i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. She would use whatever pork she had on hand. 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. )Cracks me up when the Know-it-All's have to rescue everyone from themselves and explain the rules of BBQ. As for the sugar, originally it was brown sugar. Yet closer to comment 06. Two Chipotle BBQ Sandwiches. Add another shot of Bourbon to the cook. I add my rub and it's irresistible Posted Fri, Aug 1 2014 9:29PM, Peterrabit All this hoop about sauces when the most important thing and I say again IMPORTANT to cooked pork BBQ : first is good selection of meat,then your RUB,and finally SLOWCOOKING with wood of your choice that will give you the smoke flavor you injoy Sauces are made to enhance the flavor of the meat not to cover up it's taste.Good BBQ can stand alone and be great.If used, you what your taste buds like.Don't hide the good taste of the meat..Posted Tue, Sep 9 2014 12:25PM, Meautentot Dude, I am a NC girl. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). Ingredients 1 quart French's yellow mustard 2 tsp cayenne A classic Southern banana pudding made with a real custard that's perfect for BBQ or any meal. I can't wait to try this! 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. It was serves chopped or sliced with no sauce. I passed this post on to my friend @cyndiallison that lives in NC and knows here sauces. We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. City Barbecue. Share Fancy. 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. I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. ), 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. City Barbeque 373 reviews Claimed $$ Barbeque, Caterers, American (Traditional) Closed 11:00 AM - 10:00 PM See hours See all 379 photos Write a review Location & Hours 208 West N Carolina 54 Durham, NC 27713 Chris K. said read more read more Thanks for the shout out about our 'que! 404-410 You've convinced me it's arrogance & pride. am now a powerful man and no one step on me without an apology goes free. It does have ketchup in it. That was over 60 years ago. Days/Hours Open: Fri 12pm9pm, Sat 10am9pm. Pulled pork marinated in vinegary swine wine and topped with creamy slaw. How to Make Kansas City BBQ Sauce Soften Fresh Ingredients: Start by warming up a stock pot, then sauting the onions until translucent and soft, but not caramelized then add garlic and stir for another minute. Beyond that, each of the states had many small regions with a world of difference between each, but when I see the new machines and mass marketed sauces it makes me glad to have been raised when I was. I was born in Tarboro, lived most of my life in Durham/Chapel Hill, and am settled in Asheville. Which almost always meant it was a large family or church function. 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. Many include a mix of ketchup, brown sugar, Worcestershire sauce, lemon juice, chilis, garlic and/or cayenne pepper for heat . When I was a kid, my family and many others in my neighborhood raise hogs. Even today, I don't want the sauces or rubs to be the primary flavor. I love Carolina sauce as a finishing sauce for pulled pork. ..Posted Fri, Aug 21 2015 2:53PM, GregC Darn auto correct. 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. There are 20 calories in a 1 tbsp serving of This looks like a great recipe, sans tomatoes. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. The best barbecue sauce I have ever had is King's Barbecue Sauce was in Greensboro, NC.Unbelievable! I use a similar recipie for anything smoked or grilled. Shows how much people love their pork sauces. NO TOMATO ALLOWED east of the capital (then again, Raleigh is full of relocated Yankees now anyway, so that's confused things, but we'll try to get y'all up to speed.2) Western NC sauceStill heavily dependent on vinegar, but a bit more relaxed about some tomato sauce. it gave me a 2 inch deep hickory smoke ring all the way around the meats. Enjoy!Posted Fri, Jul 3 2020 10:41PM, steve After all is said and done, the best damn sause was served to me just outside of Durham at "Turnages." Enough spring mix, cucumbers, tomatoes, cheese, and onions for 10-12 folks. 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. This one sounds better than clear stuff to me. 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. !Posted Thu, Jan 3 2013 10:06AM, p3orion This is off the barbecue topic, but since there are a lot of North Carolina carnivores in attendance, I thought this would be a good place to post this question: does anyone have a good livermush recipe?For those of you who do not know, livermush is a mixture of pork liver, pork broth, cornmeal, red pepper and other spices which is all cooked together, then allowed to cool into a brick shape. $8.65 More Cowbell Award-winning beef brisket, provolone, peppers, onions, and horseradish sauce, all piled high on Texas toast. It's got the spice, sweet, and salt to make some of the best NC BBQ ever in your back yard.Posted Fri, Aug 1 2014 12:47PM, DR LR BARYQUE Pretty good sauce, mine is similar BUT I add A handful of my special rub I save while rubbing pork. My sister was married on the beach in NC though she was living in Seattle. Hormone-free turkey breast, rubbed with salt and pepper and smoked to perfection. bleh! 