Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1. Please forgive me for the sin of buying bottled bbq sauce, but I found something called Scott's bbq sauce in Harris Teeter up here in Delaware, it worked wonderfully dressing a slow roasted shredded butt and it appears to be both Eastern NC and red in color enough to require matchup to properly emulate it. A St. Louis-area food truck is back in business with a little help from a new East St. Louis concept. Watch on. (another shall! 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? Make that Wells Hog Heaven. Born and raised in W-S, NC. Now you can add Pat the roast dry with a clean kitchen towel, then rub the mixture all over the pork roast. A peppery, vinegary sauce, perfect on pulled pork. There are more "Thou Shall's and Shall Not's" with BBQ rules than any topic known to man. I use nothing else since finding this recipe. City Barbeque City Barbeque - Swine Wine Sauce. Drooling already! )I suppose they have their purposes, the "Bama white sauce is pretty good on chicken, But it just ain't "barbecue. Needless to say it has become a staple for our pork butt day's. 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. Contactless delivery and your first delivery or pickup order is free! 1 tbsp : 35: Apple Sauce. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. he never let any one watch him make is sause but I do know that he DID use brown suger in his sause as do a lot of the other men so you are WRONG if you day they don't use suger. 12 teaspoon ground cayenne pepper. Thanks, Josh for giving me a sauce recipe that at least closely resembles one that my dad cooked up. Slaw, yes. Meanwhile melt the butter in a large sauce pan over medium low heat. . Butts? I don't know what is or isn't authentic about this since I've never been to any part of NC but if this is how pork is done there then I'll have to make a trip one of these days.Posted Sat, Aug 25 2012 11:26AM, p3orion OK, for those trying to figure out the regional argument:1) Eastern NC sauce Primarily vinegar and crushed peppers, with salt and varying amounts and types of sugar. However, I can't imagine it's something I'd want to see made (it's called "head cheese" for a reason.) 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. I am from Virginia but lived in South Carolina and Georgia. Cabbage, grated (fine or coarse, your choice)2 lg. The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! It can be eaten cold, but is much better sliced and fried (in bacon grease, ideally) and served as a breakfast item.Livermush is similar to the scrapple of Pennsylvania (and no doubt evolved from the recipes of the same German settlers) but has relatively less cornmeal than that, I believe. Texas Pete has been around since 1929, when it was first mixed up by Thad Garner, who was at that time the owner of the Dixie Pig BBQ in Winston Salem. Stamey's in Greensboro has a similar slaw, and I love the que there.Allen & Son's near Chapel Hill recently closed also. Our sauces can really be broken down simply, if it's thick and sweet its from well west of Charlotte. this was really interesting to me. Making a 4 cup batch, I used 1 packet of Raw Sugar and 1 teaspoon of molasses (as I was out of brown sugar). Posted Sun, Feb 4 2018 5:02PM, cheri Dick T, not sure your comment is understandable with all the 'characters' insert. The restaurant also offers catering services. I added a little less vinegar and more hot sauce and red pepper flakes to my second batch. Just a few comments to add:I've been in Texas for more than 20 years and never had any trouble finding Texas Pete's. no way i can eat that much less handle with one arm. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. This is not eastern style, it's Lexington style which is not in eastern nc. But it got two lip smacking thumbs up from King Gastronome. I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. Daily Goals. They say a samurai sword maker retires when he makes the perfect one. $9.59+. I recently went looking for that taste. Just reading this recipe and many of the comments, I know this concoction is good and I will be trying it.And if Carolinians think only Pork is BBQ, they don't know much about BBQ. A classic Southern banana pudding made with a real custard that's perfect for BBQ or any meal. 1 large head cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 medium carrots, grated or julienned For the Dressing: 1 cup granulated sugar, or as desired 1 teaspoon kosher salt 2/3 cup vegetable oil, such as corn oil, grapeseed, safflower, peanut, or canola 1 teaspoon dry mustard Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. You've got in down correctly. 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. I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! 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. ;) %u2764%uFE0FPosted Wed, Oct 19 2016 12:34AM, Scott %u201CYou may all go to hell and I will go to Texas for the cue'.%u201D Davy Crockett Abe Lincoln told me to believe everything you read on the internet. The cayenne based sauce was created in Winston-Salem, North Carolina, and I don't think I could make anything and label it "North Carolina" without adding at least a little Texas Pete. Give it a shot. you'll love it. For example there are many ingredients that are also tangy besides vinegar. 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. I'm on my second batch in two days! 