[AT] OT : BBQ recipe ?

[David Bruce]

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.
>
>   
>