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Looking for an E. Carolina vinegar sauce.

 
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia

PostPosted: Sun Jan 29 12 6:48 am    Post subject: Looking for an E. Carolina vinegar sauce. Reply with quote

I've been using a pepper vinegar that I think is good but a couple of Carolina boys have turned their nose up at it.
I serve it along side a traditional Memphis red sauce.
Please help, these Carolina boys are serious.
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Old Smoker
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Joined: 26 Mar 2008
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Location: Charlotte, NC

PostPosted: Sun Jan 29 12 6:56 am    Post subject: Reply with quote

Just for S&G's try Roxy's Mustard sauce, this stuff is wicked good just don't take a deep breath over the pan while it's simmering.
http://www.thesmokering.com/forum/viewtopic.php?t=1359
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BUGSnBBQ
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Location: Smyrna, Georgia

PostPosted: Sun Jan 29 12 7:04 am    Post subject: Reply with quote

I've made this one -

http://www.amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html

Maybe Pitboss will chime in with a recipe.
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BluDawg
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Joined: 30 Jul 2009
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PostPosted: Sun Jan 29 12 9:06 am    Post subject: Reply with quote

Traditional E. NC sauce is a vinegar pepper sauce.. from Raleigh west it has a little tomato in it. It is the sauce I prefer and maybe what your looking for, I have had nothing but positive comments from those that have tried it.

Blu's Pig Juice


Ingredients

1 1/2 cups cider vinegar
10 tablespoons ketchup
1/2 teaspoon cayenne pepper, or to taste
1 1/2 tsp red pepper flakes
1 tablespoon white sugar
1/2 cup water
1 tsp salt
1/2 tsp black pepper

Directions
In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool, The longer it sits the better it gets.
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Last edited by BluDawg on Mon Jan 30 12 4:27 am; edited 1 time in total
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia

PostPosted: Sun Jan 29 12 9:19 am    Post subject: Reply with quote

Thanks guys.
This is the one I use:
1 gal Apple Cider vinegar
2 2/3 C fresh chili peppers
3 tbs crushed peppercorns
3 tbs kosher salt
2C sugar
I let it steep for at least 2 days before using.
I use Thai, Serrano and Scotch Bonnet peppers.
Looks like maybe the Carolina (?) boys don't know a good vinegar sauce when they taste one?

Pitboss... where are you? Laughing
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bam
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Joined: 21 Sep 2006
Posts: 361
Location: Philadelphia, PA

PostPosted: Sun Jan 29 12 10:30 am    Post subject: Reply with quote

Mom's N.C style vinegar base bbq sauce(simple)
N.C vinegar base bbq sauce. To 24 oz. of water add sugar til sweet . Next 8 oz. vinegar(apple cider) and hot pepper seeds to taste. Last a little catsup for color.Optional: Mom would add liquid smoke when she could get it.Great on chopped bqq or pulled pork.
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bigdaddy7270
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Joined: 03 Jan 2010
Posts: 83

PostPosted: Sun Jan 29 12 9:45 pm    Post subject: Reply with quote

Charlie Mills dry mix was given to me by someone. Add to a little less than a gallon of apple cider vinegar. I've enjoyed. You can buy the spice mix at Smith's Red & White grocery store, exit 143 (Dorches) off of 95. IMO - can't go wrong with Scott's. Can be found at Food Lion.
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thsmoker
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Joined: 05 Nov 2008
Posts: 322
Location: NC

PostPosted: Mon Jan 30 12 12:27 am    Post subject: Reply with quote

Ask them to help you with the recipe. If it is true Eastern, then there is no catsup. Vinegar, pepper flakes, salt, black pepper, and some sugar. The amazing ribs link looks pretty good.

I usually use a western NC style, so I do not have a favorite recipe for eastern.

Maybe they have a restaurant in mind and a little research or a call could yield a nice recipe. I have a couple of NC BBQ books that I could look at if there is a particular restaurant.
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia

PostPosted: Mon Jan 30 12 1:09 am    Post subject: Reply with quote

thsmoker wrote:
If it is true Eastern, then there is no catsup. Vinegar, pepper flakes, salt, black pepper, and some sugar.

That's what I thought... thank you for confirming.
One of 'em said it was "too vinegary".
I don't mind if the odd person out doesn't care for my sauce as long as I'm serving what I say I am.
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thsmoker
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Joined: 05 Nov 2008
Posts: 322
Location: NC

PostPosted: Mon Jan 30 12 2:10 am    Post subject: Reply with quote

Looks like you have a good recipe. Some places will also use water to cut the vinegar. Some white vinegar instead of cider. Surprised to hear too vinegary. Could ask them where they ate BBQ to get a better idea of what, if anything to change. Nice of you to offer so many sauces.
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