North Carolina Vinegar BBQ Sauce Recipe | Ray Mack's Kitchen and Grill
We know our BBQ in the SOUTH, This is a Eastern N.C. Style BBQ Sauce...This recipe is so easy to make, NO COOKING REQUIRED. This BBQ sauce is good for fatty cuts of meat like brisket or pulled pork, and you can use it as a basing sauce as well.
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North Carolina Vinegar BBQ Sauce Recipe
Ingredients:
1 cup distilled white vinegar
1 cup apple cider vinegar
3 tablespoons hot sauce
1/4 cup brown sugar
2-3 tablespoons black pepper
2-3 tablespoons salt
2 tablespoons red pepper flakes
Directions:
mix all of the ingredients into a large bowl, add to a jar or a container with a top. Place in the fridge for 2 days so the flavors can combine well.
THIS IS A BONUS RECIPE, PLEASE GIVE IT A TRY.
Louisiana Cajun Style Shrimp and Grits
Ingredients:
Grits Recipe:
•(2) 3/4 cup yellow Stone Ground Grits only, (no INSTANT GRITS)
•6 cups water
•2 tablespoons unsalted butter
•1 teaspoon salt
•1 teaspoon black pepper
Direction:
1. Add your grits, water, salt and pepper to a large sauce pan, let your Grits come to a boil, reduce your to low heat, cook for 20 to 25 minutes steering constantly.
Shrimp Recipe:
Ingredients:
•1 lb. Med. Shrimp (20-30 count)
•Olive oil
•Smoked andouille sausage (pork or beef)
•1 green bell pepper (sliced)
•1 large onion (sliced)
•2 stalks of celery (sliced)
•Blackening seasoning
•Weber Garlic Jalapeno seasoning
•1 LG. Container chicken broth
•roasted garlic & red bell pepper seasoning (you can find this @ Ross Department store)
•garlic & onion seasoning (you can find this @ Ross Department store)
•onion powder
•Garlic (Jar is fine)
•1 teaspoon Cajun seasoning
•Diced jalapeno peppers
•Black pepper
•Knorr's chicken flavoring
•3 tablespoons cooked ROUX
•2 tablespoons unsalted butter
•CHOPPED FRESH PARSLEY
Direction:
1. Heat your cast iron deep pot to high heat, add olive oil, smoke sausages. Your sausages are ready when browned...remove from the skillet, set aside.
2. Add your onions, green bell peppers, celery to your pot, cook for 7-8 minutes and remove from the pot.
3. Add more olive oil to the pot, add shrimp, turn the heat down to LOW, SEASONING your shrimp with Blackened Seasoning, garlic Jalapeno seasoning cook for 1 minute...if it's still raw that FINE, Remove from the pot.
4. ADD 1/2 Container chicken broth to the pot, along with the THE OTHER SEASONING LISTED ABOVE. mix everything WELL.
5. Add sausages, veggies to the pot with the rest of the chicken broth, add unsalted butter. Bring your pot to a boil to reduce the liquid by half.
Turn your stove OFF, add SHRIMPS to the pot...serve over Grits and ENJOY!!!
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American Food BBQ!! ???? DRY RUB RIBS + America’s Best Pulled Pork!! | JL Smokehouse!!
???? Street Food in Phuket:
???? JL Smokehouse BBQ:
JL SMOKEHOUSE BBQ - Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ ( where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona
As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce.
I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down - never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq.
“Put Some South in Your Mouth!!” - JL Smokehouse!!
It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it.
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Eastern North Carolina Baby Back Ribs! On the Traeger pellet grill.
Excellent rib cook! Please check out Scott's sauces!
Check this channel out!
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Please watch: Zuchinni and Squash Saute! Veggie dish.
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#traeger #Ribs #Hotandfast
Receta North Carolina Ribs - AUTÉNTICA
Hoy ponemos #LasSalsasSobreLaMesa con estas North Carolina Ribs con Salsa Barbacoa. Mmm… Menudo salseo de costillar ????
INGREDIENTES Y PREPARACIÓN ????
???? Apunta los ingredientes de la receta de los North Carolina Ribs para 4 personas:
- 1,5 kg Costilla de cerdo (tipo ribeye)
- c/s de Salsa Barbacoa
- 50 gr Zumo de naranja
- 20 gr Ralladura de naranja
- Un chorro de aceite de AOVE
Mezcla de especias cajún ????
- 1 c/s Comino semillas
- 1 c/s Mostaza semillas
- 3 dientes de Ajo
- 1 c/s Cebolla seca en polvo
- 1 c/s Tomillo seco hojas
- 1 c/s Orégano seco hojas
- 1 c/s Cilantro semillas
- Chile fresco (según punto picor deseado)
- 2 c/s Pimentón dulce molido
- 1 c/s Pimienta negra grano
- 3 c/c Canela en rama
- ½ u Nuez moscada
- 1 trozo de Jengibre
- 1 y ½ c/s Sal
* c/s: cucharada sopera
* c/c: cucharilla café
Además ????
Patatas gajo de guarnición
Tip????
No olvides la salsa de yogurt para mojar tus patatas gajo. La Cesar y
Kebab también le van de maravilla
???????? Elaboración paso a paso de los North California Ribs:
No es porque esta receta lleve mi nombre, que también,
pero está increíblemente buena.
Ponemos Las Salsas Sobre la Mesa con estas North Carolina Ribs.
Empezamos!
Cocemos el costillar hasta que esté tierno.
Mientras tanto, machacamos las especias en un mortero.
Como el de toda la vida.
Retiramos la carne y la rebozamos en aceite y especias.
Metemos al horno.
Mezclamos la salsa barbacoa, el zumo y la ralladura de naranja.
Barnizamos bien.
Y horneamos hasta que se caramelice.
Acompañamos con unas patatas gajo y salsa de yogur.
O de Kebab. O César. O la que te apetezca.
Mmm…
Menudo salseo de costillar.
➖➖➖
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Rodney Scott’s Secret Eastern Carolina BBQ Sauce - Food Wishes
It’s a lot easier posting a copycat recipe for something when the creator has shared the ingredients and technique in various interviews, unless in each of these appearances they give a slightly different version. What I’m trying to say is, I had to do some guessing, but whether I nailed the exact formula or not, this is absolute perfection with any and all barbecued meats. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Eastern Carolina Barbecue Sauce, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Eastern North Carolina Style Spare Ribs
In this video I cook Eastern North Carolina style spare ribs on the brinkman vertical offset cooker using hickory wood. This is the first of my regional BBQ video's! - Thanks for watching!
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Music Credits:
Groundwork Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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