PSA: when making Carolina BBQ sauce.. do NOT get a big wiff

from the boiling vinegar.

I wonder if anyone has ever died tyhat way. It took me a bit to get my breath back :crazy:

That is all...

:patriot:

because it doesn't exist, and then someone else says Texas BBQ is just broiling with fancy ketchup, and then someone else brags about St Louis BBQ, and then us vegetarians pipe in about BBQ tofu and seitan, then we get out hammers and axes and start flailing? 'Cause those threads are always fun!

Oh yeah, glad you survived. :thumbsup:

but for pork... Carolina please :P

:hi:

K.C. is where its at, baby!

There are three major schools and one minor:

Kansas City
Tejas
Carolinas

Memphis

if you've been slicing jalapenos, wash your hands before urinating. Afterwards, too, but that's another subject.

I can still hear the screams...

:scared:

Mustard or no mustard?

I did slip in some prepared horseradish for sport.

I really need some ideas for using horseradish. I love the stuff!

:hi:

....although my all time favorite is South Carolina style.....mustard, brown sugar, cayenne and vinegar, baby!

I once made myself a rack of ribs, marinated and glazed in SC mustard sauce.....best ribs I ever tasted. All homemade myself. One of my crowning achievements in life.

and, believe it or not, it is even better than the kind whipped up by Crazyass Maurice the Racist


Carolina Mustard Barbeque Sauce
Ingredients
• 1 1/2 cups prepared mustard
• 1/2 cup brown sugar
• 3/4 cup cider vinegar
• 3/4 cup beer
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons worcestershire sauce
• 2 tablespoons butter, soft
• 1 1/2 teaspoons liquid smoke
• 1 teaspoon Tabasco sauce
Directions
1. Combine first 6 ingredients in a heavy saucepan.
2. Bring to a simmer.
3. *Do not boil otherwise the sugar will scorch!
4. *Continue to simmer for 20 minutes, stirring frequently.
5. Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently.
6. Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend.

That sounds yummy!

Mine was very basic.

:hi:

Like you, I love the stuff :)

and yes, being over that pan when the vinegar hits is a SURE way to have a massive coughing fit!

sP

I was on some show where that chef Bobby Flay drives around looking for local favorite eateries and challenges the owner to a cooking contest on TV, like a total asshole. So he drives from NYC to NC to find this Ed guy who is famous locally for his barbecued pork ribs. Ed must have expected him because he did not say, who the fuck are you? So when Flay tells Ed they are having a rib "throw down," Ed opens the register and pulls out a thick stack of twenties from that morning and said, "You lose, shithead!"

Not saying it can't be tasty, but boring.

not barbeque :)

Eastern NC BBQ sauce

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator


Western NC BBQ sauce

1 cup ketchup
1 cup firmly packed brown sugar
1/2 cup lemon juice
3 tablespoons butter or margarine
1/4 cup minced onion
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes, or until slightly thickened. Makes 1 1/2 cups.