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Hey you Carolina folks

buzd504buzd504 Posts: 2,334
edited June 2014 in EggHead Forum

I'm doing some pulled port this weekend, and I need a good recipe for some vinegar slaw.  I haven't really found anything on the web that's exactly what I want.  And while you're at it, if you have a recipe for your favorite BBQ sauce, Carolina (any) style, I would appreciate that too.  TIA

Ready, go!!


NOLA

Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Have you checked out Elder Ward's tome on pulled pork?  Elder Ward Pulled Port
    The Naked Whiz
  • buzd504buzd504 Posts: 2,334

    NOLA
  • buzd504buzd504 Posts: 2,334

    NOLA
  • JeremiahJeremiah Posts: 5,192
    image
    Slumming it in Aiken, SC. 
  • Carolina QCarolina Q Posts: 12,301
    Eastern NC Sauce 

    Except for the cayenne, which I added, this recipe is from the cookbook that came with my Weber kettle back in the early 80's. It's so close to Elder Ward's recipe, I have to wonder if that's where HE got it. Same with his rub - almost identical.

    1 1/2 cups white vinegar
    1 1/2 cups apple cider vinegar
    1 1/2 tbls sugar
    1 1/2 tble red pepper flakes
    1 1/2 tbs bottled hot pepper sauce
    1 1/2 tbls cayenne (can use less, or none)
    s&p to taste

    THIS is some good stuff! Almost identical taste!


    I made this the other day, left out part of the sugar and it was still much too sweet for my taste!! When I called the Skylight the other day, I mentioned that I had mixed up a batch and thought it was WAY too sweet. He said it was SUPPOSED to be real sweet! It's actually not bad on a barbecue, but next time, I will reduce the sugar even more.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • buzd504buzd504 Posts: 2,334
    Thanks all, this has all been really helpful, even if I can't seem to post in the thread. 

    keep 'em coming.
    NOLA
  • Carolina QCarolina Q Posts: 12,301
    Here's a cook from Smokinpig where he tried to replicate the Lexington style pork and slaw. Looks near perfect to me!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • tarheelmatttarheelmatt Posts: 8,908

    BBQ Red Slaw


    1 cabbage head cored and hand grated or run through a grinder (roughly 2 pounds)

    1/2 cup ketchup (again hunts)

    1/2 cup sugar

    1/4 cup cider vinegar

    1 teaspoon iodized salt

    1 teaspoon pepper

    1/8 teaspoon ground red pepper

    Combine all dry ingredients on the cabbage, mix and let sit 20 minutes. Add the wet ingredients and mix, refrigerate covered for at least one hour before serving. It is best to let it set up overnight.

    ------------------------------
    Thomasville, NC

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  • tarheelmatttarheelmatt Posts: 8,908

    Lexington Dip Sauce, makes one gallon

    2 cups cider vinegar (4% if you can find it)

    2 cups ketchup (recommend hunts brand for authenticity)

    12 cups of water

    1 cup sugar

    1 tablespoon iodized salt

    1 teaspoon pepper

    1 teaspoon red pepper flakes

    1 teaspoon ground red pepper


    Combine ingredients wet then dry in a pot and whisk while bringing to a boil. Reduce heat and simmer 10-15 minutes.
    ------------------------------
    Thomasville, NC

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  • Carolina QCarolina Q Posts: 12,301
    Jeremiah said:
    image
    Maurice was a bit of a... well, I'll just say he was an interesting fellow. :) But his Q, and even that yellow stuff he calls BBQ sauce, is actually pretty good!  :))

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • tarheelmatttarheelmatt Posts: 8,908
    If you really want to go authentic, chop your BBQ and don't call it pulled pork!  Two cleavers and a chopping block will do. 
    :))
    ------------------------------
    Thomasville, NC

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  • Carolina QCarolina Q Posts: 12,301
    edited June 2014

    If you really want to go authentic, chop your BBQ and don't call it pulled pork!  Two cleavers and a chopping block will do. 
    :))
    You know, it's interesting how few on here seem to do that. I'm guilty of not chopping sometimes, just because it flies all over the place. I did it the other day with a reheat though. MUCH better!! I have two cleavers, but only used one. :)

    Bad pic, but...
    image

    Edit... WOW!! This pic is worse than I thought! Oh well.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • SmokinpigSmokinpig Posts: 738

    I favor the chop. I probably lean toward a course chop. I just got a 8 inch cleaver to try out for the 4th.

