city bbq swine wine recipe

The only recipes I've found online all call for "a pig's liver," as if that's a useful measurement in this age of buying it by the pound. On purpose or are those fingers on the wrong keys? It's ok on chicken and my wife likes it but I don't consider it BBQ sauce or "Alabama white sauce'.Tabasco only adding heat is one of the dumbest things I've ever read. You're right that sauces with a lot of sugar, like most rib sauces, would burn if used throughout the cooking process, but the small amount in a basting sauce does OK, especially considering the temperature on a long cook will probably be less than 250 degrees.Posted Mon, Jun 2 2014 3:18AM, Hoss I have been using this sauce for years. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59+ Popular Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99+ Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99+ Nashville Hot Chicken $8.05 Pulled Pork Many include a mix of ketchup, brown sugar, Worcestershire sauce, lemon juice, chilis, garlic and/or cayenne pepper for heat . Louisiana hot sauce or maybe Frank's hot sauce would be a better option. Two Chipotle BBQ Sandwiches. Then we got transferred to Rhode Island. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! This can only be correctly called "National Chain Busboy Sauce". Uhm, flavored vinegar is not BBQ sauce. I am really excited to try a high fructose corn syrup free bbq sauce. Plain beach water, vinegar, and pepper came hundreds of years before that nasty concoction and is the basis of barbecoa that was brought from the islands and served as a staple among the buccaneers even when they moved to the east cost of the south. Don't use a blending/chopping machine that introduces too much air. It was horrible.George's is made in Nashville, NC and is very good more Eastern style. Slaw, yes. When I was a kid, my family and many others in my neighborhood raise hogs. Mine is a secret. Place pork in slow cooker. :) The sauce I make for all mine is very similar to the OPs. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. I was slayed by Short Sugar's in Reidsville. Sorry to get off point. You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. $29.99. There is NO reason to . When you take a sauce that's darn near perfect and yet change it anyway, the point isn't really to "improve" it, but to get it to where you don't have to admit you got it from someone else. Although not quite pitch perfect, this recipe comes close. !Posted Sun, Jul 26 2015 3:29PM, Perch Teri mentioned one of my favorite BBQ places ever, Ralph's in Roanoke Rapids. It is a staple in our kitchen and I don't remember the last time we didn't have at least 1 bottle.There are places here that have hot versions of their sauce, but Texas sauce does not have a "kick" compared to anywhere else. 2023 Joshua Bousel, All rights reserved. They cooked over hickory. My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. Got some pork cooking right now!Posted Wed, Jul 22 2015 3:24PM, Roger W I have lived in NC all my life, do many BBQ competitions all over the U.S., catered my fair share and have cooked everything from rabbit to bear to deer and back again, over open pits, closed pits, grills and smokers.North Carolina actually has 3 types of sauces which are:Eastern Western and:Lexington StyleTo suggest that mustard sauce is one of our sacred sauces is blasphemy!! I've lived there all my life and have never had one that contains ketchup. ;) Posted Thu, Jul 4 2013 1:02AM, Adella I agree -- there's nothing that ruins an Eastern Carolina BBQ sauce like catsup! Their slaw also was the best. Feeding 100%u2026. $9.59 +. With a couple sugars and salt in the mix, I thought it would be best to give the sauce a quick boil to help dissolve the solids. Share 0 Tweet 0 Pin it 0 Fancy +1. $8.65 More Cowbell Award-winning beef brisket, provolone, peppers, onions, and horseradish sauce, all piled high on Texas toast. I agree that "liver pudding" is more of a northern thing, with too much liver for the taste I grew up with in NC. Posted Tue, Jul 16 2013 7:30PM, charlotte stephens Can I base babyback ribs with this saucePosted Sun, Sep 29 2013 5:21PM, BBQGuru Inclusion of tomator kethcup clearly marks you as an amatuer and not to be taken seriously as a BBQ Pitmaster!Posted Thu, Oct 10 2013 6:36PM, cheri WHATEVER, BBQGuru, or so you call yourself. Grew up on Parker's Barbecue (Wilson). %uD83D%uDE1CPosted Sun, Sep 27 2015 5:38PM, Tree I spent my formative cooking years in Eastern NC. Pickup ASAP. I, as well as a couple of my siblings think that we inherited our father's cooking gene. