Lexington Style Bbq Sauce Food

LEXINGTON DIP BBQ SAUCE RECIPE

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.

PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE

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 BARBECUE SAUCE

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.

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, NORTH CAROLINA BBQ SAUCE

Steps:

• Whisk together all ingredients until sugar and salt are dissolved.
• Pull pork into thin shreds and toss with half of the sauce. Save the remaining sauce to serve at the table for people who like a little more.
• Makes about 2 cups.

LEXINGTON-STYLE BBQ SAUCE

Steps:

• Set crockpot on high, and mix in first three ingredients; stir well.
• Add the remaining four and let sauce heat.
• Add pulled chicken or pork and let cook on low for a few hours so the meat is extra tender!
• Serve and enjoy!

LEXINGTON-STYLE BBQ SAUCE

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.
• Chef's note:.
• This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce. If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.

LEXINGTON BARBECUE DIP (A LA CRAIG CLAIBORNE)

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.

LEXINGTON STYLE CROCK POT PULLED PORK BARBECUE

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.

LEXINGTON VINEGAR SAUCE

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

LEXINGTON STYLE BARBECUE DIP

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.

LARRY'S LEXINGTON NC STYLE BBQ SAUCE & DIP

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-STYLE BBQ SAUCE

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 DIP RECIPE

Steps:

• Remove from heat, allow to cool to room temperature. Pour into jar and store in refrigerator.