    LBGE Atlanta, GA


  • tarheelmatttarheelmatt Posts: 8,908
    Carolina Q  There is an art to chopping.  I am not great at it and find my self pulling it most times. 

    When I get BBQ from the place I enjoy going to in town, I like a coarse chop white side.  Little more lean meat to me. 

    The sandwiches look good brother.  Hold that phone steady now. 
    ------------------------------
    Thomasville, NC

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  • EggcelsiorEggcelsior Posts: 13,876
    Jeremiah said:
    image
    Maurice was a bit of a... well, I'll just say he was an interesting fellow. :) But his Q, and even that yellow stuff he calls BBQ sauce, is actually pretty good!  :))
    Interesting? Horrible racist yes, interesting no.
  • Carolina QCarolina Q Posts: 12,301
    It was supposed to be a euphemism. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • EggcelsiorEggcelsior Posts: 13,876
    It was supposed to be a euphemism. 
    I realize that. No offense intended. The other brother's sauces are much better. Especially Thomas' stuff.
  • Carolina QCarolina Q Posts: 12,301
    None taken. It was some time after I had Q from Piggie Park that I learned anything about Maurice himself. I guess "interesting" was a poor choice of words. .Don't know anything about the rest of the family.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • EggcelsiorEggcelsior Posts: 13,876
    None taken. It was some time after I had Q from Piggie Park that I learned anything about Maurice himself. I guess "interesting" was a poor choice of words. .Don't know anything about the rest of the family.
    They're all located in and around Charleston. Joe Jr., Robert, Melvin, and Thomas. Thomas' is my favorite rub and sauce outside of Eastern style.
  • GaBGEGaBGE Posts: 371
    This is a sauce that my family likes pretty good. I have even reduced the vinegar and added more molasses to make it thicker for chicken and ribs. I also reduced the crushed pepper by half and added black pepper in its place.


    More of a Western NC style. Thicker, but still pretty thin.
    1 cup apple cider vinegar
    1 cup ketchup
    3 tablespoons packed dark brown sugar
    1 tablespoon yellow mustard
    1 tablespoon molasses
    1 teaspoon salt
    1/2 teaspoon dried crushed red pepper
    In a bowl, combine all the ingredients and whisk well to dissolve the sugar.

  • buzd504buzd504 Posts: 2,334
    Thanks!!  All great info here.
    NOLA
  • Carolina QCarolina Q Posts: 12,301
    edited June 2014
    I have that same recipe. In fact, I'm pretty sure there's some in my fridge right now. It's actually quite good, especially with reheated pork. It masks the "reheatedness" a bit better. :)  

    I never post it cuz it's an Emeril! Lagasse  recipe! 
    =))

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • tarheelmatttarheelmatt Posts: 8,908
    I like a mustard style sauce too. We have one around called Carolina Treat. It's really good on chicken.
    ------------------------------
    Thomasville, NC

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    My Photography Site
  • Here's my Eastern NC sauce for pork.

    I know it has a little ketchup which is not traditional in Eastern NC sauce, but in this recipe it replaces sugar and adds some thickener to make the sauce a little sticker.

    2 cups Cider Vinegar
    1/2 cup Ketchup
    1 t Salt
    2 t Red Pepper Flakes
    1 T Sugar
    1 t Black Pepper
    1/2 t Onion Powder
    1/2 t Garlic Powder

    Whisk together to dissolve sugar & Ketchup
    Bring to simmer, turn off, and let sit as long as you can
    Adjust seasonings for Salt/Sweetness
    1 LBGE in Chapel Hill, NC - Go Heels!
  • Carolina Crazy:  No self-respecting Eastern North Carolinian would ever put ketchup in their Eastern NC sauce for BBQ. :D
    Morro Bay, CA
  • EggcelsiorEggcelsior Posts: 13,876

    Carolina Crazy:  No self-respecting Eastern North Carolinian would ever put ketchup in their Eastern NC sauce for BBQ. :D

    So much this. Dat be Lexington style wit da red stuff.
  • nolaeggheadnolaegghead Posts: 25,083
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  • JeremiahJeremiah Posts: 5,192
    edited June 2014




    Jeremiah said:

    image

    Maurice was a bit of a... well, I'll just say he was an interesting fellow. :) But his Q, and even that yellow stuff he calls BBQ sauce, is actually pretty good!  :))

    Interesting? Horrible racist yes, interesting no.


    I figured that would have started something.

    :D
    Slumming it in Aiken, SC. 
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