Butts? 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. In addition, 2 stemless wine glasses and 2 bourbon glasses, a bottle of wine, and a bottle of bourbon are included to enjoy with your board. 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. Sounds like I did pretty good.When I travel I take jalapeno's with me and next time I go back to TN, I'm taking my own sauce. I am originally form there and I don't think it was very widespread. Lol. The menu features pulled pork, ribs, chicken, brisket, and sausage, as well as Southern-style sides like collard greens, macaroni and cheese, and cornbread. A peppery, vinegary sauce, perfect on pulled pork. 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. I can't tell you exactly how its made, but I'm pretty sure that it doesn't have any ketchup in it and probably only a little sugar, if any. Shucks, I'm hungrier than a tick on an scrawny dog! ;) Posted Thu, Jul 4 2013 1:02AM, Adella I agree -- there's nothing that ruins an Eastern Carolina BBQ sauce like catsup! 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. Occasionally, somebody would slip a can of beer in the sauce. )Cracks me up when the Know-it-All's have to rescue everyone from themselves and explain the rules of BBQ. Ahhhh!!! I never measure a thing and its never the same twice- yet pretty close every time. Meanwhile melt the butter in a large sauce pan over medium low heat. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. 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? It all comes down to taste not whether tomatoes are allowed or not. You are the amateur in not allowing your predisposed position on BBQ to be expanded. 2000 calories a day is used for general nutrition advice. LOL I guess I'll add my twist as well since I cook a lot of BBQ. Thanks for taking the time to break it down to help those of us that had only eatin it. to think this thread has been going on for almost 7 years!! I use this as my reference when I make mine. true eastern nc sauce is just a douche recipe but it is good in its own rights. Liver pudding has more liver than liver mush. . He used ketchup! Make it; Opens a new tab. I have seen the recipe made in 5 gallow bucket with chicken dipped and the cooked/marinade over block fire pit.Posted Tue, Jun 11 2013 3:02PM, John McClancy As a son of tobacco road and traveling consultant, I visit and write reviews of BBQ houses all the time. Its like most home cooked stuff, dont measure, just keep the proportion of ingredients and taste/add ingredients till its to your liking. Yummy!!!! The other sides and styles are endless. No brown sugar, no red of any kind except for the red pepper flakes. My sister was married on the beach in NC though she was living in Seattle. And it could even be credibly argued that smoking a brisket and ending up with an edible product takes more finesse (and perhaps, more skill) than does a more forgiving piece of meat like a pork shoulder.But suffice it to say that the much-revered Davy Crockett, though he died at the Alamo, originally came from Tennessee, and would quite likely have agreed with ME!Posted Tue, Oct 18 2016 4:50PM, Nicole Kaldahl Hahahaha I hate to chime in, but I was told I came across as "smug" when I said "Texas" to a man that asked where I was from in a hotel lobby. It had that nasty raw vinegar. The one thing that does make me want to scream is hearing South Carolina barbecue lumped into the category of mustard based sauces. 0.0% protein. If you like Eastern North Carolina barbecue this is it ! I gues I was stuck in the middle. It was horrible.George's is made in Nashville, NC and is very good more Eastern style. 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. We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. !Posted Sat, May 2 2015 10:35AM, steelerguy Made the sauce Ben in posted in comment 6, minus the pork drippingsthose were all sacrificed to the wood Gods. Its kind of like Texans telling the rest of the world what chili is. 499. Pulled pork, beef brisket, and rib meat, mixed together in a sweet and spicy housemade sauce and served on buttery grilled Texas toast. 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. Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. My late father-in-laws institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. I don't give a crap about east or west or people who think if you don't cook in TX it is crap. I say try it all at least once.Good luck with whatever you put in. I'm not religious about measuring the flakes, either, but I probably double them. 0 %--Protein. butt that's slow cookin' in the oven. It's spot on. It's a bit hot, but it's flavorful more than spicy in my opinion. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. 1 White wine vinegar. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. Posted Sun, Aug 22 2010 3:35PM, Sophia I just became a big fan of pulled pork about a year ago. Add a little ketchup to it and it is similar to A&M to me. Although not quite pitch perfect, this recipe comes close. 