We just can't do it without it feeling wrong. I hate that. Texas Pete, or Frank's, never Tabasco. My good friend Adam and I made this the other night and he said "Well, I'll suffer that yankee for this sauce. Posted Fri, Jan 9 2015 11:22PM, Cahelie Jolly You don't have a clue about "Q" .This potion you have created resembles Lexington, NC style BBQ sauce, which no real lover of E. North Carolina BBQ can abide. Started searching for some sauces for the pulled pork, and think it's the coolest thing, all the differences in sauces even from county to county in the Carolinas- to this kid from the Adirondacks, it's all good. I am a BBQ sauce on the right meat with the right sauce kinda' grill person. It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. Haters are gonna hate. His sauce is very good, and very close to this recipe. 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. Not that I stand too much on authenticity. 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. This is still a thin sauce, but not as thin as eastern NC style. Original Sauce. Just wondering because I love following the comments on this blog! NO TOMATO ALLOWED east of the capital (then again, Raleigh is full of relocated Yankees now anyway, so that's confused things, but we'll try to get y'all up to speed.2) Western NC sauceStill heavily dependent on vinegar, but a bit more relaxed about some tomato sauce. For the beer drinkers, we tried the Parish Brewing Co. SIPS Pinot Noir Black Currant Sour for $5 for 6 oz. In Texas, I could not find Texas Pete at the store. However, I do think I will try what some have suggested and add just a touch of brown sugar to the sauce. Are you a City BBQ Rewards Member? I've finally found a local source for fresh pork livers, but I have no idea how to go about making my own livermush. 2000 calories a day is used for general nutrition advice. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. The new Ponce City Market location marks the business' third storefront and opens on Mar. Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. started carrying it shortly before I moved back east. Others want pinto beans on the side, or greens. So after much deliberation, I bought Chulula. Try it and tell me what you thinkPosted Fri, Jan 27 2012 1:51PM, ken benson (kinny binson) my parents owned restaurants for 35 years my daddy's family is originally from benson, nc. He hadn't learned by now he just f**** it up. "Posted Fri, Sep 19 2014 7:20PM, Becky The only time I was in North Carolina was a one-hour layover in Charlotte (and a lovely airport it is, by the way! A couple of the fractional amounts didn't go through on your posting, though: how much salt, and how much red pepper?Posted Mon, Oct 9 2017 4:41PM, james taylor 6 lb. It is good but whoa! The only sauce fit to eat in GA is mine and that is because i am from Raleigh NC! Of course, we slow roasted the entire hog outside for 24 hours. It took me almost 15 years to master what he did. if i had 2 working arms, i be doing all kinds of things with porkbut, nooo any way, hope everyone had a great holiday!Posted Sat, Jan 2 2016 4:06PM, ann btw, from now on, bacon fat is where it's at when i roast pork. Market value: $240. I just make it now anyway.Posted Fri, Aug 7 2015 7:21PM, Greg C George's is not to shabby I sometimes use it as a starter but my favorite is Wells Hog Heven. Yummy!!!! Feeding 100%u2026. From what I have seen, traditional Vinegar sauce doesn't use ketchup. Ive gone as far as having my favorite shipped to me when living elsewhere. With the breadth of comments that post elicited, I've been able to piece together and refine a sauce that I finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. I am going to try this sauce out this weekend and I will let you know how it compares to some of those I've had, thanks for sharing.Posted Fri, Jan 15 2016 10:45AM, p3orion If you have to ask how long it will keep, then you're not eating enough barbecue!However, my sauce is pretty similar, and I have had some in the fridge for six months (I made way too much in one of my batches) with no appreciable loss of quality. Sorry to get off point. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. The cayenne based sauce was created in Winston-Salem, North Carolina, and I don't think I could make anything and label it "North Carolina" without adding at least a little Texas Pete. Until I could get it again, I used Frank's or Trappey's, both of which are a bit closer to Texas Pete in flavor than Chulula. !Posted Mon, Mar 28 2016 2:53PM, Alan Gruesbeck Would this sauce be as good if I made a lot and froze some of it?Posted Wed, Mar 30 2016 5:50PM, Tom I used this recipe as a brine for pickled eggs. Works ok on brisket but in general, it sucks.Not sure where this 'Alabama white sauce" is coming from. All the best bar b q joints in the area use some variation. ;)Posted Wed, Oct 19 2016 10:54PM, okjoesdc1 Oklahoma Joe's BBQ The Best BBQ in America. