And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Sunday, March 24, 2024
Eastern North Carolina Style? Anybody Heard Of This?
Sure. Just a variation on Carolina, IMHO. I’ve had something called East Carolina sauce before that was standard vinegar-based but punched up with Old Bay.
Close variations of this sauce can be found in the north Atlanta area to western Carolina all the way to the coast. I have a recipe that is very similar to Lillie's back when I did competition BBQ. Unfortunately the scale is for a 10 gallon batch.
Can not stand the taste of this stuff. Could be because I like sweet and spicy food of any sort. Since Covid, about the only thing I don't put hot sauce on is ice cream. My go to is Cholula Chipotle and K C Masterpiece. Ole Grump
This is proper BBQ sauce...not mustard based $#@* or drowning in sugar and ketsup. It is for pulled pork, and sometimes chicken. Has a little bit of bite (or a lot, depending on the amount of peppers). Heaven. I'm starving....
Western NC sauce is catsup based. SC is mustard. We make our vinegar sauce, as we overgrow peppers during the winter in the greenhouse. Cherry 'maters are ripening now as well.
Sure. Just a variation on Carolina, IMHO. I’ve had something called East Carolina sauce before that was standard vinegar-based but punched up with Old Bay.
ReplyDeletestill there, a simple mix. my mother's was vinegar, a pinch sugar, salt, hot peppers.
DeleteClose variations of this sauce can be found in the north Atlanta area to western Carolina all the way to the coast. I have a recipe that is very similar to Lillie's back when I did competition BBQ. Unfortunately the scale is for a 10 gallon batch.
ReplyDeleteplease post it, I'll reduce, I'm tired of sweet
DeleteThe thing about those vinegar based sauces is that they make the meat pop as opposed to covering the taste.
ReplyDeleteDo I interpret that to mean it does a better job of working with the meat?
Deletedoes that come with a drip?
ReplyDeleteCan not stand the taste of this stuff. Could be because I like sweet and spicy food of any sort. Since Covid, about the only thing I don't put hot sauce on is ice cream. My go to is Cholula Chipotle and K C Masterpiece.
ReplyDeleteOle Grump
This is proper BBQ sauce...not mustard based $#@* or drowning in sugar and ketsup. It is for pulled pork, and sometimes chicken. Has a little bit of bite (or a lot, depending on the amount of peppers). Heaven. I'm starving....
ReplyDeleteWestern NC sauce is catsup based. SC is mustard. We make our vinegar sauce, as we overgrow peppers during the winter in the greenhouse. Cherry 'maters are ripening now as well.
ReplyDeleteYeah, I tried that sauce. Tasted like shit and then made me do so in an impolite manner.
ReplyDelete