SirPorkaLot
somebody shut me the fark up.
This Saturday is our 2nd Annual NE Ohio Fall BBQ Bash
I am cooking a whole pork shoulder (butt+picnic) for the bash.
This will be done in the style of traditional Lexington, NC BBQ. Only salt and smoke for the seasoning.
For reference: https://www.bbq-brethren.com/forum/showthread.php?t=151525
After it’s done, it gets chopped and tossed with a sauce that’s known as a dipt. (Not “dip”, but “dipt”)
Lexington dipt is a thin vinegar sauce with a touch of brown sugar, crushed red peppers and a little ketchup (in comparison, Eastern NC sauce has no ketchup)
Today i made up the dipt, as it’s best when it sits a few days.
Instead of crushed red peppers, I used fresh peppers from our garden.
Habanero, Scotch Bonnets and cayenne.
Apple cider vinegar, brown sugar, ketchup and Q-Salt.
Tasty stuff!!
I am cooking a whole pork shoulder (butt+picnic) for the bash.
This will be done in the style of traditional Lexington, NC BBQ. Only salt and smoke for the seasoning.
For reference: https://www.bbq-brethren.com/forum/showthread.php?t=151525
After it’s done, it gets chopped and tossed with a sauce that’s known as a dipt. (Not “dip”, but “dipt”)
Lexington dipt is a thin vinegar sauce with a touch of brown sugar, crushed red peppers and a little ketchup (in comparison, Eastern NC sauce has no ketchup)
Today i made up the dipt, as it’s best when it sits a few days.
Instead of crushed red peppers, I used fresh peppers from our garden.
Habanero, Scotch Bonnets and cayenne.
Apple cider vinegar, brown sugar, ketchup and Q-Salt.
Tasty stuff!!