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. Tried to use the oven once, but it came out too dry. How to Make Kansas City BBQ Sauce Soften Fresh Ingredients: Start by warming up a stock pot, then sauting the onions until translucent and soft, but not caramelized then add garlic and stir for another minute. This weekend I am going to use a combination of peach and bourbon barrell oak wood. There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. Thanks, Josh for giving me a sauce recipe that at least closely resembles one that my dad cooked up. Posted Thu, May 2 2013 9:46PM, Al I don't care where the darn sauce is from,if it is goodeat it!Posted Tue, May 7 2013 3:22AM, Cheri Well said AL! Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! And it about burned everyones mouth off! after 8 hours at 225 degrees, the 2.2 lb loin developed a nice pink color through and through and was the most tender pork i've ever had (pats self on back). Ate lunch at Scott's BBq, supper at Wilbur's BBq and Rolaids all the way home to Wilmington.189, Here is a red slaw recipe from Lexington, NCRed Slaw6 lb. What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. Garner history correctly, TP was originally conceived as a buffalo wing sauce, so I find the sauce it was designed to mimic, Frank's Red Hot, to be an acceptable substitute for those horrific occasions when I have a plate of hashbrowns and scrambled eggs but am out of Texas Pete. I always try and use fruit wood when I smoke my pork butts with peach being my favorite. I did confess the ketchup ingredient, days later when I had heard non-stop compliments about it and he asked for the recipe. This is why you remain in the best website to look the incredible book to have. A dash tomato or mustard ok, but we always used Worcestershire too with apple cider vinegarPosted Sun, Apr 3 2016 7:35PM, Tom Grew up in SE VA, and spent lots of time in coastal NC - sampled BBQ in both. 2023 national.restaurant. Posted Sat, Feb 6 2016 2:39PM, Celestine I have hit the mother lode with this NC boba sauce recipe. Yet closer to comment 06. They have a lady there who does nothing but cook hushpuppies all day, for goodness sake, and hushpuppies show up on the table when the waitress brings the water. I have had barbecue across this nation and nothing quite compares to how we do it at home.Posted Sun, Jan 16 2022 9:48AM, Lynn Also born and raised in Wilmington. You might like these things (a lot) but that doesn't suddenly qualify them to be called something they're not.Posted Sat, Apr 25 2015 7:14PM, p3orion Don't be a pretentious ass, Carpetbgger. Then be sure to cook thoroughly and let it set. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. I have tried many of Josh's recipes and they are Awesome, he goes where the BBQ 'masters' or so you call yourselves are too afraid to alter tradition. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. Ingredients Deselect All 4 medium cloves garlic 1 medium onion 2 cups ketchup 1 cup sour mash whiskey 3/4 cup honey 1/2 cup yellow mustard 1/2 cup white vinegar 1/3 cup Worcestershire sauce 1/4 cup. Some want cornbread. i turn to human being also at any time i want to. Original Sauce. Jar up and store in refrigerator. Wine & Swine BBQ LLC. Smoked Chicken Sandwich. This is what came out. Heck, it's not even about pulled pork!Even though OKLAHOMA Joe is actually in Kansas City MISSOURI, he's still about 1200 miles too far west for this discussion of EASTERN NC barbecue.Posted Sat, Nov 12 2016 10:38AM, Nicole Kaldahl So much so I wouldn't frequent the place, even if they were right next door. Usually a bit sweeter and thicker than Eastern style. My sister was married on the beach in NC though she was living in Seattle. There was a newcomer near here a few years ago that claimed to be KC style. And butter is only for making tossing-sauces stick to pre-cooked large oily pieces like Buffalo wings, it has absolutely zero relationship to "barbequeue". ONE OF THESE DAYS I am going to join a cook out in NY! Had BBQ all over. Brush Fire Barbeque Sauce. Many thanks, Maggie.Wishing you a very happy, healthy and peaceful 2013 with lots of love, laughter and delicious food.Posted Thu, Jan 3 2013 10:02AM, Maggie PS For the red pepper flakes, I have used chillie flakes, hopes thats OK!!!!!! It's all good!Oh, and if you don't use wood, it ain't real BBQ. I found that I like the flavor more if I bring the temp up almost to boil and then turn it off. Fiorella's Jack Stack Barbecue. Maybe it is the ketchup and lack of butter? From Fayetteville, NC area. Just no tomato products for this. Posted Tue, Jul 16 2013 5:14PM, cheri Jodie, forget the 'roots', time's are a changing.as are tastes and variety! Thanks for taking the time to break it down to help those of us that had only eatin it. I love messy pork sandwiches with regular RED sauce that my aunt used to serve EVERY Sunday in Tenn after church. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. Very thin, usually clear. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. You can certainly substitute another hot sauce, like Tabasco, but Texas Pete has a flavor and history unique to NC, which is why I used it here.Posted Sun, Aug 8 2010 10:07PM, JoshGrillsItAll Have you tried the mustard/vinegar sauces from South Carolina? I was looking for the hot vinegar that you typically find on the tables at BBQ places. From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. Posted Sat, Apr 26 2014 4:39PM, Paul This is roughly the same recipe that I use except with the addition of onion and garlic powder. Bennett's is a %u201Cno meat%u201D chili sauce. It will be interesting to get her take on it.Posted Tue, Aug 3 2010 10:52AM, Bryan Koen Oh, this looks delicious. With all the comments and the pics, I can't wait to try it! Mac and Cheese Waffle Recipe. His back glances to me while eating it, I couldn't tell if he hated it or I got it right. Haters are gonna hate. Just about any thin vinegar based sauce will do. I am from Georgia, and trust me, we have good sauces there as well. Beyond that, each of the states had many small regions with a world of difference between each, but when I see the new machines and mass marketed sauces it makes me glad to have been raised when I was. Please forgive me for the sin of buying bottled bbq sauce, but I found something called Scott's bbq sauce in Harris Teeter up here in Delaware, it worked wonderfully dressing a slow roasted shredded butt and it appears to be both Eastern NC and red in color enough to require matchup to properly emulate it. Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. Try it, you just might like it. Keeps forever.Posted Sat, Oct 7 2017 6:29PM, p3orion James, thanks for posting your red slaw recipe; I've been looking for a good one. I like just a touch of ketchup as well as just a hint of brown sugar to balance the vinegar(not much still want the vinegar bite) For my basting sauces I add nothing with sugar because of the long cook time 12-14 hr this can lead to burning of the bark too much. Go. Great hot sauce with a unique, natural flavor. Cabbage, grated (fine or coarse, your choice)2 lg. I think of it as the cucumber and tobacco belt.Posted Mon, Nov 16 2015 4:45PM, Cheri Nice to hear someone speak with an open mind about this sauce and others. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener 1/4 cup salt1/4 tsp. 1 Serving : 330: Baked Beans with Brisket. Browse a list of all products from City Barbeque. BBQ Chicken: Ros, White Zinfandel, Gewrztraminer, Off-Dry Riesling. vinegar, water, butter, salt, and pepper (red & black) -- wonderfully simple and and simply wonderful. When you bring the internal temp to 200, it allows the collogen and connective tissue melt down and turn almost sweet. As you continue west through the State of NC the sauce gets more and more red. There's enough material here for a book! am now a powerful man and no one step on me without an apology goes free. I've had the gamut of BBQ across the state, and a fair sampling of SC. I live in the piedmont, west of Charlotte, so our sauces normally consist of vinegar and ketchup. The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. IMHO most have never made the sauce themselves, so the absolute certainty expressed is disturbing. (another shall! Works ok on brisket but in general, it sucks.Not sure where this 'Alabama white sauce" is coming from. 100.0% carbs, Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. Thanks!Posted Thu, Jul 9 2015 12:20PM, Ben Would this be good on st louis ribs? This is not eastern style, it's Lexington style which is not in eastern nc. Try switching to a butt (now called a shoulder-blade roast in some markets) or a picnic, and save the tenderloins for quick cooking.Posted Sun, Jul 19 2015 4:49PM, Fully Alive I was born in Farmville and graduated from ECU (Go Pirates!). Josh never said this was supposed to be an authentically (or exclusively) eastern NC sauce; his recipe very nicely captures the flavors of both eastern and western Carolina styles. I'm sure all the experimenting was painful. Make that Wells Hog Heaven. We Also Recommend Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste. I just make it now anyway.Posted Fri, Aug 7 2015 7:21PM, Greg C George's is not to shabby I sometimes use it as a starter but my favorite is Wells Hog Heven. Heck, it's not even a sauce. i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. Add oregano, cinnamon and cumin and stir until mixed. Pulled pork marinated in vinegary swine wine and topped with creamy slaw. Finally comes the pulled pork, the most perfect pairing for this sauce. Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. My brother is a judge on the Memphis BBQ scene and I'm using a rub he gave me for the pork. Put it over smoked pork loin. I'm a Texas native and I found this sauce to be an amazing compliment to some pulled pork. It has its uses, but doubling for Texas Pete is not one of them.Posted Mon, Oct 21 2013 2:23PM, Daniel Here in Salisbury,NC. This stuff hit the spot and even my kids enjoyed it and poured it all over just like I do. That should round everything out and sounds about right. LowCo Barbeque Sauce. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. Cook macaroni al dente and drain. That was just the vinegar, salt, black pepper, and chili pepper he said in the beginning. Post your own recipe, and when people are still using and praising it five years later, then you can criticize Josh's.Posted Sun, Jan 11 2015 1:46PM, Protomeat I commented earlier - I also wanted to add that any of you eastern nc purists that think the known eastern nc pit masters are using simply vinegar crushed red pepper black pepper Texas Pete and salt - you're probably wrong. This sauce is awesome!Posted Sat, May 13 2017 10:08PM, Toni Sounds good but no catsup! It is all good. Add another shot of Bourbon to the cook. And even if I have to adjust flavors, regardless of regional distinctions, I can do that well. @Bryan Koen I'll have your own pork butt waiting for the day you start eating meat again.Posted Tue, Aug 3 2010 2:09PM, Chris The fact that you added any ketchup will get you beat up by East NC diehards (ha ha). The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! Lexington style is good, and I won't deny there are many good sauces out there, but for my taste, that simple Eastern taste is what made me fall in love with a BBQ sandwich. You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. Try the guy's recipe, or don't. Liquids. Is this the same sauce? I had a very expensive barbecue dinner at The Pit in Raleigh, and immediately knew that the original owner had not really disclosed his true award-winning recipe. If you get the chance try it m'm m'm good!PS: I have been across the country trying barbecue when I ate meat and by far there is nothing finer than North Carolina Barbecue. i become a vampire through the help of my friend who introduce me into a vampire kingdom by given me their email. It took me almost 15 years to master what he did. Why even bother smoking the pork in your all electric smoker? Thanks, Josh for the light-hearted intro and recipe!Posted Wed, Mar 8 2017 11:49PM, Howard I'm following the great ketchup debate with great interest. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. The BBQ Central Show is a weekly internet based show that airs live each Tuesday from 9pm-11pm EST originating from Cleveland, Ohio. No one has even heard of it here in western Georgia. Not that I stand too much on authenticity. Need to get some buns for my BBQ sammiches!!! Pour the contents of the skillet over the pork in the slow cooker. !Posted Tue, Jun 2 2015 12:57PM, Donna Wow. Ha! I did find this recipe that might give you a start in what you are looking for.I made up some BBQ yesterday in my crockpot for New Year's using the recipe above which a slight adjustment for personal taste. Oh, this is my OWN recipe"Posted Sun, Sep 27 2015 4:50PM, Nicole Kaldahl Here I've been thinking it's purely men never being satisfied with what they have. Place the pork roast on top, fatty side up. Smoked 6 cases of butts 8-10 lb avg ea. 2 cups barbecue sauce (optional) Instructions Mix together the rub ingredients in a small bowl. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their City Barbeque and Catering The Best Barbeque in the City https://www.citybbq.com/ He started out telling me he "bet it wasn't the real Eastern NC style & that I did like he had". Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. Bbq Sauce Homemade. i live alone. I say try it all at least once.Good luck with whatever you put in. ", Published on Tue Aug 3, 2010 by Joshua Bousel, Wilfred Reinke I am slowly learning about the different sauces,styles and their roots. My Dad gave me his recipe. I think you got it right here except for the addition of the ketchup and the Texas Pete -- ketchup doesn't belong east of Durham at all, and you don't need the premade TP (or tabasco or even crystal, my favorite for flavor) if you steep the crushed reds in the vinegar/sugar/salt. Ohio loves it. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. They have individual packets at Chik-Filet, I think. I am in the process of planning the menu for an upcoming event, and pulled pork sandwiches will be on the menu one day.I peruse sites all the time, and my taste buds know what they know. How long would it take to burn off 20 calories of City Barbeque Swine Wine Sauce ? We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. However, I doubt the difference is really noticeable with only 2 Tbs mixed into more than 2 cups of other ingredients. She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). The watery consistency of the mopping sauce is applied throughout the smoking. red pepper1 quart tomatoes, mashed. Captured within those pages was an original recipe for North Carolina vinegar sauce, which I made during my next pulled pork cook, and with just a little cut down on the salt, it tasted pretty good to me. When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. City Barbeque. My late father-in-laws institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. I'm just a NC born gal who was transplanted to California in her youth. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. Try it and tell me what you thinkPosted Fri, Jan 27 2012 1:51PM, ken benson (kinny binson) my parents owned restaurants for 35 years my daddy's family is originally from benson, nc. Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. It all comes down to taste not whether tomatoes are allowed or not. We never used sauces when the meat was cooked as the flavor had so totally permeated the meat with a perfect balance of smokiness, mopping sauce, salt and pepper. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. The best barbecue sauce I have ever had is King's Barbecue Sauce was in Greensboro, NC.Unbelievable! I use this as my reference when I make mine. My go to sauce has:1 cup cider vinegar1 cup ketchup3 Tbsp dark brown sugar1 Tbsp molasses1 Tbsp yellow mustard1 tsp salt1 Tbsp crushed red pepper1/4 cup de-fatted pork pan drippingsNo cooking, just mix and throw it on. 52. Your sauce looks and sounds great, thank you for sharing. Bills BBQ( God rest his soul) and Parkers BBQ. Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much. Thank you. Another was made with sausage and sweetened condensed milk.My ancestors would come back and haunt mePosted Fri, Jan 1 2016 1:03PM, countryliving My mother used to fix what we called "fried mush". I am willing to try'em'all. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. This is for those of you that prefer a little drier wine thanmy normal recipe.You asked for a wine less sweet and I listened.You will NOT be disappointed in . Now back to that 8lb. The key is the proper balance of meal and liver. Makes no matter wether you want to bicker where the sauce is famous or what part of which state.FACT IS that Josh's "Carlolina Tang" sauce is an awesome blend for pulled pork! I hate that. Its like most home cooked stuff, dont measure, just keep the proportion of ingredients and taste/add ingredients till its to your liking. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. Just a few comments to add:I've been in Texas for more than 20 years and never had any trouble finding Texas Pete's. ..Posted Fri, Aug 21 2015 2:53PM, GregC Darn auto correct. I tend to like stuff that tastes good, irregardless of whether it crosses the line of tradition or not.Posted Fri, Aug 6 2010 10:31AM, Ben Cops What's texas pete sauce and what can I substitute for it in the UK? 1 Serving : 250: Banana Pudding. Posted Wed, Jun 12 2013 12:57PM, Hermione Hairpie I've got some Carolina BBQ Sauce coming out of my "suzy" right now. You've convinced me it's arrogance & pride. No brown sugar, no red of any kind except for the red pepper flakes. I've even seen folks get red in the face debating exactly how the meat should be cut, whether to use cider or distilled vinegar and how much water, whether to use red or black pepper, etc.. Then comes the sides and how to prepare them, such as plain white bread on the side or a bun if bread is used as all. Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. Next, move on to Town Square to . Texas Pete has been around since 1929, when it was first mixed up by Thad Garner, who was at that time the owner of the Dixie Pig BBQ in Winston Salem. Posted Fri, Aug 11 2017 8:35PM, Fran This was good,but I thought it was missing something,so I poured in about 1/4 c of dark Molasses,and, a healthy dollop and f Frenchs yellow mustard..maybe 2 tbsIt was delicious ,and,added the extra kick I was looking for!.Posted Fri, Sep 8 2017 11:05AM, Chris I have a similar sauce. ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! This sauce is actually good for dipping grilled wings into!!! I joined the army as a young man and have traveled the world and now that I am a father I made sure this style of barbecue is passed on to my kids. Also putting texas Pete is basically pointless if you actually understand how to season things. Red Swine Wine is a recipe right out of the heart of North Carolina. Sadly, they closed a few years ago and I have not found any BBQ to equal it. Tabasco? Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. (Of course, not the healthiest craving to develop).Posted Mon, Jan 4 2016 6:40AM, Ann How long will this last in the fridge? Served with choice of 2 sides. In fact, my second favorite vinegar sauce recipe comes from a cousin of mine and it contains sugar and ketchup. I made this and a South Carolina style for tailgating and the Carolina was a hit! We always had Kings Barbeque. Love Josh B's recipes and wish to hell I could attend one of his Grilling Get-Togethers.Cheri from Treasure Island, Flor'Yda with Tenn and Illinois rootsGo figure on MY taste in great BBQ sauce. Only hickory wood. That's the only way I ever had it in ENC!Posted Thu, Mar 20 2014 4:36AM, Scott Best sauce for pulled pork.

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