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. 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. And it about burned everyones mouth off! Smoked Chicken Sandwich. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. 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. Posted Tue, Oct 18 2016 11:25AM, p3orion Scott, I am perfectly swilling to concede that Texas beef is delicious. 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. We never used sauces when the meat was cooked as the flavor had so totally permeated the meat with a perfect balance of smokiness, mopping sauce, salt and pepper. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. Thank you, and have a Happy New Year!Posted Sat, Jan 2 2016 11:56AM, ann i broke my arm and have leftover pulled pork. I am going to try making this for him and then slow cook a pork butt for pulled pork for tomorrow. She cooked it for hours in sauce and we only had the pork the bun grilled in a sandwhich press. City Barbeque Swine Wine Sauce. It is good but whoa! Our BBQ is the best in the country. I sure miss those BBQ,s with them at the pig cooker.., n this recipe is a dead ringer for theirs! Check out our location and hours, and latest menu with photos and reviews. Personally like to use just a little bit of Piedmont/Lexington style finishing sauce. The thing about that is Texas Pete isn't just any ole regular hot sauce. 4 Mojo BBQ Old CityMojo Hogtown Bar-B-Que Brick City Southern . Thanks so much-it's a Keeper! Uhm, flavored vinegar is not BBQ sauce. It becomes more red and sweeter until you end up with whatever type of doctored ketchup KC BBQ sauce is supposed to be. You'll just need to scale up your cooking pot as well. Garner Foods. Posted Wed, Aug 26 2015 3:04PM, steve p Well I read all the posts and I guess I might be a little old fashioned. This needs to be so tangy it hurts your nose to smell it. Thank you! This gave me a whole new outlook on how to enjoy a pulled pork sandwhich tasting the meat AND the sauce. I smoked a pork butt & used your recipe. I made this sauce again last night for a family bbq sandwich night. No brown sugar, no red of any kind except for the red pepper flakes. I found that I like the flavor more if I bring the temp up almost to boil and then turn it off. 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 He never calls it a "traditional ENC sauce". We Also Recommend Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside. 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! Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". The Swifty Swine Pig Races . The watery consistency of the mopping sauce is applied throughout the smoking. 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 i'm having to do everything with my non-dominant arm. 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. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) 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. 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. Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. Back then it was the process, the event, and the technique that all led to a perfect barbecue. good bacon! That was just the vinegar, salt, black pepper, and chili pepper he said in the beginning. Who just moved to NC. Unless otherwise noted, all recipes have been created by copykat.com. If you are out of state and want to make a good substitute I can tell you how to do it and you dont need a pig cooker. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. Now you can add 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. Garner Foods. !Posted Sat, May 2 2015 10:29AM, Ann I want to add fresh habaneros really puts some bite into this sauce. Thanks!Posted Thu, Jul 9 2015 12:20PM, Ben Would this be good on st louis ribs? Then again, down there they think barbecue is beef brisket, so Texans may be beyond saving.Posted Wed, Sep 12 2012 10:52AM, cheri Cracker from Florida with Northern and Southern roots. I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. Hell, you can use it on practically anything!!! Usually a bit sweeter and thicker than Eastern style. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. 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! 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. !Posted Tue, Jun 2 2015 12:57PM, Donna Wow. I can't put my finger on it, but something is wrong. It's spot on. 12 teaspoon ground cayenne pepper. 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? Sorry the first post was hard to read. I am from Virginia but lived in South Carolina and Georgia. Like what's on your plate at the end of playing with all the sauces on the table at Famous Dave's. Needless to say it has become a staple for our pork butt day's. When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. Gotta bite to it we're not familiar with. After simmering for a few minutes and cooling, I added several packets of Splenda and adjusted the salt to taste. But I use V8 juice, which adds a little depth of flavor too, without really CHANGING the flavor. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. 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. Try the guy's recipe, or don't. If it's thin and tart it's from past Charlotte east. You are the amateur in not allowing your predisposed position on BBQ to be expanded. I had no idea this was a local thing, but I should have guessed. ;) Posted Thu, Jul 4 2013 1:02AM, Adella I agree -- there's nothing that ruins an Eastern Carolina BBQ sauce like catsup! 