Carolina Sauce

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DUAYNE B
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Re: Carolina Sauce

Post by DUAYNE B » May 26th, 2012, 8:16 am

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



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Re: Carolina Sauce

Post by Smokeone » May 26th, 2012, 8:35 am

Oh! I thought we were talking sauce. OOPS!

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Re: Carolina Sauce

Post by Brewery » May 26th, 2012, 9:29 am

DUAYNE B wrote:this has gone wrong,,,,,,, i meant my pork,,,,,,,,,,,,,,,,,,,,,,,and beans
Haha!


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Re: Carolina Sauce

Post by TuscaloosaQ » May 26th, 2012, 10:32 am

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


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Re: Carolina Sauce

Post by DUAYNE B » May 26th, 2012, 11:56 am

so,,,, has anyone tried the sauce? :beer: ,,,,,,, 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



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Re: Carolina Sauce

Post by maccas66 » May 26th, 2012, 6:23 pm

:-o A trial run!! how much can you eat?? x_x =))


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Re: Carolina Sauce

Post by smokendink71 » June 7th, 2012, 5:08 pm

found this one, give it a shot :grillin:

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.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

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Re: Carolina Sauce

Post by TuscaloosaQ » June 7th, 2012, 7:58 pm

brother that sounds good heck yea I am gonna try it


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Re: Carolina Sauce

Post by smokendink71 » June 8th, 2012, 12:34 pm

let me know what you think of it


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

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Re: Carolina Sauce

Post by DUAYNE B » June 8th, 2012, 2:37 pm

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 :beer:



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Re: Carolina Sauce

Post by sailman » June 10th, 2012, 9:09 pm

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.



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Re: Carolina Sauce

Post by PvilleComp » June 10th, 2012, 9:36 pm

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
Last edited by PvilleComp on June 11th, 2012, 6:37 am, edited 1 time in total.



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TuscaloosaQ
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Re: Carolina Sauce

Post by TuscaloosaQ » June 11th, 2012, 1:32 am

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


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Re: Carolina Sauce

Post by CarolinaQue » December 2nd, 2012, 6:47 pm

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.



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Re: Carolina Sauce

Post by Big T » November 7th, 2013, 11:25 pm

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


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