Need Help w/ Sauce ASAP


 
J

Jim Creasy

TVWBB Fan
Doing Pulled Pork Sandwiches for our neighborhood Pre-Party (Tomorrow).

I have a recipe for an NC Vinegar Style that I cannot find because we are in the middle of kitchen renovation.

Any help? Something as close to Shealy's as possible. (Ketchup and/or Tobasco). Not a big fan of the Raichlen version.

Any help appreciated and I'll start trolling the archives.

Thanks and hope everyone has a good 4th Holiday.

JKC
 
Jim,

I can't speak to your specific request, but I can highly recommend this sauce, the best I've ever used. I've made a number of sauces specific to my eastern NC roots, but this one satisfied more people the best. To give credit, it's from the Food Network Magazine June 2012 edition as an example of Eastern NC bbq sauce.


4 ounces applewood-smoked bacon (in one piece), cut into large chunks
3/4 cup beef stock or broth
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup packed dark brown sugar
1/4 cup ketchup
2 teaspoons red pepper flakes
1 teaspoon chipotle chile powder
Kosher salt

Directions

Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

I made it recently for a party of 85 and sat and took the raves. Give it a thought.
 
Bounds,

Thanks. Is this sauce thin or thicker? I am looking for something pretty thin and vinegar tasting...

This sounds like something a little different than what I was looking for, but if it got rave reviews, I may try it.

As always, appreciate the input from folks on the board.

Take it easy,

JKC

PS To spare people online our private dialog, you are free to email me. Stratojkc@yahoo.com
 
The recipe T posted above is more of a thin Western N. Carolina dip, and it's on my bbq to-do list. Sounds really good!
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Jim,

This FN Mag sauce does include ketchup, but it fades in the 2 1/2 cups of thin sauce. It's not pure vinegar like I grew up with, but it is a strong vinegar sauce. As an eastern NC baby, I can say this sauce satisfies. It's not for everybody, as no sauce it, but I can recommend it highly as my go to sauce from now on. Good luck on your search.
 
To all those who responded, thanks. I am going to try the apple bacon one and the Lexington from Steve next! (In the middle of kitchen renovation so did not want to cook a sauce since no stove, and did not get Steve's reply in time).

I did a search on the net and found this somewhere which is called a Lexington Sauce... (I have the link at work and I'll post it later because there were some other ones on there folks may want to look at).

2 cups apple cider vinegar
1/2 cup ketchup (I used Heinz)
1/4 cup brown sugar (I used light brown)
2 Table Spoons sugar (I used turbinado)
1 Table Spoon Kosher Salt (I used Sea Salt)
1/2 Tea Spoon Black Pepper (I used coarse grind)
1 Table Spoon White Pepper (I used fine grind)
1 Table Spoon Cracked Red Pepper

My pork is still smoking so I haven't tried it out yet but I did a taste test to Shealy's and it is very similar and very, very good. I'll let you guys know how the neighbors like it too. (I got a jug of Williamson Bros. as a back up for those less adventurous)!

Take it easy and hope everyone has a safe holiday.

JKC
 
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