Hey you Carolina folks

buzd504 · June 2014

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!!

The Naked Whiz · June 2014

Have you checked out Elder Ward's tome on pulled pork? Elder Ward Pulled Port

buzd504 · June 2014

buzd504 · June 2014

Jeremiah · June 2014

Smokinpig · June 2014

For Lexington style

http://eggheadforum.com/discussion/1163980/my-attempt-to-re-create-lexington-nc-bbq-and-slaw-at-home/p1

I use this for eastern sauce with cider vinegar.

http://amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html

Carolina Q · June 2014

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

KFC Coleslaw... http://www.topsecretrecipes.com/KFC-Cole-Copycat-Slaw.html

THIS is some good stuff! Almost identical taste!

Skylight Inn copycat coleslaw...http://www.smokingmeatforums.com/t/107966/simple-carolina-slaw-a-10-000-recipe-and-worth-every-cent

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.

buzd504 · June 2014

Thanks all, this has all been really helpful, even if I can't seem to post in the thread.

keep 'em coming.

Carolina Q · June 2014

Here's a cook from Smokinpig where he tried to replicate the Lexington style pork and slaw. Looks near perfect to me!

http://eggheadforum.com/discussion/1163980/my-attempt-to-re-create-lexington-nc-bbq-and-slaw-at-home/p1

tarheelmatt · June 2014

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.

tarheelmatt · June 2014

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.

Carolina Q · June 2014

Jeremiah said:

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!

)

tarheelmatt · 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.

)

Carolina Q · June 2014

tarheelmatt said:

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...

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

Smokinpig · June 2014

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

tarheelmatt · June 2014

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.

Eggcelsior · June 2014

Carolina Q said:

Jeremiah said:

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 Q · June 2014

It was supposed to be a euphemism.

Eggcelsior · June 2014

Carolina Q said:

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 Q · June 2014

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.

Eggcelsior · June 2014

Carolina Q said:

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.

morrobayrich · June 2014

All things Carolina

http://www.cooks.com/rec/search/0,1-0,north_carolina_vinegar_sauce,FF.html

GaBGE · June 2014

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.

buzd504 · June 2014

Thanks!! All great info here.

Carolina Q · 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!

)

http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-pulled-pork-sandwiches-with-homemade-bbq-sauce-cole-slaw-and-fried-pickles-recipe.html

tarheelmatt · June 2014

I like a mustard style sauce too. We have one around called Carolina Treat. It's really good on chicken.

CarolinaCrazy · June 2014

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

morrobayrich · June 2014

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

Eggcelsior · June 2014

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

So much this. Dat be Lexington style wit da red stuff.

nolaegghead · June 2014

Wars have been fought over less...

Jeremiah · June 2014

Eggcelsior said:

Carolina Q said:

Jeremiah said:

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.

Hey you Carolina folks

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