CAROLINA-STYLE BARBECUE CHICKEN
The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams
BEST CAROLINA BBQ MEAT SAUCE
I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.
Provided by TRIPPER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 8h55m
Yield 12
Number Of Ingredients 12
Steps:
- In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
- Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 3.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 396.3 mg, Sugar 9.4 g
HOMEMADE CAROLINA BBQ SAUCE RECIPE
Steps:
- Combine all ingredients in a medium sized sauce pan. Whisk well to combine.
- Place the pan over medium heat and bring to a rapid simmer. Reduce heat to maintain a gentle simmer. Cook, whisking occasionally, until the sauce is glossy and thickened, about 15-18 minutes.
- Remove from heat. Taste and adjust for seasoning with salt and pepper.
- Allow to cool to room temperature before using. Or, allow to cool to room temperature, transfer to an airtight container and store in the refrigerator for up to 2 weeks. Enjoy with pork, chicken, ribs, on sandwiches - whatever!
Nutrition Facts : Calories 81 kcal, Carbohydrate 18 g, Sodium 743 mg, Sugar 15 g, ServingSize 1 serving
BABY BACK RIBS WITH CAROLINA BASTE
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
CAROLINA BARBECUE SAUCE RECIPE
This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. It is easy, cheap, and fast to make. There is NO reason to buy it.
Provided by Katie Crenshaw
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Place all ingredients in a pan.
- Cook on stove top at Medium heat.
- Bring to a boil.
- Whisk together until sugar and salt are completely dissolved. Remove from heat.
- Cool to room temperature.
- Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
- Shake well before serving.
Nutrition Facts : Calories 18 kcal, Carbohydrate 2 g, Sodium 210 mg, Sugar 2 g, ServingSize 1 serving
CAROLINA MUSTARD BBQ AND BASTING SAUCE
Depending on where in the Carolinas you hail from, some swear by the authenticity of this sauce! It's different from your typical tomato based bbq sauce and it's quite spicy! We like it on pork!
Provided by Harley Seashell Pri
Categories Sauces
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a heavy saucepan.
- Bring to a simmer.
- *Do not boil otherwise the sugar will scorch!
- *Continue to simmer for 20 minutes, stirring frequently.
- Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently.
- Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend.
Nutrition Facts : Calories 85.4, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 394.5, Carbohydrate 12, Fiber 1.3, Sugar 9.3, Protein 1.6
EAST CAROLINA VINEGAR BBQ SAUCE RECIPE
Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it penetrates deep.
Provided by Kris Coppieters
Categories Sauces and Condiments
Number Of Ingredients 6
Steps:
- Prep. Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
- Use. You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas, it is usually used as both a mop and a finishing sauce.
- To use it as both a mop and finishing sauce, warm it, pour a few ounces (~89mL) into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.
CAROLINA BBQ PORK SAUCE
In North Carolina, barbeque sauce is made with a vinegar base and ground red pepper. Pork is the meat of choice.
Provided by Janie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 7
Steps:
- In a sauce pan, combine vinegar, ketchup, water and sugar. Season with salt, black pepper, cayenne pepper and red pepper flakes. Bring to a boil, reduce heat and simmer until sugar is dissolved.