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? Ohio loves it. 2 cups barbecue sauce (optional) Instructions Mix together the rub ingredients in a small bowl. Green peppers, chopped fine (4 oz.) Brush Fire Barbeque Sauce. 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. 3. Thanks so much!Posted Thu, Apr 9 2020 7:37AM, Kirsten My Dad lived many years in Winston Salem and for years tried to find the best sauce that mimicks the 'cue from that area. Posted Tue, Oct 18 2016 11:25AM, p3orion Scott, I am perfectly swilling to concede that Texas beef is delicious. 1 Serving : 250: Banana Pudding. All rights reserved. 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. Anyway, this sauce is the best as is. And you can keep your coleslaw as well. 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. Bennetts is a no meat chili sauce. Serving Size : 1 tbsp. friends & allies fresh coast ipa. Some want hushpuppies, but then they argue over whether to include onion. Enc style is whole hog. Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste. To me, it will always be my favorite. You might like these things (a lot) but that doesn't suddenly qualify them to be called something they're not.Posted Sat, Apr 25 2015 7:14PM, p3orion Don't be a pretentious ass, Carpetbgger. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. ..Posted Fri, Aug 21 2015 2:53PM, GregC Darn auto correct. Pickup ASAP. ", Published on Tue Aug 3, 2010 by Joshua Bousel, Wilfred Reinke I am slowly learning about the different sauces,styles and their roots. All others are commonly referred to as Lexington style, but if you ask anyone living in the east we just call it wrong.Apple Cider Vinegar, Crush Red Pepper, Black Pepper, Salt, and Sugar. I am from Georgia, and trust me, we have good sauces there as well. Liver pudding has more liver than liver mush. 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? Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. It is all good. We are going to a friends house for Thanksgiving and we are bringing the pork. The vinegar sauce was the winner and oh so tasty. The big jug of it didn't last long! Hence Piedmont style. Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: You may also check if there are any coupons and deals available to save on this and many other out on the highway. Place pork in slow cooker. I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. This was a simple and great sauce with equal parts tang and sweetness. 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. 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. 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. Mellowed it out some for my taste buds that love hot but can't handle too hot anymore. Sit me down at any table in any region in this county where the pork is smoked, pulled and enjoyed and I'll try any of your local sauces to compliment it. For the record, Eastern-style que should really be shredded, not just chopped. LOL I guess I'll add my twist as well since I cook a lot of BBQ. 7858 Shoal Creek Blvd. 52. ;)Posted Mon, Jun 23 2014 7:08PM, ATL Pirate I am a Greenville, NC native and truly miss a good pig pickin' and all the sides and fellowship that goes along with the event. I raised hogs as a kid on up and this is how its made Eastern NC area and south. I lived in Raleigh for 16 years and had a sales territory of Chapel Hill to the coast, so I had the true pleasure of eating at every little mom and pop Eastern NC joint I could find (Ralph's in Roanoke Rapids, Olde Tyme in Raleigh, and the little one in Williamston were my favorites). So thanks, Ill use this as a guide and make my own changes as I see fit.Posted Sun, Jan 23 2022 5:39PM, SarahS Well, everyone seems to like slamming Texans. Sorry, Texans - But I learned to love Railroad Barbecue in Fort Worth.The barbecue in West TN had over the years turned to tomato based. 100.0% carbs, it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. Just about any thin vinegar based sauce will do. With the breadth of comments that post elicited, I've been able to piece together and refine a sauce that I finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. Started searching for some sauces for the pulled pork, and think it's the coolest thing, all the differences in sauces even from county to county in the Carolinas- to this kid from the Adirondacks, it's all good. Your sauce looks and sounds great, thank you for sharing. About; Contact; All Recipes; Design by Grace + Vine Studios. Smoked Sausage. 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. 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. No Texas Pete.Posted Sat, Dec 28 2013 1:06PM, Mike I'm from Wilmington NC. Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. After cooling to room temperature, sauces that were refrigerated at least one day ended up having a stronger flavor that was more distinguishable when doused onto to meat. He obviously learned about cue as a resident of Jamaica. Topped with creamy slaw on a steamed bun, I'm drooling in anticipation. Posted Mon, Jul 6 2015 10:57PM, TK The argument over sauce reminds me of the Woody Allen movie "Radio Days" where his parents argue heatedly over the Pacific Ocean and Atlantic Ocean -- which ocean is better? It's a simple recipe and this city twist is working my nerves.!!!!! Most famous is Maurice's. Shredded cheddar: 1 pound For the mac: Medium shell pasta (cooked al dente): 1 pound Shredded cheddar: 1 pound Chopped parsley: 3 tablespoons Begin by making a roux for the mornay with the butter . 