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. 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. 2023 national.restaurant. City Barbeque is a restaurant chain specializing in smoked meats and barbecue-style sides. 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. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. Posted Sat, Apr 26 2014 3:49PM, Cheri Here ye, Here ye, Scott I so Agree. and am one of the most dreaded man in my country. 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. (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. What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. There was a newcomer near here a few years ago that claimed to be KC style. Begin making a roux by adding a little bit of flour at a time . But my BBQ experience was from Bladen County and theirs is more of a cross with a Piedmont (Western NC) style sauce, including some ketchup. "Seat of the pants navigation." My brother is a judge on the Memphis BBQ scene and I'm using a rub he gave me for the pork. I'm leery of the ketchup, not because I'm philosophically opposed to the ketchup, per se, but because I really love the flavor you typically find in that true Eastern NC BBQ. Vinegar and mustard go so well together in a BBQ sauce. !Posted Mon, Mar 28 2016 2:53PM, Alan Gruesbeck Would this sauce be as good if I made a lot and froze some of it?Posted Wed, Mar 30 2016 5:50PM, Tom I used this recipe as a brine for pickled eggs. Posted Wed, May 29 2013 4:09PM, Steve Yes! Just make sure vinegar is the main base. i turn to human being also at any time i want to. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. vinegar, water, butter, salt, and pepper (red & black) -- wonderfully simple and and simply wonderful. 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). Posted Tue, Oct 16 2012 6:39PM, Bob I doubled the recipe with slight changes, including ditching the ketchup, and substituting cayenne pepper for texas pete and kicking up the heat a notch and it was a hit at our annual bonfire party last night:4 cups apple cider vinegar3 tablespoons dark brown sugar4 teaspoons cayenne pepper4 teaspoons red pepper flakes2 teaspoon ground black pepper4 teaspoons kosher saltI added this to a 4 quart crockpot full of diced roast pork. He was a Pemlico native. 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. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. 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. 20 Cal. Posted Thu, Jul 9 2015 7:59PM, ann @Ben Of course as long as the ribs were not cooked slathered in bbq sauce.! There is NO reason to . There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. 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. Is this the same sauce? My Dad gave me his recipe. The recipe would be easy to scale up as needed. 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. "Posted Sun, Apr 26 2015 12:58AM, Martin P I don't care what anybody says about this sauce. After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! 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. A St. Louis-area food truck is back in business with a little help from a new East St. Louis concept. Read the article. The person asking about Neese's Liverwurst you can go to their web site and order what you want and they will deliver it to you.. Neese's has always been the best.Posted Fri, Aug 5 2016 1:49AM, mike owen I was born and raised just outside Raleigh, where the traditional vinger-base is called 'devil's dew), I have ended up here in Western Tennessee, where despite being fairly near Memphis I've discovered a pit BBQ very near to me in Paris called Trolinger's that's been doing the classic Carolina and vinegar slaw recipes since 1917 .. they even make a great vinegar slaw that tastes just right to this old tarheel.Posted Tue, Aug 16 2016 10:07AM, Jacobward really good recipe wee cooked it on weber spirit sp-320 linkPosted Thu, Sep 1 2016 12:25PM, L. Chance It still amazes me how people come out of the woodwork to tell how wrong someone is when they share their ideas and opinions, even with the caveat of "this is my opinion, you have yours too". Love this on pork. We mean that literally-the founder was originally part of a competition BBQ team, and the restaurant has more than 100 certified BBQ judges to ensure the quality of the food. I prefer something with a little more kick (Addiction Bhut Jolokia / Marie Sharps). I was raised in Winston-Salem and Texas Pete is a complete MUST. . First is dark brown sugar, adding a nice molasses sweetness that balances out some tartness and also deepens the overall color of the sauce. He passed on us a while back. This can only be correctly called "National Chain Busboy Sauce". Get the grill out for your meat, not the stove not the crock pot, although with this sauce on it, it probably would not matter. 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'd love to get a local expert opinion. Order Bbq Grinder online from Shorties Pizza & Grinders. More like this. 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. senior pedicure service near me, how to get a venomous snake permit in texas, time warp bill st james saturday,