red pepper or to taste1 quart tomatoes, mashed. Thanks, Josh for the light-hearted intro and recipe!Posted Wed, Mar 8 2017 11:49PM, Howard I'm following the great ketchup debate with great interest. When: Friday, 3 to 9 p.m.; Saturday . When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. 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. That makes this NC blended with a huge dollop of Bullseye. 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. 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. Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. My husband made me hide some for home it was so good! Thanks again Josh for sharing your recipe. Finally, and most importantly, is Texas Pete's Hot Sauce. Enough spring mix, cucumbers, tomatoes, cheese, and onions for 10-12 folks. Also great with chicken!!!! This sauce is actually good for dipping grilled wings into!!! 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 "go to" now us Smithfield's Chicken and Barbecue in the east and Lexington in the Piedmont. 2023 Joshua Bousel, All rights reserved. 20 Cal. I would kill for their recipe!Posted Sun, Aug 16 2020 5:55PM, Phillipe Whooo-weee!---what a nice bunch of sentiment and what-for! Thank you. But as you reach west of Raleigh, like Greensboro and Winston Salem the sauce starts having ketchup added. 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 . . Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! I am going to try making this for him and then slow cook a pork butt for pulled pork for tomorrow. Thank you for sharing your recipe. no need to mess up a great thing.Posted Sun, Jul 7 2013 10:00AM, Jodie He calls it NC sauce, so the argument about whether this sauce is authentically eastern is irrelevant. Then we got transferred to Rhode Island. While visiting two of my most favorite people in world in Eastern North Carolina, it was a given we'd be hitting up some local joints like Allen & Son and Ed Mitchell's The Pit. Put it away. Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. The key thing was the flavor of the free range hogs the came first and foremost. Posted Sat, Oct 7 2017 4:56PM, james taylor 190 In an earlier life, I used to travel to Goldsboro for meetings. Been to, and helped with, a number of pig pickin's through the years. As for the sugar, originally it was brown sugar. It has a more earthy taste that I enjoy. I am from Georgia, and trust me, we have good sauces there as well. Also putting texas Pete is basically pointless if you actually understand how to season things. Two Chipotle BBQ Sandwiches. I, as well as a couple of my siblings think that we inherited our father's cooking gene. Homemade Barbecue. There is NO reason to . I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. Quillin transformed Sugar Shane's ghost kitchen in Atlanta's Midtown neighborhood into a storefront open to the public in the summer of 2021 and followed it with a location in Sandy Springs in 2022. Posted Sun, Aug 8 2010 4:26PM, Josh @Ben Cops Texas Pete is a hot sauce born in NC and made from cayenne peppers. Small Party Salad. Picnic Shoulder on the Outlaw. It was the very best. 499. What the heck????? I grew up in Piedmont NC. 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. Butts? 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 even make a big batch at Christmas for gifts. Posted Tue, May 7 2013 8:27AM, darren Just made your sauce last nite and added tablespoon of honey deliciousPosted Mon, May 27 2013 9:53AM, Fred NOT an eastern NC BBQ sauce. I grew up in the Piedmont region of North Carolina.Posted Wed, May 21 2014 5:00AM, ashley gray My step father use to do easter Carolina pig pickens be for he past away my he r.i.p. Other Popular Results; Swine Wine Bbq Sauce. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). Good sauce. . The western piedmont and mountain regions were settled by different people with different tastes, and some very good barbecue made there may often contain both sugars and a bit of tomato, and yet is every bit as much a "genuine North Carolina barbecue sauce" as the eastern sauces. You might lose some of the pepper "punch" after a while, but that much acid from the vinegar is going to prevent actual spoiling, especially if kept cold.Posted Fri, Jan 15 2016 10:47AM, tbearsghia Being from the middle section of NC The Piedmont Triad Area(Greensboro High Point Winston Salem). Ha! 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. The caterers were very impressed and mine was especially spicy. What a waste of a good pig..The vinegar sauce must be cooked, or you don't know what you're doing imho !! give it a try before you snub your nose! Josh does an awesome job in sharing his taste buds! "The good folks of eastern NC have centuries of evidence that they make some of the best damn barbecue in the world, a fact of which they are justifiably proud. There really is no "right or wrong way" to do it. Get City Barbeque Swine Wine Sauce delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Back then it was the process, the event, and the technique that all led to a perfect barbecue. How long would it take to burn off 20 calories of City Barbeque Swine Wine Sauce ? Now that they are deceased. