Carolina style?
I was stationed in North Carolina (near the banks) in the infancy of my BBQ appreciation life. ....Over 20yrs ago...yikes....
While there I enjoyed much of what crossed my plate. I understand that there is a distinct difference between eastern and western Carolina style BBQ. What are the key differences and can someone point me toward some representative rub & sauce recipes? I'd like to add this to my tool kit. |
Eastern Carolina style is all vinegar base sauces and Western Carolina style is ketchup base sauces.
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Eastern NC is vinegar based sauce. Western NC is more tomato based.
Basic Eastern NC Sauce: 3 parts (cups) Apple Cider Vinegar 1 part (cup) Ketchup 1/2 cup Brown Sugar 1 TBSP Salt 1 TBSP Pepper Crushed Red Pepper to taste |
Eastern is whole hog, chopped fine, vinegar based sauce
Western is whole shoulder or butts, pulled or coarse chop, vinegar with ketchup added Both are very good. |
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Same sorta sauce for pulled pork? How about rubs? |
OR... take the central NC style ...pulled (not chopped) pork with the vinegar sauce ..((shrugs))
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And I've seldom heard of any NC style sauce being primarily tomato based, as a couple of people have posted. HOWEVER, I've read and heard a lot of confusing things on this subject, and I live in sort of a confused area. (Have heard Raleigh referred to as the "DMZ" and I'm right next door.) |
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This is the table sauce of a lot of barbecue joints around here...The Piedmont
http://overwroughtmusings.files.word...pete.jpg?w=510 and this is a good representation of eastern style sauce... http://ts1.mm.bing.net/th?id=H.5035562455861364&pid=1.7 for western style try this...
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That Scott's is goood for store bought!
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Where does the Carolina mustard based sauce come from???
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i'm a Wayne County, NC native. it's generally thought of as the heart of eastern NC bbq country. mustard based sauce is a South Carolina thing i could write pages upon pages about NC and its bbq culture. i spent 4 years in school in raleigh and eastern vs. western style is a huge debate up there. once you get east of I-95, it's no debate, though. vinegar reigns down here. in my opinion, what's even better than traditional chopped is a whole hog pig picking with vinegar based sauce. we usually chop whatever is left. |
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Better yet heres the recipe for you:
Mustard Vinegar Sauce 1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce Combine ingredients and simmer for 15 minutes, stirring occasionally. For a smoother sauce, blend on high for a few minutes |
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