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
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
EASTERN NORTH CAROLINA BARBECUE
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 6 large servings
Number Of Ingredients 8
Steps:
- Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. Preheat the oven to 225 degrees F. Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and Barbecue Sauce, to taste. Serve with more Barbecue Sauce on the side.
- In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
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
EASTERN NORTH CAROLINA BASIC BARBECUE SAUCE
In eastern NC barbecue is served at ALL outdoor events from reunions of all types to political gatherings or church suppers. This sauce, courtesy the NC Pork Producers As'sn. is a basic sauce and can be varied to suit your own tastes. The sauce is NOT cooked before use!
Provided by Dan-Amer 1
Categories Sauces
Time 15m
Yield 2 quarts
Number Of Ingredients 4
Steps:
- Mix all ingredients well. Use to baste pig while barbecuing and to season chopped barbecue with. You can store this in an airtight container without refrigeration for several days.
Nutrition Facts : Calories 220.3, Fat 0.2, Sodium 7028.2, Carbohydrate 13.5, Fiber 1.3, Sugar 5.4, Protein 0.9
EASTERN NORTH CAROLINA BARBECUE SAUCE WITH A WEST COAST TWIST
I'm not sure if using honey instead of sugar really qualifies as a 'West Coast twist,' but it does ensure that people from North Carolina can't attack me for this Eastern North Carolina-style barbecue sauce not being authentic. Anyway, while this isn't exactly what you might find in the Tar Heel State, it was fantastic on pulled pork.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
Nutrition Facts : Calories 17 calories, Carbohydrate 3.5 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 181.5 mg, Sugar 2.3 g
EASTERN NORTH CAROLINA BARBECUE
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 6 large servings
Number Of Ingredients 8
Steps:
- Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
- Preheat the oven to 225 degrees F.
- Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
- In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
EASTERN NORTH CAROLINA VINEGAR-AND-PEPPER BARBECUE SAUCE RECIPE
One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.
Provided by Daniel Gritzer
Categories Condiments and Sauces Sauce
Number Of Ingredients 7
Steps:
- In a small bowl or squeeze bottle, combine vinegar, pepper, sugar, salt, hot sauce, red pepper flakes, and ketchup (if using). Stir or shake well until sugar and salt are dissolved. Taste and adjust seasonings as desired. Dilute with a small amount of water, if desired. Use immediately as needed, or store at room temperature for up to 2 weeks.
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 210 mg, Sugar 1 g, Fat 0 g, ServingSize Makes about 2 cups (480ml), UnsaturatedFat 0 g
EASTERN NORTH CAROLINA BBQ SAUCE
There are lots of BBQ Sauce recipes out there, but I love the vinegar based NC sauce. It is very wet, and is great on pulled or chopped pork. We do not like it so much on chicken.
Provided by Beth roarsback
Categories Sauces
Time 5m
Yield 2 cups, 8 serving(s)
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 22, Fat 0.1, Sodium 341.2, Carbohydrate 2.8, Fiber 0.3, Sugar 2, Protein 0.1
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