Leave it out, and you would have an "authentic" Eastern dip. Garner Foods. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. Pickup ASAP. City Barbeque. I'm not religious about measuring the flakes, either, but I probably double them. Thanks for sharing.Posted Tue, Sep 12 2017 4:59PM, Lisa If anyone ever figures out the sauce and coleslaw recipe used a College BBQ in Salisbury, NC, you will be my hero forever. and am one of the most dreaded man in my country. I made it once simply using pork liver, corn meal, a pack of gelatin and chicken stock, sage, salt, pepper, and some red pepper seed. And he used shoulders exclusively, but did cater whole pig sometimes. Definitely trying all the variations here. Feeding 100%u2026. It's found primarily in western NC, but is impossible to get in Georgia, where I live now. i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. Unless otherwise noted, all recipes have been created by copykat.com. Had to drive to Hursey's in Burlington NC last month while visiting a friend to bring 5# of it home. I have found several where you boil pork neck bones, pick the meat from the bones and strain the stock, put the meat pulled, use salt, pepper, poultry seasonings. Stopped often at Wilson's when traveling through that area and many years in Southport, too.We live in Maine and it is a treat to visit NC and have some good ole pulled pork sandwiches!Thanks for the entertainment while reading the comments. It had that nasty raw vinegar. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. I mopped the meats every hr or so with this carolina sauce. But as you reach west of Raleigh, like Greensboro and Winston Salem the sauce starts having ketchup added. This sauce hit the spot on my pulled pork sammys! You'll know when you get there. After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! Made with premium peppers, spices, and sugar. No sweet stuff for us!. He appreciates good barbecue, and that is, of course, the great mediator. 499. The sauce is good, get over the 'no-ketsup' THANG! Oh, and also that it ain't supposed to have no dang cows in it.Posted Tue, Oct 18 2016 7:43AM, Scott P3orion,Your stance on Texas 'cue is fightn' words, sir. Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. Wish me luck.Posted Sat, Jun 20 2020 11:11AM, stephen pontious Lived in Durham about 40 years ago and the very BEST pulled pork meal was from "Turnages." Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. Not sure why those in East NC have such disdain for a little ketchup--just brightens up the sauce and adds a little body and complexity, IMHO. They usually start with dry rubs, too, and get some or all of the heat from that rather than the sauce.Texas sauce is a lot like Memphis rib sauce, except it's sometimes a bit hotter (the south-of-the-border influence) and may have a bit of added mustard or black pepper (the German influence.) I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. Sign up today at You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. Pat the roast dry with a clean kitchen towel, then rub the mixture all over the pork roast. Their slaw also was the best. For me, I prefer Thai food as prepared in Thailand; Greek as in Athens; NC bbq as written in Eastern NC--save the ketchup for your steak ; ) **Credentials--Chapel Hill born, Wilmington raised and Jackson's Big Oak BBQ**Posted Mon, Jul 10 2017 2:56AM, p3orion Keep in mind that although eastern North Carolina purists are perfectly within their rights to indulge a fanatical insistence on NO KETCHUP, there's a whole lot of North Carolina that is NOT east of Fayetteville, and where people are perfectly willing to follow a more relevant guideline: what tastes good.Posted Mon, Jul 10 2017 9:11AM, James B Taylor Credentials-Portsmouth, VA born, Wadesboro, NC raised, Time in Raleigh, Fayetteville and Wilmington(43 yrs now) BBQ choice Whispering Pines in Albemarle, NC. I am trying to figure out what sauce to serve with my 6lb butt tomorrow. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. I am a BBQ sauce on the right meat with the right sauce kinda' grill person. The vinegar sauce we almost always used didn't have any ketchup or sugar in it and it was delicious. They cooked over hickory. Posted Thu, May 2 2013 9:46PM, Al I don't care where the darn sauce is from,if it is goodeat it!Posted Tue, May 7 2013 3:22AM, Cheri Well said AL! I don't just use it for the meat --- it goes on the boiled potatoes, the greens, green beans, and I even dip the hush puppies in it. Im amazed so many things are called Texas this and Texas that and they aren't at all Texan. Texas Pete has been around since 1929, when it was first mixed up by Thad Garner, who was at that time the owner of the Dixie Pig BBQ in Winston Salem. Thank you. To that end, they have made a tacit communal vow to oppose any tomato-based product in any "true" Eastern NC sauce.I love me some good beef brisket when I am in Texas, but I also exercise a curmudgeonly refusal to call it "barbecue", in honor to my Carolina roots. This is not eastern style, it's Lexington style which is not in eastern nc. We just can't do it without it feeling wrong. Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. Hop forward, low malt . Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. Posted Wed, Oct 19 2016 10:19AM, p3orion "Tennessee, what have you done for [Texas] lately? Sorry, but what makes it truly "Eastern North Carolina Style" is the absence of Ketch-up or any tomato based product. 499. Track macros, calories, and more with MyFitnessPal. The best North Carolina BEST EXAMPLE of traditional sauce is @ Stamey's, in Greensboro & elsewhere. Looking up the definition of "sauce" #1 says: thick liquid served with food, usually savory dishes, to add moistness and flavor.Now then, adding ketchup (which I have zero problem with) and brown sugar, etccould certainly make this into a BBQ sauce but vinegar, salt, black pepper, and red pepperalone is TECHNICALLY not a sauce.Either way, as someone else mentioned, who cares if it has ketchup or not, if it's Eastern or not.all that matters is that it's good. I like the "natural butter-type flavor" that's listed on the label as one of the ingredients, although for the life of me I can't decide exactly what "natural butter-type flavor" actually means. My grandpa had a humble little place right on the Black River in Pender, CO.I remember him building a pit for a whole hog with a few of his buddies . All affronts aside - I absolutely love this sauce. There really is no "right or wrong way" to do it. The ingredients were based on items readily available on the farm and in the early 1900s for most that was brown sugar. I made this and a South Carolina style for tailgating and the Carolina was a hit! Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. The menu features pulled pork, ribs, chicken, brisket, and sausage, as well as Southern-style sides like collard greens, macaroni and cheese, and cornbread. can't wait to have 2 arms again.Posted Sat, Jan 2 2016 4:14PM, PeggyS I love these comments! That's the secret of good sauce for chicken or pork. For the record, Eastern-style que should really be shredded, not just chopped. Posted Sun, May 12 2019 10:05PM, janet sonier August 2010 to May 2019 and apparently still going strong is remarkable-and a testament to the cultural aspects of Bar-B-Que.I grew up in Memphis and Jackson, TN - Leonard's opened int 1922 and was/is renowned. I use a similar recipie for anything smoked or grilled. items. 1 Serving : 600: Black Bean Burger. A zingy mustard-based barbeque sauce. I fell in love I tried your sauce and it is good.Posted Fri, Aug 17 2018 8:50AM, Danny Griffin Lots of great ideas here but I would like to add that Eastern NC BBQ is made from the whole hog and Lexington Style BBQ is only from the pork shoulder. I grew up in the Piedmont region of North Carolina.Posted Wed, May 21 2014 5:00AM, ashley gray My step father use to do easter Carolina pig pickens be for he past away my he r.i.p. From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. My sister was married on the beach in NC though she was living in Seattle. Haha..Add a side of coleslaw, hushpuppies, potato salad, and baked beans!! They fiercely resist anything that might lead to a lessening of that status, or perhaps worse yet, blur the line on what qualifies as that ENC barbecue and "hurt their brand identity." However, I have had vinegar sauces made with ketchup and sugar and I like some of them also. When I was a kid, my family and many others in my neighborhood raise hogs. There was a newcomer near here a few years ago that claimed to be KC style. Bacon, ribs, and tonight, rump roast. Bourbon (more than just a little too) makes a nice flavor profile too.Posted Thu, Oct 15 2015 2:15PM, Like 'em with and without ketchup Grew up in NC between Raleigh and Wilson in a small rural area near Middlesex. There was vinegar based sauce available. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. did not brine this time because of the bacon fat. 1 Serving : 250: Banana Pudding. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. I am willing to try'em'all. Then I put one half upfor oulled pork the third day after. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete.

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