North Carolina sauces

slow&low · Posted: Jul 27 2010 Post subject: North Carolina sauces

Ok for the pig picking party I just realized the guy that did it before me also made the sauces so I would really like to try 2 or maybe 3 sauces thinking vinegar based, tomato based and a third one on the little sweet side, easy stuff maybe that I can make couple days in advance
Thank you

Teleking · Posted: Jul 27 2010 Post subject:

Roxy's Mustard sauce is a must Wink

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Mike Lawry · Posted: Jul 27 2010 Post subject:

1 1/2 C cider vin

1/2 C water

3/4 C catsup or BBQ sauce

1/3 C brown sugar, honey or corn syrup

1 T wooster

2-3 T your fav rub.

1 tsp red pepper flakes

Mike Lawry.

Pit Boss · Posted: Jul 27 2010 Post subject:

EASTERN NC
1/2 gallon apple cider vinegar
1/2 c. sugar
1/4 c. black pepper
1/4 c. crushed red pepper flakes

WESTERN NC/LEXINGTON STYLE
1/2 gallon apple cider vinegar
1 quart water
3 c. ketchup
1 c. sugar
1/4 c. salt
2 Tbsp. black pepper
2 Tbsp. crushed red pepper
1 Tbsp. cayenne pepper

SWEET SAUCE
Sweet Baby Ray's from the grocery (we don't do this type of sauce in NC)

Roxy's Mustard Sauce is good...but it ain't NC...we don't do mustard any more than we do thick & sweet.

By the way, you can change ingredients or add whatever you like to the two recipes I listed above. They are both pretty basic, but at least they are recipes from a North Carolina native.

Best of luck!
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slow&low · Posted: Jul 27 2010 Post subject:

Pit Boss both sauces you just add the ingredients without cooking correct?

Pit Boss · Posted: Jul 28 2010 Post subject:

You could do them cold, but I recommend letting them sit for at least a week to steep if you go that route.

Personally, I would bring them to at least a good steam if not a bubble. I don't boil my sauces. If you get some bubbles, just turn the heat off & let it cool.
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slow&low · Posted: Jul 29 2010 Post subject:

going grocery shopping tomorrow, if I follow your quantities how much sauce will it yield? Cooking a 100-120 pound pig

Pit Boss · Posted: Jul 29 2010 Post subject:

Both, but moreso the Lexington style, will yield slightly more than the liquid ingredients. The Eastern sauce will be a hair over 1/2 gallon & the Lexington should give you just under a gallon. You can cut the ingredients to give the amount you desire.
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Teleking · Posted: Jul 29 2010 Post subject:

slow&low · Posted: Aug 10 2010 Post subject:

Pit Boss, for my pig picking party I ended up making both and also bought some Sweet Baby Ray at the Rest. Depot funny thing all the home made sauces were pretty much gone vs the sweet stuff was left untouched !!!! Thank you for the recipe

Bob Deland · Joined: 23 Apr 2010 Posts: 1

I was looking for a good Carolina Mustard sauce to add to our rotation, and low and behold, here are a bunch of them!

Thanks Guys,
Bob

bama6977 · Posted: Sep 08 2010 Post subject:

Used this one and was great:

EASTERN NC
1/2 gallon apple cider vinegar
1/2 c. sugar
1/4 c. black pepper
1/4 c. crushed red pepper flakes

Simmered for 15 minutes

Thanks.
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