[AT] OT : BBQ recipe ?

[charliehill]

Eastern NC BBQ sauce varies from one county or community to the next but 
basically it's all the same.
Apple Cider vinager,  salt, black pepper and crushed red pepper simmered on 
low heat for an hour or two with a lid on the pot and not allowed to boil. 
The variations are ground mustard, sugar to taste and whatever other spices 
you think are good.  It's hard to get a guys recipe away from him.

Charlie Hill
----- Original Message ----- 
From: "David Bruce" <davidbruce at yadtel.net>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Monday, December 07, 2009 2:57 AM
Subject: Re: [AT] OT : BBQ recipe ?


I'll bet some of the eastern NC members might argue with "classic
Carolina Style Barbecue Sauce" but wouldn't argue with "Piedmont
Barbecue Sauce"  description<g>.

I like BOTH BBQ sauces - with and without tomato <g>.

In these winter days where tending a fire outside is a bit of a chore I
have an "almost as good" alternative.
A pork butt (or even a full pork shoulder) slow roasted in a closed
roasting pan.  I roast 30 minutes at 400°F then at 250°F until falling
of the bone done.  Sometimes with a spice rub sometimes plain.
Once fully roasted and cooled a bit I pick the meat away from bone, skin
and large portions of fat.  In the best piedmont NC tradition I then
chop (or mince) and mix with the sauce - the one listed here is an
excellent piedmont sauce.
I already have some prepared for Christmas and safely stored in the freezer.

David
NW NC

Mogrits wrote:
> Here's a simple base recipe to start with. I prefer the thinner
> vinegar based sauces. Maybe because of where I live (S. Carolina).
>
> http://bbq.about.com/od/barbecuesaucerecipes/r/bln0305a.htm
>
> This is a classic Carolina Style Barbecue Sauce. Typically, served on
> smoked pork (at the table), this thin, vinegar based sauce has tons of
> flavor.
> Prep Time: 10 minutes
> Ingredients:
>
>     * 1 1/2 cup cider vinegar
>     * 1/2 cup ketchup
>     * 1/2 cup water
>     * 1 tablespoon sugar
>     * 1 teaspoon salt
>     * 1/4 teaspoon red pepper flakes
>
> Preparation:
> Mix thoroughly. Place in an airtight container and refrigerate for
> several days, allowing the flavors to blend.
>
>
>
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