I need a good Carolina sauce

Discussion in 'Pork' started by baker2828, Sep 28, 2008.

  1. baker2828

    baker2828 Smoke Blower

    I am doing a 8lb butt, on my smoker and I love a good yellow vinegar sauce to put on my samich with a big dollop of cole slaw. Anybody know of a good Carolina sauce? I use the finishing sauce from the sticky but I couldn't find a good carolina sauce recipe. Is anybody willing to share a good recipe?
     
  2. joneser

    joneser Smoke Blower

  3. smokin365

    smokin365 Smoking Fanatic

    1 cup white vinegar
    1 cup cider vinegar
    1 tablespoon brown sugar
    1/2 cup mustard
    1 tablespoon hot pepper sauce
    1 teaspoon ground black pepper
    1 splash of bourbon[​IMG]

    simmer for about 10 minutes
     
  4. baker2828

    baker2828 Smoke Blower

    Giving this I try let you know what I think. If anybody is interested here is a pic of the butt.
     
  5. supervman

    supervman Smoking Fanatic

    As long as folks might be lookin at this thread I'm lookin for a nice NE Carolina sauce. HOT Vinegar sauce w red pepper flakes. Not tryin to hijack your thread there Baker. It's a thin almost watery sauce, reddish in color, strong vinegar flavor, crushed red pepper flakes w seeds floatin around in the sauce.
     
  6. baker2828

    baker2828 Smoke Blower

    No problem, that sauce actually sounds darn good, wouldn't mind seeing one for myself.
     
  7. 13spicerub

    13spicerub Meat Mopper

    NYC
    1/2 cup cider vinegar + a couple tablespoons of whatever rub you used will compliment it well.
     
  8. krusher

    krusher Smoking Fanatic OTBS Member

    here is one from a member named biggie, I couldn't find him in the members list but I saved it to my cpu . hope this helps


    Now, my mustard sauce, which is what I like to use on my pulled pork (I'm told this is South Carolina style - now, I guess it's South Shore Mass style). It's basically a tweaked version of a Steven Raichlen recipe.

    1 cup mustard (I like to use spicy brown, but you can use anything from dijon to grainy to yellow ballpark style)
    3/4 cup cider vinegar
    1/2 cup dark brown sugar
    1/4 cup pure maple sugar
    1 small onion, chopped
    1 clove garlic, smashed
    1 TBsp hot sauce, or more to taste
    1 TBsp Biggie's Rub
    1 TBsp butter
    Salt and Pepper to taste

    1. Melt the butter and saute the onion and garlic over medium low heat until soft (but not browned)
    2. Add everything else and bring to a boil over medium heat
    3. Simmer on low until thickened, 5-10 min
    4. Allow to cool, then throw it all into a blender until it's smooth.
     
  9. bmudd14474

    bmudd14474 Guest

    Nice butt there. Should be mighty tasty
     
  10. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    1 1/2 cup cider vinegar
    1/2 cup ketchup
    1/2 teaspoon cayenne or hot dried red chile flakes
    1 tablespoon sugar
    1 teaspoon salt

    Mix well and serve.
     
  11. smokin365

    smokin365 Smoking Fanatic

    Looks good so far baker.
     
  12. scn8ivnct

    scn8ivnct Newbie

    Here is a link to ALL South Carolina sauces:

    http://dining.discoversouthcarolina..../barbeque.aspx



    Mustard Barbecue Sauce

    South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

    INGREDIENTS:
    • 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
    • 8 ounces of beer (less for thicker sauce, more for thinner sauce)
    • ½ cup apple cider vinegar
    • 8 tablespoons brown sugar
    • 1/2 cup tomato puree
    • 2 teaspoon Worcestershire sauce
    • 1 tablespoon cayenne
    • 1 tablespoon fresh cracked black pepper
    • 2 teaspoons salt
    • 1 1/2 teaspoons garlic powder
    PREPARATION:
    Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.
     
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    this is the best one i've seen so far, from RIVET:

    Finishing Sauce:
    3 Cups Apple Cider Vinegar
    1 Bottle (12 oz) Killians Irish Red or Guiness Beer
    1 TBSP Salt
    2 TBSP Red Pepper Flakes
    1 TSP Ground Black Pepper
    1/4 Cup Dark Brown Sugar

    Mix all sauce ingredients in saucepan, bring to boil. Reduce heat to simmer and simmer 30 minutes, uncovered.

    Once pork is pulled and chopped, mix in large bowl with sauce. Serve on buns with coleslaw.


    i didn't have any killians or guinness, so i used a can of "regular" beer. it turned out just fine!
     

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