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener 1/4 cup salt1/4 tsp. And it about burned everyones mouth off! All-natural chicken breast, filleted by hand and served on a bun. I followed the recipe that you gave and it is super yummy. I added a little less vinegar and more hot sauce and red pepper flakes to my second batch. after 8 hours at 225 degrees, the 2.2 lb loin developed a nice pink color through and through and was the most tender pork i've ever had (pats self on back). "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) Had BBQ all over. I believe it has been made popular relatively recently by Bob Gibson's. Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. I can't put my finger on it, but something is wrong. I've lived there all my life and have never had one that contains ketchup. 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. I made a couple changes to reduce the carbs. I lived in Raleigh for 16 years and had a sales territory of Chapel Hill to the coast, so I had the true pleasure of eating at every little mom and pop Eastern NC joint I could find (Ralph's in Roanoke Rapids, Olde Tyme in Raleigh, and the little one in Williamston were my favorites). A peppery, vinegary sauce, perfect on pulled pork. To me, it will always be my favorite. Posted Tue, Sep 22 2015 12:25PM, p3orion Hi Nicole- I had trouble finding Texas Pete in Texas too, but I seem to recall H.E.B. I am doing VA BBQ and NC BBQ in a few days - do you know how many lbs of pork are seasoned by 2 cups. $7.00. Then be sure to cook thoroughly and let it set. "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! it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. The longer it stays in the fridge, the better it gets. If it's good it's GOOD!Posted Mon, Nov 16 2015 4:49PM, Mopping sauce versus BBQ sauce Trouble is, most folks don't know the process of whole hog, pit cooked cue. bleh! Sorry, Texans - But I learned to love Railroad Barbecue in Fort Worth.The barbecue in West TN had over the years turned to tomato based. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. So excited about using this one as my base. This weekend I am going to use a combination of peach and bourbon barrell oak wood. City Barbeque Swine Wine Sauce. My grandpa had a humble little place right on the Black River in Pender, CO.I remember him building a pit for a whole hog with a few of his buddies . Share 0 Tweet 0 Pin it 0 Fancy +1. He calls it GOOD. Tennessee, what have you done for me lately? Barbecue Sauce Recipe Easy. There was a newcomer near here a few years ago that claimed to be KC style. !Posted Sat, May 2 2015 10:35AM, steelerguy Made the sauce Ben in posted in comment 6, minus the pork drippingsthose were all sacrificed to the wood Gods. Contactless delivery and your first delivery or pickup order is free! Posted Thu, Jul 9 2015 7:59PM, ann @Ben Of course as long as the ribs were not cooked slathered in bbq sauce.! friends & allies fresh coast ipa. (Feeds 2-3). ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. I think I only used vinegar and red pepper flakes before, and I liked it, but thought I might be missing something. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. They have individual packets at Chik-Filet, I think. Eastern refers to east of I-95, not just east of Raleigh. Minced or shredded? picked, pulled and chopped the pork drenched with the sauce then added what ever other sauce the customer wanted or sliced "naked" my personal favoritecouldn't use tomato, sugar or butter or the meats would char before they cooked thru. For those of us who prefer the lighter fare, simple grilled chicken and fish pair . City Barbeque City Barbeque - Swine Wine Sauce. i'm having to do everything with my non-dominant arm. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. Pork was cooked for about 18 hours and the chefs were in the back, chopping it up with cleavers. I love messy pork sandwiches with regular RED sauce that my aunt used to serve EVERY Sunday in Tenn after church. Then there is slaw which can be the traditional red or white, Of course there is the issue of whether the slaw should go on top od the cue. i turn to human being also at any time i want to. I always want to taste the meat first before employing any sauce, no matter the style. I never heard of anyone dipping livermush in flour before frying it, though; that must be strictly a scrapple thing.I agree about interchangeable "pork parts," except that you want be sure there are enough un-meaty parts like snouts and ears, so that you end up with some gelatin in the broth, and don't have to count on loads of cornmeal to hold it all together.And I think we can all agree that "Interchangeable Pork Parts" would be a fine name for a southern rock band.Posted Fri, Jan 1 2016 12:58PM, p3orion On second thought, I don't think I can use anything from these scrapple recipes. I use a similar recipie for anything smoked or grilled. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. I'm from NC born and raised right by lexington and this is far hotter than anything iv ever had. It is easy, cheap, and fast to make. Through this overnight process, the hickory smoke and vinegar that is watered down soaks slowly into the meat; its not supposed to be a glaze. It's all good!Oh, and if you don't use wood, it ain't real BBQ. It can be eaten cold, but is much better sliced and fried (in bacon grease, ideally) and served as a breakfast item.Livermush is similar to the scrapple of Pennsylvania (and no doubt evolved from the recipes of the same German settlers) but has relatively less cornmeal than that, I believe. Really the Texans should probably stay out of this debate. Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. That opinion prevails anywhere east of Raleigh, and by the time you get past I-95, "them's fightin' words. City Barbeque: Disappointing - better options around Ballantyne - See 70 traveler reviews, 34 candid photos, and great deals for Charlotte, NC, at Tripadvisor. If that offends your highly developed barbecue sensitivities, do what most people do and recognize that there are BOTH eastern and western North Carolina sauces.As for butter, Josh never mentioned it anyway, but some folks DO (and legitimately so) add it to a mop sauce, since modern pigs are generally much lower in fat than what were raised some decades ago. City Barbeque location. Scott's is a traditional Eastern NC sauce made in Goldsboro, which is the heart of ENC BBQ country. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. If you get the chance try it m'm m'm good!PS: I have been across the country trying barbecue when I ate meat and by far there is nothing finer than North Carolina Barbecue. Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. "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. i become a vampire through the help of my friend who introduce me into a vampire kingdom by given me their email. Get the grill out for your meat, not the stove not the crock pot, although with this sauce on it, it probably would not matter. That's the only way I ever had it in ENC!Posted Thu, Mar 20 2014 4:36AM, Scott Best sauce for pulled pork. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. Posted Sun, May 12 2019 10:05PM, janet sonier August 2010 to May 2019 and apparently still going strong is remarkable-and a testament to the cultural aspects of Bar-B-Que.I grew up in Memphis and Jackson, TN - Leonard's opened int 1922 and was/is renowned. We Also Recommend. There is NO reason to . i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. !Posted Mon, Jun 16 2014 2:12PM, cheri GG this Carolina Tang sauce is brought to a boil and laid to rest a bit before putting on the pig, and is truly tasty. Posted Sun, Aug 8 2010 4:26PM, Josh @Ben Cops Texas Pete is a hot sauce born in NC and made from cayenne peppers. They cooked over hickory. Posted Fri, Jul 17 2015 10:33PM, pavedngold Something just isn't quite right! Make that Wells Hog Heaven. What a great side dish!As far as the great tomato controversy, I also am willing to add just a little to my sauce to tweak the color. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. If I remember my T.W. Adding hints of other things (lemon juice etc.) Homemade Barbecue. Until now make it taste right.Posted Sat, Mar 8 2014 11:06AM, jerry v Well I live in va but born and raised in eastern nc my grandfather and relative's raised hogs and cooked them in a pit.I use his sauce and I have never in 50 yrs ever put or heard anyone put ketchup in the E N C sauce.Posted Thu, Mar 13 2014 10:51AM, Mike's Carolina BBQ Sauce Seasoning Excellent info here. Join us for our wine dinner on the 13th at Keepers on Slaughter Lane . I use this as my reference when I make mine. I'm not a fan of Tabasco, because I feel that it is simply spicy hot without any flavor. Butts? Needless to say it has become a staple for our pork butt day's. