Carolina Style Sauce

Ringburner · 01-14-2013, 10:58 PM

Hi all

I've always eaten mollasses based bbq sauce (which I've really enjoyed) but a friend of mine gave me a bottle of a vinegar based sauce that was really thin, red, spicy and was just DELICIOUS.

Can someone share their ultimate recipe with me please? I've got a pork shoulder in the WSM that's just begging for some!

Cheers

Bludawg · 01-14-2013, 11:04 PM

Give this a try it'll make your pig pucker & squeel
http://www.bbq-brethren.com/forum/sh...d.php?t=136085

Ringburner · 01-14-2013, 11:44 PM

That sounds exactly like what I'm looking for!

Thanks mate!

My porks only about 30 mins so away..... Yum yum.

Sent from my Galaxy S3

Trumpstylz · 01-15-2013, 02:16 AM

Quote:

Originally Posted by Bludawg

Give this a try it'll make your pig pucker & squeel
http://www.bbq-brethren.com/forum/sh...d.php?t=136085

It's superb, although I end up adding a decent amount of mustard and sometimes a tad bit of ketchup. Heresy, I know.

Also, there are different variations of this sauce online, and some say to use paprika as the spice, while others use chili powder or cayenne pepper. I think the original recipe uses some grape soda, so It might be wise to add something with a little sweetness to the bunch. Also is KEY to let it sit for a day or two. I can't stress this enough.

buccaneer · 01-15-2013, 06:01 AM

bo's Shark attack is a superb sauce.
You really do need to make it a few days in advance.
I make two separate litre jars because it improves and lasts months in the fridge!

Fever · 01-15-2013, 09:53 AM

I'll second the shack attack, I made it with the last pulled pork I did and thought it was excellent.

Lake Dogs · 01-15-2013, 12:04 PM

You're describing a Lexington style sauce. On of my favorites is Blues Hog Tennessee Red.

neuyawk · 01-15-2013, 12:11 PM

Quote:

Originally Posted by Trumpstylz

I think the original recipe uses some grape soda, .

PaPaQ · 01-15-2013, 12:40 PM

That sounds like Scotts Famous Barbecue Sauce.

My Eastern NC basting sauce,

1 gal cider vinegar

1 Tbs Chili Power

1 Tbs Pepper

1 Tbs Salt

1 Tbs Crushed Red Pepper Flakes.

shake well before basting.

SirPorkaLot · 01-15-2013, 02:08 PM

This is Lexington (NC) style bbq sauce, mid way down, first post.

http://www.bbq-brethren.com/forum/sh...d.php?t=151525

QDoc · 01-15-2013, 02:39 PM

Quote:

Originally Posted by Trumpstylz

It's superb, although I end up adding a decent amount of mustard and sometimes a tad bit of ketchup. Heresy, I know.

Also, there are different variations of this sauce online, and some say to use paprika as the spice, while others use chili powder or cayenne pepper. I think the original recipe uses some grape soda, so It might be wise to add something with a little sweetness to the bunch. Also is KEY to let it sit for a day or two. I can't stress this enough.

I think you may be refering to this recipe.
I don't care much for it. Apparently though, people from Little Rock Thought the original Shack sauce was the best. I'm not sure this is the original. Please note the recipe calls for garlic salt. You should know not all garlic salt is equal in it's salt content.

http://www.ibdjohn.com/shack/

vafish · 01-15-2013, 04:14 PM

I use

1qt apple cider vinegar
1Tbsp red pepper flakes
1Tbsp salt
1tsp crushed garlic

Let it sit a few days before use.

Ringburner · 01-15-2013, 05:31 PM

I used the shark attack recipe with a tablespoon of brown sugar added (I'm sure that'll upset some people!) it was just epic!
I'm never eating molasses based sauce on pulled pork EVER again....

Sent from my Galaxy S3

01-14-2013, 10:58 PM	#1
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Napier, Hawkes Bay, NEW ZEALAND	Carolina Style Sauce Hi all I've always eaten mollasses based bbq sauce (which I've really enjoyed) but a friend of mine gave me a bottle of a vinegar based sauce that was really thin, red, spicy and was just DELICIOUS. Can someone share their ultimate recipe with me please? I've got a pork shoulder in the WSM that's just begging for some! Cheers

01-14-2013, 11:04 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Give this a try it'll make your pig pucker & squeel http://www.bbq-brethren.com/forum/sh...d.php?t=136085 __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-14-2013, 11:44 PM	#3
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Napier, Hawkes Bay, NEW ZEALAND	That sounds exactly like what I'm looking for! Thanks mate! My porks only about 30 mins so away..... Yum yum. Sent from my Galaxy S3 __________________ The trick to creativity is knowing how to hide your sources......

01-15-2013, 06:01 AM	#5
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	bo's Shark attack is a superb sauce. You really do need to make it a few days in advance. I make two separate litre jars because it improves and lasts months in the fridge! __________________ Hold my dang beer...

01-15-2013, 12:04 PM	#7
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	You're describing a Lexington style sauce. On of my favorites is Blues Hog Tennessee Red. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

01-15-2013, 09:53 AM	#6
Fever On the road to being a farker Join Date: 03-26-11 Location: Portland Maine	I'll second the shack attack, I made it with the last pulled pork I did and thought it was excellent.

01-15-2013, 12:40 PM	#9
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	That sounds like Scotts Famous Barbecue Sauce. My Eastern NC basting sauce, 1 gal cider vinegar 1 Tbs Chili Power 1 Tbs Pepper 1 Tbs Salt 1 Tbs Crushed Red Pepper Flakes. shake well before basting.

01-15-2013, 02:08 PM	#10
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	This is Lexington (NC) style bbq sauce, mid way down, first post. http://www.bbq-brethren.com/forum/sh...d.php?t=151525 __________________ John

01-15-2013, 04:14 PM	#12
vafish Full Fledged Farker Join Date: 12-19-11 Location: Commonwealth of Virginia	I use 1qt apple cider vinegar 1Tbsp red pepper flakes 1Tbsp salt 1tsp crushed garlic Let it sit a few days before use. __________________ Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber

01-15-2013, 05:31 PM	#13
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Napier, Hawkes Bay, NEW ZEALAND	I used the shark attack recipe with a tablespoon of brown sugar added (I'm sure that'll upset some people!) it was just epic! I'm never eating molasses based sauce on pulled pork EVER again.... Sent from my Galaxy S3 __________________ The trick to creativity is knowing how to hide your sources......