Authentic East Carolina BBQ


 
F

Frank Licata

TVWBB Fan
Anyone know how to cook authentic East Carolina BBQ? After doing much research it seems like in the East of the state they do low and slow for ribs and butts with no rub but mop with the sauce every hour until done. Then put sauce on as desired. Is that accurate? Does anyone have any good east carolins recipes and smoking techs for pork on the WSM? I will take any advice as I value all knowledge especially like temps, fat side up or down on butts etc...
 
Doesn't really help you much on the WSM, but Eastern NC-style is typically whole hog. Lexington style is shoulders.
 
Thanks Matt. I meant more like a good eastern style rub and eastern style sauce recipe. You know the sauce without the tomatoe like you Charlotte boys like it. Haha. I guess I can always got to the "the pit" and spend money on over priced BBQ.
 
Frank,

Parkers BBQ joints (in NC) sell their BBQ sauce which is an Eastern Carolina vinegar based sauce. I find it quite good and inexpensive and keep it in a Mason jar in the fridge.

Ray
 
If trying to truly simulate East N. Carolina bbq with pork butts on a wsm, I'd use mostly salt and black pepper with a little cayenne for the rub. Wood would be hickory and oak, but also I'd toss a couple of fat cap chunks onto the coals during the cook to add "fat in the fire" flavor that you get from cooking directly over the coals. Drippings should be saved somehow to mix with the vinegar sauce for finishing.

Main thing and only thing I'd be concerned with though, is the vinegar sauce, and while it's mainly vinegar and S&P, the best recipes are safely guarded secrets. Although I love N. Carolina-style pulled pork, both East and Lexington-style, lots of folks seem to differ. First thing my mother-in-law asks about my sauces is, "Is this sauce vinegary?" :rolleyes:
 
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Mike,

It played fine on my iPad. There is like 8 videos to watch in the series. Like BBQ with Franklin except Carolina style instead of Texas.
 
My wife likes that vinegar stuff, so I finally had to try and make several different kinds, the secret seems to be to let it be for about a week or more to season. lived in Wilson for a spell, and went to Bill's and Parker's all the time. I ate it, but it is not my favorite.....loved the corn sticks at Bills however.....................d
 
David said:
My wife likes that vinegar stuff, so I finally had to try and make several different kinds, the secret seems to be to let it be for about a week or more to season. lived in Wilson for a spell, and went to Bill's and Parker's all the time. I ate it, but it is not my favorite.....loved the corn sticks at Bills however.....................d
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Sounds like your wife has good taste. Wish my wife liked it.
 
NeilH said:
Sounds like your wife has good taste. Wish my wife liked it.
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I made her a jar of the vinegar sauce so it sits in with the spices and whenever I do pull some more pork out of the freezer she is up and ready to go. I do a red sauce and we are both happy..........now, If I could just find a way to do those corn sticks or find a frozen alternative.........................d
 
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