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). I plan on using it as a low calorie, low carb sauce for my salads and veggies too. Don't use a blending/chopping machine that introduces too much air. Posted Sat, Apr 26 2014 3:49PM, Cheri Here ye, Here ye, Scott I so Agree. As my great grandpa told my grandpa during the depression "shut up and eat!" Liquids. We are all proud of our regional cooking ( chowders and best lobster roll here on the Maine coast)My mom and grandmother would feel proud of their traditional recipes, but were never rude. Many thanks, Maggie.Wishing you a very happy, healthy and peaceful 2013 with lots of love, laughter and delicious food.Posted Thu, Jan 3 2013 10:02AM, Maggie PS For the red pepper flakes, I have used chillie flakes, hopes thats OK!!!!!! Basically, it all depends on WHO'S uncle or granddaddy came up with which version and THAT is the deciding factor. MAP IT! I buy a pork tenderloin, rather large one and cook it in Georges hot carolina sauce. 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. Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. Pulled pork, beef brisket, and rib meat, mixed together in a sweet and spicy housemade sauce and served on buttery grilled Texas toast. I opened a restaurant in tyrone ga. called barbeque junction where i served a wide variety of sauces hence "the Junction" the house sauce was a half gal of cider vinegar, a qt or so of water,1/4 cup of salt, 3tbl sp granulated garlic, 3tbl sp onion powder, 5 tbl sp crushed red pepper brought the mix to a boil on the stove then put in the fridge over night. I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. I was looking for the hot vinegar that you typically find on the tables at BBQ places. I bet they were good! I made it once simply using pork liver, corn meal, a pack of gelatin and chicken stock, sage, salt, pepper, and some red pepper seed. Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. Our sauces can really be broken down simply, if it's thick and sweet its from well west of Charlotte. For example there are many ingredients that are also tangy besides vinegar. Some times I just add more cabbage and keep going.Posted Sun, Feb 5 2017 12:10AM, sue fortier I have Tyrell County, North Carolina roots from my mom and our whole family loves Eastern Style Bar BQ! Served with choice of 2 sides. She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). Copycat Recipe Secrets for 2023 . Then I put one half upfor oulled pork the third day after. But it got two lip smacking thumbs up from King Gastronome. Posted Tue, Aug 3 2010 11:47PM, Dave Great pics! Cabbage, grated (fine or coarse, your choice)2 lg. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59+ Popular Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99+ Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99+ Nashville Hot Chicken Garner Foods. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. 2 cups apple cider vinegar 2 tablespoons dark brown sugar 1 tablespoon ketchup 1 tablespoon Texas Pete's 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon kosher salt Procedure Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. What a waste of a good pig..The vinegar sauce must be cooked, or you don't know what you're doing imho !! Browse a list of all products from City Barbeque. That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) Some want cornbread. Posted Sun, Mar 20 2016 1:41PM, Cookie I have taste pulled pork also known as chopped bar-b-que with vinegar based sauce from the Viginia line to the South Carolina line, and i have found no place has better vinegar based pit cooked pulled pork than McCalls 1st and Wilburs 2nd, both located in GOLDSBORO NC.Posted Sun, Mar 27 2016 10:18PM, JT NC native Yes, Great!!! The only downfall to smoking is that you may have it on the smoker for 12-15 hours. Picnic Shoulder on the Outlaw. I have seen the recipe made in 5 gallow bucket with chicken dipped and the cooked/marinade over block fire pit.Posted Tue, Jun 11 2013 3:02PM, John McClancy As a son of tobacco road and traveling consultant, I visit and write reviews of BBQ houses all the time. Why even bother smoking the pork in your all electric smoker? The mustard came later with German immigrants and was popularized around Lexington.Liver mush is still made and very popular around Shelby. 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. I'm sure all the experimenting was painful. Please don't. Posted Sat, Apr 26 2014 4:39PM, Paul This is roughly the same recipe that I use except with the addition of onion and garlic powder. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. First is dark brown sugar, adding a nice molasses sweetness that balances out some tartness and also deepens the overall color of the sauce. 