quote:
Originally posted by boltsfan:
I would like to make two NC sauces for my family\friends this weekend. One Eastern and one Western.
I assume Smokins Pork Baste & Serving Sauce is considered Eastern as it has no tomato. I like Smokins mop sauce I made a couple of weeks back but think it might be too hot for some people. Guess I could reduce the red pepper and cayenne a bit.
Any favorite Western Carolina sauces to serve on the side?
Eastern North Carolina sauce is a vinegar based sauce that is very simple. White vinegar, cider vinegar, crushed red pepper, cayenne pepper, brown sugar and salt.
Western NC sauce is a thin ketchup based sauce, while Lexington "dip" is a combination of East and West...
My personal favorite sauce is the Western South Carolina sauce, which is a thick ketchup based sauce that is really really good. Here is the recipe:
Ingredients 1 tablespoon vegetable oil
1/2 medium onion
2 medium garlic cloves
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
Either mince or food process the onions or garlic until it is very chopped up(almost a runny consistency), and heat in a medium saucepan with the oil until they grow soft and translucent in color. Toss in all the other ingredients besides the ketchup and bring to a boil. Once it hits a boil, turn down the heat and mix in the ketchup, which will cause it to thicken as it cools down. Let simmer for about 5 minutes, then put in container.
This sauce is always the first one gone when I make bunch of sauces...people can't get enough of it.