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How To make North Carolina Style Barbecue Sauce
1 c White vinegar
1 tb Sugar
1 tb Tabasco sauce
Black pepper 1 c Cider vinegar
1 tb Red pepper flakes, crushed
Salt; to taste In a non-corrosive container, combine all ingredients and mix well.
How To make North Carolina Style Barbecue Sauce's Videos
Lexington Style BBQ Sauce | Carolina Sauce | Authentic Recipe
Lexington Style BBQ Sauce | Carolina Sauce | Authentic Recipe
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Original Hot Sauce
Ingredients
1¼ Cup Apple Cider Vinegar
¼ Cup Ketchup
1 Teaspoon Hot Sauce
3 Tablespoons Brown Sugar
½ Tablespoon Kosher Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper
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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 Style BBQ Sauce
In North Carolina, the barbecue purists are serious about their sauces. This particular style of sauce is dominant in the eastern part of North Carolina and the northeastern part of South Carolina. This sauce is all about vinegar and red peppers! This sauce is also one of the easiest to make since it requires no cooking. All you need to do with this is mix the ingredients, let it stand in the refrigerator for 12 to 24 hours to marinate, and then it's ready to go! This sauce should be used at room temperature and you can use it as a dipping sauce, mop or baste while cooking, or you can simply drizzle it on your meat. This sauce is typically used on pork but it can be used on beef as well. Give it a try and let me know what you think!
Recipe:
4 cups apple cider vinegar
1/4 cup brown sugar
4 teaspoons salt
2 tablespoons crushed red pepper flakes
2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1 tablespoon worcestershire sauce
1 teaspoon hot sauce
This recipe makes a little over a quart. Store it in a mason jar!
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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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Video URL:
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.
Pulled Pork w/ Carolina Style Vinegar Sauce on the Slow and Sear Kamado | How to make Pulled Pork
Pulled Pork with North Carolina Style Sauce
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Find more info on the Slow 'N Sear here:
Like the thermometer we used? Find out more here:
Slow 'N Sear Kamado - Pulled Pork
Ingredients:
- Pork Butt
- Course Kosher Salt (for dry brine)
- Rocky's Run
- Olive Oil
For the North Carolina Style Sauce:
Visit for full sauce recipe and details!
Pork Butt Preparation and Dry Brine:
Unpackage and rinse the pork butt. Remove all or most of the fat cap from the bottom. Remove any hard pieces of fat. Cover entire pork butt with kosher salt and place on rack in fridge for 24-48 hours uncovered. When ready to cook, season generously with Rocky's Rub.
The Cook:
Setup your Slow 'N Sear Kamado for a low temp cook 225-250F. Cook at this temperature until you develop a good bark (your preference). Once you achieve the bark you like, wrap in a double layer of foil and increase the Kamado temperature to 275F. Continue cooking until the pork butt reaches 200-205F internal temperature. Remove from cooker and place in cooler wrapped in towels for 2 hours. Remove, unwrap, shred and enjoy with or without your sauce!
ENJOY!
VIDEO HOSTED AND PRODUCED BY EVERYDAY BBQ
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.
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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