Buster has placed a total of 120 MasterCook recipes in this file: Bear's Bastardized Western Nc Bbq Sauce Carolina Mustard Sauce Carolina Red Sauce Central Pork West Sauce Charlotte Smoked Pork Sandwich Sauce Dave Morrow's Pulled Pork Sauce David Boyd's Carolina Mustard Sauce Dennis Rodgers' Eastern North Carolina Bbq Sauce Diddy-Wa-Diddy Mop And Basting Sauce Don Martin's Pork Red Sauce Down-East Style Sauce Earl's No-Cook Sauce From Eastern North Carolina East Carolina Vinegar Sauce Eastern North Carolina Bbq Sauce A La Smoke And Spice Eastern North Carolina Bbq Sauce A La Staten, Version 1 Eastern North Carolina Bbq Sauce A La Staten, Version 2 Eastern North Carolina Bbq Sauce A La Voltz Eastern North Carolina Bbq Sauce With Butter - 1 Eastern North Carolina Bbq Sauce With Butter - 2 Eastern North Carolina Bbq Sauce With Herbs Eastern North Carolina Bbq Sauce With Onions Eastern North Carolina Bbq Sauce With Sugar And Butter Eastern North Carolina Bbq Sauce, A La Egerton Eastern North Carolina Bbq Sauce, Thrill Of Grill Version Eastern North Carolina Pulled Pork Eastern North Carolina Sauce Eastern North Carolina Sauce And Rub Eastern North Carolina Style Sauce With Chili Powder Eastern North Carolina Style Sauce With Molasses Eastern North Carolina Style Sauce With Sugar - 1 Eastern North Carolina Style Sauce With Sugar - 2 Eastern North Carolina Style Sauce With Sugar - 3 Eastern North Carolina Style Sauce With Sugar And Chili Eastern North Carolina-Style Barbeque Sauce - Schlesinger Eastern Style North Carolina Sauce Eastern Vernon's Dad's Sauce - A Family Recipe From Nc Kinda Karolina Sauce Lexington #1 Dipping Sauce Lexington #1 Sauce Lexington Barbecue Dip Lexington Dipping Sauce #1 Interpreted Lexington Nc Bbq Sauce A La Smoke And Spice Lexington Nc Bbq Sauce A La Staten, Version 1 Lexington Nc Bbq Sauce A La Staten, Version 2 Lexington Nc Bbq Sauce A La Staten, Version 3 Lexington Nc Bbq Sauce A La Voltz Lexington Nc Bbq Sauce From Denver, North Carolina Lexington Nc Bbq Sauce Via Yadkin County, Nc Lexington-Style Barbeque Dip Lexington-Style Finishing Sauce Marius Johnston's Vinegar Sauce Master Recipe For Pulled Pork Part 1 Mid-South Carolina Mustard Sauce Mike's North Carolina Rib Mop Mustard Vinegar Based Bbq Sauce Mustard Vinegar Based Mop/Dipping Sauce Mustard-Based Central South Carolina Bbq Sauce N. C. Piedmont Style Carolina Red Nc Pork With Sauce Nc -Style Bbq Sauce North Carolina Eastern Rub And Sauce North Carolina Eastern Style Sauce North Carolina Eastern Style With Butter North Carolina Eastern Style With Chili North Carolina Eastern Style With Molasses North Carolina Eastern Style With Sugar - 1 North Carolina Eastern Style With Sugar - 2 North Carolina Eastern Style With Sugar - 3 North Carolina Eastern Style With Sugar And Chili North Carolina Pork Shoulder (Weber Grill Method) North Carolina Thin Red Sauce North Carolina: Eastern Rub And Sauce North Carolina-Style Barbecue Sauce Piedmont North Carolina Style Bbq Sauce I Piedmont North Carolina Style Bbq Sauce Ii Piedmont North Carolina Style Bbq Sauce Iii Piedmont North Carolina Style Bbq Sauce Iv Piedmont North Carolina Style Bbq Sauce Ix Piedmont North Carolina Style Bbq Sauce V Piedmont North Carolina Style Bbq Sauce Vi Piedmont North Carolina Style Bbq Sauce Vii Piedmont North Carolina Style Bbq Sauce Viii Piedmont North Carolina Style Bbq Sauce X Piedmont North Carolina Style Bbq Sauce Xi Piedmont North Carolina Style Bbq Sauce Xii Piedmont North Carolina Style Bbq Sauce Xiii Piedmont North Carolina Style Bbq Sauce Xiv Piedmont North Carolina Style Bbq Sauce Xv Piedmont North Carolina Style Bbq Sauce Xvi Piedmont North Carolina Style Bbq Sauce Xvii Piedmont North Carolina Style Bbq Sauce Xviii Ray Edward's North Carolina Piedmont Sauce Smoke Shack Southern Style Sloppin' Sauce For Pulled Pork South Carolina Barbecue Sauce South Carolina Mustard Barbecue Sauce South Carolina Mustard Dipping And Finishing Sauce South Carolina Mustard Sauce South Carolina Style Barbecue Sauce South Central Carolina Baste/Bbq Sauce South Central Carolina Gold South Central Carolina Gold Ii South Central Carolina Gold Iii South Central Carolina Gold Iv South Central Carolina Gold V South Central Carolina Gold With Margarine South Central Carolina Ham Baste Sweet And Sour Eastern North Carolina Bbq Sauce - 1 Sweet And Sour Eastern North Carolina Bbq Sauce - 2 Uncle Ho's Most Decidedly Eastern Finishing Sauce Vernon's Dad's Eastern Nc Sauce Wauhatchie Stump Jumper's Yellow Carolina Sauce West Nc Bbq Sauce - Edna's Western North Carolina Style Bbq Sauce I Western North Carolina Style Bbq Sauce Ii Western North Carolina Style Bbq Sauce Iii Western North Carolina Style Bbq Sauce Iv Western North Carolina Style Bbq Sauce V Western North Carolina Style Bbq Sauce Vi Western North Carolina-Style Sauce Western South Carolina-Style Barbecue Sauce ----------------------------------------------------------- * Exported from MasterCook Buster * Bear's Bastardized Western Nc Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1/2 cup Texas Pete Hot Sauce 3 cups apple cider vinegar 3 tablespoons salt 4 tablespoons freshly ground black pepper 1/2 cup dark brown sugar Dump into a blender and blend the piss outa it. It's good to let it sit overnight, allows the flavors to meld. It will settle out while it sits around (during dinner), so stir often. Playing with the amounts of anything completely change the taste, so experiment!! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup yellow mustard 3/4 cup red wine vinegar 1/4 cup sugar 1 1/2 tablespoons butter 2 teaspoons salt 1/2 teaspoon Worcestershire sauce 1 1/4 teaspoons ground black pepper 1/2 teaspoon Tabasco sauce In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using. Posted to the BBQ List by Jeff Lipsitt. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Carolina Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1/2 teaspoon red pepper flakes 1 tablespoon sugar 1 teaspoon salt Combine all and stir well. Serve at room temp. Keeps indefinitely. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Central Pork West Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onions garlic peanut oil chili powder dry mustard celery seed white pepper red pepper black pepper allspice Saut‚ onions and garlic in peanut oil until soft. Mix well and cook a few minutes then add: tomato juice cider vinegar Worcestershire (or something) liquid smoke (I keep meaning to try chipotle instead) molasses (I actually use equal, after heat is off, because I do better without carbs--molasses tastes and looks better) Simmer until it starts to reduce and smell right. The key, to me, is balancing hot, sour and sweet. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charlotte Smoked Pork Sandwich Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon brown sugar 1 tablespoon flour 1 tablespoon dry mustard 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon cayenne 1 centiliter garlic -- minced 1 teaspoon chili powder 1/2 cup water 1/2 cup vinegar 1/2 cup chicken broth 1 tablespoon lemon juice Heat sauce ingredients 20 min but do not boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat and serve with Cole slaw on bun. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave Morrow's Pulled Pork Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 2 tablespoons vegetable oil 24 ounces canned tomatoes -- drain 1/2 the juice 1 1/2 cups cider vinegar 1 cup ketchup 1/4 cup orange juice 2 tablespoons mustard -- yellow (like -- French's) 2 tablespoons dark brown sugar -- packed 2 tablespoons regular sugar 1/2 tablespoon paprika -- sweet Hungarian is -- best 1/2 tablespoon salt 1/2 tablespoon black pepper 1/2 tablespoon chili powder 1/2 tablespoon red pepper flakes 2 teaspoons black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1. Saut‚ the onion and oil in heavy saucepan for 5 minutes or so. Add the remaining ingredients and let it simmer for an hour or 2 (until it thickens a bit and the flavors have a chance to fight it out and become one). Note: You may want to cut back a little on the heat at first (chili powder, red pepper flakes, cayenne pepper, black pepper) as this stuff is hot. After it's cooked for an hour, gradually add the desired amount of heat until you reach your limit. Let it simmer just a tad longer and move on to the next step. 2. Let the sauce cool down so it's easy to handle without burning your self. Take a hand blender and puree the stuff. You could also pour the sauce into your upright bender and puree it. I find it easier to use the hand blender. 3. Take your best pulled pork and put however much you want into a pan. Add as much sauce as you like to the meat and get it all nice and hot together. 4. Pile your pulled pork and sauce mixture on a sandwich roll and enjoy. The way I usually do it is perform step one on Friday night while I'm rubbing down my butt with my favorite rub. Saturday morning I fire up the smoker and smoke my butt all day. Saturday afternoon I continue with step 2 of the sauce. I warm the sauce up a little bit and puree it. When the pork is done, I go to step 3. This recipe is a work in progress, so if you try it, let your comments be known. Posted to the BBQ List by "Dave Morrow" on Aug 26, 1998. NOTES : OK, I guess it's time for my contribution. This is a sauce that I use to make pulled pork sandwiches. It's a work in progress, but it's pretty tasty as is. I don't know if I have ever finished perfecting a recipe. They just seem to keep evolving. I'm very BBQ starved in this area, so I don't have a lot to compare my recipes with. I've just been going with what tastes good to me, and this one do taste good to me. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * David Boyd's Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon must. 1/4 cup whole seed must. 1/4 cup hot German must. 1/4 cup white vinegar 1/4 cup olive oil 1/2 cup unsweetened apple juice 1/2 a lemon juice 1 wh a shallot diced black pepper to taste Combine ingredients in a bowl and whisk to emulsify. Marinate chicken for about 3 hours you can mix and match other herbs to your own taste . Source: David Boyd By ncorley@usa.net (Norm Corley) on Dec 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dennis Rodgers' Eastern North Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 1/4 cup salt 2 tablespoons red pepper 3 tablespoons red pepper flakes 1 cup firmly packed brown sugar Preparation: Mix them up together and let stand 4 hours. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Diddy-Wa-Diddy Mop And Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon black pepper 1/4 teaspoon salt 1/2 teaspoon hot pepper sauce 1/4 cup white vinegar 1 cup grape juice Combine all ingredients in a jar. Tighten lid and shake until blended. This sauce may also be served at room temperature or heated. "This is a simple flavor enhancer", Remus tells me. "It's thin enough to read today's headlines through....but not so thin that a politician can." Remus Assures me that this authentic sauce can be used as a mop during cooking and as a dip after your meat has been taken off the grill. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman. Posted to the BBQ List by Carey Starzinger on Jul 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Martin's Pork Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces crushed tomatoes 1 small onion -- minced 1/8 cup honey 1/4 cup molasses 1/8 cup amber cider vinegar 1 cup ketchup 1 tablespoon minced garlic 3 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon Franks Louisiana hot sauce 1 tablespoon chili powder 1/2 tablespoon powdered mustard 1 teaspoon salt Bring to boil, than simmer 1 hour. Refrigerate until used. I heat it up before I mix it into the pork. Posted to the BBQ List by Rock McNelly on Aug 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Down-East Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga vinegar 3/4 cup salt 2 tablespoons cayenne pepper 3 tablespoons red pepper flakes 1 cup brown sugar Combine all ingredients. Allow to stand for four hours. Serve as table sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Earl's No-Cook Sauce From Eastern North Carolina Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper 1 teaspoon red pepper flakes 1 tablespoon sugar -- (brown) Combine ingredients. Let stand at least 4 hours. Four weeks is even better. Source: Jack Daniels cook book Posted to the BBQ List on June 11, 1998 by George Tracy gttracy@perigee.net Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * East Carolina Vinegar Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 1/2 tablespoons red pepper -- crushed salt and pepper -- to taste In a medium bowl, combine vinegar, red pepper, salt, and black pepper; mix well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Smoke And Spice Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider or white vinegar 2 tablespoons sugar or brown sugar 2 teaspoons salt 1 tablespoon fresh ground black pepper 1 teaspoon cayenne or red pepper flakes Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Staten, Version 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper 1 teaspoon red pepper flakes 1 tablespoon brown sugar Preparation: Combine all ingredients and let stand at least 4 hours, preferably 4 weeks! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Staten, Version 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white vinegar 1 tablespoon cayenne pepper 1/2 teaspoon black pepper Preparation: Combine in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce A La Voltz Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons firmly packed brown sugar Preparation: Combine all ingredients and let stand several hours before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Butter - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons mustard 1 teaspoon pepper 6 tablespoons sugar 1 teaspoon white pepper 1 cup cider vinegar 1/2 teaspoon soy sauce 2 teaspoons chili powder 2 tablespoons butter 1. Combine all but soy and butter, heat 10 min. Add Soy and butter at end. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Butter - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup mustard 1/2 cup white sugar 1/4 cup brown sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 5 drops Tabasco sauce 1/2 teaspoon soy sauce 2 tablespoons butter 1. Mix all except soy, butter and merry 10 minutes. Remove from heat. Stir in soy and butter. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Herbs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1/2 cup water 2/3 cup onion -- minced 1 centiliter garlic 1 teaspoon pepper 1/2 teaspoon salt 2 teaspoons red pepper flakes 1 teaspoon sugar 1 bay leaf 2/3 teaspoon thyme 3 tablespoons peanut oil 3 teaspoons dry mustard 1 teaspoon cold water 1. Boil all but last two ingredients for five minutes. Dissolve mustard in water and add. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Onions Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon peppercorns 1 teaspoon celery seeds 1 teaspoon salt 1 tablespoon hot pepper flakes 1 onion -- grated 1 cup water Mix ingredients well and simmer for 15-20 minutes on low heat until onions are cooked through. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce With Sugar And Butter Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 1 tablespoon paprika 2 tablespoons sugar 1/2 teaspoon cayenne 1/2 teaspoon dry mustard 1 teaspoon pepper 2/3 cup water 1/4 cup Worcestershire sauce 2/3 cup red wine vinegar 1/2 cup butter 1. Boil dry ingredients in water. Remove from heat add rest. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce, A La Egerton Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon peppercorns 1 teaspoon celery seed 1 teaspoon salt 1 tablespoon red pepper flakes 1 onion -- finely chopped 1 cup water Preparation: Combine in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for an hour. Strain to remove the peppercorns if you like. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Bbq Sauce, Thrill Of Grill Version Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flakes 1 tablespoon Tabasco sauce salt and fresh cracked black pepper -- to taste Preparation: Just mix them up together and use. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Pulled Pork Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE RUB*** 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons cumin 2 tablespoons chili powder 2 tablespoons black pepper 1 tablespoon cayenne pepper 1/4 cup paprika ***FOR THE SAUCE*** 3 cups apple cider vinegar 3 cups water 1/3 cup white sugar 3/4 cup brown sugar 2 1/2 tablespoons salt 1/4 cup black pepper 1 tablespoon cayenne pepper 3 tablespoons paprika -- (Hungarian is best) 1 tablespoon dry mustard 1 cup Worcestershire sauce ***PORK*** 6 pounds pork picnic shoulder roast or Bosto -- (up to 10) Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts. Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator. Remove the meat 1 hour before going into smoker and let it come to room temperature. Mix sauce ingredients well and bring to boil and then simmer for 2 hours. Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so. Here is when Danny Gaulden takes out his pork shoulders: For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat. Serve with coleslaw on the sandwich or on the side. Posted to BBQ List by Bill Wight on Sep 9, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons firmly packed brown sugar Preparation: Combine all ingredients and let stand several hours before using. Since I am in the experiment mode, I added 1/2 pint water, 1 tsp. celery seed, and a dollop (maybe 1 Tbs.) molasses. In deference to former list member and keeper of the recipes, Tom Solomon, I also added 1 tsp. nuc nam to half of this. The Nuc nam actually made a pleasant addition, rounding out the flavors nicely. I will keep enough in the refrigerator to last for about two weeks and freeze the rest. Recipe by Dan Gill on Mar 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Sauce And Rub Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE RUB*** 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 1/4 cup paprika ***FOR THE SAUCE*** 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flakes 1 tablespoon Tabasco sauce 1 tablespoon black pepper Mix rub ingredients well and apply to meat before cooking. Mix sauce well before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Chili Powder Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon Tabasco sauce 2 tablespoons paprika 3 tablespoons salt 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 3 tablespoons black pepper 1 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Molasses Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 1/2 cup salt 2 tablespoons red pepper 3 tablespoons red pepper flakes 1/2 cup molasses Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons brown sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper 1 teaspoon red pepper flakes 1 tablespoon brown sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar - 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon red pepper flakes 1 tablespoon sugar 1 teaspoon Tabasco sauce Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Sauce With Sugar And Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups cider vinegar 4 cups water 4 tablespoons Worcestershire sauce 4 tablespoons chili powder 6 tablespoons paprika 6 tablespoons red pepper flakes 12 tablespoons black pepper 6 tablespoons salt 4 tablespoons sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina-Style Barbeque Sauce - Schlesinger Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon Tabasco sauce salt - to taste freshly cracked black pepper to taste Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months. Posted to the BBQ List by Carey Starzinger on Jul 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern Style North Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup brown sugar 3 tablespoons salt 1 tablespoon red pepper flakes 1 1/2 teaspoons cayenne 1 teaspoon black pepper Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern Vernon's Dad's Sauce - A Family Recipe From Nc Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 6 ounces Texas Pete 10 ounces Worcestershire 1 1/4 ounces crushed red pepper mustard thicken -- (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kinda Karolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup prepared mustard 1 cup vinegar 1/4 cup ground red pepper 1/4 cup salt 1 cup water Bring to a boil. Pour over anything that isn't moving or mooing... Source: Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel Posted to the BBQ List by Carey Starzinger on Aug 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington #1 Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart ketchup 1 quart vinegar -- (amber 4% acidity) 10 ounces sugar 8 ounces salt 4 ounces black pepper 4 ounces crushed red pepper 1 pinch red cayenne pepper -- ground Combine all ingredients into a 1.5 gallon stock pot along with 1 gallon of water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations. This recipe was posted a while back by the son-in-law of the owner of Lexington #1, a highly regarded Q-joint. There is a certain amount of vagueness about whether the measurements are by weight or volume. I used weight for the dry ingredients and am very happy with the results. Posted to the BBQ List on July 20, 1998 by Jeffrey Cohen Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington #1 Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 quart ketchup 1/4 quart vinegar -- (amber 4% acidity) 2 1/2 ounces sugar 2 ounces salt 1 ounce black pepper 1 ounce crushed red pepper 1/4 pinch ground red pepper -- (cayenne) Combine all ingredients into a large pot with 1 quart water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations. Source: the son of Lexington #1. Posted to the BBQ List by Dan Gill on Jul 27, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Barbecue Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup distilled white or cider vinegar 3/4 cup ketchup 3/4 teaspoon red pepper flakes -- crushed salt and pepper -- to taste 1 teaspoon sugar 1/4 cup water Recipe by: Craig Claiborne Combine all ingredients in a small sauce pan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from heat and let stand until cool. Spoon sauce over Barbequed meats or poultry. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Dipping Sauce #1 Interpreted Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 quart ketchup 1/2 quart vinegar -- (4%) 1/2 cup pepper 1/2 cup crushed red pepper 2 cups kosher salt 2 1/4 cups sugar 1 pinch cayenne Made up a batch of Lexington #1 dipping sauce to go with my pork butt tonight. Very delicious, indeed. I broke it down in half and used the highly scientific method of buying 2 ounces of pepper, measuring it, and using that as the basis for dried measurements. Next time I'll reduce the salt and sugar a little bit (1/8 to 1/4 cup each?) Sauce was great.. Perfect compliment to pork. The idea of using it hot is so obvious, but was a big revelation to me. Keeps the meat nice and hot. Didn't get around to making slaw. Posted to BBQ List by ohboy@sirius.com on Aug 4, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Smoke And Spice Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1/2 teaspoon red pepper flakes 1 tablespoon sugar 1 teaspoon salt Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Staten, Version 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1/2 cup water 1/4 cup ketchup 1 tablespoon sugar 1/2 teaspoon red pepper 1/2 teaspoon black pepper 1/2 teaspoon salt Preparation: Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Staten, Version 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup water 1/4 cup apple cider vinegar 1 small onion -- finely chopped 2 teaspoons garlic powder 2 tablespoons brown sugar 2 tablespoons molasses 2 teaspoons dry mustard 1 teaspoon chili powder Preparation: Combine all ingredients in a saucepan and simmer for 20 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Staten, Version 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 1 teaspoon salt 1 tablespoon celery salt 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar 1 cup water Preparation: Combine all ingredients and bring to a boil. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce A La Voltz Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1 teaspoon salt 1/2 teaspoon ground red pepper 1/8 tablespoon red pepper flakes 1 tablespoon granulated sugar 1/2 cup water Preparation: Combine all ingredients in a saucepan. Bring to a boil, then simmer and stir sugar until dissolved. Source: :Barbecued Ribs, Smoked Butts, and Other Great Feeds" by Jeanne Voltz Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce From Denver, North Carolina Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/2 cup cider vinegar 1 cup ketchup 1 teaspoon salt 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco sauce 1/2 teaspoon pepper 1 onion -- chopped Preparation: Mix all ingredients in a saucepan and simmer for one hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Nc Bbq Sauce Via Yadkin County, Nc Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup water 1/2 cup ketchup 1 teaspoon salt 1 onion -- chopped 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1/8 teaspoon red pepper Preparation: Mix all ingredients in a saucepan and boil slowly for 15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington-Style Barbeque Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apple cider vinegar 2/3 cup brown or white sugar 1/2 cup ketchup 2 tablespoons Texas Pete hot sauce 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 2 teaspoons Kitchen Bouquet browning sauce Combine all ingredients in a large pot. Bring to a simmer over medium heat and stir until sugar dissolves. Let sit for several hours before serving. NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington-Style Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white vinegar 2 cups apple cider vinegar 2 cups water 1/3 cup ketchup 1/8 cup Texas Pete hot sauce 1 tablespoon sugar 1 tablespoon red pepper flakes 2 teaspoons nuoc nam Mix ingredients and simmer on low heat for 30 minutes, stirring occasionally. Use as a finishing sauce for pulled pork barbecue. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marius Johnston's Vinegar Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 4 teaspoons cayenne pepper 1 tablespoon salt 2 1/2 teaspoons black pepper Mix and let it sit around for a while before using. Now, go down to your handy market and get some rolls, say Kaiser rolls (plain) or maybe plain French rolls. Take your freshly made Q'd and pulled pork and pile it on the bottom half of the roll, then pour several, 3-4 tablespoons to taste, of the vinegar sauce and top with the slaw, maybe nearly as much as the pork. There is something about the vinegar/slaw-mayo/smoked pork that is unique and wonderfully good. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Pulled Pork Part 1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe spicy chili rub 1 bone-in pork roast -- 6 to 8 pounds Boston butt -- shoulder 1 recipe Carolina-style Barbecue sauc ***SPICY CHILLI RUB*** 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon ground oregano 4 tablespoons paprika 2 tablespoons salt 1 tablespoon granulated sugar 1 tablespoon white pepper ***E NC-STYLE BARBECUE SAUCE*** 1 cup distilled white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon hot red pepper flakes salt and ground pepper to taste ***MID-SOUTH CAROLINA MUSTARD SAUCE 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce 1 cup vegetable oil 2 teaspoons salt ground black pepper ***W SC-STYLE BARBECUE SAUCE*** 1 tablespoon vegetable oil 1/2 medium onion -- minced 2 medium garlic cloves -- minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchup Here's the high-point of the Cooks Illustrated article on Pulled Pork Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer one chunk, even though it has to be soaked in water for at least one hour, whereas the chips do not require soaking. If you do this with the chip pouches, the number will determine how strong a smoky flavor you get: One pouch is detectable, two noticeable, and three assertive. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. 1. If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours, but no longer than 72 hours. 2. At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of foil. Prick each foil pack with fork tines to allow smoke to escape. Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. 3. Open bottom grill vents and arrange hot colas into two equal piles on opposite sides of grill, place chunk or pouch(es) directly on one pile of coals and set grill rack in place. Set unwrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunk or pouch(es) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours. 4. Adjust oven rack to middle position and preheat oven to 325F. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork-tender, about 2 hours. 5. Put foil-wrapped roast in pan into double grocery bag. Crimp top shut; let rest 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers. continued in part 2 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mid-South Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce (Texas Pete or Tabasco) 1 cup vegetable oil 2 teaspoons salt 1 dash ground black pepper Mix all ingredients, including pepper to taste, in medium bowl. The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's North Carolina Rib Mop Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1/2 tablespoon habanero pepper sauce 1 tablespoon paprika 1 1/2 tablespoons salt 1/2 tablespoon Worcestershire sauce 1/2 tablespoon chili powder 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 1/2 cup water Recipe by: NC Pork Producers Association. Combine all ingredients and let sit for an hour or more at room temperature. I try to mop the ribs every 1/2 to one hour. One batch will do one or two racks of ribs. Slight adaptation by Mike was adding the red pepper flakes and changing Tabasco to habanero for I think a better flavor. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinegar Based Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a mop or as finishing sauce. Use on pork and hams. Author noted sauce gets better with age. Posted to the BBQ List on July 1, 1998 By Ken Haycook Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinegar Based Mop/Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup Yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a mop or as finishing sauce. Use on pork and hams Author noted sauce gets better with age. Posted to the BBQ List by "Randy & JoAnne" on Mar 30, 1998. Serving Ideas : Use as a mop or finishing sauce for dipping NOTES : Ken noted he was not the original author of this recipe and the author is unknown. