Ive tried this recipe and I like it a lot. Texans think they like hot food but most are as cluless about spicey food as they are about BBQ.Texas sauce usually has a very unnatural liquid smoke flavor. Give it a shot. you'll love it. Top notch, A , 5*! My Dad gave me his recipe. Oh, and also that it ain't supposed to have no dang cows in it.Posted Tue, Oct 18 2016 7:43AM, Scott P3orion,Your stance on Texas 'cue is fightn' words, sir. If it has tomato of any kind in it - it's not Authentic Eastern North Carolina Style.Signed,A Proud Born and Bread Eastern North Carolinian Posted Thu, Jul 12 2012 9:50AM, J Luffman I live in the NW part of the state, and we have amazing 'que here. $9.59+. Maybe some day I will. Even some commercial brands have far too much meal. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59+ Popular 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 I grow up doing pig pickens an tasted 100s of sause to know.Posted Sat, May 31 2014 12:11PM, p3orion Ashley, I don't think anyone said Texas Pete was not from North Carolina; it's made in Winston-Salem. I know that stuff had to have been cooked in smoke and it was delicious but smoke flavor was missing. That's the secret of good sauce for chicken or pork. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. I used to live in Chapel Hill and Greensboro so am no stranger to NC style Q and your recipe hit the spot. and am one of the most dreaded man in my country. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. I was very surprised how mild "hot" food is here. My .02: MUST let it simmer and 'come together'. My grandmother made the sauce in a 10 gallon batch at a time. I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. Hormone-free turkey breast, rubbed with salt and pepper and smoked to perfection. I was that way with my "fried mush" that I used to have as a child and found the basic recipes for scrapple very close to what I was looking for. Days/Hours Open: Fri 12pm9pm, Sat 10am9pm. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. (Feeds 2-3). LOL I guess I'll add my twist as well since I cook a lot of BBQ. Mine turned out very thin. The difference in the cole slaw is extremely different from the yellow Eastern NC version to the red Lexington style slaw. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. 100.0% carbs, That's Lexington style, but I have never found a BBQ that I did not like.Posted Mon, Jul 10 2017 10:26AM, Nicole Don't knock it before you try it my "no tomato product east nc style all the way, I know east nc sauce blah blah blah" husband went nuts over this stuff, having not a clue there was any ketchup in there. until I just had to rub it in his face after his stellar review of my (your) sauce recipe and how I "nailed it". give it a try before you snub your nose! Liver pudding has more liver than liver mush. Oh, this is my OWN recipe"Posted Sun, Sep 27 2015 4:50PM, Nicole Kaldahl Here I've been thinking it's purely men never being satisfied with what they have. ), so your regional arguments seem completely pointless to me.If it tastes good, *eat it*, even if it isn't the way it's "always been done".In the Midwest, meat has "always been done" with a package of Lipton's soup mix, a can of cream of mushroom soup, and a dollop of ketchup.This may be tradition, but it isn't worth saving!Innovation is not a bad thing, and it doesn't strike at the roots of your regional identity. in a pit covered with roofing tin along with 2-3 inside round beef roasts 18-20 lb average . You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. Market value: $240. He started out telling me he "bet it wasn't the real Eastern NC style & that I did like he had". Born from a historic recipe that was resurrected in 1987, Yuengling Traditional Lager is a true classic. You'll just need to scale up your cooking pot as well. I joined the army as a young man and have traveled the world and now that I am a father I made sure this style of barbecue is passed on to my kids. From there, he tweaked his (which was perfect, #1) the last two times & it didn't get ate. If that offends your highly developed barbecue sensitivities, do what most people do and recognize that there are BOTH eastern and western North Carolina sauces.As for butter, Josh never mentioned it anyway, but some folks DO (and legitimately so) add it to a mop sauce, since modern pigs are generally much lower in fat than what were raised some decades ago. It is easy, cheap, and fast to make. However, I do think I will try what some have suggested and add just a touch of brown sugar to the sauce. Garner history correctly, TP was originally conceived as a buffalo wing