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 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. 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". 499. It's all good!Oh, and if you don't use wood, it ain't real BBQ. $14.39 +. You've convinced me it's arrogance & pride. The only downfall to smoking is that you may have it on the smoker for 12-15 hours. By the way, many would consider Eastern NC as the area around and east of Interstate 95. I even make a big batch at Christmas for gifts. To that end, they have made a tacit communal vow to oppose any tomato-based product in any "true" Eastern NC sauce.I love me some good beef brisket when I am in Texas, but I also exercise a curmudgeonly refusal to call it "barbecue", in honor to my Carolina roots. Picnic Shoulder on the Outlaw. How good it was on beef, pork, mutton and sheep which was cut up in chunks, big as your fist. 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. My instant enthusiasm led me to the purchase of Holy Smoke: The Big Book of North Carolina Barbecue, a tome of all things North Carolina barbecue. 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. They have individual packets at Chik-Filet, I think. Tried to use the oven once, but it came out too dry. Post your own recipe, and when people are still using and praising it five years later, then you can criticize Josh's.Posted Sun, Jan 11 2015 1:46PM, Protomeat I commented earlier - I also wanted to add that any of you eastern nc purists that think the known eastern nc pit masters are using simply vinegar crushed red pepper black pepper Texas Pete and salt - you're probably wrong. Thank you. Add Liquids: Add ketchup, molasses, apple cider vinegar, and water and bring to a simmer. Chill. January, 2023 Kentucky Exposition Center, 937 Phillips Ln Louisville, KY, Louisville, Kentucky. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. Stamey's in Greensboro has a similar slaw, and I love the que there.Allen & Son's near Chapel Hill recently closed also. Add onions to skillet and stir until just softened, about 2-3 minutes. Finally comes the pulled pork, the most perfect pairing for this sauce. What a great side dish!As far as the great tomato controversy, I also am willing to add just a little to my sauce to tweak the color. 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. Use Josh's Carolina Tang regularly on pulled pork and other meats. I have been eating carolina sauces all my life and cooking it at firestations all over NC. Still miss that tastePosted Mon, Jul 3 2017 4:40PM, Jay Lee Relieved you expanded your ingredient list beyond the 4 and sounded on the money, but you lost me at "ketchup." I'd love to get a local expert opinion. Ingredients 1 quart French's yellow mustard 2 tsp cayenne These spins are often what becomes a guarded secret in a recipe. I've lived there all my life and have never had one that contains ketchup. Mellowed it out some for my taste buds that love hot but can't handle too hot anymore. I can eat the other stuff, and I can eat other sauces, but I know what I like best, just like the rest of you.Oh, except that mustard sauce. Then slice, shred and mix in sauce. Even though it is not authentic or purist as a classic ENC sauce, it's close enough for me! I added a little less vinegar and more hot sauce and red pepper flakes to my second batch. I make a thicker sauce for my grill, the thin for a long cooked smoked something.Posted Mon, Jul 16 2012 3:49PM, James I put a pork butt in the smoker an hour ago and thought I would find a NC style sauce to go with it. I was on vacation in OBX last week and had my first ENC BBQ in years, it was heavenly.So tonight I'm craving it and while I don't have a smoker, I have a few kitchen tricks up my sleeve so I looked up sauce recipes since I haven't made any in over five years. Barbecue Sauce Recipe Easy. BBQ Chicken: Ros, White Zinfandel, Gewrztraminer, Off-Dry Riesling. Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? 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. Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much. Back then it was the process, the event, and the technique that all led to a perfect barbecue. I think the author has made an excellent attempt here and deserves kudos. That makes this NC blended with a huge dollop of Bullseye. Even today, I don't want the sauces or rubs to be the primary flavor. Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. Been making variations of Moore's similar sauce for 30 years. Thank you for the recipe!Posted Sun, Oct 16 2016 4:29PM, p3orion Chance, I agree with you about the coarsening and loss of civility in our society, but I'm not sure this thread is an example of it. I've finally found a local source for fresh pork livers, but I have no idea how to go about making my own livermush. The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. But, there is nothing like a Carolina vinegar based sauce.
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