NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE
Provided by Food Network Kitchen
Time 40m
Yield about 1 quart
Number Of Ingredients 9
Steps:
- Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.
WESTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE
This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)
Provided by OGREUGLY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time P2DT50m
Yield 32
Number Of Ingredients 11
Steps:
- Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
- Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.
Nutrition Facts : Calories 57.8 calories, Carbohydrate 10 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.9 g, Sodium 213.8 mg, Sugar 9.2 g
EASTERN NORTH CAROLINA BARBEQUE SAUCE
This piquant and spicy vinegar-based sauce, popular in Eastern North Carolina, is not for lightweights! It's great for all meats, but best on pork.
Provided by Lori
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 3h10m
Yield 64
Number Of Ingredients 6
Steps:
- In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.
Nutrition Facts : Calories 16.8 calories, Carbohydrate 2.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 8.1 mg, Sugar 2.4 g
EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE
Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
Provided by Sam Sifton
Categories condiments, dips and spreads, sauces and gravies
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams
NORTH CAROLINA PULLED-PORK BARBECUE
This classic pulled pork is the ultimate holiday weekend grilling project.
Provided by Ruth Cousineau
Categories Backyard BBQ Summer Grill Grill/Barbecue Gourmet Graduation
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
- While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
- Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
- When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
- Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
- Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
- Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.
EASTERN NORTH CAROLINA BBQ SAUCE
I have tried a lot of recipes of Eastern North Carolina BBQ Sauce. This is the closest to what you will find in any of the BBQ Restaurants here in North Carolina. It is on the hot side, so you may wish to adjust the cayenne pepper and Tabasco™ sauce for milder flavor.
Provided by RODEO3829
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Yield 32
Number Of Ingredients 7
Steps:
- Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Nutrition Facts : Calories 4.1 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Sodium 76 mg, Sugar 0.5 g
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