Carolina Sauce

[DUAYNE B]

this has gone wrong,,,,,,, i meant my pork,,,,,,,,,,,,,,,,,,,,,,,and beans

[Smokeone]

Oh! I thought we were talking sauce. OOPS!

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[Brewery]

this has gone wrong,,,,,,, i meant my pork,,,,,,,,,,,,,,,,,,,,,,,and beans

Haha!

[TuscaloosaQ]

I am sooo slow!!!!! had to read it a couple of times I am witha tho DB

[DUAYNE B]

so,,,, has anyone tried the sauce? ,,,,,,, i found a mop that got super raves, am gonna make some today, got a pork butt and two chickens going on the smoker shortly, trial run before company on monday

[maccas66]

A trial run!! how much can you eat??

[smokendink71]

found this one, give it a shot

Carolina BBQ sauce
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

[TuscaloosaQ]

brother that sounds good heck yea I am gonna try it

[smokendink71]

let me know what you think of it

[DUAYNE B]

gonna make it tomorrow for sunday,,,,, feeding 60 people, Daughter is here and her friends are coming over,,, i think just shoulders this time,,,,,,, sauce sounds really good with

[sailman]

This is a eastern NC sauce

1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.

It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

NOTE: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.

If you like the sauce even hotter, add 1/4 cup of Tabasco before cooking.

I leave out the ground cloves but some may like it also i add brown sugar to taste.

[PvilleComp]

I've been using this on my pork and I have to say it's fantastic!

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Heat the vinegar and brown sugar until the sugar melts, I usually add more sugar. I also use The Spice Hunter Salt Free Cajun Creole Seasoning instead of the Tony Chachere's Cajun since it was the closest I could find.

Once the sugar is melted, add the other spices and simmer for about 20 min.

I strain it into an old Lea and Perrins bottle so I get the shaker action on the lid and man oh man is it good.

Here's the source link, the creator needs proper credit.
http://www.smokingmeatforums.com/t/5193 ... ulled-pork

[TuscaloosaQ]

Keep um coming brothers!!!! Cause I am a copy cat

[CarolinaQue]

Just curious why so many think that Carolina sauce means a mustard based sauce automatically? In NC, you see very little mustard based sauce. The prominent sauces are vinegar based with a tinge of tomat added for a piedmont style sauce. The difference between Piedmont style having tomato in it versus the strictly vinegar based style of Eastern Carolina actually goes back to colonial days because the settlers thought that tomatoes were poisonous. It wasn't until they started spreading west and saw the indians eating tomatoes and realized they were fine.

So, if you want an eastern carolina sauce, all vinegar, a little apple juice or cider, some red pepper flakes, a little ground clove and minced garlic and you're pretty set.

If you want a piedmont style sauce, take the same base, maybe a slight variation and add a little ketchup and/or tomato paste to it.

If you want a South Carolina, or even Georgia style sauce, mustard is your friend.

[Big T]

I'm late to the party but I'm gonna have to try a couple of these recipes out.