Nutrition Facts : Calories 14.5 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 111.5 mg, Sugar 3.1 g
CAROLINA BBQ SAUCE RECIPE - (4/5)
Provided by SunCoaster
Number Of Ingredients 21
Steps:
- First, a few disclaimers. Categorizing BBQ sauces is a tough job. Except for the distinction between Eastern Carolina vinegar sauces, the distinctions are not always clear cut. I've done a classification based on 1) the comments of the original source and 2) simple induction by looking at the characteristics of sauces from different localities, 3) articles on regional variation in BBQ. Although far from fool-proof, I used the following scheme: 1) North Carolina Eastern: vinegar base, no tomato 2) North Carolina Piedmont: vinegar base, with small amounts of tomato 3) North Carolina Western: strong tomato with some vinegar 4) South Carolina: mustard base, usually with some tomato 5) Charlotte: thin tomato Next, I have not included attributions, since I don't remember where most of the sauces came from. I assumed that this file would be strictly for personal use. The only exception is the first recipe, which is from a friend's father. In addition, the recipes are rather telegraphic. To save space, I included minimal cooking instructions and often abbreviate ingredient names (tom for tomato, pepper always refers to black pepper, etc.) Lastly, any additions would be appreciated. ************************************* * North Carolina: Eastern Vernon's Dad's Sauce (A real family recipe from NC) 1 gallon cider vinegar 6 oz Texas Pete 10 oz worcestershire 1 1/4 oz crushed red pepper mustard thicken (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. * North Carolina: Eastern Style 4 c cider vinegar 1/4 c brown sugar 3 tb salt 1 tb red pepper flk 1 1/2 ts cayenne 1 ts pepper * North Carolina: Eastern Style with Chili 2 c cider vinegar 1 tb tabasco 2 tb paprika 3 tb salt 1 tb worcester 1 tb chili powder 3 tb pepper 1 c water * North Carolina: Eastern Rub & Sauce Rub: 2 ts salt 2 ts sugar 2 ts brown sugar 2 ts cumin 2 ts chili powder 2 ts pepper 1 ts cayenne pepper 1/4 cup paprika Sauce: 1 c white vinegar 1 c cider vinegar 1 tb sugar 1 rb red pepper flake 1 tt tabasco 1 tb pepper * North Carolina: Eastern Style with Sugar 1 c white vinegar 1 c cider vinegar 1 tb red pepper flake 1 tb sugar 1 t tabasco s&p * North Carolina: Eastern Style with Sugar II 2 c cider vinegar 2 tb salt 2 ts ground red pepper 1 tb red pepper flakes 2 tb brown sugar * North Carolina: Eastern Style with Sugar III 1 c cider vinegar 2 tb salt 1/2 ts red pepper 1 ts red pepper flakes 1 tb brown sugar * North Carolina: Eastern Style with Sugar and Chili 8 c cider vinegar 4 c water 4 tb worcester 4 tb chili powder 6 tb paprika 6 tb red pepper flake 12 tb pepper 6 tb salt 4 tb sugar * North Carolina: Eastern Style with Molasses 1 gall cider vinegar 1/2 c salt 2 tb red pepper 3 tb red pepper flakes 1/2 c molasses * North Carolina: Eastern Style with Butter 8 tb mustard 1 ts pepper 6 tb sugar 1 ts white pepper 1 c cider vinegar 1/2 ts soy 2 ts chili powder 2 tb butter 1. Combine all but soy & butter, heat 10 min. Add Soy and butter at end. * North Carolina: Eastern Style Thined with Butter 1/2 c vinegar 1 1/2 c 1 ts mustard 1/4+ ts cayenne 1 ts paprika 2 tb sugar 2 ts salt 1 tb worcester 1 tb tabasco 1 tb chili powder 1 tb pepper 1/2 lemon juice 1 clove garlic 8 tb butter 1. Cook all but butter 15 min. Strain. Add butter and sit 30 min. * North Carolina: Eastern Style with Butter III 2/3 c mustard 1/2 c white sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne pepper 4-5 drops tabasco 1/2 ts soy sauce 2 tb butter 1. Mix all except soy, butter and mer 