Then I put one half upfor oulled pork the third day after. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. I remember them being out there all night with a hickory fire burning on a steel plate and they would occasionally shovel some coals into the pit.The next day when it was time to eat, oh baby! He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). Cabbage, grated (fine or coarse, your choice)2 lg. Ate lunch at Scott's BBq, supper at Wilbur's BBq and Rolaids all the way home to Wilmington.189, Here is a red slaw recipe from Lexington, NCRed Slaw6 lb. Thank you! 1 tablespoon brown sugar. In any case, "nothing succeeds like success," and it sounds like your sauce was very successful, if your husband finally begrudgingly broke down and asked for the recipe. This sauce hit the spot on my pulled pork sammys! I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. Now that they are deceased. Just reading this recipe and many of the comments, I know this concoction is good and I will be trying it.And if Carolinians think only Pork is BBQ, they don't know much about BBQ. Born from a historic recipe that was resurrected in 1987, Yuengling Traditional Lager is a true classic. I can't say that I didn't like most of it, some more than others.But the first BBQ I remember is what we used to cook ourselves over open pits. When you take a sauce that's darn near perfect and yet change it anyway, the point isn't really to "improve" it, but to get it to where you don't have to admit you got it from someone else. They cooked over hickory. I even make a big batch at Christmas for gifts. Drooling already! NO TOMATO ALLOWED east of the capital (then again, Raleigh is full of relocated Yankees now anyway, so that's confused things, but we'll try to get y'all up to speed.2) Western NC sauceStill heavily dependent on vinegar, but a bit more relaxed about some tomato sauce. Thank you for the recipe!Posted Sun, Oct 16 2016 4:29PM, p3orion Chance, I agree with you about the coarsening and loss of civility in our society, but I'm not sure this thread is an example of it. Many include a mix of ketchup, brown sugar, Worcestershire sauce, lemon juice, chilis, garlic and/or cayenne pepper for heat . Fiorella's Jack Stack Barbecue. Chill. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. I'm afraid Maurice Bessinger warped their taste buds forever.Posted Sun, Dec 6 2015 1:26PM, p3orion I have to say I like Neese's scrapple too, especially doused with some pepper vinegar. My "go to" now us Smithfield's Chicken and Barbecue in the east and Lexington in the Piedmont. Our sauces can really be broken down simply, if it's thick and sweet its from well west of Charlotte. This is what came out. Uhm, flavored vinegar is not BBQ sauce. Add another shot of Bourbon to the cook. I am trying to figure out what sauce to serve with my 6lb butt tomorrow. I made this and a South Carolina style for tailgating and the Carolina was a hit! I did confess the ketchup ingredient, days later when I had heard non-stop compliments about it and he asked for the recipe. And it could even be credibly argued that smoking a brisket and ending up with an edible product takes more finesse (and perhaps, more skill) than does a more forgiving piece of meat like a pork shoulder.But suffice it to say that the much-revered Davy Crockett, though he died at the Alamo, originally came from Tennessee, and would quite likely have agreed with ME!Posted Tue, Oct 18 2016 4:50PM, Nicole Kaldahl Hahahaha I hate to chime in, but I was told I came across as "smug" when I said "Texas" to a man that asked where I was from in a hotel lobby. Posted Tue, Sep 22 2015 12:25PM, p3orion Hi Nicole- I had trouble finding Texas Pete in Texas too, but I seem to recall H.E.B. Of course smoked pork is going to have a better flavor than one cooked in a gas pig cooker. I lived in Charlotte years ago, and that sauce has still been on my taste budsthe sauce, pickles, and slaw. Posted Tue, Oct 18 2016 11:25AM, p3orion Scott, I am perfectly swilling to concede that Texas beef is delicious. Any left overs goes on to dress collard/mustard/turnip greens. Posted Tue, Oct 16 2012 6:39PM, Bob I doubled the recipe with slight changes, including ditching the ketchup, and substituting cayenne pepper for texas pete and kicking up the heat a notch and it was a hit at our annual bonfire party last night:4 cups apple cider vinegar3 tablespoons dark brown sugar4 teaspoons cayenne pepper4 teaspoons red pepper flakes2 teaspoon ground black pepper4 teaspoons kosher saltI added this to a 4 quart crockpot full of diced roast pork. Cook macaroni al dente and drain. It was just so yummy and the ONLY WAY I knew how to eat a good pulled pork sandwich until I found this sauce. 52. 12 teaspoon ground cayenne pepper. All the best bar b q joints in the area use some variation. I sure miss those BBQ,s with them at the pig cooker.., n this recipe is a dead ringer for theirs! Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! I'm a natural health consultant, so I plan to use unrefined coconut sugar in place of the brown sugar, and I'll make my own ketchup. Feeding 100%u2026. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. Start shopping online now with Instacart to get your favorite products on-demand. Like most have already posted, there are MANY VARIATIONS to the "NC Vinegar Based Sauces." This is why you remain in the best website to look the incredible book to have. Vinegar and mustard go so well together in a BBQ sauce. Making some sauce right now. