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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-23-2013, 07:27 PM | #1 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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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. |
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07-23-2013, 07:50 PM | #3 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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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
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07-23-2013, 07:55 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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07-23-2013, 07:55 PM | #5 | |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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Quote:
Same sorta sauce for pulled pork? How about rubs? |
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07-23-2013, 08:12 PM | #7 | |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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Quote:
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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07-23-2013, 08:17 PM | #8 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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not a bad start but NO ketchup ..add a lil cayenne and a splash of hot sauce and you got it
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07-23-2013, 08:36 PM | #9 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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This is the table sauce of a lot of barbecue joints around here...The Piedmont
and this is a good representation of eastern style sauce... for western style try this...
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07-23-2013, 09:10 PM | #10 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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That Scott's is goood for store bought!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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07-23-2013, 09:19 PM | #11 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Where does the Carolina mustard based sauce come from???
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07-23-2013, 09:24 PM | #12 | |
Is lookin for wood to cook with.
Join Date: 07-09-13
Location: Wilmington, NC
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Quote:
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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07-23-2013, 10:43 PM | #13 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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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!!
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07-23-2013, 10:49 PM | #15 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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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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