10 minutes. Remove from heat. Stir in soy and butter. * North Carolina: Eastern Style with Sugar and Butter IV 2 ts salt 1 tb paprika 2 tb sugar 1/2 ts cayenne 1/2 ts dry mustard 1 ts pepper 2/3 c water 1/4 c worcester 2/3 c red wine vinegar 1/2 c butter 1. Boil dry ingredients in water. Remove from heat add rest. * North Carolina: Eastern Style with Herbs 1 c cider vinegar 1/2 c water 2/3 c minced onion 1 clove garlic 1 ts pepper 1/2 ts salt 2 ts red pepper flake 1 ts sugar 1 bay leaf 2/3 ts thyme 3 tb peanut oil 3 ts dry mustard 1 ts cold water 1. Boil all but last two ingredients for five minutes. Dissolve mustard in water and add. * North Carolina: Eastern Style Sweet & Sour 2 c cider vinegar 1 c brown sugar 1 c mustard 1/2 ts cayenne pepper 1 1/2 ts pepper 1/2 t salt 1 tb worcester 1 ts tabasco sauce * North Carolina: Eastern Style Sweet & Sour II 1 gal cider vinegar 3/4 c salt 2 tb cayenne 3 tb red pepper flakes 1 c brown sugar * North Carolina: Eastern Style with Onion 2 c cider vinegar 1 tb peppercorns 1 ts celery seeds 1 ts salt 1 tb hot pepper flakes 1 grated onion 1 c water * North Carolina: Eastern Style Lemon Mop 1 c cider vinegar 1/2 c water 3 tb lemon juice 3 tb butter 1 ts cayenne 2 ts tabasco 2 tb worcester 2 tb sugar * North Carolina: Piedmont (smoked pork) 1 1/2 c vinegar 10 tb ketchup 1/2 c water 1 tb sugar 1/2 tsp cayenne pinch red pepper s&p 1. simmer: Cook, stirring, until sugar dissolves. * North Carolina: Piedmont II 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/8 ts red pepper flakes 1 tb sugar 1/2 c water * North Carolina: Piedmont III 1/2 stick butter 1/4 c minced onion 1 1/4 c cider vin 1 1/4 c ketcup 3/4 tb brown sugar 1 ts worcester 1/4 ts cayenne s&p 1. Saute onion in butter. Add rest and simmer 30 min. Use on pork smoked with vinegar based mop. * North Carolina: Piedmont IV 2 tb brown sugar 1 tb dry mustard 1 tb celery salt 1 tb cayenne 1 tb black pepper 1 tb paprika 2 tb cornstarch 1/2 ts allspice 4 c tom juice 1 1/2 ts worcester 1 c white vinegar 1 tb grated onion 1. Prevent lumping: mix dry ingredients, add some liquid to make paste. Add all liquids . Cook 2 hrs. * North Carolina: Piedmont V 1/8 ts cinnamon 1/3 c cider vinegar 1/2 c ketchup 1/2 ts chili powder 1/2 ts nutmeg 1 teaspoon salt 1 ts celery seed 1 c water North Carolina: Piedmont VI 1 1/2 c brown sugar 1/2 c vinegar 1 stick butter 1 c ketchup 6 oz Heinz 57 sauce 1 tb celery seed 1 c onion, chop 1 clove garlic 1 tb dry mustard red pepper flakes 1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and cook until thick. * North Carolina: Piedmont VII Marinade: 1 c apple cider 1/2 ts cayenne BBQ sauce: 1/4 c worcester 1/4 c brown sugar 1/4 c cider vinegar 1/4 c water 1/4 c ketchup 2 ts chili powder * North Carolina: Piedmont VIII (Simmer briefly) 2 c vinegar 1 c water 1/2 c ketchup 2 1/2 tb chili powder 1 tb pepper 1 1/2 tb brown sugar 1 tb lemon juice 1/2 ts salt * North Carolina: Piedmontt IX 32 oz ketchup 6 oz texas pete 2 oz tabasco 2 qt vinegar 2 oz chile powder * North Carolina: Piedmontt X 1 c white vinegar 1/2 c water 1/4 c ketchup 1 tb sugar 1/2 ts red pepper 1/2 ts black pepper 1/2 ts salt * North Carolina: Piedmontt XI 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmontt XII (Simmer until sugar dissolved) 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmont XIII 1 c ketchup 1 c water 1/4 c cider vinegar 1 small onion 2 t garlic powder 2 tb brown sugar 2 tb molasses 2 ts dry mustard 1 ts chili powder * North Carolina: Piedmontt XIV (Simmer 1 hr) 1/2 c water 1/2 c cider vinegar 1 c catsup 1 ts salt 1 tb sugar 1 tb worcester 1 tb tabasco 1/2 ts pepper 1 chopped onion * North Carolina: Piedmontt