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. Add to Cart. I'm leery of the ketchup, not because I'm philosophically opposed to the ketchup, per se, but because I really love the flavor you typically find in that true Eastern NC BBQ. Who just moved to NC. It was the absolute best sauce I have ever had poured over a hot hog at a pig picking. Definitely trying all the variations here. Born and raised in Wilmington. I never measure a thing and its never the same twice- yet pretty close every time. The restaurant also offers catering services. Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". Boy did I need a good sauce recipe. I mopped the meats every hr or so with this carolina sauce. red pepper1 quart tomatoes, mashed. We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. 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! When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much. I'm 66, but my research into my early ancestor revealed that he was a sea captain and buccaneer who first owned the land near Charleston called SeeWee. 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. Born from a historic recipe that was resurrected in 1987, Yuengling Traditional Lager is a true classic. Got some pork cooking right now!Posted Wed, Jul 22 2015 3:24PM, Roger W I have lived in NC all my life, do many BBQ competitions all over the U.S., catered my fair share and have cooked everything from rabbit to bear to deer and back again, over open pits, closed pits, grills and smokers.North Carolina actually has 3 types of sauces which are:Eastern Western and:Lexington StyleTo suggest that mustard sauce is one of our sacred sauces is blasphemy!! The best place to get a good ole southern dinner, the pork was delish and so was the rest of the chicken, hush puppies and so on and so on. no need to mess up a great thing.Posted Sun, Jul 7 2013 10:00AM, Jodie He calls it NC sauce, so the argument about whether this sauce is authentically eastern is irrelevant. 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. City Barbeque menu Smoked Sausage. this was really interesting to me. Recipes & Inspiration. I'm not sure you should have given it to him; it's not uncommon to have a "secret" sauce, and it might have been better just to leave him wondering enviously at your barbecue mastery!Posted Wed, Sep 23 2015 9:20AM, RK Sheesh. Now you can add Captured within those pages was an original recipe for North Carolina vinegar sauce, which I made during my next pulled pork cook, and with just a little cut down on the salt, it tasted pretty good to me. Had to drive to Hursey's in Burlington NC last month while visiting a friend to bring 5# of it home. Not sure why those in East NC have such disdain for a little ketchup--just brightens up the sauce and adds a little body and complexity, IMHO. Looks like this is the oneI'll let you know how it turns out. . The recipe would be easy to scale up as needed. Ahhhh!!! 5 stars on this sauce! It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete. I add some water to the vinegar and a LOT of black pepper, a little sorghum molasses and much more red pepper. Two Chipotle BBQ Sandwiches. City Barbeque is a restaurant chain specializing in smoked meats and barbecue-style sides. Couldn't find a recipe any where when I started making my own in early 2000's. At this booth, wine drinkers can snag the Rombauer Zinfandel for $9.50. For some reason it didn't occur to me to look for "liver pudding" rather than "livermush," even though Neese's (one of the favorite brands I recall eating) always called theirs liver pudding.I'm going to make some today, which will delight my daughter (and horrify my wife, who wasn't brought up on it.) Since the sauce is vinegar based I suspect he may have been raised in Eastern NC.When I moved to TX and ordered a Barbecue sandwich I was horrified to find BEEF between my bread slices. What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. 2023 Joshua Bousel, All rights reserved. Brush Fire Barbeque Sauce. Lol. I think of it as the cucumber and tobacco belt.Posted Mon, Nov 16 2015 4:45PM, Cheri Nice to hear someone speak with an open mind about this sauce and others. I cook and sell bbq as a fundraiser and it's common to have people tell me that it's the best they ever had. Even some commercial brands have far too much meal. I am trying to figure out what sauce to serve with my 6lb butt tomorrow. Now that they are deceased. Chill. But there is great slaw and there is cabbage with crap. Maybe some day I will. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. you have a good point. The flour dipping gives it a nice crispy, golden finish. :) The sauce I make for all mine is very similar to the OPs. Posted Tue, Jul 16 2013 5:14PM, cheri Jodie, forget the 'roots', time's are a changing.as are tastes and variety!