North Carolina Barbeque Sauce Food

NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES

Steps:

• Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
• Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
• When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
• Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
• Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
• Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
• Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.

NORTH CAROLINA-STYLE BBQ SAUCE

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

EASTERN NORTH CAROLINA BARBEQUE SAUCE

Steps:

• In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

TANGY CAROLINA-STYLE BARBEQUE SAUCE

Steps:

• Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat; cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer for 10 minutes more.

EASTERN NORTH CAROLINA BBQ SAUCE

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.

NORTH CAROLINA BARBECUE SAUCE

Steps:

• Combine all ingredients together in non-reactive saucepan. Bring just to boil over medium heat. Reduce heat and simmer for 25 minutes until slightly reduced and thickened. Cool. Keep coverered in frigerator.

EASTERN NORTH CAROLINA BARBECUE

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.

NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE

Steps:

• Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

NORTH CAROLINA BARBECUE SAUCE

Steps:

• Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally.
• Spoon the piping hot sauce onto the prepared meat just prior to serving.

EASTERN NORTH CAROLINA BASIC BARBECUE SAUCE

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.

NORTH CAROLINA BARBEQUE SAUCE

Steps:

• In a large saucepan over medium heat, mix honey barbeque sauce, barbeque sauce, butter, brown sugar, Worcestershire sauce, salt, pepper and water as needed. Cook 10 minutes, or until butter is melted.

UNCLE EARL'S NC BBQ SAUCE

Steps:

• In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

NORTH CAROLINA BARBECUE SANDWICH SAUCE

Steps:

• Melt the butter in a large, heavy saucepan over medium high heat.
• Add the onion and saute 3 minutes.
• Add the remaining ingredients and bring to a boil, stirring frequently.
• Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
• Season with salt and pepper.
• Serve with sliced or chopped pork roast or roast beef.

EASTERN NORTH CAROLINA BBQ SAUCE

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.

WESTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE

Steps:

• Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
• Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

NORTH CAROLINA BBQ SAUCE

Steps:

• Melt butter in a saucepan over medium heat.
• Add tomato paste, brown sugar, salt, pepper, cayenne, and vinegar to pot, raise heat, and boil, whisking constantly, until sugar and salt dissolve, 1 minute.
• Remove from heat; whisk in lemon juice and hot sauce. Serve warm.

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.

WESTERN NORTH CAROLINA VINEGAR BARBECUE SAUCE

Steps:

• Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
• Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
• Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
• Strain the sauce through a sieve to remove the red pepper flakes.
• Store the sauce in the refrigerator.
• Bring to room temperature before serving.
• To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!