Eastern Carolina BBQ

Yep - that is nearly identical to the NC Eastern recipe I use when in the mode for it. It goes real good with lots of thick smokey bark.

I rotate between this, a lexington style (like I grew up with) and a sweeter version with a tad o molassis. Yet to try SC style with mustard - I think it's next.

I appreciate all kinds of pork sauces as long as it's not to far out there. In the end I use more of what I'm 'used' too. Double that when 'serving' Q here in NC - the closer you get to what people recognise the better it seems to go. lol

For instance, here in the Lexington area, this recipe gets good compliments as a fininshing sauce, but less as a table sauce. Folks here seem to expect it a tad sweeter and milder w/o so much vinegar.

Now... how about that red bbq slaw?

quote:

Originally posted by redoakNC:
...a lexington style (like I grew up with) and a sweeter version with a tad o molassis. Yet to try SC style with mustard - I think it's next.

Well I've posted the SO Virgin Mustard sauce, how about post your other two. I'm into sweeter sauces myself.

Schroeder, thanks for posting.

Always like seeing variations, mine is more an adapted version for folks outside of the area.

Can't have too many sauce recipes.

Hey Redoak, it sounds like you and I are working off the same sauce menu. It's funny though, that even when I do something further out east of Raleigh, the Lexington style will get used 10:1 over the eastern style. And the same people eating it will swear they'd never touch a sauce with ketchup in it. Ha! A lot of time the wives will try it while the husbands puff out their chests and tell me to give them the "real stuff". Then you see them trying their wives and they come back and ask for some of that "other" sauce.

If you're close enough I'll gladly give you some mustard sauce. I thought people might want to try it, but for the most part when I take it to a job, people try to put it on their salad. PM if you want some.

Also, you need to try the sauce at The Pit in Raleigh. It has so much molasses in it that it actually crystallizes on the outside of the shaker bottle. I like it, but I really think it is nothing more than molasses with some black pepper, worcestershire sauce, and maybe some garlic powder added to it.

quote:

Originally posted by SmokinOkie:Well I've posted the SO Virgin Mustard sauce, how about post your other two. I'm into sweeter sauces myself.

Smokin, The Lexington style pork sauce I use is a slightly tweaked version of this NC dipping sauce recipe. I don't think it's any better than others I've enjoyed, it's just real close to what I grew up eating.

The sauce recipe with the molassis (I tweeked for a little less sweet)was PM'd to me under cover of night. Posting that recipe might jepordize offers of free mustard sauce. lol