But being born & raised here AND an open mind). Maybe some day I will. Thanks, Josh for giving me a sauce recipe that at least closely resembles one that my dad cooked up. You aren't a master if all you do is copy someone else.Josh, keep on posting your recipes, and ignore the haters.Posted Thu, Oct 23 2014 7:14PM, plasterers bristol Yummy sounds delicious this, thanks for posting this up.SimonPosted Tue, Nov 11 2014 6:27AM, Dean Too many folks like to split hairs these days. No Texas Pete.Posted Sat, Dec 28 2013 1:06PM, Mike I'm from Wilmington NC. There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. 1 teaspoon salt, to taste. Vinegar and mustard go so well together in a BBQ sauce. BBQ Chicken: Ros, White Zinfandel, Gewrztraminer, Off-Dry Riesling. Tabasco also has a very noticable, unique, and distinct flavor that works best with foods like red beans and rice and gumbo, which makes sense considering where it comes from. Posted Wed, Feb 4 2015 1:37AM, a This is way too hot!! Pour over cabbage and mix well. Eaten pulled pork here in central NC 4 times now and still haven't tasted a hint of smoke in any of them but usually the pork is at least good. Thanks again Josh for all of your BBQ triumps and sharing. He will take this proclaimed perfect sauce & change it, to "improve" it. Then again, down there they think barbecue is beef brisket, so Texans may be beyond saving.Posted Wed, Sep 12 2012 10:52AM, cheri Cracker from Florida with Northern and Southern roots. Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. As this Franklin Barbecue A Meat Smoking Manifesto Pdf, it ends going on swine one of the favored books Franklin Barbecue A Meat Smoking Manifesto Pdf collections that we have. "Seat of the pants navigation." $10.79 +. You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. 12 teaspoon ground black pepper. More like this. am now a powerful man and no one step on me without an apology goes free. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! $14.39 +. You're right that sauces with a lot of sugar, like most rib sauces, would burn if used throughout the cooking process, but the small amount in a basting sauce does OK, especially considering the temperature on a long cook will probably be less than 250 degrees.Posted Mon, Jun 2 2014 3:18AM, Hoss I have been using this sauce for years. I think you got it right here except for the addition of the ketchup and the Texas Pete -- ketchup doesn't belong east of Durham at all, and you don't need the premade TP (or tabasco or even crystal, my favorite for flavor) if you steep the crushed reds in the vinegar/sugar/salt. "NO KETCHUP!" So thanks, Ill use this as a guide and make my own changes as I see fit.Posted Sun, Jan 23 2022 5:39PM, SarahS Well, everyone seems to like slamming Texans. Green peppers, chopped fine (4 oz.) Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. Sign up today at Everyone who has tried it has loved it on pulled pork with coleslaw on top and a toasted bun.Mustard based sauces are typically from SC, and is a whole different ballgame.I definitely will be giving your sauce a try, as it appears to be a good one. Wine & Swine BBQ LLC. $7.00. And it could even be credibly argued that smoking a brisket and ending up with an edible product takes more finesse (and perhaps, more skill) than does a more forgiving piece of meat like a pork shoulder.But suffice it to say that the much-revered Davy Crockett, though he died at the Alamo, originally came from Tennessee, and would quite likely have agreed with ME!Posted Tue, Oct 18 2016 4:50PM, Nicole Kaldahl Hahahaha I hate to chime in, but I was told I came across as "smug" when I said "Texas" to a man that asked where I was from in a hotel lobby. Finally comes the pulled pork, the most perfect pairing for this sauce. Should I have cooked it longer?Posted Thu, Aug 16 2018 5:13PM, Josh @Reinamom It's supposed to be thing, about the same thickness as apple cider vinegar by itself.Posted Thu, Aug 16 2018 5:43PM, Mary The first time I had this style bbq was in a place called Magnolia NC. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. Grew up on Texas Pete, by T.W. 20 Cal. 0.0% protein. If you like Eastern North Carolina barbecue this is it ! They're still around and in Greenville too though it doesn't taste like it used to. She cooked it for hours in sauce and we only had the pork the bun grilled in a sandwhich press. Hell, you can use it on practically anything!!! It darkens the sauce and gives it a bold flavor that really compliments the meat. I'm also growing to love their mustard based sauces for pork and chicken. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. I am willing to try'em'all. I brought homemade NC BBQ sauce with me from FL. As far as I'm concerned, either way can be good. Who just moved to NC. Posted Mon, Feb 5 2018 2:48PM, Mark P Ketchup is not in the Eastern NC version (as in East of Raleigh) and people will hold you down and beat you if you go anywhere near a split pig with ketchup in your hand. Couldn't find a recipe any where when I started making my own in early 2000's. A little different but tasty. I would think other pork "parts" could be interchanged.Posted Fri, Jan 1 2016 11:21AM, p3orion Thanks, Country, I guess I'm just going to have to just take one of those scrapple recipes and tinker until I can convert it to livermush. The person asking about Neese's Liverwurst you can go to their web site and order what you want and they will deliver it to you.. Neese's has always been the best.Posted Fri, Aug 5 2016 1:49AM, mike owen I was born and raised just outside Raleigh, where the traditional vinger-base is called 'devil's dew), I have ended up here in Western Tennessee, where despite being fairly near Memphis I've discovered a pit BBQ very near to me in Paris called Trolinger's that's been doing the classic Carolina and vinegar slaw recipes since 1917 .. they even make a great vinegar slaw that tastes just right to this old tarheel.Posted Tue, Aug 16 2016 10:07AM, Jacobward really good recipe wee cooked it on weber spirit sp-320 linkPosted Thu, Sep 1 2016 12:25PM, L. Chance It still amazes me how people come out of the woodwork to tell how wrong someone is when they share their ideas and opinions, even with the caveat of "this is my opinion, you have yours too". enc style is minced. I'd love to get a local expert opinion. Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. Thanks for posting this! Unless otherwise noted, all recipes have been created by copykat.com. I grew up in Piedmont NC. ;)Posted Wed, Oct 19 2016 10:54PM, okjoesdc1 Oklahoma Joe's BBQ The Best BBQ in America. "Losing to A&M was a nice startPosted Wed, Oct 19 2016 5:42PM, Nicole Kaldahl I love your sass, you sure sound like you're from Texas!No Gig 'Em in this house Hook 'em Horns! If you are out of state and want to make a good substitute I can tell you how to do it and you dont need a pig cooker. Leave it out, and you would have an "authentic" Eastern dip. You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. Bennetts is a no meat chili sauce. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. But anyway, if you ask me, you smoke it low and slow and it's BBQ no matter what meat it is, and it should be delicious before any sauce at all has been put on it. I think the author has made an excellent attempt here and deserves kudos. The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! Is this the same sauce? City Barbeque Samplers Judge's Sampler with 2 Individual Sides $41.99 Brisket, pulled pork, 1/4 chicken, half slab of ribs, two pint sides, two cornbreads, Texas toast. Garner history correctly, TP was originally conceived as a buffalo wing sauce, so I find the sauce it was designed to mimic, Frank's Red Hot, to be an acceptable substitute for those horrific occasions when I have a plate of hashbrowns and scrambled eggs but am out of Texas Pete. Ate lunch at Scott's BBq, supper at Wilbur's BBq and Rolaids all the way home to Wilmington.189, Here is a red slaw recipe from Lexington, NCRed Slaw6 lb. Read the article. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. Back then it was the process, the event, and the technique that all led to a perfect barbecue. Most seem to just put their high horse on and nose up, instead of having open minds! Franks hot sauce? After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! And you can keep your coleslaw as well. And he used shoulders exclusively, but did cater whole pig sometimes. Need to get some buns for my BBQ sammiches!!! Your sauce looks and sounds great, thank you for sharing. It was absolutely excellent. This stuff hit the spot and even my kids enjoyed it and poured it all over just like I do. You'll just need to scale up your cooking pot as well. Next, move on to Town Square to . Still, it looks pretty good and, sans the ketchup, pretty close to authentic. It had that nasty raw vinegar. Share 0 Tweet 0 Pin it 0 Fancy +1. This is what came out. I grew up in the Piedmont region of North Carolina.Posted Wed, May 21 2014 5:00AM, ashley gray My step father use to do easter Carolina pig pickens be for he past away my he r.i.p. Pour the contents of the skillet over the pork in the slow cooker. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. 499. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. I was on vacation in OBX last week and had my first ENC BBQ in years, it was heavenly.So tonight I'm craving it and while I don't have a smoker, I have a few kitchen tricks up my sleeve so I looked up sauce recipes since I haven't made any in over five years. I can't wait to try this! I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? it gave me a 2 inch deep hickory smoke ring all the way around the meats. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. I really want to try itPosted Fri, May 28 2021 6:18PM, Rob Wish I had a dime for everytime I read or saw on Youtube someone mention eastern NC bbq sauce. Posted Wed, Jun 12 2013 12:57PM, Hermione Hairpie I've got some Carolina BBQ Sauce coming out of my "suzy" right now. At home, I braise pork shoulders in a crock pot with milk and garlic cloves. . Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. or $9 for 12 oz. at the snack of my finger things are made happened. but he grew up in fayetteville nc. all the hoopla about no this and not that..what counts is the tastePosted Fri, Jun 2 2017 7:38PM, CLC Amazing that this started in 2010 and is still going.I've tried just about every type of BBQ sauce and see no need to stick with just one. This gave me a whole new outlook on how to enjoy a pulled pork sandwhich tasting the meat AND the sauce. Join us for our wine dinner on the 13th at Keepers on Slaughter Lane . I am going to try making this for him and then slow cook a pork butt for pulled pork for tomorrow. I don't know what is or isn't authentic about this since I've never been to any part of NC but if this is how pork is done there then I'll have to make a trip one of these days.Posted Sat, Aug 25 2012 11:26AM, p3orion OK, for those trying to figure out the regional argument:1) Eastern NC sauce Primarily vinegar and crushed peppers, with salt and varying amounts and types of sugar. I also tend to use turbinado or demerara sugar rather than white.Posted Sun, Feb 3 2013 9:30PM, Danielle Tried this sauce and loved it.THANK YOU SO MUCH FOR POSTING IT! Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. Call us at (904) 732-7200. Contactless delivery and your first delivery or pickup order is free! Until well into the '80s, wings were practically throw-away cheap, because there was so little use for them.By the way, you're right about Frank's being almost as good as Texas Pete, but Frank's Wing Sauce is even better than original Frank's as an all-purpose hot sauce.