XV (Simmer 15 min.) 1 1/2 c cider vinegar 1/2 c water 1/2 c ketchup 1 ts salt 1 chopped onion 2 tb brown sugar 1 tb worcestershire 1/8 ts red pepper * North Carolina: Piedmont XVI 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/2 ts ground red pepper 1/8 tb red pepper flak 1 tb sugar 1/2 c water * North Carolina: Piedmont XVII 1/3 c honey 1/3 c molasses 1 head garlic 2 tb whole cumin seed 3 tb coriander seed 1 tb peppercorns 8 dry chilis 2 bay leaf 3 tb tom paste 48 oz toms 4 c white vinegar 4 c water 1/4 c salt 1. Cook honey-chili 30 min/ Add toms, cook 15 min. Add rest, simmer 2-4 min. * North Carolina: Piedmont XVIII (Simmer until sugar dissolves.) 3/4 c cider vinegar 3/4 c ketchup s&p 3/4 ts red pepper flakes 1 ts sugar 1/4 c water * North Carloina: Western I (smoked pork) 1 c ketchup 1 c pack brown sugar 1/2 c lemon juice 1/4 c butter 1/4 c minced onion 1 tsp pepper sauce 1 tsp Worcestershire sauce. simmer 30 min 1. Reduce heat and simmer for 30 minutes. Use as a dipping sauce. * North Carloina: Western II (smoked pork) 1 can tomato 2 c water 1 6 oz can tom paste 2 dried chilis 1/2 c ketchup 2 tb worcestershire 2 ts chili powder juice of 2 lemons 1/4 c wine vinegar 2 1/2 ts salt 1/4 ts tabasco 2 tb pepper 1 chopped onion 1 clove garlic 2 bay leaf 1/2 lb butter 2 ts dry mustard 1. Simmer all 30 minutes. Strain and cool. * North Carloina: Western III (smoked pork) 1 c tomato sauce 1/4 c ketchup 1/4 c white vinegar 1/4 c water 2 tb brown sugar 1 tb paprika 2 tb Worcester 1 ts dry mustard 1/2 ts salt 1/4 ts chili powder 1/8 ts cayenne pepper. 1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using. * North Carloina: Western IV (smoked pork) 2 tb brown sugar 1/4 ts chili powder 1/2 ts salt 2 tb worcester 1 c tom sauce 1/4 c water 1 tb paprika 1 ts dry mustard 1/8 ts cayenne 1/2 c white vinegar 1/4 c ketchup 1. Simmer 10 minutes and refrigerate overnight. * North Carloina: Western V (Simmer briefly.) 1/3 c cider vinegar 1 ts salt 1 ts celery seed 1/2 ts cinnamon 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Western VI (smoked pork) 1 1/2 c brown sugar 1/2 c butter 1 c ketchup 1 sm bot Heinz 57 Sauce 1 tb celery seed 1 c onion 2 clove ga0rlic 1/2 c vinegar 1 tb dry mustard red pepper flakes 1. Carmel butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened. * South Central Carolina Baste/Bbq Sauce 3 tb peanut oil 2 garlic cloves 1 minced onion 1/2 c ketchup 1/3 c cider vinegar 2 tb lemon juice 2 tb honey 1 tb brown sugar 2 tb dry mustard 1 ts ginger salt * South Central Carolina Gold 1 1/2 c mustard 5 tb brown sugar 4 tb tomato paste 3 tb apple cider vinegar 1tb worcester 1/2 ts cayenne 1/2 ts black pepper 1/2 t garlic powder 1. Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook. * South Central Carolina Gold II 1 c white vinegar 3/4 c mustard 1/2 chop onion 1/3 c water 1/4 c tom puree 1 tb paprika 6 cloves garlic 1 1/2 ts salt 2/3 ts cayenne 1/2 ts pepper 1. Simmer 30 min. * South Central Carolina Gold III 2 bot worcester 1 bottle tabasco 1/2 gal. vinegar 1 box pepper 1/2 gal. ketchup juice of 1 1/2 lemons jar yellow mustard 3/4 lb.margarine or butter 1 tb sugar 4 #2 cans tom 4 chop videlia onions * South Central Carolina Gold IV 2/3 c mustard 1/2 c sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne 4-5 drops tabasco 1/2 ts soy 2 tb butter 1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter. South Central Carolina Gold V (Simmer 30 min.) 3/4 c mustard 3/4 c red wine vinegar 1/4 c sugar 1 1/2 tb butter 2 ts salt 1 tb worcester 1 1/2 ts pepper 1/2 ts tabascp * South Central Carolina Gold with Margerine (Simmer 10-15 min.) 3/4 c mustard 3/4 c red wine vinegar 1 1/2 tb