, Feb 3 2013 9:30PM, Danielle Tried this sauce and loved it.THANK YOU SO MUCH FOR POSTING IT! did not brine this time because of the bacon fat. I know that stuff had to have been cooked in smoke and it was delicious but smoke flavor was missing. The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. is the same thing, just dialed up a notch.Eat what you like, enjoy the sauce you make, and appreciate the common ground we DO share: that barbecue is one of life's great joys. Then I put one half upfor oulled pork the third day after. I'm sure all the experimenting was painful. (Just used the crockpot on low to keep it warm while serving)We thought we we never go through that much since we had pulled pork with other sauces, but we ran out early while the other options did not "sell" as well. This is not eastern style, it's Lexington style which is not in eastern nc. Sounds like I did pretty good.When I travel I take jalapeno's with me and next time I go back to TN, I'm taking my own sauce. "Posted Sun, Apr 26 2015 12:58AM, Martin P I don't care what anybody says about this sauce. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. This stuff hit the spot and even my kids enjoyed it and poured it all over just like I do. Born and raised in Wilmington. Instructions. Go to Kings, Wilber's, Parker's or Scott's for real Q and learn.Posted Sun, Jan 11 2015 11:04AM, p3orion Don't look now Cahelie, but there's a lot more to North Carolina than just eastern NC, and their barbecue is as good or better. But, there is nothing like a Carolina vinegar based sauce. I like the "natural butter-type flavor" that's listed on the label as one of the ingredients, although for the life of me I can't decide exactly what "natural butter-type flavor" actually means. It will be interesting to get her take on it.Posted Tue, Aug 3 2010 10:52AM, Bryan Koen Oh, this looks delicious. For some reason it didn't occur to me to look for "liver pudding" rather than "livermush," even though Neese's (one of the favorite brands I recall eating) always called theirs liver pudding.I'm going to make some today, which will delight my daughter (and horrify my wife, who wasn't brought up on it.) bleh! 7858 Shoal Creek Blvd. Being of Southern roots, Tennessee and Florida, myself I find that Carolina Tang Sauce truly enjoyable and a pleasant change from ANY BBQ sauce on pulled pork. Bennetts is a no meat chili sauce. I am going to try this sauce out this weekend and I will let you know how it compares to some of those I've had, thanks for sharing.Posted Fri, Jan 15 2016 10:45AM, p3orion If you have to ask how long it will keep, then you're not eating enough barbecue!However, my sauce is pretty similar, and I have had some in the fridge for six months (I made way too much in one of my batches) with no appreciable loss of quality. 12 teaspoon ground black pepper. Franks hot sauce? If you like Eastern North Carolina barbecue this is it ! I am Texan that loves her Texas BBQ, have a bit of a competitive streak & I enjoy the praise I get when my wanna-be food critic hubby gives it. The big jug of it didn't last long! 4 Mojo BBQ Old CityMojo Hogtown Bar-B-Que Brick City Southern . Ha! I have seen the recipe made in 5 gallow bucket with chicken dipped and the cooked/marinade over block fire pit.Posted Tue, Jun 11 2013 3:02PM, John McClancy As a son of tobacco road and traveling consultant, I visit and write reviews of BBQ houses all the time. . Ahhhh!!! If I remember my T.W. Captured within those pages was an original recipe for North Carolina vinegar sauce, which I made during my next pulled pork cook, and with just a little cut down on the salt, it tasted pretty good to me. Green peppers, chopped fine (4 oz.) While smoking is preferred, grilling low-and-slow works well too. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. The area they later moved to was mostly Scottish and English around what is now Williamsburg and Florence county. 2 cups apple cider vinegar 2 tablespoons dark brown sugar 1 tablespoon ketchup 1 tablespoon Texas Pete's 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon kosher salt Procedure Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Pickup ASAP. But his ongoing joke was putting "to taste" on almost everything. I am a BBQ sauce on the right meat with the right sauce kinda' grill person. :) The sauce I make for all mine is very similar to the OPs. Posted Sun, Aug 8 2010 4:26PM, Josh @Ben Cops Texas Pete is a hot sauce born in NC and made from cayenne peppers. A peppery, vinegary sauce, perfect on pulled pork. Butts? Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. What's set a few people off is Josh's apparent blasphemy in calling a very good sauce that happens to include a tiny bit of ketchup an "eastern NC sauce." What a great side dish!As far as the great tomato controversy, I also am willing to add just a little to my sauce to tweak the color.