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. Ive gone as far as having my favorite shipped to me when living elsewhere. It's a simple recipe and this city twist is working my nerves.!!!!! As one of the most decorated barbecue champions in the world.how to make a best bbq ribswe start withPremium Cuts & Fresh IngredientsWe take pride in using the freshest ingredients, the best quality farm raised beef, pork, chicken and turkey always prepared daily and wood smoked in-house. Ahhhh!!! Call us at (904) 732-7200. You are the amateur in not allowing your predisposed position on BBQ to be expanded. Grew up on Texas Pete, by T.W. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. The only sauce fit to eat in GA is mine and that is because i am from Raleigh NC! Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59+ Popular Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99+ Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99+ Nashville Hot Chicken Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. i'm having to do everything with my non-dominant arm. $8.65 More Cowbell Award-winning beef brisket, provolone, peppers, onions, and horseradish sauce, all piled high on Texas toast. For some reason it didn't occur to me to look for "liver pudding" rather than "livermush," even though Neese's (one of the favorite brands I recall eating) always called theirs liver pudding.I'm going to make some today, which will delight my daughter (and horrify my wife, who wasn't brought up on it.) GET OVER IT! I would kill for their recipe!Posted Sun, Aug 16 2020 5:55PM, Phillipe Whooo-weee!---what a nice bunch of sentiment and what-for! You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. Finally, and most importantly, is Texas Pete's Hot Sauce. And even if I have to adjust flavors, regardless of regional distinctions, I can do that well. :)Posted Fri, Aug 21 2015 2:58PM, BillS Great sauce! Our BBQ is the best in the country. Bldg C . "The good folks of eastern NC have centuries of evidence that they make some of the best damn barbecue in the world, a fact of which they are justifiably proud. @Bryan Koen I'll have your own pork butt waiting for the day you start eating meat again.Posted Tue, Aug 3 2010 2:09PM, Chris The fact that you added any ketchup will get you beat up by East NC diehards (ha ha). No brown sugar, no red of any kind except for the red pepper flakes. Yum. My brother is a judge on the Memphis BBQ scene and I'm using a rub he gave me for the pork. Quillin transformed Sugar Shane's ghost kitchen in Atlanta's Midtown neighborhood into a storefront open to the public in the summer of 2021 and followed it with a location in Sandy Springs in 2022. Depending on the crowd I will add more or less Texas Pete to control the heat. "Losing to A&M was a nice startPosted Wed, Oct 19 2016 5:42PM, Nicole Kaldahl I love your sass, you sure sound like you're from Texas!No Gig 'Em in this house Hook 'em Horns! Since then, I have tried sauces from many different places in the U.S. but my favorite still is vinegar based sauce and my favorite place to get a BBQ sandwich from is Parker's BBQ (Wilson and Greenville). Crushed red pepper is not usually used, the heat (if any) coming from cayenne or Texas Pete.3) South Carolina sauceMustard based. Texas Pete is the best, though. but he grew up in fayetteville nc. Choose meat style: Pulled Pork, Beef Brisket (+ $5), Pulled Chicken, Turkey Breast, Smoked Sausage. City Barbeque location. This style carries south and west into western Georgia and eastern Alabama.4) Piedmont style sauceThe Piedmont is the region in between eastern, western, and South Carolina, so it's not surprising that the typical sauce there is often a combination of all three styles. I like the "natural butter-type flavor" that's listed on the label as one of the ingredients, although for the life of me I can't decide exactly what "natural butter-type flavor" actually means. I'm also growing to love their mustard based sauces for pork and chicken. Get the grill out for your meat, not the stove not the crock pot, although with this sauce on it, it probably would not matter. :) The sauce I make for all mine is very similar to the OPs. it gave me a 2 inch deep hickory smoke ring all the way around the meats. Thanks again Josh for all of your BBQ triumps and sharing. This sauce is actually good for dipping grilled wings into!!! Butts? I never measure a thing and its never the same twice- yet pretty close every time. I was slayed by Short Sugar's in Reidsville. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. Pulled pork? Rendezvous Bistro 's oyster happy hour features $2 oysters everyday from 5:30 to 6:30 p.m., but be sure to arrive on the earlier side or you may leave disappointed. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. Homemade Barbecue. I'm displaced in the Midwest now and I don't have a smoker, so I'm going to try a stovetop tea smoke and then cider vinegar steam in the oven. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. I discovered Carolina Sauce in 2013, and my taste has been changed forever away from tomato based sauce. Started searching for some sauces for the pulled pork, and think it's the coolest thing, all the differences in sauces even from county to county in the Carolinas- to this kid from the Adirondacks, it's all good. The smoker has been running non stop since Sunday. I use a similar recipie for anything smoked or grilled. The best barbecue sauce I have ever had is King's Barbecue Sauce was in Greensboro, NC.Unbelievable! The reason it's so popular is because of the simplicity.