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. I believe it has been made popular relatively recently by Bob Gibson's. Some times I just add more cabbage and keep going.Posted Sun, Feb 5 2017 12:10AM, sue fortier I have Tyrell County, North Carolina roots from my mom and our whole family loves Eastern Style Bar BQ! I've finally found a local source for fresh pork livers, but I have no idea how to go about making my own livermush. His style and tastes are just too awesome for words. It does have ketchup in it. I made this in a crock pot for a bar crowd, and everyone loved it. ;-)Posted Sun, May 26 2019 3:39PM, Lina Merlina I turn to a vampire any time i want to. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! 404-410 "Where did I get this recipe? To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. ..Posted Fri, Aug 21 2015 2:53PM, GregC Darn auto correct. "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. Thanks for sharing.Posted Tue, Sep 12 2017 4:59PM, Lisa If anyone ever figures out the sauce and coleslaw recipe used a College BBQ in Salisbury, NC, you will be my hero forever. I made a couple changes to reduce the carbs. This is what came out. 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. Even some commercial brands have far too much meal. The best North Carolina BEST EXAMPLE of traditional sauce is @ Stamey's, in Greensboro & elsewhere. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. To me, it will always be my favorite. Wish me luck.Posted Sat, Jun 20 2020 11:11AM, stephen pontious Lived in Durham about 40 years ago and the very BEST pulled pork meal was from "Turnages." Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. They fiercely resist anything that might lead to a lessening of that status, or perhaps worse yet, blur the line on what qualifies as that ENC barbecue and "hurt their brand identity." 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. Heck, it's not even a sauce. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. I can't put my finger on it, but something is wrong. 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. Liver pudding has more liver than liver mush. 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. They were crazy good after a two week soak in this sauce!Posted Sat, Apr 2 2016 5:43PM, Phyllis Harwell High I.was born in Asheville, dad from Lincolnton, but raised in D.C., now in CA. 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). Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. More like this. 0 %--Protein. Garner Foods. Posted Fri, Sep 2 2011 12:31AM, cheri Made the Carolina Tang sauce yesterday. Posted Fri, Jul 17 2015 10:33PM, pavedngold Something just isn't quite right! Contactless delivery and your first delivery or pickup order is free! Lol. I followed the recipe that you gave and it is super yummy. 0.0% fat, Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. Use Josh's Carolina Tang regularly on pulled pork and other meats. Also as a marinade!!! Posted Sun, Feb 4 2018 5:02PM, cheri Dick T, not sure your comment is understandable with all the 'characters' insert. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). Share Tweet Pin it Fancy. Worse yet, in far western GA, it's mustard based, like the central SC sauces. I like just a touch of ketchup as well as just a hint of brown sugar to balance the vinegar(not much still want the vinegar bite) For my basting sauces I add nothing with sugar because of the long cook time 12-14 hr this can lead to burning of the bark too much. Lol But I fixed yours and it was tasty. Pulled pork? Bills BBQ( God rest his soul) and Parkers BBQ. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. It was absolutely excellent. 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. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. :)Posted Fri, Aug 21 2015 2:58PM, BillS Great sauce! Market value: $240. Allen & Son uses butts, but I don't know about anyone East of Chapel Hill doing that. Ive been using this recipe as my starting point for years. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. 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. It took me almost 15 years to master what he did. Ingredients: Raw Pork Shoulder - around 9 pounds Rub Seasoning: cup brown sugar cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1. Mind blowing best bbq sauce recipe. 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 Located within Lookout Mountain near Chattanooga, Tennessee, visitors can . I can never remember the correct amount of ingredients. Bbq Sauce Homemade. I smoked a pork butt & used your recipe. I tried Josh's in an emergency and to no surprise it works! It has its uses, but doubling for Texas Pete is not one of them.Posted Mon, Oct 21 2013 2:23PM, Daniel Here in Salisbury,NC. If it's thin and tart it's from past Charlotte east. City Barbeque Swine Wine Sauce. The one that started it all! . 