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard-Based Central South Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 2 tablespoons honey 2 garlic cloves -- minced 1 tablespoon brown sugar 1 onion -- minced 2 teaspoons dry mustard 1/2 cup catsup 1 teaspoon ginger 1/3 cup apple cider vinegar 1 pinch salt 2 tablespoons lemon juice Combine ingredients and set aside. Grill meat (do not add anything). During the last 4-10 minutes baste with this sauce. Boil the remaining sauce and spoon 2 T's onto each plate, adding the meat portion. Posted to the BBQ List on July 19, 1998 by Norm Corley Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * N. C. Piedmont Style Carolina Red Recipe By : Serving Size : 15 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup catsup 1/2 teaspoon cayenne 1 tablespoon sugar 1 teaspoon salt Mix ingredients in sauce pan and bring to boil and simmer until thick. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nc Pork With Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup yellow mustard 1 1/2 teaspoons finely ground black pepper 1 tablespoon Worcestershire sauce 3 pounds boneless pork shoulder 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Over white hot coals, banked (the Weber Indirect Method), place pork, brushed with sauce. Cook, covered, 3 to 3 1/2 hours, basting and turning frequently. Pull it to shreds, add leftover sauce, serve hot. NOTES : Here is the recipe which caused my eventual downfall. I know it says NC and the North Carolina boys don't use mustard, but this is the way I got it off of the internet years ago. I was in North Carolina when I was 14 years old and BBQ was the last thing from my mind. Maybe the NC stands for something else I don't know but the sauce is great on pork, beef, weenies, boot leather, just about any thing. I was let out on a work release this weekend and made a quick Q; smoked ham, resmoked with hickory for about an hour at roasting temps, and served with green beans and potatoes boiled in beer and a avocado salad. The sauce was excellent on the ham and beans. It gets better with age. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nc -Style Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup distilled white vinegar 1 cup apple cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 2 tablespoons Worcestershire sauce salt and pepper to taste Mix all ingredients in a medium bowl. Posted to the BBQ List by Matlon@aol.com on Aug 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Rub*** 2 teaspoons salt 2 teaspoons sugar 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chili powder 2 teaspoons pepper 1 teaspoon cayenne pepper 1/4 cup paprika *Sauce* 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flake 1 teaspoon Tabasco 1 tablespoon pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup brown sugar 3 tablespoons salt 1 tablespoon red pepper flake 1 1/2 teaspoons cayenne 1 teaspoon pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Butter Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons mustard 1 teaspoon pepper 6 tablespoons sugar 1 teaspoon white pepper 1 cup cider vinegar 1/2 teaspoon soy 2 teaspoons chili powder 2 tablespoons butter Combine all but soy and butter, heat 10 min. Add Soy and butter at end. Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 tablespoon Tabasco 2 tablespoons paprika 3 tablespoons salt 1 tablespoon Worcester 1 tablespoon chili powder 3 tablespoons pepper 1 cup water Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Molasses Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gall cider vinegar 1/2 cup salt 2 tablespoons red pepper 3 tablespoons red pepper flakes 1/2 cup molasses Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 cup cider vinegar 1 tablespoon red pepper flake 1 tablespoon sugar 1 teaspoon Tabasco salt and pepper Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 2 tablespoons salt 2 teaspoons ground red pepper 1 tablespoon red pepper flakes 2 tablespoons brown sugar Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar - 3 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 2 tablespoons salt 1/2 teaspoon red pepper -- (cayenne) 1 teaspoon red pepper flakes 1 tablespoon brown sugar Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Eastern Style With Sugar And Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups cider vinegar 4 cups water 4 tablespoons Worcester 4 tablespoons chili powder 6 tablespoons paprika 6 tablespoons red pepper flake 12 tablespoons pepper 6 tablespoons salt 4 tablespoons sugar Posted to the BBQ List by "Edwin Pawlowski" on Aug 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Pork Shoulder (Weber Grill Method) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** While this is a process that doesn't require much work, it does take a good deal of time, so if you want to serve dinner at 6:00 P.M., you'll need to get started by 9:00 in the morning. You'll either need a six- to seven pound fresh shoulder picnic or Boston Butt (the two halves cut from the twelve- to fifteen-pound whole shoulder, which is what's barbecued by restaurants); a covered, kettle type grill; ten pounds of high quality hardwood charcoal (I prefer Kingsford); a bag of hickory wood chunks (not chips); a second grill or other container for lighting additional coals; a small shovel or scoop; and a pair of heavy-duty rubber gloves. Begin by generously salting the exposed meat side of the picnic or Boston Butt and leave it out at room temperature for thirty minutes or so while you're getting the charcoal fire ready. Light five pounds of charcoal in the bottom of the grill and wait until the briquettes are entirely covered with gray ash. When the coals are ready, leave six or seven briquettes in a ten-inch circle at the center of the grill and push the remaining briquettes into two even piles on opposite sides of the grill. Gently place two hickory chunks on top of each pile, being careful not to collapse the mound of briquettes. When the chunks begin to smoke, put the wire cooking grate in place and set the shoulder on it, directly over the circle of coals in the center. Place the meat side down so that the fat can drip all the way down through the meat and onto the coals (this keeps the meat from drying out). Place the cover on the grill, leaving the ventilation holes completely open. (Note: When working with a charcoal fire this small, I've found that hickory wood chips don't work very well. If you soak them in water for thirty minutes, as the manufacturer recommends, they often kill the coals when they are placed on the fire, whereas if you put them atop the briquettes without soaking, they tend to catch fire, causing excessive darkening and drying of the meat. The larger chunks, on the other hand, are slow to burst into flame and usually provide a good thirty minutes of smoke before they need replacing. You won't need to soak them, since they'll seldom burst flame up as long as the cover is on the grill.) As soon as you have the meat on the fire, you'll need to light another pile of around twelve briquettes in your secondary grill or fire bucket so that they'll be ready to add to the grill in approximately thirty minutes. When the briquettes are completely covered with gray ash, transfer them to the grill, gently adding six briquettes to each pile. Some kettle grills, such as the Weber brand, have an opening at each side of the wire cooking grate that allows you to add additional coals or wood chunks without removing the grate. Lay two more hickory chunks atop the fresh coals on each side, replacing the grill's lid as quickly as possible. One of my favorite outdoor-cooking implements is a folding, army-surplus shovel or entrenching tool, which is ideal for transferring the lighted coals from one grill to the other. Actually, any small shovel or scoop will serve; a pair of barbecue tongs will also do the trick nicely, although tongs take a little longer