margarine 2 ts salt 1 1/4 ts black 1/2 ts tabasco 1/2 ts worcester 1/4 c granulated sugar * South Central Carolina Ham 3/4 c water 3 tb minced onion 1 clove garlic 1 c mustard 1 ts dry mustard 3 tb chili sauce 2 tb + 1 ts sugar 2 ts honey 1 tb worcester 1/8 ts white pepper 1/4 ts black pepper 1/2 ts cayenne 1. Cook 15 min. Baste Ham. * Charlotte Pork Sandwhich (smoked pork) 1 tb brown sugar 1 tb flour 1 tb dry mustard 1 ts salt 1 ts pepper 1 ts paprika 1 ts cayenne 1 clove garlic 1 ts chili powder 1/2 c water 1/2 c vinegar 1/2 c chicken broth 1 tb lemon juice 1. Smoke pork, then shred finely. Heat sauce ingredients 20 min but do not boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat and serve with cole slaw on bun. * Charlotte Pork Sandwich (Boil, them smoke.)) Boil: 2 6 lb. pork shoulder 12 whole cloves garlic 3 c cider vinegar Mop: 1 ts kosher salt 1/4 c simmer liquid 12 garlic cloves from pork 3/4 ts sugar 1 tb cayenne 1/4 ts pepper 3 1/2 c cider vinegar Sauce: 1 1/2 c mop 1/4 c pork-simmering liquid 1/3 cup smoky BBQ Sauce Salt tabasco 1. Simmer sauce 2 1/2 hour. Slow cook pork.
OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS
No one will guess that these wings are made in the oven. The baking powder in the breading helps crisp up the skin, and then they're drenched in my traditional Carolina BBQ sauce, a mustard-based sauce. The sauce is great on pork too, and you can make it ahead and keep it in the refrigerator for up to 2 weeks.
Provided by Kardea Brown
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
- Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
- Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
- Brush the roasted chicken wings with the reserved sauce before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CAROLINA BBQ GOLD SAUCE
A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with Boston butt, and cook until very tender. Remove and discard excess fat from pork. Chop or shred pork, place in buns, and serve with extra sauce.(serving=1/4 cup)
Provided by BeachGirl
Categories Sauces
Time 45m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 18
Steps:
- In saucepan, whisk together all dry ingredients.
- Add mustard, tomato paste, and molasses.
- Slowly add vinegar, whisking till blended.
- Add water and whisk to blend.
- Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
- Cool, then pour into glass bottle or other non-reactive container.
- Refrigerate, if desired.
- Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
- The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.
CAROLINA BBQ SAUCE (NECTAR OF THE SOUTH)
Vinegar based bbq sauce is a very North Carolina thing that goes back a very long way when making pulled pork or grilled chicken.
Provided by Chef Tariq
Categories Basics
Time 15m
Number Of Ingredients 7
Steps:
- Add all ingredients together in a pan over medium high heat.
- Bring to a boil and cook for five minutes while stirring.
- Cool to room temperature.
Nutrition Facts : Calories 234 kcal, Carbohydrate 48 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1826 mg, Fiber 1 g, Sugar 42 g, UnsaturatedFat 2 g, ServingSize 1 serving
CAROLINA BASTING SAUCE
Provided by Dena Kleiman
Categories easy, condiments, sauces and gravies
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine vinegar, butter or margarine and salt. Heat slowly until butter or margarine is melted. Add lemon juice and pepper flakes.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 29 grams, Carbohydrate 1 gram, Fat 36 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 334 milligrams, Sugar 0 grams, TransFat 7 grams
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