posted by Mimi Hiller 06-02-102 6:55 PM
Eastern North Carolina-Style Barbecue Sauce
Makes 2 cups
Adapted from a recipe in Chris Schlesinger and John Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is a classic pepper spiked vinegar sauce.
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot red pepper flakes
Salt and ground pepper to taste
Mix all ingredients, including salt and pepper, to taste, in medium bowl.
Mid-South Carolina Mustard Sauce
Makes 2-1/2 cups
The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.
1 cup cider vinegar
6 tablespoons Dijon mustard
2 tablespoons maple syrup or honey
4 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce
1 cup vegetable oil
2 teaspoon salt
Ground black pepper
Mix all ingredients, including pepper to taste, in medium bowl.
Western South Carolina-Style Barbecue Sauce
Makes 2 cups Serves
originally at Mama Rosa's, along-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992).
1 tablespoon vegetable oil
1/2 medium onion, minced
2 medium garlic cloves, minced
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
Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saute until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.
Portions from the article "Home-Style Pulled Pork Barbecue by A. Cort Sinnes, "Cooks Illustrated", July/August 1997.