How To make North Carolina Bbq Sauce

How to make North Carolina Vinegar BBQ Sauce for Pork

Your basic NC sauce....Their are many variations, but, this is your Eastern NC sauce. For the Purists among thee....The ketchup is NOT standard. Excuse my indulgence with that. Please hit Like, subscribe and maybe a nice comment... I just did a brisket video. It is in the playlist 'cooking good'

Carolina Style BBQ Sauce

Description – This is my take on Lexington style dip.

1 cup ketchup
1 cup apple cider vinegar
1/2 cup water
1/2 cup brown sugar (more to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 teaspoons black pepper
1 teaspoon crushed pepper
1 tablespoon worcestershire sauce
Squirt of mustard
Juice of half a lemon
1 tablespoon butter
2-3 teaspoons salt

Heat until combined. Let cool and place in a bottle or container. Should keep for a while.



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Carolina Mustard BBQ Sauce - Pure Carolina Gold!

Get your smokers and grills ready for summer with this classic tangy mustard based BBQ Sauce from South Carolina that pairs perfect with pork or grilled chicken. This is definitely one of my favorite bbq sauce recipes, and is always a fan favorite! Very unique and HUGE on flavor, I always have a bottle of this in the refrigerator for the summer.

CHAPTERS:
0:00 What is Carolina Mustard BBQ Sauce
0:38 Ingredients
1:07 Whisk all Ingredients
3:07 Simmer Sauce
4:01 The Taste
4:31 Outstanding on Pork

THINGS YOU’LL NEED:
¾ cup yellow mustard
½ cup honey
¼ cup brown sugar
½ cup apple cider vinegar
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Pinch or more of cayenne
½ teaspoon salt
Dash of hot sauce

GET THE FULL RECIPE:

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-Mike

#mustardsauce #mustard #sauce #bbqsauce #barbecuesauce

How To Make North Carolina BBQ Sawse!

In the eighteenth installment of our How To Series we show you:
How To Make North Carolina BBQ Sawse!

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BBQ Sauce - South Carolina Style with Chef Rodney Scott

Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
~~~
Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.

Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald DRay! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting

Made possible with funding from The Corporation for Public Broadcasting

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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