Superbowl leftovers

[ckkphoto]

We had twenty or so people over to the house to watch all the superbowl commercials. I have some of a twenty pound smoked turkey left over. About a third of a Boston Butt. a few bites of brisket, a few peieces of sausage. (The Brats I learned to slice and put toothpicks in about five secs they are gone if I leave em whole. this way everyone gets some and they last about 5-6 minutes. Buys me time to pull the pork.
Did a southcarolina mustard based finishing sauce on the butt. Too much cayenne, and not enough vinegar. I just got tired of using the same old north carolina sauce and wanted to try something different. gonna have to work on it though.

Got about a weeks worth of leftovers to eat, which is good cause I am DONE smoking for awhile (except for salmon). What I really want is a very well cooked, garlic and salt encrusted, seared medium rare filet mignon. :wink:

[Saiko]

I just got tired of using the same old north carolina sauce and wanted to try something different.

What's your recipe for carolina style sauce?

[ckkphoto]

The North Carolina sauce is the Southern Sop for p.52 of Smoke & Spice, C 1994 Alters & Jamison.

The South Carolina Sauce?

1 cup yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

I DOUBLED the amount of cayenne. :shock: Next time I will leave it undoubled, but add a 1/2 cup of cider vinegar.

[Saiko]

The North Carolina sauce is the Southern Sop for p.52 of Smoke & Spice, C 1994 Alters & Jamison.


I don't have that book. Can you post the recipe?

[rbinms33]

Here's a recipe I use for Carolina Mustard sauce. It's the best I've made so far, but I will not take credit for it. I found it somewhere on the web. I usually leave out the tabasco and make it an even 2 tsp of cayenne.

3/4 Cup Yellow Mustard
3/4 Cup Red Wine Vinegar
1/4 Cup Sugar
1-1/2 Tbsp Unsalted Butter
2 Tsp Salt
1/2 Tbsp Worcestire Sauce
1-1/4 Tsp Cayenne Pepper
1/2 Tsp Tabasco Sauce (or to taste)

In a medium sauce pan combine all ingredients and simmer 30 minutes (do not boil).
Let stand at room temp for one hour.

[Jorge]

The North Carolina sauce is the Southern Sop for p.52 of Smoke & Spice, C 1994 Alters & Jamison.


I don't have that book. Can you post the recipe?

I've got the book handy....

Southern Sop
2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
Makes about 3 1/2 Cups

Combine the ingredients in a saucepan. Heat the mop and use it warm.

[ckkphoto]

Here's a recipe I use for Carolina Mustard sauce. It's the best I've made so far, but I will not take credit for it. I found it somewhere on the web. I usually leave out the tabasco and make it an even 2 tsp of cayenne.



Thanks for the recipe, I'll try it the next time I cook a butt. Might be awhile, I am buried in leftovers.

[Heath]

Hey, if any of yall are in the Charlotte area there's a Q shop in Statesville called Lil' Pigs. They have the best pulled pork I've ever tasted and the sauce is to die for. I could never figure out what they put in it. Maybe someone else could.

[Saiko]

Here is a really easy recipe from Paul Kirk's book. I use it after I've pulled and/or chopped the pork. I just keep mixing in a little bit at a time until it "tastes right". The combination of sugar and crushed red pepper really bring out a nice balance of flavor.
Most people still add another sauce to top their que, this is more of a finishing sauce for me. I add just enough to add flavor, but not enough that the vinager overpowers everything.


Eastern Carolina Vinegar Barbeque Sauce

2 cups cider vinager
1/4 cup brown sugar, packed
2 tablespoons sea salt
1 tablespoon crushed red pepper
1 teaspoon cayenne

Blend all of the ingredients in a nonreactive bowl and blend well. For best results, let the sauce stand overnight to blend the flavors.