Eastern Carolina BBQ Sauce - Carolina Vinegar Barbecue Sauce Recipe
This East Carolina BBQ Sauce would be a perfect compliment to BBQ Ribs and Pulled Pork. I also think it would be a great BBQ mop sauce for Chicken as well. This Eastern Carolina BBQ Sauce is a nice change of pace from your typical thick BBQ Sauce. This BBq Sauce Recipe would be good for meats that have BBQ Rub as well as naked meats with no BBQ Rub as well. Because it is so thin, it can really penetrate into the meat. On a side note, I may see how this works as a brine or injection.
I made this recipe previously using the recipe on amazingribs.com and really liked the results. That being said this is a BBQ Sauce Recipe that you can tailor to your taste, so I made a few changes that made it even better suited for my taste.
Below is the Original East Carolina Recipe with my changes noted:
* 1 1/2 Cups Distilled Vinegar
* 1 Tsp. Hot Sauce (they recommend a Louisiana style or Texas
Pete Style Hot Sauce. I like hot sauce that is actually hot with
more flavor, so I went with a habanero hot sauce called Multiple
Personalities. Just use your favorite
* 2 Tbsp. Sugar (White or Brown) I used about 2 1/2
* 1 Tbsp. Salt
* 2 Tsp. Crushed Red Peppers ( I used 3)
* 2 Tsp. Black Pepper
You can also add butter and heat it up if you like ( Up to a stick)
Try this Homemade Barbeque Sauce. I'm sure it will become a staple in your BBQ Sauce Rotation
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Authentic Eastern Carolina barbecue Sauce - How To Make BBQ Sauce
Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission.
How To Make Eastern NC BBQ Sauce
Here is a great recipe for authentic Eastern NC bbq sauce.
2 Cups Apple Cider Vinegar
1 Tbs Crushed Red Pepper
1 tsp Black Ground Pepper
1 tsp Kosher Salt
1 Tbs Hot Sauce
1 Tbs Brown Sugar optional
Mix together server immediately or store in a mason jar.
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Eastern Carolina Vinegar BBQ Sauce | North Carolina Vinegar Pepper Sauce Recipe | Weller Review
Welcome back to another episode of BBQ, Bourbon, & Blues. If it's your 1st time here we would like to welcome you. If your a returner thanks for visiting us again. If you like what we are doing then Subscribe, Comment, Like, and Share the channel.
Today on the show we are going to show you our recipe for a tasty sauce that you get in the Eastern Region of North Carolina and how to make it. This is a Vinegar based sauce is thin and packed full of flavor and extremely delicious. This Eastern Carolina Vinegar BBQ Sauce is wonderful on Pulled Pork and Ribs.
Also on this episode our Taste Master will give you guys a brief review of Weller Special Reserve Bourbon as well. So kick back and enjoy the show. The recipe for the sauce will be down below.
Recipe:
3 Cups Distilled Vinegar ( Or Apple Cider Vinegar)
4 Tbsp. Brown Sugar
2 Tbsp. Salt
2 Tsp. Hot Sauce (I used Louisiana but you your favorite. You can even go hotter if you like)
4-5 Tsp. Red Pepper Flakes (You can dice up a Habanero Pepper and add it if you want it spicy)
4 Tsp. Black Pepper
Whisk all of these ingredients together well and pour the mixture into an air tight Mason Jar. Let it sit and marry together for at least a day and up to a week (The longer it sits the better it gets) making sure to shake it up 2 or 3 times a day for the first few days. I usually shake mine up before I leave for work, when I get home from work, and before I go to bed. When you open it the smell will be excellent and the flavor even better especially on Pulled Pork or ribs.
Thank you for tuning in to another episode of Bbq, Bourbon, & Blues with the Word Brothers. We appreciate you checking us out. If you would like to contact us our contact information will be down below.
Email: WordBrosBbq@gmail.com
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Homemade East Carolina Vinegar Sauce
This vinegar-based mop sauce has the perfect punch of flavor. It’s tangy, and spicy, and has a nice, thin consistency that makes it perfect for barbecue.
It is most commonly used to mop whole hog barbecue, but it pairs nicely with all types of pork.
This recipe will walk you through the steps to making a great mop sauce that will add some amazing flavor to your smoked meat.
Find all the details here:
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The #1 resource for anyone that wants to learn about the art and science of barbecue. Smoked BBQ Source's team of expert pitmasters share their best bbq recipes, tips, and tricks to help you become the pitmaster of your own backyard.
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Eastern North Carolina-Style Barbecue Sauce - North Carolina Vinegar Pepper BBQ Sauce Recipe
Learn how to make a Eastern North Carolina-Style Barbecue Sauce! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy North Carolina Vinegar Pepper BBQ Sauce Recipe!
Carolina Vinegar BBQ Sauce Recipe | Cape Fear River Region
Making our Carolina Cape Fear River vinegar BBQ sauce recipe. There are a lot of East Carolina and West Carolina vinegar BBQ sauce recipes out there, even some South Carolina varieties, but in the heart of North Carolina lays the Cape Fear River region with a vinegar BBQ all its own. This goes great as a mop sauce and even an injection. It's true calling is as a finishing sauce for pulled pork fresh off the smoker. It also goes well with collard greens or other greens, catfish or other fish, chicken, and would even make a flip flop edible. Be kind, this is my first cooking video. You might find a better recipe, but it is my belief that you won't find a better recipe. So whether you spell it Barbecue or Barbeque, this BBQ sauce has it going on! Our best to you and yours. The recipe is below:
Carolina Vinegar BBQ Sauce
Cape Fear River Region Recipe
* Yields 6 Pints
1 tbs Onion Powder (per pint jar)
1 tbs Garlic Powder (per pint jar)
1/4 tsp Black Pepper (per pint jar)
1/2 tsp Crushed Red Pepper (per pint jar)
2 Dried Red Peppers (per pint jar)
8 cups Distilled White Vinegar
4 cups Apple Cider Vinegar
1/4 Hot Sauce (we prefer Franks Hot Sauce)
4 tbs Salt
Add dry ingredients (except salt) to the jars as specified. Add all other ingredients to a sauce pan, stir well, and bring to a boil for 10 minutes. While still hot, divide liquid evenly between the 6 pint jars, and close tightly with canning lids and rings. Once cool, swirl daily for 2 weeks prior to use. Will keep for several months as is, or longer if refrigerated.
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