"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 07-12-2005, 11:48 AM   #1
Senior Cook
 
bknox's Avatar
 
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
Pulled Pork BBQ

Recently I have been craving pulled pork. I realize there are basically two types; North Carolina Sauce which is clear or almost clear and South Carolina Sauce which is tomato based. Feel free to correct me if I am misguided.

My main interest is the North Carolina Sauce. The recipe I have been using is as follows.

1 Cup white vinegar
1 Cup cider vinegar
4 Tablespoon sugar
1 Teaspoon cayenne pepper
1 Tablespoon red pepper flakes
1 Teaspoons salt
1 Teaspoon black pepper
Mix together and let stand for a day ot two.

This recipe os OK but I am not real happy with it and remember the pulled pork sandwiches I would get in North Carolina to have a better balance of sweet, spicy and vinegar. If anybody has a recipe for a North Carolina Pulled Pork BBQ sauce I would appreciate it.

Thanks in advance,
bryan

__________________

__________________
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
bknox is offline   Reply With Quote
Old 07-12-2005, 12:11 PM   #2
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
NC sauce are 2 types, eastern, which is vinegar and spices. Western which is just like eastern only has ketchup in it.

SC is mustard based.
__________________

__________________
Raine is offline   Reply With Quote
Old 07-12-2005, 12:13 PM   #3
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Lexington Barbecue #1 sauce

From the BBQ capital of the world....Lexington NC.

Lexington Barbecue #1
1 gallon water
1 qt. ketchup
1 qt. vinegar (amber 4% acidity)
10 oz sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)
Preparation: "Combine all ingredients into a 1.5 gallon stock potand bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations
__________________
Raine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.