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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-23-2013, 11:18 PM   #16
creekwalker
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Quote:
Originally Posted by jgbmgb View Post
I need to correct myself. The "original" eastern NC sauce was nothing but ACV, Salt, Pepper, Crushed Red Pepper and maybe a dash of hot sauce. Growing up our family was the largest hog producer in eastern NC in the 70's. Travelled to lots of "pig pickins" back then with my dad. You never saw any pink or red color to the sauce. I have noticed over the past few years at NC Pork Council whole hog comps that the sauce on the cookers layouts have had a lot more red color to them than old days. A few of the guys cooking and doing well at these comps are the ones that gave me the Basic sauce recipe I first posted. I have had many compliments on this sauce whenever we do big cooks. If you want an excellent mustard sauce for pulled pork search for Roxy's SC Mustard Sauce. It is awesome!!
Thanks for the tip. This is the 2nd time this week I've seen a recipe for a sauce with a lot of mustard but even more vinegar. I'll have to give it a try.
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Unread 07-24-2013, 12:04 AM   #17
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This is exactly the kind of discussion/info that I was seeking when I decided to register on this forum. Great stuff gang.
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Unread 07-24-2013, 12:15 AM   #18
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So, a quick summary. South Carolina = mustard based sauces. North Carolina East tends to ketchup base and West is vinegar based. Dang, I don't even want to ask about peaches....
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Unread 07-24-2013, 12:27 AM   #19
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Quote:
North Carolina East tends to ketchup base and West is vinegar based.
you've got it backwards
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Unread 07-24-2013, 06:43 AM   #20
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Quote:
Originally Posted by martyleach View Post
So, a quick summary. South Carolina = mustard based sauces. North Carolina East tends to ketchup base and West is vinegar based. Dang, I don't even want to ask about peaches....
SC has a couple of different sauce regions, and when they say vinegar & pepper, it means vinegar & pepper.

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Unread 07-24-2013, 07:41 AM   #21
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Also very thankful for the mustard base sauce. Been trying to find a good one that I can make myself at home so thanks again.
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Unread 07-24-2013, 07:46 AM   #22
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Quote:
Originally Posted by IamMadMan View Post
Where does the Carolina mustard based sauce come from???
Most will say that's South Carolina, but it's more Midlands-Low Country. The upstate is a mixture of the NC versions ... but nobody does whole hog.
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Unread 07-24-2013, 08:13 AM   #23
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Quote:
Originally Posted by martyleach View Post
So, a quick summary. South Carolina = mustard based sauces. North Carolina East tends to ketchup base and West is vinegar based. Dang, I don't even want to ask about peaches....

South Carolina is where Peaches come from. Georgia claims to be the peach state but SC exports more peaches than GA could dream of.
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Unread 07-24-2013, 08:33 AM   #24
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Quote:
Originally Posted by jgbmgb View Post
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
Thats the exact recipe I got off another forum and use.. I like it alot
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Unread 07-24-2013, 08:50 AM   #25
Pole D
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I'm a little confused. OP mentioned bbq but then said something about ribs.

In NC when someone says bbq, its pork (whether whole hog, chopped or pulled).
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Unread 07-24-2013, 09:20 AM   #26
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Quote:
Originally Posted by Damn True View Post
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.
South Carolina has the best BBQ in the world. Sauce is vinegar and mustard based.
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Unread 07-24-2013, 10:01 AM   #27
jstrong
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for NC style, do you guys put some of the vinegar-based sauce on the whole batch of pulled pork, or just let people put their own amount on?
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Unread 07-24-2013, 10:20 AM   #28
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Quote:
Originally Posted by Cobra7 View Post
South Carolina has the best BBQ in the world. Sauce is vinegar and mustard based.
I absolutely HATE mustard, but there are a few places that make a mustard base sause that I can eat. I would say I really love any of them, but I can eat them and that's saying a lot.
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Unread 07-24-2013, 10:24 AM   #29
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In my experiences the sauce is added to the pork as it is chopped, either coarse or fine....
it was much later in my life before I ever heard about pulled pork...
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Unread 07-24-2013, 10:40 AM   #30
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Quote:
Originally Posted by jstrong View Post
for NC style, do you guys put some of the vinegar-based sauce on the whole batch of pulled pork, or just let people put their own amount on?
as N8man said, it's usually added as you chop. most of the time there's a bottle on the table if you want to add more.
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