Darrell Hill
TVWBB Member
Does anyone have a good receipe for a North Carolina style Bar-B-Que sauce?
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North Carolina Bar-B-Que Sauce Receipe
- Thread starter Darrell Hill
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Kevin Taylor
TVWBB All-Star
Hi hl!
NC has 3 distinct regions of BBQ sauces, so, hard to give you one without knowing what region. Below is a link for them all. A VERY good resource for the various styles of BBQ throughout the country.
Regional BBQ Sauces
NC has 3 distinct regions of BBQ sauces, so, hard to give you one without knowing what region. Below is a link for them all. A VERY good resource for the various styles of BBQ throughout the country.
Regional BBQ Sauces
Dale Groetsema
TVWBB Super Fan
How does one pronounce hl?
Stogie,
Having competed twice in NC last year, I spent a great deal of time researching local taste preferences and what sell at the local BBQ joints. But what wins at cookoffs is still sweet.
I tasted the winner at Kings Mountain who later did a 180 (perfect score) at Blue Ridge and his meat was tender, juicy, and sweet.
I suspect that the meat was injected--confirmed with some others I met that sweet injection or marinade, sweet rubs, sprinkled on after cooking is completed (to avoid burning), and a spritz of apple juice, grape juice, or pineapple juice, is the norm.
Personally, I enjoy the BBQ in all three regions--having tasted the eastern shore version many years ago and pronouncing Bubba's (lord knows his location--I forget) as the best BBQ I ever had, until I managed to sneak a taste or two of Lexington BBQ, which as you know, is a whole lot different. My least favorite is the far west version, but again, all three regions are very enjoyable que--so long as you go to an authentic joint and not the chainstore variety.
My two cents
Dale
Stogie,
Having competed twice in NC last year, I spent a great deal of time researching local taste preferences and what sell at the local BBQ joints. But what wins at cookoffs is still sweet.
I tasted the winner at Kings Mountain who later did a 180 (perfect score) at Blue Ridge and his meat was tender, juicy, and sweet.
I suspect that the meat was injected--confirmed with some others I met that sweet injection or marinade, sweet rubs, sprinkled on after cooking is completed (to avoid burning), and a spritz of apple juice, grape juice, or pineapple juice, is the norm.
Personally, I enjoy the BBQ in all three regions--having tasted the eastern shore version many years ago and pronouncing Bubba's (lord knows his location--I forget) as the best BBQ I ever had, until I managed to sneak a taste or two of Lexington BBQ, which as you know, is a whole lot different. My least favorite is the far west version, but again, all three regions are very enjoyable que--so long as you go to an authentic joint and not the chainstore variety.
My two cents
Dale
G
Guest
Guest
Well, a war could break out at any time over this topic...the historic eastern style is pretty much just vinegar and peppers, although I like to add brown sugar to mine.
The middle section of the state adds kethcup or tomato sauce, and boy o boy do they argue about it.
My personal favorite is eastern style (maybe cause I was born in eastern NC), but I gladly eat them all!
The middle section of the state adds kethcup or tomato sauce, and boy o boy do they argue about it.
My personal favorite is eastern style (maybe cause I was born in eastern NC), but I gladly eat them all!
Kevin Taylor
TVWBB All-Star
Hi Dale!
You are correct...no matter where we go, sweet still wins, no matter the region. I have not visited those regions, but someday......
hl......
Did you get that link to work???
You are correct...no matter where we go, sweet still wins, no matter the region. I have not visited those regions, but someday......
hl......
Did you get that link to work???
Pat Trammell
TVWBB Fan
Stogie,
Thanks for the Regional BarBQ Sauce Link! Very Interesting. Incidentally, I was intrigued by the "Owensboro Black" Kentucky Sauce. I think I read in "Smoke and Spice" that this sauce was traditionally used on Mutton. Which begs the Question:
Has anyone ever had any barbequed Mutton?
I'd appreciate it if anyone has any insight on this.
Thanks for the Regional BarBQ Sauce Link! Very Interesting. Incidentally, I was intrigued by the "Owensboro Black" Kentucky Sauce. I think I read in "Smoke and Spice" that this sauce was traditionally used on Mutton. Which begs the Question:
Has anyone ever had any barbequed Mutton?
I'd appreciate it if anyone has any insight on this.
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