Smoked Sausage. Mine turned out very thin. Then there is slaw which can be the traditional red or white, Of course there is the issue of whether the slaw should go on top od the cue. You've got in down correctly. 3. Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Only hickory wood. I'm on my second batch in two days! Al says I don't care where the darn sauce is from,if it is goodeat it!Posted Thu, Oct 10 2013 7:57PM, CarolinaExPatriot I am from Jacksonville, NC (doesn't get too much more eastern than that) and all of the posts that have denounced ketchup are correct: no respectable pig cooker east of I-95 would add ketchup.This is pig cooking EC style: Get a 1/2 gallon jug of cider vinegar from the Piggly Wiggly, take out 2 cups and set aside. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. He was from Tennessee & quick to mention the Tennessee boys that pitched in, back in the Alamo days. !Posted Sun, Jul 26 2015 3:29PM, Perch Teri mentioned one of my favorite BBQ places ever, Ralph's in Roanoke Rapids. But this is an entertaining and informative thread. Its like most home cooked stuff, dont measure, just keep the proportion of ingredients and taste/add ingredients till its to your liking. I can't put my finger on it, but something is wrong. 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. Posted Sat, Feb 6 2016 2:39PM, Celestine I have hit the mother lode with this NC boba sauce recipe. Keep up the great work here!Posted Wed, Aug 25 2010 10:50AM, jennifer I moved to MD from NC last year and MISS BBQ!!! Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! For example, I don't do whole hog in my backyard. Daily Goals. 1 Serving : 250: Banana Pudding. . We just can't do it without it feeling wrong. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). Once cool, de-bone and chop the meat finely and set aside. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. Pour over cabbage and mix well. 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. It's SIMPLE. I can sometimes buy sliced pork liver in the grocery store, but I have no idea how much to use, since I don't know what a pig's liver would weigh.Posted Sat, Jul 11 2015 5:49PM, Marge I use to live in Goldsboro NC and I used to go to Wilbur's Barbecue resturant. But if Vinegar, Red Pepper, Salt, and Texas Pete are the foundation, I think it can pass as NC style Vinegar Sauce. I have found several where you boil pork neck bones, pick the meat from the bones and strain the stock, put the meat pulled, use salt, pepper, poultry seasonings. Tabasco also has a very noticable, unique, and distinct flavor that works best with foods like red beans and rice and gumbo, which makes sense considering where it comes from. Other Popular Results; Swine Wine Bbq Sauce. 1 750-mL bottle Sparkling Wine 1 L Cheerwine 12 oz Sierra Mist 2 Orange wedges Maraschino cherries INSTRUCTIONS Step one Add all ingredients, save for the garnishes, to a punch bowl with a large. Others want pinto beans on the side, or greens. No mayo!!! This sauce hit the spot on my pulled pork sammys! It is all good. Barbecue products - rubs and sauces as well as other BBQ related items. The crockpot method was just not good enough last time! I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. Lol. good bacon! :)Posted Fri, Aug 21 2015 2:58PM, BillS Great sauce! Posted Tue, Sep 22 2015 12:25PM, p3orion Hi Nicole- I had trouble finding Texas Pete in Texas too, but I seem to recall H.E.B. ONE OF THESE DAYS I am going to join a cook out in NY! Now, I'll often go to Smithfield's, they put enough on one sammich to make two, not to mention they have some of the best sauce around.Posted Sat, Jul 28 2018 12:09PM, Reinamom Is this supposed to be a watery or thick sauce? $10.79 +. 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. You've convinced me it's arrogance & pride. Add onions to skillet and stir until just softened, about 2-3 minutes. Wine & Swine BBQ LLC. Sauce Barbecue. My favorite BBQ joint growing up was always B's. 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.) can't wait to have 2 arms again.Posted Sat, Jan 2 2016 4:14PM, PeggyS I love these comments! All the best bar b q joints in the area use some variation. And it about burned everyones mouth off! I am from Georgia, and trust me, we have good sauces there as well. I was raised in Winston-Salem and Texas Pete is a complete MUST. You probably are just following the base recipe that everyone knows is good.Great chefs and cooks play with flavor profiles in subtle ways to create their own unique spins. 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? For those of us who prefer the lighter fare, simple grilled chicken and fish pair . Again, it's a matter of taste, but just because you disagree doesn't mean you should fancy yourself the official arbiter of what deserves to be called a "North Carolina sauce. If you get the chance try it m'm m'm good!PS: I have been across the country trying barbecue when I ate meat and by far there is nothing finer than North Carolina Barbecue. 