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. How good it was on beef, pork, mutton and sheep which was cut up in chunks, big as your fist. When you bring the internal temp to 200, it allows the collogen and connective tissue melt down and turn almost sweet. !Posted Sat, May 2 2015 10:29AM, Ann I want to add fresh habaneros really puts some bite into this sauce. On purpose or are those fingers on the wrong keys? Posted Thu, Jul 9 2015 7:59PM, ann @Ben Of course as long as the ribs were not cooked slathered in bbq sauce.! Of course everyone is free to make and enjoy whatever sauce they like. 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! :) The sauce I make for all mine is very similar to the OPs. City Barbeque. Thanks for taking the time to break it down to help those of us that had only eatin it. Sorry, but what makes it truly "Eastern North Carolina Style" is the absence of Ketch-up or any tomato based product. 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'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. (Feeds 2-3). Top notch, A , 5*! Choose meat style: Pulled Pork, Beef Brisket (+ $5), Pulled Chicken, Turkey Breast, Smoked Sausage. 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!! That was long before buffalo wings were invented in Buffalo, New York some time in the '60s, with another couple of decades before they caught on nationwide. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Any left overs goes on to dress collard/mustard/turnip greens. We are going to a friends house for Thanksgiving and we are bringing the pork. I am from Virginia but lived in South Carolina and Georgia. Bennetts is a no meat chili sauce. 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. 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. It was excellent! Who just moved to NC. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. Add to Cart. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved . Maybe some day I will. Stamey's in Greensboro has a similar slaw, and I love the que there.Allen & Son's near Chapel Hill recently closed also. it gave me a 2 inch deep hickory smoke ring all the way around the meats. 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. That was 100 people! out on the highway. Posted Sun, Mar 20 2016 1:41PM, Cookie I have taste pulled pork also known as chopped bar-b-que with vinegar based sauce from the Viginia line to the South Carolina line, and i have found no place has better vinegar based pit cooked pulled pork than McCalls 1st and Wilburs 2nd, both located in GOLDSBORO NC.Posted Sun, Mar 27 2016 10:18PM, JT NC native Yes, Great!!! It was just so yummy and the ONLY WAY I knew how to eat a good pulled pork sandwich until I found this sauce. Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. City Barbeque, 2511 Blackmon Drive, Decatur. Similar vinegar based sauces can be found all over the central and western parts of the state. Share 0 Tweet 0 Pin it 0 Fancy +1. 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. Brush Fire Barbeque Sauce. Each show attempts to cover the big news items in the BBQ and Grilling industry in hopes of promoting the art and sport of barbecue. Posted Fri, Jan 9 2015 11:22PM, Cahelie Jolly You don't have a clue about "Q" .This potion you have created resembles Lexington, NC style BBQ sauce, which no real lover of E. North Carolina BBQ can abide. I use 2 cans of petite diced and squeeze by handPosted Mon, Oct 9 2017 4:54PM, Roy WOW!! added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". I'm also growing to love their mustard based sauces for pork and chicken. 499. But I moved away a few years back and my current state has nothing even close. 100.0% carbs, I discovered Carolina Sauce in 2013, and my taste has been changed forever away from tomato based sauce. 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. The meat is chapped or pulled and carries plenty of flavor without the sugary, tomato based thick glazes that most have to use because the meat was cooked incorrectly in the first place.Posted Thu, Dec 3 2015 1:07PM, p3orion That's true if you want whole-hog barbecue, but some of us prefer the premium cuts like butts and picnics (and also prefer ending up with less than 50 or 60 pounds of the finished product.) Even today, I don't want the sauces or rubs to be the primary flavor. Try switching to a butt (now called a shoulder-blade roast in some markets) or a picnic, and save the tenderloins for quick cooking.Posted Sun, Jul 19 2015 4:49PM, Fully Alive I was born in Farmville and graduated from ECU (Go Pirates!). He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). 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. 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. Posted Sun, Oct 20 2013 11:46PM, p3orion Good call, Brandi. That should round everything out and sounds about right. Go to Kings, Wilber's, Parker's or Scott's for real Q and learn.Posted Sun, Jan 11 2015 11:04AM, p3orion Don't look now Cahelie, but there's a lot more to North Carolina than just eastern NC, and their barbecue is as good or better. Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much.