add about a cup of dark brown sugar, a half bottle of Texas Pete, 1/2 cup salt, a 1.5 oz bottle of McCormick crushed red pepper flakes and a shot of bourbon to the cider vinegar jug. Looks like this is the oneI'll let you know how it turns out. 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. A couple of the fractional amounts didn't go through on your posting, though: how much salt, and how much red pepper?Posted Mon, Oct 9 2017 4:41PM, james taylor 6 lb. 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. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. 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. Some want hushpuppies, but then they argue over whether to include onion. I am from Georgia, and trust me, we have good sauces there as well. Feeding 100%u2026. This 'Carolina Tang' sauce is awesome regardless of a little tomato included. Josh never said this was supposed to be an authentically (or exclusively) eastern NC sauce; his recipe very nicely captures the flavors of both eastern and western Carolina styles. I believe it has been made popular relatively recently by Bob Gibson's. When you take a sauce that's darn near perfect and yet change it anyway, the point isn't really to "improve" it, but to get it to where you don't have to admit you got it from someone else. I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! Put it over smoked pork loin. Keep it open! It was excellent! You are the amateur in not allowing your predisposed position on BBQ to be expanded. My Dad gave me his recipe. It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! Our bread is baked daily, sauce home-made and only the world's finest aromatics are used in our award winning rubs.Then we add our ownAward-Winning Sauces & Dry RubsAs one of the most decorated barbecue champions in the world, Joe Davidson's award winning sauces and dry rubs are the standard in modern day BBQ. I always want to taste the meat first before employing any sauce, no matter the style. Ha! Serving Size : 1 tbsp. 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. Worse yet, in far western GA, it's mustard based, like the central SC sauces. 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. Please note that the variety of menu may vary depending on your Now I love collecting pulled pork recipes. Those that want to split hairs & trash it without trying it, more for me! Garner Foods. That makes this NC blended with a huge dollop of Bullseye. Green peppers, chopped fine (4 oz.) You can certainly substitute another hot sauce, like Tabasco, but Texas Pete has a flavor and history unique to NC, which is why I used it here.Posted Sun, Aug 8 2010 10:07PM, JoshGrillsItAll Have you tried the mustard/vinegar sauces from South Carolina? We are all proud of our regional cooking ( chowders and best lobster roll here on the Maine coast)My mom and grandmother would feel proud of their traditional recipes, but were never rude. It's SIMPLE. Posted Mon, Dec 23 2019 1:49PM, Ryan Brilliant! This needs to be so tangy it hurts your nose to smell it. $29.99. 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. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. Thanks for posting this! This is why you remain in the best website to look the incredible book to have. Should I have cooked it longer?Posted Thu, Aug 16 2018 5:13PM, Josh @Reinamom It's supposed to be thing, about the same thickness as apple cider vinegar by itself.Posted Thu, Aug 16 2018 5:43PM, Mary The first time I had this style bbq was in a place called Magnolia NC. And butter is only for making tossing-sauces stick to pre-cooked large oily pieces like Buffalo wings, it has absolutely zero relationship to "barbequeue". Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: Golden Corral Seafood Salad Recipe Golden Corral Pot Roast Recipe Jack In The Box Garlic Herb Chicken Recipe City Barbeque Deals & Coupons Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. In a large pot over medium heat, simmer the chicken pieces in the water or chicken broth until very tender; remove from heat and let cool. I found that I like the flavor more if I bring the temp up almost to boil and then turn it off. It will be interesting to get her take on it.Posted Tue, Aug 3 2010 10:52AM, Bryan Koen Oh, this looks delicious. Begin making a roux by adding a little bit of flour at a time . We Also Recommend That's the only way I ever had it in ENC!Posted Thu, Mar 20 2014 4:36AM, Scott Best sauce for pulled pork. Posted Fri, Aug 11 2017 8:35PM, Fran This was good,but I thought it was missing something,so I poured in about 1/4 c of dark Molasses,and, a healthy dollop and f Frenchs yellow mustard..maybe 2 tbsIt was delicious ,and,added the extra kick I was looking for!.Posted Fri, Sep 8 2017 11:05AM, Chris I have a similar sauce. Made great BBQ sandwiches.Posted Sat, Jan 2 2016 9:14AM, countryliving Found these also:http://www.chitterlings.com/liver-pudding.htmlhttp://www.cooksinfo.com/liver-puddingPosted Sat, Jan 2 2016 9:17AM, countryliving Sorry, forgot to add the website earlier -- http://allrecipes.com/recipe/21688/pork-liver-pudding/Posted Sat, Jan 2 2016 9:23AM, p3orion Thanks, Countryliving. I am from Virginia but lived in South Carolina and Georgia. There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. I agree that "liver pudding" is more of a northern thing, with too much liver for the taste I grew up with in NC. 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. Posted Thu, Dec 20 2012 2:43PM, Maggie Hello there, just emailing from Glasgow, Scotland as I have just 'boiled', yes boiled some pork and it looks a bit on the pale side and lacking in taste although I did put in a few carrots, onions, bay leaf etc., Anyway rather than have it with plain old gravy I noticed your receipt, liked the sound of it and have made it. Garner Foods. The BBQ Central Show is a weekly internet based show that airs live each Tuesday from 9pm-11pm EST originating from Cleveland, Ohio. It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete. More like this. So excited about using this one as my base. 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. )Cracks me up when the Know-it-All's have to rescue everyone from themselves and explain the rules of BBQ. Posted Wed, Oct 19 2016 10:19AM, p3orion "Tennessee, what have you done for [Texas] lately? A classic Southern banana pudding made with a real custard that's perfect for BBQ or any meal. Bourbon (more than just a little too) makes a nice flavor profile too.Posted Thu, Oct 15 2015 2:15PM, Like 'em with and without ketchup Grew up in NC between Raleigh and Wilson in a small rural area near Middlesex. Brush Fire Barbeque Sauce. 