20 Cal. this was really interesting to me. You're right that sauces with a lot of sugar, like most rib sauces, would burn if used throughout the cooking process, but the small amount in a basting sauce does OK, especially considering the temperature on a long cook will probably be less than 250 degrees.Posted Mon, Jun 2 2014 3:18AM, Hoss I have been using this sauce for years. I know that stuff had to have been cooked in smoke and it was delicious but smoke flavor was missing. For the beer drinkers, we tried the Parish Brewing Co. SIPS Pinot Noir Black Currant Sour for $5 for 6 oz. Not that I stand too much on authenticity. Weber's Smoke - Jamie Purviance 2016-01-01 If you can grill, you can smoke! Bbq Sauce Homemade. Leave it out, and you would have an "authentic" Eastern dip. It's in the piedmont which is just below the foothills. Hence Piedmont style. Fry until fragrant then add the wine and lemon juice. I buy a pork tenderloin, rather large one and cook it in Georges hot carolina sauce. The reason it's so popular is because of the simplicity. Everyone who has tried it has loved it on pulled pork with coleslaw on top and a toasted bun.Mustard based sauces are typically from SC, and is a whole different ballgame.I definitely will be giving your sauce a try, as it appears to be a good one. Add a little ketchup to it and it is similar to A&M to me. Finally comes the pulled pork, the most perfect pairing for this sauce. If you like Eastern North Carolina barbecue this is it ! The key is the proper balance of meal and liver. This needs to be so tangy it hurts your nose to smell it. Been making variations of Moore's similar sauce for 30 years. 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. After simmering for a few minutes and cooling, I added several packets of Splenda and adjusted the salt to taste. My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) I gues I was stuck in the middle. I wonder how the two will go together Memphis meets North CarolinaPosted Sat, Aug 18 2012 11:33AM, James Josh, thanks for the recipe, it turned out great! Just make sure vinegar is the main base. "Where did I get this recipe? if i had 2 working arms, i be doing all kinds of things with porkbut, nooo any way, hope everyone had a great holiday!Posted Sat, Jan 2 2016 4:06PM, ann btw, from now on, bacon fat is where it's at when i roast pork. Stopped often at Wilson's when traveling through that area and many years in Southport, too.We live in Maine and it is a treat to visit NC and have some good ole pulled pork sandwiches!Thanks for the entertainment while reading the comments. Garner Foods. exceptional. Jack In The Box Pina Colada Smoothie Recipe. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. A little different but tasty. No Texas Pete.Posted Sat, Dec 28 2013 1:06PM, Mike I'm from Wilmington NC. 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. I think I only used vinegar and red pepper flakes before, and I liked it, but thought I might be missing something. Join for free! Thanks so much-it's a Keeper! i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. It all comes down to taste not whether tomatoes are allowed or not. 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 turn to human being also at any time i want to. Bennett's is a %u201Cno meat%u201D chili sauce. Grew up on Texas Pete, by T.W. All that I find call for "one pig's liver" rather than a weight. Posted Sun, May 12 2019 10:05PM, janet sonier August 2010 to May 2019 and apparently still going strong is remarkable-and a testament to the cultural aspects of Bar-B-Que.I grew up in Memphis and Jackson, TN - Leonard's opened int 1922 and was/is renowned. If you don't want it with as much kick, reduct the red pepper and cayenne by a teaspoon each, and increase the brown sugar by a tablespoon back to the original proportions.Posted Sun, Oct 21 2012 7:44AM, Doug Just wanted to say thank you for posting this. But the slaw was to die for. But being born & raised here AND an open mind). 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. Serious Eaters let me know it in no uncertain terms. I'm going to try it, and I hope I don't screw it up. I am trying to figure out what sauce to serve with my 6lb butt tomorrow. 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. We Also Recommend. But, there is nothing like a Carolina vinegar based sauce. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. out on the highway. Add another shot of Bourbon to the cook. 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! Many old-timers added a small amount of tomato paste (never ketchup) to darken the sauce a little so it could used on both pigs and chickens. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. Posted Fri, Jul 17 2015 10:33PM, pavedngold Something just isn't quite right! To each their own, but at very least you sacrifice flavor authenticity (a little pride?). Wish me luck. Bacon, ribs, and tonight, rump roast. 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. Haters are gonna hate. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. It's a simple recipe and this city twist is working my nerves.!!!!!