since you can move only one briquette at a time. Continue adding six fully lit briquettes and two hickory chunks to each side of the grill every thirty minutes or so. You won't need to add any more briquettes to the center, directly under the meat-the meat will become deeply browned without any additional coals in the center. In between the addition of fresh coals, try to resist the temptation to lift the lid to inspect the meat-this causes significant heat loss and slows down the cooking process. Around 3:30 or 4:00 in the afternoon-or after about six hours on the grill-turn the picnic or Boston Butt so that the meat side is facing up. At this point, you can reduce the number of coals to four or five on each side if it looks as though the meat is browning too quickly, but it's important to keep adding coals and wood chunks on a regular basis so that the temperature in the kettle grill doesn't get too low. After another couple of hours of cooking with the skin side down, both the exposed meat and the skin of the shoulder should be a deep reddish brown. Put on your rubber gloves and give the meat a good squeeze with both hands; it should be done enough for you to feel the meat "give" beneath your fingers. Wearing the rubber gloves, transfer the shoulder from the grill to a pan or a cutting board. The skin covering one entire side of the shoulder should easily lift off in one piece with just a gentle tug. Set the skin aside and use a sharp knife to scrape or cut away any fat which may be clinging to the meat. The remaining lean meat should be tender enough for you to easily tear it off the bone in chunks by hand, although it's all right if you need to use knife to finish the job. Arrange the chunks of meat into a pile on the cutting board and chop the cooked pork to the consistency you like with a heavy cleaver. (You may prefer to either slice the meat or continue pulling it into smaller pieces with your fingers.) The meat should be liberally splashed with a sauce of your choice- a tart, vinegar-tomato, Lexington-style sauce would be appropriate-and served either on a plate accompanied by coleslaw or on a warm, soft bun topped with slaw. NOTES : From the book "North Carolina Barbecue--Flavored By Time", Bob Garner, ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Thin Red Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vinegar 10 tablespoons ketchup 1/2 cup water 1 tablespoon sugar 1/2 teaspoon cayenne pepper 1 pinch red pepper salt and black pepper to taste This North Carolina thin red was one of many posted and collected by a Marc Green. Posted to BBQ List Digest V97 #016 by "Randy & JoAnne Dewberry" on Feb 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina: Eastern Rub And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 teaspoons salt 2 teaspoons brown sugar 2 teaspoons cumin 2 teaspoons chile powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 1/4 cup paprika ***SAUCE*** 1 cup white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon red pepper flakes 1 tablespoon Tabasco 1 tablespoon black pepper Use rub on meat and allow to set until rub looks moist. For sauce, blend all ingredients and allow flavors to blend. Posted to the BBQ List by Carey Starzinger on Jun 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina-Style Barbecue Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1 tablespoon sugar 1 tablespoon Tabasco sauce 1 cup cider vinegar 1 tablespoon red pepper flakes -- crushed black pepper and Salt to taste In a non-corrosive container, combine all ingredients and mix well. Posted to the BBQ List by Carey Starzinger on Apr 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce I Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vinegar 10 tablespoons ketchup 1/2 cup water 1 tablespoon sugar 1/2 teaspoon cayenne 1 pinch red pepper salt and pepper Cook over low heat, stirring, until sugar dissolves. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1 teaspoon salt 1/8 teaspoon red pepper flakes 1 tablespoon sugar 1/2 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Iii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 st butter 1/4 cup onion -- minced 1 1/4 cups cider vinegar 1 1/4 cups ketchup 3/4 tablespoon brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon cayenne salt and pepper Saut‚ onion in butter. Add rest and simmer 30 min. Use on pork smoked with vinegar based mop. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Iv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 1 tablespoon dry mustard 1 tablespoon celery salt 1 tablespoon cayenne 1 tablespoon black pepper 1 tablespoon paprika 2 tablespoons cornstarch 1/2 teaspoon allspice 4 cups tomato juice 1 1/2 teaspoons Worcestershire sauce 1 cup white vinegar 1 tablespoon onion -- grated Prevent lumping: mix dry ingredients, add some liquid to make paste. Add all liquids . Cook 2 hrs. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Ix Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces ketchup 6 ounces Texas Pete Hot Sauce 2 ounces Tabasco sauce 2 quarts vinegar 2 ounces chile powder Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 teaspoon cinnamon 1/3 cup cider vinegar 1/2 cup ketchup 1/2 teaspoon chili powder 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon celery seed 1 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Vi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar 1/2 cup vinegar 1 st butter 1 cup ketchup 6 ounces Heinz 57 Steak Sauce 1 tablespoon celery seed 1 cup onion -- chopped 1 centiliter garlic 1 tablespoon dry mustard red pepper flakes 1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and cook until thick. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Vii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 cup apple cider 1/2 teaspoon cayenne ***SAUCE*** 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1/4 cup cider vinegar 1/4 cup water 1/4 cup ketchup 2 teaspoons chili powder Marinate pork shoulders in marinade before smoking. Mix sauce ingredients well; use as a dipping or a finishing sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Viii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vinegar 1 cup water 1/2 cup ketchup 2 1/2 tablespoons chili powder 1 tablespoon pepper 1 1/2 tablespoons brown sugar 1 tablespoon lemon juice 1/2 teaspoon salt Simmer briefly. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce X Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 1/2 cup water 1/4 cup ketchup 1 tablespoon sugar 1/2 teaspoon red pepper 1/2 teaspoon black pepper 1/2 teaspoon salt Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1 teaspoon salt 1 tablespoon celery salt 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar 1 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1 teaspoon salt 1 tablespoon celery salt 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar 1 cup water Simmer until sugar dissolved. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xiii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup water 1/4 cup cider vinegar 1 small onion -- chopped 2 teaspoons garlic powder 2 tablespoons brown sugar 2 tablespoons molasses 2 teaspoons dry mustard 1 teaspoon chili powder Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xiv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/2 cup cider vinegar 1 cup ketchup 1 teaspoon salt 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco sauce 1/2 teaspoon black pepper 1 onion -- chopped Simmer one hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup water 1/2 cup ketchup 1 teaspoon salt 1 onion -- chopped 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1/8 teaspoon red pepper Simmer 15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xvi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1/2 cup ketchup 1 teaspoon salt 1/2 teaspoon ground red pepper 1/8 teaspoon red pepper flakes 1 tablespoon sugar 1/2 cup water Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xvii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup honey 1/3 cup molasses 1 he garlic 2 tablespoons whole cumin seeds 3 tablespoons coriander seed 1 tablespoon peppercorns 8 dry chile peppers 2 bay leaves 3 tablespoons tomato paste 48 ounces tomatoes 4 cups white vinegar 4 cups water 1/4 cup salt 1. Cook honey-chili 30 min. Add tomatoes, cook 15 min. Add rest, simmer 2-4 min. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Xviii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cider vinegar 3/4 cup ketchup 3/4 teaspoon red pepper flakes 1 teaspoon sugar salt and pepper 1/4 cup water Simmer until sugar dissolves. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ray Edward's North Carolina Piedmont Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup black pepper 1/2 cup chili powder 1 quart yellow mustard 1 1/2 pounds brown sugar -- (up to 2) 1 cup salt or to taste 3 quarts ketchup 1 small Texas Pete 2 ga brown vinegar This is an excellent recipe sent to me by a great cook. It makes three gallons of delicious BBQ Sauce. Bring to boil and let simmer for 15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoke Shack Southern Style Sloppin' Sauce For Pulled Pork Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 2 cups water 2 tablespoons salt 2 tablespoons black pepper 1 tablespoon hot sauce 1 tablespoon paprika 1 teaspoon ginger 1/2 teaspoon dry mustard powder I came up with this recipe because I just couldn't bring myself to spray apple juice on a piece of pork, which everyone seemed to be doing at the time. I was brought up to believe barbecue should taste like barbecue - not like applesauce. Here in the South, barbecue has a tangy, somewhat salty/hot flavor, and should never, under any circumstances, be sweet. Mix all the ingredients together - except for the salt* - in a stainless steel pot. Bring just to a boil, then simmer for a minute or two (this helps cut the bite of the vinegar). Add the salt, stir until dissolved, then remove from heat and allow to cool. Makes 4 cups. Use this as you would a marinade for pork or chicken. If you wish to use this as a baste, you should add oil (I add 1/2 - 3/4 cup margarine to mine for the flavor and oil) and heat thoroughly. I also add beer to the mix. You can, of course, add hot sauce to your heart's content. *Never add salt to a liquid in a stainless steel pot unless the liquid is hot/boiling. Salt will of course sink, and if it is not quickly dissolved will pit your expensive pot. Posted to the BBQ List on June 7, 1998 by Scott McDaniel Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup yellow prepared mustard 1/2 cup white sugar 1/4 cup light brown sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 4 drops Tabasco sauce 1/2 teaspoon soy sauce 2 tablespoons butter Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbecue meat or as a condiment when served with grilled pork, beef or chicken. Posted to the BBQ List on July 18, 1998 by kshort Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Mustard Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup yellow mustard 1/2 cup sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 5 dashes Tabasco -- or to taste 1/2 teaspoon soy sauce 2 tablespoons butter Combine all ingredients except soy sauce and butter in a saucepan and simmer for 10 minutes. Remove from heat. Stir in soy sauce and butter. Use as a basting sauce for barbecuing or as a condiment for grilled pork or chicken. Posted to the BBQ List on July 18, 1998 by kshort Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Mustard Dipping And Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple cider vinegar 1 cup cheap yellow mustard 1/4 cup ketchup 1/4 cup sweet molasses 1 tablespoon Worcestershire hot sauce to taste Mix all ingredients and bring to a boil for 2 or 3 minutes. Refrigerate overnight. This stuff is wonderful on anything you can grill or barbecue. Posted to the BBQ List by George Tracy gttracy@perigee.net Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup prepared mustard 3/4 cup red wine vinegar 1 1/2 tablespoons margarine 2 teaspoons salt 1/4 teaspoon black pepper 1/2 teaspoon Tabasco sauce 1/2 tablespoon Worcestershire sauce 1/4 cup granulated sugar Combine all ingredients in a medium saucepan. Mix well. Simmer on low heat for 10-15 minutes, let stand at room temperature for one hour before serving. By ncorley@usa.net (Norm Corley) on Dec 28, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Carolina Style Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/4 cup minced onion 1 tablespoon minced garlic 1/3 cup commercial yellow mustard -- (like French's) 3 tablespoons ketchup 2 tablespoons light brown sugar 1/2 cup distilled white vinegar 1/4 cup water 2 teaspoons lemon juice 1/8 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 1 tablespoon coarse salt 1. Heat the vegetable oil over moderate heat. Add the onion and garlic and cook for 5 minutes, or until slightly soft. 2. Add all the remaining ingredients, and simmer sauce, uncovered, for 20 minutes. (The sauce will thicken slightly.) Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : The Carolina story gets even more complicated when you consider South Carolina. There, as in Georgia, yellow barbecue sauce, made with lots of commercial mustard, is often the sauce of choice. We're not too crazy about the flavor of French's mustard, but the following medium-thick, yellow, authentic sauce does add delicious layers of flavors to the mustardy core. We find it especially delicious with something quite un-barbecue-like grilled shrimp. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Baste/Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 2 centiliters garlic 1 onion -- minced 1/2 cup ketchup 1/3 cup cider vinegar 2 tablespoons lemon juice 2 tablespoons honey 1 tablespoon brown sugar 2 tablespoons dry mustard 1 teaspoon ginger salt Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mustard 5 tablespoons brown sugar 4 tablespoons tomato paste 3 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon cayenne 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1. Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white vinegar 3/4 cup mustard 1/2 cup onion -- chopped 1/3 cup water 1/4 cup tomato puree 1 tablespoon paprika 6 centiliters garlic -- minced 1 1/2 teaspoons salt 2/3 teaspoon cayenne 1/2 teaspoon black pepper 1. Simmer 30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Iii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Worcestershire sauce 6 ounces Tabasco sauce 1/2 ga vinegar 1/2 ga ketchup 1 1/2 ounces black pepper 1 1/2 lemons -- juice of 12 ounces yellow mustard 3/4 pound butter or margarine 1 tablespoon sugar 48 ounces canned tomatoes 4 Vidalia onions -- chopped Mix ingredients well. Simmer for 30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold Iv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup mustard 1/2 cup sugar 1/4 cup brown sugar 1 cup cider vinegar 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne 5 drops Tabasco sauce 1/2 teaspoon soy sauce 2 tablespoons butter 1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mustard 3/4 cup red wine vinegar 1/4 cup sugar 1 1/2 tablespoons butter 2 teaspoons salt 1 tablespoon Worcestershire sauce 1 1/2 teaspoons black pepper 1/2 teaspoon Tabasco sauce Simmer 30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Gold With Margarine Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mustard 3/4 cup red wine vinegar 1 1/2 tablespoons margarine 2 teaspoons salt 1 1/4 teaspoons black pepper 1/2 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce 1/4 cup granulated sugar Simmer 10-15 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Ham Baste Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 3 tablespoons minced onions 1 centiliter garlic -- minced 1 cup mustard 1 teaspoon dry mustard 3 tablespoons chili sauce 2 1/2 tablespoons sugar 2 teaspoons honey 1 tablespoon Worcestershire sauce 1/8 teaspoon white pepper 1/4 teaspoon black pepper 1/2 teaspoon cayenne 1. Cook 15 minutes. Baste Ham. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Sour Eastern North Carolina Bbq Sauce - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 1 cup brown sugar 1 cup mustard 1/2 teaspoon cayenne pepper 1 1/2 teaspoons pepper 1/2 teaspoon salt 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco sauce Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Sour Eastern North Carolina Bbq Sauce - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 3/4 cup salt 2 tablespoons cayenne 3 tablespoons red pepper flakes 1 cup brown sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Uncle Ho's Most Decidedly Eastern Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces apple cider vinegar 1 tablespoon red pepper flakes 1 1/2 tablespoons Phu Quoc brand nuoc nam 1 teaspoon ground cayenne pepper 1/2 teaspoon black pepper As a long time aficionado of Eastern North Carolina style barbeque, I have been intrigued by the origins of the vinegar/red pepper sauce used by the pit masters in that region. It is unique among all barbeque finishing or dipping sauces in that in contains no tomato extracts--owing to the fact that, at the time of it's origins in the 1600s and 1700s, tomatoes were thought to be poisonous. What was used instead was "English Ketchup", a concoction containing cider vinegar, red peppers, spices, and oysters. This basic blend is in use to this day with one notable exception--the oysters have been discarded. Well, I got to wondering what that original barbeque might have tasted like, seasoned with the English Ketchup of the time. Having no reference and no clue as to how oysters were incorporated into the original mix, I instead decided to substitute nuoc nam--a Vietnamese fish sauce made from fish extract, water, and salt. While I cannot say this is an exact replication of the nation's original barbeque finishing and dipping sauce, it is in all likelihood a pretty decent semblance of what our colonial ancestors seasoned their barbeque with. In addition, it's also pretty damn tasty, IMHO--complementing, rather than masking, the smoky rich sweetness of slow cooked barbeque. Simply combine all ingredients, and let alone to marry for one or two days before using. If you use it as a finishing sauce, add about 12 ounces of the sauce to roughly three pounds of smoked and pulled pork barbeque in a cast iron pan, add water to cover, and simmer on medium heat, stirring frequently, until the sauce *just* barely oozes over the barbeque when pressed down upon with a spatula. Or, just mix with smoked and pulled pork barbeque before serving if using as a dip. Enjoy! NOTES : It is very important to use authentic Vietnamese nuoc nam in this recipe--that is, a nuoc nam made in Vietnam, with Phu Quoc brand being considered the best brand widely available. Nuoc nam made in Thailand tends to be too coarse and salty in taste to blend well with the other ingredients, and thus produces too much of a pronounced fish and salt taste to suit fine barbeque. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vernon's Dad's Eastern Nc Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga cider vinegar 6 ounces Texas Pete Sauce 10 ounces Worcestershire sauce 1 1/4 ounces crushed red pepper mustard to thicken -- (optional) Age at least 1 day. Marinate items overnight and serve extra sauce with meal. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wauhatchie Stump Jumper's Yellow Carolina Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar -- (amber) 1/4 cup honey 1/4 cup cheap yellow mustard -- (French's, etc 4 tablespoons brown sugar 4 tablespoons salt 4 tablespoons crushed red pepper flakes 2 tablespoons black pepper -- (coarsely ground) Simmer all for 15, 20 minutes, DON'T BOIL! Stir constantly. Use about 1/2, 3/4 cup per butt. You don't want to over-power the meat--just give it a hint of additional flavor. Posted to the BBQ List on July 19, 1998 by Don Martin Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * West Nc Bbq Sauce - Edna's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1 cup brown sugar 1 1/4 cups apple cider vinegar 2 large lemons -- juice of 1 teaspoon pepper flakes 1 teaspoon black cracked pepper 1 small onion minced 2 teaspoons Texas Pete 1 teaspoon Worcestershire sauce Whisk and Microwave on high 7 min. Use as both mop sauce and serving sauce. Don't knock it until you try it! Longer it sits the better it gets! The recipe came from my ex mother in law in Davidson Co NC. She used the butter version. I don't! Recipe by "H. WHITED ENGRAVING" on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce I Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup packed brown sugar 1/2 cup lemon juice 1/4 cup butter 1/4 cup onion -- minced 1 teaspoon pepper sauce 1 teaspoon Worcestershire sauce Simmer for 30 minutes. Use as a dipping sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces canned tomatoes 2 cups water 6 ounces tomato paste 2 dried chile peppers 1/2 cup ketchup 2 tablespoons Worcestershire sauce 2 teaspoons chili powder two lemons -- juice of 1/4 cup wine vinegar 2 1/2 teaspoons salt 1/4 teaspoon Tabasco sauce 2 tablespoons black pepper 1 onion -- chopped 1 centiliter garlic 2 bay leaves 1/2 pound butter 2 teaspoons dry mustard 1. Simmer all 30 minutes. Strain and cool. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Iii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato sauce 1/4 cup ketchup 1/4 cup white vinegar 1/4 cup water 2 tablespoons brown sugar 1 tablespoon paprika 2 tablespoons Worcestershire sauce 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Iv Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 1/4 teaspoon chili powder 1/2 teaspoon salt 2 tablespoons Worcestershire sauce 1 cup tomato sauce 1/4 cup water 1 tablespoon paprika 1 teaspoon dry mustard 1/8 teaspoon cayenne 1/2 cup white vinegar 1/4 cup ketchup 1. Simmer 10 minutes and refrigerate overnight. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce V Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cider vinegar 1 teaspoon salt 1 teaspoon celery seed 1/2 teaspoon cinnamon 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar 1 cup water Simmer briefly. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina Style Bbq Sauce Vi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar 1/2 cup butter 1 cup ketchup 8 ounces Heinz 57 Steak Sauce 1 tablespoon celery seed 1 cup onion -- chopped 2 centiliters garlic -- minced 1/2 cup vinegar 1 tablespoon dry mustard red pepper flakes 1. Caramelize butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western North Carolina-Style Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple cider vinegar 1 teaspoon salt 1 teaspoon celery seed 1/2 teaspoon cinnamon 1/2 cup ketchup 1/2 teaspoon chili powder 1/8 teaspoon nutmeg 1/2 teaspoon brown sugar Mix all ingredients together in a saucepan, bring to a boil, and remove from heat. Pour over meat. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western South Carolina-Style Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/2 medium onion -- minced 2 medium garlic cloves -- minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchup Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saut‚ until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes. Served originally at Mama Rosa's, a long-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -