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Making barbecue in the backyard. |
Few, if any, joints are in a talking mood when it comes to their barbecue sauces. Wayne Monk at Lexington Barbecue says that he makes his Smokehouse sauce on Sunday when nobody is around and keeps the only written copy of the recipe locked up in a safety deposit box at the bank. So it is that the following recipes for finishing sauces are approximations, opinions, and guesses of what might constitute a proper finishing sauce for North Carolina pulled pork barbecue. Try them and, by all means, tinker with them. Before you can say "pulled pork", you will have found that secret sauce of your very own! |
English ketchups made with vinegar, mushrooms, and sometimes oysters (but never tomatoes) were the likely ancestors of these eastern North Carolina barbecue sauces. |
Dennis Rogers Version (Rogers is a popular columnist for the Raleigh News & Observer and self-proclaimed "Oracle of the Holy Grub".) 1 gallon cider vinegarPreparation: Mix them up together and let stand 4 hours. The Thrill of the Grill Version 1 cup white vinegarPreparation: Just mix them up together and use. Southern Food Version 2 cups cider vinegarPreparation: Combine in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for an hour. Strain to remove the peppercorns if you like. Jack Daniels Old Time Barbecue Cookbook Version 1 1 cup apple-cider vinegarPreparation: Combine all ingredients and let stand at least 4 hours, preferably 4 weeks! Jack Daniels Old Time Barbecue Cookbook Version 2 2 cups white vinegarPreparation: Combine in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Smoke & Spice Version 2 cups cider or white vinegarPreparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes. Barbecued Ribs, Smoked Butts and Other Great Feeds Version 1 pint cider vinegarPreparation: Combine all ingredients and let stand several hours before using. |
All these contain some ketchup! |
Lexington Barbecue #1 1 gallon waterPreparation: "Combine all ingredients into a 1.5 gallon stock potand bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1 NOTE: This is NOT the recipe for the Smokehouse table sauce that Mr. Monk guards so carefully! Jack Daniels Old Time Barbecue Cookbook Version 1 1 cup white vinegarPreparation: Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Jack Daniels Old Time Barbecue Cookbook Version 2 1 cup ketchupPreparation: Combine all ingredients in a saucepan and simmer for 20 minutes. Jack Daniels Old Time Barbecue Cookbook Version 3 1 cup apple-cider vinegarPreparation: Combine all ingredients and bring to a boil. Smoke & Spice Version 1-1/2 cups cider vinegarPreparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes. Barbecued Ribs, Smoked Butts and Other Great Feeds Version 1-1/2 cups cider vinegarPreparation: Combine all ingredients in a saucepan. Bring to a boil, then simmer and stir sugar until dissolved. The Westport Neighbor's Club Cookbook Version (On Lake Norman in Denver, NC) 1/2 cup waterPreparation: Mix all ingredients in a saucepan and simmer for one hour. Yadkin County (NC) Homemakers Extension Club Cookbook Version 1-1/2 cups cider vinegarPreparation: Mix all ingredients in a saucepan and boil slowly for 15 minutes.
![]() "Stick me with a fork -- I'm done!" Smokey Pitts, BBQ philosopher |
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