sauce, so I find the sauce it was designed to mimic, Frank's Red Hot, to be an acceptable substitute for those horrific occasions when I have a plate of hashbrowns and scrambled eggs but am out of Texas Pete. I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. Hell, you can use it on practically anything!!! For backyard, I do butts with eastern dip.I found my favorite vinegar recipe at Weber's site:1-1/2 cups cider vinegar2 Tbsp granulated sugar1 tsp Tabasco sauce1/2 tsp crushed red pepper flakesKosher salt (to taste)Ground black pepper (to taste)(Bring to boil, simmer 10 minutes)Of course I prefer Texas Pete to Tabasco. A classic Southern banana pudding made with a real custard that's perfect for BBQ or any meal. 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. The area they later moved to was mostly Scottish and English around what is now Williamsburg and Florence county. City Barbeque. From what I have seen, traditional Vinegar sauce doesn't use ketchup. Put it away. Cabbage, grated (fine or coarse, your choice)2 lg. We Also Recommend. City Bbq. Brush Fire Barbeque Sauce. Good sauce. 499. From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. I made a couple changes to reduce the carbs. Hop forward, low malt . This trend continues even as you head west out of state and into Tennessee and Kentucky. Born and raised in W-S, NC. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside. 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. City Barbeque Swine Wine Sauce City Barbeque Nutrition Facts Serving Size: tbsp Amount Per Serving Calories20 Calories from Fat 0 % Daily Value* Total Fat0ggrams 0% Daily Value Saturated Fat 0ggrams 0% Daily Value TransFat 0ggrams Cholesterol0mgmilligrams 0% Daily Value Sodium130mgmilligrams 5% Daily Value Total Carbohydrates4ggrams (another shall! red pepper1 quart tomatoes, mashed. The longer it stays in the fridge, the better it gets. all the hoopla about no this and not that..what counts is the tastePosted Fri, Jun 2 2017 7:38PM, CLC Amazing that this started in 2010 and is still going.I've tried just about every type of BBQ sauce and see no need to stick with just one. Not sure why those in East NC have such disdain for a little ketchup--just brightens up the sauce and adds a little body and complexity, IMHO. I sure miss those BBQ,s with them at the pig cooker.., n this recipe is a dead ringer for theirs! Add a little ketchup to it and it is similar to A&M to me. Until I could get it again, I used Frank's or Trappey's, both of which are a bit closer to Texas Pete in flavor than Chulula. Don't get any better. Put the swineapple on the grill over the drip pan with the bacon seam-side down. pulled pork, buns, 2 pint sides, and cornbread for 2 adults and 2 kids. Grew up on Texas Pete, by T.W. So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. I hate that. Add Liquids: Add ketchup, molasses, apple cider vinegar, and water and bring to a simmer. Share 0 Tweet 0 Pin it 0 Fancy +1. Even though it is not authentic or purist as a classic ENC sauce, it's close enough for me! Until now make it taste right.Posted Sat, Mar 8 2014 11:06AM, jerry v Well I live in va but born and raised in eastern nc my grandfather and relative's raised hogs and cooked them in a pit.I use his sauce and I have never in 50 yrs ever put or heard anyone put ketchup in the E N C sauce.Posted Thu, Mar 13 2014 10:51AM, Mike's Carolina BBQ Sauce Seasoning Excellent info here. Garner Foods. "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. I recently went looking for that taste. I have tried many of Josh's recipes and they are Awesome, he goes where the BBQ 'masters' or so you call yourselves are too afraid to alter tradition. 1 Serving : 330: Baked Beans with Brisket. Oh well I guess I'd have to buy a smoker and do it myself. It's under lock and key, and won't be casually doled out to just anyone! Thanks for posting this! Of course smoked pork is going to have a better flavor than one cooked in a gas pig cooker. However, I have had vinegar sauces made with ketchup and sugar and I like some of them also. Jack In The Box Pina Colada Smoothie Recipe. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. Browse a list of all products from City Barbeque. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. But this is an entertaining and informative thread. It's hard to go wrong with vinegar sauces on bbq and I don't think my taste buds will ever disagree. Sorry the first post was hard to read. Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. out on the highway. Finally, the vinegar sauce really needs a nice rest to finish it off. 7858 Shoal Creek Blvd. City Barbeque City Barbeque - Swine Wine Sauce. After this long process, you don't need what folks think of as barbecue sauce today. A dash tomato or mustard ok, but we always used Worcestershire too with apple cider vinegarPosted Sun, Apr 3 2016 7:35PM, Tom Grew up in SE VA, and spent lots of time in coastal NC - sampled BBQ in both. I'm making some crock-pot pulled pork right now and I added some Buffalo Salsa Chipotle from Mexico in place of the Texas Pete in my sauce. There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. Scott's is a traditional Eastern NC sauce made in Goldsboro, which is the heart of ENC BBQ country. I'm on my second batch in two days! Sorry to get off point. Posted Fri, Jan 15 2016 8:00AM, David I am from central NC, 2.5 hours to the mountains and 2.5 hours to the beach and live in the same county where Hurseys bbq originally opened, That being said I enjoy both styles of bbq, I think the term you are referring to is lexington style bbq and eastern style bbq. Is this the same sauce? If a NC-style sauce is going to have hot sauce in it at all (rather than just red pepper flakes) Texas Pete the THE only one to use if you're going to be authentic.Proto, as Ashley says, there are some eastern NC sauces that contain a bit of brown sugar (at least I think that's what she's saying.) Yummy!!!! Needless to say it has become a staple for our pork butt day's. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. 20 Cal. 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. 5 stars on this sauce! Scary!Posted Sun, May 18 2014 2:42PM, Catherine oops! %uD83D%uDE1CPosted Sun, Sep 27 2015 5:38PM, Tree I spent my formative cooking years in Eastern NC. Lol. I made this in a crock pot for a bar crowd, and everyone loved it. I raised hogs as a kid on up and this is how its made Eastern NC area and south. Love Josh B's recipes and wish to hell I could attend one of his Grilling Get-Togethers.Cheri from Treasure Island, Flor'Yda with Tenn and Illinois rootsGo figure on MY taste in great BBQ sauce. The smoker has been running non stop since Sunday. This sauce hit the spot on my pulled pork sammys! Vinegar and mustard go so well together in a BBQ sauce. But I'm a Texan. Until well into the '80s, wings were practically throw-away cheap, because there was so little use for them.By the way, you're right about Frank's being almost as good as Texas Pete, but Frank's Wing Sauce is even better than original Frank's as an all-purpose hot sauce. Welcome to 'the melting pot'. or $9 for 12 oz. 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.. GET OVER IT! Spring mix, cucumbers, tomatoes, cheese, onions, and your choice of smoked turkey, chicken breast, or pulled pork (upgrade to brisket for an additional fee, also available without meat) $10.79 +. Others want pinto beans on the side, or greens. Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? The caterers were very impressed and mine was especially spicy. Typically, Eastern NC sauce only consists of vinegar, sugar, salt and hot sauce/peppers. Bbq Sauce Homemade. $7.79+. Also putting texas Pete is basically pointless if you actually understand how to season things. There's a fine line between passion and fanaticism, and some folks tiptoe that line pretty closely when it comes to 'cue. Start shopping online now with Instacart to get your favorite products on-demand. The sauce is good, get over the 'no-ketsup' THANG! Ha! I have lived in NC for over 50 years and have enjoyed pork BBQ all over the state. It was absolutely excellent. 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. I was looking for the hot vinegar that you typically find on the tables at BBQ places. That should round everything out and sounds about right. I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! Watch on. ONE OF THESE DAYS I am going to join a cook out in NY! for those of you that insist ketchup is taboo in eastern nc. Pour the contents of the skillet over the pork in the slow cooker. The ingredients were based on items readily available on the farm and in the early 1900s for most that was brown sugar. Pour it into loaf pans lined with foil or wrap. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. In Atlanta it can be found in Ingles groceries. Posted Sat, Dec 5 2015 11:41AM, In conclusion Over the many past decades I have heard countless debates about NC barbecue. Haters are gonna hate. Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. i live alone. They were crazy good after a two week soak in this sauce!Posted Sat, Apr 2 2016 5:43PM, Phyllis Harwell High I.was born in Asheville, dad from Lincolnton, but raised in D.C., now in CA. I'm also growing to love their mustard based sauces for pork and chicken. Ive gone as far as having my favorite shipped to me when living elsewhere. Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved . I think I only used vinegar and red pepper flakes before, and I liked it, but thought I might be missing something. How long would it take to burn off 20 calories of City Barbeque Swine Wine Sauce ? Some want hushpuppies, but then they argue over whether to include onion. You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. 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. Like what's on your plate at the end of playing with all the sauces on the table at Famous Dave's. 0.0% fat, Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. I won't eat commercial souse or scrapple as they use the cheapest possible ingredients and I have seen it made in those processing facilities.Posted Sun, Dec 6 2015 12:38PM, p3orion Conclusion, I'd sure like to have your livermush recipe. Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. There really is no "right or wrong way" to do it. I guess charcoal comes from wood so maybe it counts a little bit. 404-410 This whole, you should know better than do such and such, "you're not traditional, you're so wrong" is so idiotic and a symptom of the degradation of morality and politeness in today's modern society.I followed his recipe, modified the peppers to piquins, the hot sauce to a real good Mexican one we like and have on hand, and it turned out great. Place the pork roast on top, fatty side up. Maybe it is the ketchup and lack of butter? We Also Recommend. The key thing was the flavor of the free range hogs the came first and foremost. Of course, we slow roasted the entire hog outside for 24 hours. Watch on. Posted Fri, Jul 17 2015 10:33PM, pavedngold Something just isn't quite right! Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. Thanks again Josh for sharing your recipe. Ingredients 1 quart milk 1 teaspoon vanilla 2 whole eggs 5 egg yolks 1 cup sugar 1/2 cup all-purpose flour Pinch salt 4-5 bananas Vanilla Wafers Instructions Bring milk and vanilla to a simmer in a double boiler. Green peppers, chopped fine (4 oz.) Tastes mainly of vinegar and brown sugar but there's more in there than that.I do very miss that good old BBQ brisket though. 499. Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. I have been eating carolina sauces all my life and cooking it at firestations all over NC. My favorite BBQ joint growing up was always B's. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). Posted Sun, Feb 4 2018 5:02PM, cheri Dick T, not sure your comment is understandable with all the 'characters' insert. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. 0.0% protein. Add to Cart. Thank you. 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." I plan on using it as a low calorie, low carb sauce for my salads and veggies too. Our sauces can really be broken down simply, if it's thick and sweet its from well west of Charlotte. I am from Virginia but lived in South Carolina and Georgia. 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. But anyway, if you ask me, you smoke it low and slow and it's BBQ no matter what meat it is, and it should be delicious before any sauce at all has been put on it. Gotta bite to it we're not familiar with. I, as well as a couple of my siblings think that we inherited our father's cooking gene. It is all good. Beef Brisket with 2 Sides $11.47 Choice of style. Posted Wed, Jun 12 2013 12:57PM, Hermione Hairpie I've got some Carolina BBQ Sauce coming out of my "suzy" right now. It's a bit hot, but it's flavorful more than spicy in my opinion. "Where did I get this recipe? Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1. Made in-house at our Kansas City facility, all of our rubs, sauces and blends have an award winning history that dates back nearly 30 years.Posted Sat, Nov 12 2016 8:30AM, p3orion Anybody else put off by the frikkin' COMMERCIAL that has suddenly appeared on this longstanding forum? I think it is best when steamed until the block (a bread pan) has set. 1 1/2 cups of distilled vinegar 1 teaspoon hot sauce 2 tablespoons sugar (white, light brown, or dark brown) 1 tablespoon salt 2 teaspoons crushed red pepper 2 teaspoons finely ground black pepper Notes: About the vinegar. All the best bar b q joints in the area use some variation. I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. Then we got transferred to Rhode Island. Feeding 100%u2026. Calorie breakdown: It was serves chopped or sliced with no sauce. 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.

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