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. It's hard to go wrong with vinegar sauces on bbq and I don't think my taste buds will ever disagree. Picnic Shoulder on the Outlaw. It is vinegar based with .. well, here is the recipe.Lexington Slaw6 lb. 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. 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. Call us at (904) 732-7200. I made this and a South Carolina style for tailgating and the Carolina was a hit! i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. It was the absolute best sauce I have ever had poured over a hot hog at a pig picking. Give it a shot. you'll love it. 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 I ordered bbq pig. 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. We call it a mop sauce, and then put on the table Crystal or TP or Tabasco for extra heat. Haha..Add a side of coleslaw, hushpuppies, potato salad, and baked beans!! I never measure a thing and its never the same twice- yet pretty close every time. I discovered Carolina Sauce in 2013, and my taste has been changed forever away from tomato based sauce. The ingredients were based on items readily available on the farm and in the early 1900s for most that was brown sugar. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. Posted Tue, Mar 8 2011 10:48AM, wes I'm from SC, too, where have sort of a sauce schizophrenia, based on region, but I've always been partial to the eastern NC and SC vinegar based or the midlands SC vinegar/mustard base. Making a 4 cup batch, I used 1 packet of Raw Sugar and 1 teaspoon of molasses (as I was out of brown sugar). @Bryan Koen I'll have your own pork butt waiting for the day you start eating meat again.Posted Tue, Aug 3 2010 2:09PM, Chris The fact that you added any ketchup will get you beat up by East NC diehards (ha ha). . However, I can't imagine it's something I'd want to see made (it's called "head cheese" for a reason.) His sauce is very good, and very close to this recipe. The big jug of it didn't last long! I always try and use fruit wood when I smoke my pork butts with peach being my favorite. Tabasco? They usually start with dry rubs, too, and get some or all of the heat from that rather than the sauce.Texas sauce is a lot like Memphis rib sauce, except it's sometimes a bit hotter (the south-of-the-border influence) and may have a bit of added mustard or black pepper (the German influence.) Wish me luck. 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. Updated Mar 2, 2023. Note I didnt list how much of each, thats because it depends on whos making it, though it always starts with a gallon of apple cider vinegar. Add oregano, cinnamon and cumin and stir until mixed. I am willing to try'em'all. That should round everything out and sounds about right. 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. The Sip & Swine BBQ Festival not only touts some of the best Kansas City-style barbecue in America, but it also impacts the future in extremely positive ways. Needless to say it has become a staple for our pork butt day's. I've even seen folks get red in the face debating exactly how the meat should be cut, whether to use cider or distilled vinegar and how much water, whether to use red or black pepper, etc.. Then comes the sides and how to prepare them, such as plain white bread on the side or a bun if bread is used as all. Yum. In Texas, I could not find Texas Pete at the store. For the beer drinkers, we tried the Parish Brewing Co. SIPS Pinot Noir Black Currant Sour for $5 for 6 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.. Pulled pork marinated in vinegary swine wine and topped with creamy slaw. Made with premium peppers, spices, and sugar. Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. I am originally form there and I don't think it was very widespread. Red Swine Wine is a recipe right out of the heart of North Carolina. 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. LowCo Barbeque Sauce. I guess charcoal comes from wood so maybe it counts a little bit. I fell in love with the magic it imparted onto some smoky pork in North Carolina and I feel it's replicated incredibly well at home now. Born and raised in Wilmington. If you substitute it with Tabasco, which is just plain hot, the result will be extremely hot. The next day, the sauce was ever so good on a slice of bread and any left over meat.Posted Mon, Jun 3 2013 3:50PM, CJ Anyone have recipe for pit chicken? 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. I'd love guidance from somebody on how to make some that's similar to the store-bought Neese's or Carolina Pride I remember from when I was a kid.Posted Thu, Jan 3 2013 12:15PM, Eddie The above comments about no ketchup in Eastern NC dip are correct, but you have so little in there I can't imagine it will supply much more than color. From Fayetteville, NC area. Just no tomato products for this. Jar up and store in refrigerator. This style carries south and west into western Georgia and eastern Alabama.4) Piedmont style sauceThe Piedmont is the region in between eastern, western, and South Carolina, so it's not surprising that the typical sauce there is often a combination of all three styles. 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. No one here does it right. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. The best barbecue sauce I have ever had is King's Barbecue Sauce was in Greensboro, NC.Unbelievable! Mojo BBQ in Jacksonville, FL. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. Grilled White Fish: Friulano, Verdejo, White Vinho Verde, Colombard. I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. I'm not sure you should have given it to him; it's not uncommon to have a "secret" sauce, and it might have been better just to leave him wondering enviously at your barbecue mastery!Posted Wed, Sep 23 2015 9:20AM, RK Sheesh. He used ketchup! No Texas Pete.Posted Sat, Dec 28 2013 1:06PM, Mike I'm from Wilmington NC. This is not eastern style, it's Lexington style which is not in eastern nc. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. I use a similar recipie for anything smoked or grilled. Posted Thu, Jul 9 2015 7:59PM, ann @Ben Of course as long as the ribs were not cooked slathered in bbq sauce.! Bennetts is a no meat chili sauce. . 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. 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. And he used shoulders exclusively, but did cater whole pig sometimes. 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 Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. Pulled Chicken. However, to state that brisket, beef ribs, shoulder clod, rib roasts, tri tips etc aint 'cue (or aint supposed to be), is a personal affront to the BBQ gods (and they could punish you with thick billowing white smoke in your rig should you not repent).