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). I miss pork.Posted Tue, Aug 3 2010 11:18AM, Josh @Wilfred Reinke Thanks! 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. Like most have already posted, there are MANY VARIATIONS to the "NC Vinegar Based Sauces." Don't use a blending/chopping machine that introduces too much air. It's ok on chicken and my wife likes it but I don't consider it BBQ sauce or "Alabama white sauce'.Tabasco only adding heat is one of the dumbest things I've ever read. Cabbage, grated (fine or coarse, your choice)2 lg. Posted Sat, Dec 5 2015 11:41AM, In conclusion Over the many past decades I have heard countless debates about NC barbecue. As one of the most decorated barbecue champions in the world.how to make a best bbq ribswe start withPremium Cuts & Fresh IngredientsWe take pride in using the freshest ingredients, the best quality farm raised beef, pork, chicken and turkey always prepared daily and wood smoked in-house. YUCK.I live in Connecticut now and have my own electric smoker so I can make my TN barbecue and my own vinegar sauce. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) There's enough material here for a book! 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 If I remember my T.W. It was horrible.George's is made in Nashville, NC and is very good more Eastern style. Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much. My grandpa had a humble little place right on the Black River in Pender, CO.I remember him building a pit for a whole hog with a few of his buddies . What a waste of a good pig..The vinegar sauce must be cooked, or you don't know what you're doing imho !! Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. 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 am a BBQ sauce on the right meat with the right sauce kinda' grill person. Eastern refers to east of I-95, not just east of Raleigh. We just can't do it without it feeling wrong. Days/Hours Open: Fri 12pm9pm, Sat 10am9pm. Ruby Falls is America's tallest underground waterfall, meaning that it's literally a hidden gem. I get so many compliments every time I cook, it's almost embarassing. at the snack of my finger things are made happened. The best place to get a good ole southern dinner, the pork was delish and so was the rest of the chicken, hush puppies and so on and so on. I never heard of anyone dipping livermush in flour before frying it, though; that must be strictly a scrapple thing.I agree about interchangeable "pork parts," except that you want be sure there are enough un-meaty parts like snouts and ears, so that you end up with some gelatin in the broth, and don't have to count on loads of cornmeal to hold it all together.And I think we can all agree that "Interchangeable Pork Parts" would be a fine name for a southern rock band.Posted Fri, Jan 1 2016 12:58PM, p3orion On second thought, I don't think I can use anything from these scrapple recipes. Weber's Smoke - Jamie Purviance 2016-01-01 If you can grill, you can smoke! This looks like a great recipe, sans tomatoes. I'm also growing to love their mustard based sauces for pork and chicken. I am willing to try'em'all. Since then, I have tried sauces from many different places in the U.S. but my favorite still is vinegar based sauce and my favorite place to get a BBQ sandwich from is Parker's BBQ (Wilson and Greenville). I have been eating carolina sauces all my life and cooking it at firestations all over NC. I have eaten BBQ from the mountains to the coast. Looking up the definition of "sauce" #1 says: thick liquid served with food, usually savory dishes, to add moistness and flavor.Now then, adding ketchup (which I have zero problem with) and brown sugar, etccould certainly make this into a BBQ sauce but vinegar, salt, black pepper, and red pepperalone is TECHNICALLY not a sauce.Either way, as someone else mentioned, who cares if it has ketchup or not, if it's Eastern or not.all that matters is that it's good. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. vinegar, water, butter, salt, and pepper (red & black) -- wonderfully simple and and simply wonderful. Even in Wilmington bbq joints (thats what we call them) the sauces are different. So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. Haha..Add a side of coleslaw, hushpuppies, potato salad, and baked beans!! Its kind of like Texans telling the rest of the world what chili is. Jar up and store in refrigerator. i turn to human being also at any time i want to. $7.79 +. Good sauce. A lot of places I've been to offer either, I prefer shredded. Use Josh's Carolina Tang regularly on pulled pork and other meats. She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. Pulled Chicken. He started out telling me he "bet it wasn't the real Eastern NC style & that I did like he had". Then slice, shred and mix in sauce. Posted Tue, Aug 3 2010 11:47PM, Dave Great pics! Lol But I fixed yours and it was tasty. Picnic Shoulder on the Outlaw. Next, move on to Town Square to . My own personal version has apple cider vinegar, red pepper flakes, Texas Pete, and a small amount of Heinz 57 steak sauce --not ketchup-- for a dash of color. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. Enough spring mix, cucumbers, tomatoes, cheese, and onions for 10-12 folks. Please don't. $10.35 Pulled Chicken Smoked chicken, pulled from the bone and mixed with scratch-made 'bama sauce. The only recipes I've found online all call for "a pig's liver," as if that's a useful measurement in this age of buying it by the pound. I hate that. I was looking for the hot vinegar that you typically find on the tables at BBQ places. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. I prefer something with a little more kick (Addiction Bhut Jolokia / Marie Sharps). Put it away. It had that nasty raw vinegar. The watery consistency of the mopping sauce is applied throughout the smoking. Ketchup. Looks like this is the oneI'll let you know how it turns out. Add Seasonings: Finally add everything else. LowCo Barbeque Sauce. Pork was a huge part of our diet. Mine turned out very thin. can't wait to have 2 arms again.Posted Sat, Jan 2 2016 4:14PM, PeggyS I love these comments! I was very surprised how mild "hot" food is here. It darkens the sauce and gives it a bold flavor that really compliments the meat. Got some pork cooking right now!Posted Wed, Jul 22 2015 3:24PM, Roger W I have lived in NC all my life, do many BBQ competitions all over the U.S., catered my fair share and have cooked everything from rabbit to bear to deer and back again, over open pits, closed pits, grills and smokers.North Carolina actually has 3 types of sauces which are:Eastern Western and:Lexington StyleTo suggest that mustard sauce is one of our sacred sauces is blasphemy!! I had no idea this was a local thing, but I should have guessed. Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! As a Texas native (bread and buttered here) pork, in all of its glory, shapes and sizes is a favorite of mine to throw on a smoker & is considered 'cue. Since 1957, this small chain has catered to a crowd craving all things meat: pork, ribs, turkey, and sausage. Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! Put it over smoked pork loin. But, there is nothing like a Carolina vinegar based sauce. 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 can't wait to try this! 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. Haters are gonna hate. Of course, we slow roasted the entire hog outside for 24 hours. Gotta bite to it we're not familiar with. 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. I brought homemade NC BBQ sauce with me from FL. Barbecue Sauce Recipe Easy. The first restaurant BBQ I ever tasted was at A&M Grill in Mebane, NC. The pure pepper vinegar sauce you seem to think is the only "real" NC sauce is indigenous to the eastern parts of the state, but once you get to Raleigh, there's still almost 400 miles of North Carolina to go. People have some strong opinions about their BBQ sauce! It does have ketchup in it. 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. City Barbeque Swine Wine Sauce. Then we got transferred to Rhode Island. Remove from the pan and set aside. Also putting texas Pete is basically pointless if you actually understand how to season things. Other Popular Results; Swine Wine Bbq Sauce. Melt the butter in the pan and add the garlic. There really is no "right or wrong way" to do it. Posted Thu, Jul 9 2015 7:59PM, ann @Ben Of course as long as the ribs were not cooked slathered in bbq sauce.! So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. I'm sure all the experimenting was painful. I ordered bbq pig. Go. Raised on the outer banks and catsup will get you disowned!Posted Sun, May 28 2017 3:20PM, Clemustine Sinack Ok. born and raised in NC wilson NC. i say if it taste good it is good. !Posted Sun, Jul 26 2015 3:29PM, Perch Teri mentioned one of my favorite BBQ places ever, Ralph's in Roanoke Rapids. Similar vinegar based sauces can be found all over the central and western parts of the state. Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. Ha! 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. Made with premium peppers, spices, and sugar. Ive been using this recipe as my starting point for years. Beef Brisket with 2 Sides $11.47 Choice of style. It's under lock and key, and won't be casually doled out to just anyone! I smoked a pork butt & used your recipe. I made this sauce again last night for a family bbq sandwich night. Share 0 Tweet 0 Pin it 0 Fancy +1. There was vinegar based sauce available. 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. Chill. 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". My .02: MUST let it simmer and 'come together'. Those look like good starting points. Place the pork roast on top, fatty side up. But his ongoing joke was putting "to taste" on almost everything. Although not quite pitch perfect, this recipe comes close. I opened a restaurant in tyrone ga. called barbeque junction where i served a wide variety of sauces hence "the Junction" the house sauce was a half gal of cider vinegar, a qt or so of water,1/4 cup of salt, 3tbl sp granulated garlic, 3tbl sp onion powder, 5 tbl sp crushed red pepper brought the mix to a boil on the stove then put in the fridge over night. $10.79 +. I'm a Texas native and I found this sauce to be an amazing compliment to some pulled pork. By the way, many would consider Eastern NC as the area around and east of Interstate 95. Wish me luck. $14.39 +. Scary!Posted Sun, May 18 2014 2:42PM, Catherine oops! Posted Sun, Oct 20 2013 11:46PM, p3orion Good call, Brandi. Posted Tue, Jul 16 2013 5:14PM, cheri Jodie, forget the 'roots', time's are a changing.as are tastes and variety! Posted Wed, Feb 4 2015 1:37AM, a This is way too hot!! This is some kind of bastard hybrid. Hormone-free turkey breast, rubbed with salt and pepper and smoked to perfection.
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