LEXINGTON DIP BBQ SAUCE RECIPE
In Lexington, North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply to make it flavorful.
Provided by Kris Coppieters
Categories Sauces and Condiments
Number Of Ingredients 8
Steps:
- Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.
- Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.
- Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.
LEXINGTON-STYLE BARBECUE SLAW
Steps:
- In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
LEXINGTON STYLE BARBECUE SAUCE
Provided by Elizabeth Karmel
Yield Yields about 4 cups.
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk all the ingredients together and let sit for at least 10 minutes. The longer the sauce sits, the hotter it gets, as the vinegar brings out the heat of the chile flakes (so start with the amount of chile flakes called for and then add more to taste). Pour the sauce in a vinegar style bottle so you can pour and store it easily. It will keep almost indefinitely in the refrigerator.
Nutrition Facts : Calories 100 kcal, Carbohydrate 27 g, Fiber 1 g, Sodium 1580 mg
LEXINGTON STYLE CROCK POT PULLED PORK BARBECUE
Lexington Style BBQ does not have the red sticky sauce that most people are familiar with, instead it has a vinegar sauce. This is how you make this type of BBQ in the crock pot.
Provided by Wendi Spraker
Categories main
Time 16h10m
Number Of Ingredients 20
Steps:
- Place onions, garlic heads and bay leaves in the bottom of a 5-6 quart crockpot.
- Mix the Olive Oil,brown sugar, paprika, salt, pepper and liquid smoke together and rub over the surface of the Boston Butt Roast.
- Lay the oiled boston butt with the fattest side facing up on top of the quartered onions, garlic heads and bay leaves.
- Mix together the vinegar, ketchup, worcestershire sauce, red pepper, sriracha, sugar, dijon, garlic powder, cayenne pepper. RESERVE HALF OF THIS MIXTURE AND PLACE IN THE REFRIGERATOR and gently pour the other half over the boston butt roast into the crockpot.
- Set crockpot on low, place the lid securely on top and allow Butt Roast to cook for at least 10 hours. When the meat easily pulls away from the bone it is ready (could take up to 16 hours depending on your crockpot).
- When meat pulls easily away from the bone, remove the roast from the crockpot and shred using two forks
- or your fingers. Discard any skin and whole fat pieces.
- Strain the liquid from the crockpot and discard the onion pieces,garlic and bay leaves. Reserve the cooking liquid.
- Place the shredded pork back into the crockpot and gently stir in the reserved liquid but be careful not to tear up the meat too much (so that it doesn't become mushy).
- Allow the meat to rest for 20 minutes (to allow time for the liquid to reabsorb).
- Serve on slider buns, regular buns or on a plate with bbq slaw or white slaw, corn on the cob and hush puppies. MAKE SURE TO SERVE WITH THE DIPPING SAUCE YOU RESERVED IN STEP 4.
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
LEXINGTON BARBECUE DIP (A LA CRAIG CLAIBORNE)
The recipe said that you can use this sauce on anything and it will be the better for it but specifically recommends BBQ'ed meats and poultry.
Provided by Annacia
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small sauce pan and bring to a simmer.
- Cook, stirring, until the sugar dissolves.
- Remove from the heat and let stand until cool.
- Spoon a small amount of the sauce over barbecued meats and poultry.
Nutrition Facts : Calories 128.5, Fat 0.3, SaturatedFat 0.1, Sodium 1149.2, Carbohydrate 28.5, Fiber 0.4, Sugar 26, Protein 1.8
LARRY'S LEXINGTON NC STYLE BBQ SAUCE & DIP
My wife and I live in Lexington, NC home of the famous BBQ Festival.This is a classic Lexington BBQ sauce & dip. Two friends of mine named John & Larry cooked a lot of BBQ chicken and ribs for friends and social events. It was a hobby for them and I had the privilege of watching these master grillers cook. They shared their BBQ...
Provided by Sam & Kaye Allen
Categories Dips
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients together in a 3 gallon stock pot. Bring to a boil. Reduce heat and simmer for 1 hour.
- 2. This recipe is for cooking 50 chicken halves at one time. You can reduce the recipe to fit the size crowd you are feeding.
LEXINGTON DIP RECIPE
This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh with a strong bite of vinegar and a heat that starts to border on excessive. Introduce it to pile of pulled pork though, and it's a match made in barbecue heaven.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 40m
Number Of Ingredients 8
Steps:
- Remove from heat, allow to cool to room temperature. Pour into jar and store in refrigerator.
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 119 mg, Sugar 2 g, Fat 0 g, ServingSize Makes 2 1/2 cups, UnsaturatedFat 0 g
PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE
Provided by Food Network
Categories main-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
- Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
- Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
- Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.
LEXINGTON-STYLE BBQ SAUCE
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Elizabeth Karmel
Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
LEXINGTON VINEGAR SAUCE
Where do you stand in the great eastern North Carolina versus western North Carolina sauce fight? Folks in the eastern part of the state like a sauce that's based on vinegar, while in the west they prefer a sauce that's slightly sweeter and tinted red with ketchup. ShareTweetPin8 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Combine the vinegar, ketchup,brown sugar, hot sauce, salt, hot red pepper flakes, black pepper, white pepper, and rub in a large nonreactive bowl with 1/2 cup of water. Whisk until the sugar and salt dissolve. Alternatively, place the ingredients in a large jar and shake to mix. ShareTweetPin8 Shares Step 2: Store in a jar in the refrigerator and the sauce will keep for several weeks. bring to room temperature before using ShareTweetPin8 Shares
TANGY RED CABBAGE SLAW
Steps:
- Serve as a side for your next cookout, pulled pork dinner, or holiday dinner and enjoy.
Nutrition Facts : Calories 299 kcal, Carbohydrate 23 g, Cholesterol 12 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 16 g, Fat 23 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
LEXINGTON STYLE BARBECUE DIP
This is a basic sauce used in the Lexington,NC area for barbecued pork. This sauce is intended to be served on the barbecue. It can be stored in a container with a top for several days. This is just a basic recipe; use your imagination to vary it to suit your own taste.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 1 large bottle
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot and bring up to a boil while stirring. Lower heat at once and let the sauce simmer until the sugar has all dissolved. Store in an airtight container for several hours before using to "dip" your barbecue pork inches It will keep for several days in a covered airtight container without refrigeration.
Nutrition Facts : Calories 841, Fat 0.8, SaturatedFat 0.1, Sodium 3991.6, Carbohydrate 184.2, Fiber 1.2, Sugar 172.8, Protein 2.9
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