North Carolina Bar-b-Que

[CampingGator]

Our friends in Virginia used to roast a whole hog and invite everyone to a pig roast. They used a North Carolina type of Bar-b-Que sauce that was vinegar and/or beer based with some red pepper flakes in it. Does anyone have a recipe that uses similar ingredients?

[Bwood BBQ]

Here you go!
You can adjust the pepper to your liking, I use cayenne because I dispense with a squirt bottle and the red pepper flakes will stop the nozzle up.

1 cup white vinegar
1/2cup apple cider vinegar
1 teaspoon hot sauce
3 tablespoons of sugar
1 tablespoon of salt
1 teaspoon cayenne
2 teaspoon black pepper.

This has become my favorite sauce for pulled pork. I was a diehard mustard base fan, but this is my goto now! Hope you like it!

[CampingGator]

Thank you! I look forward to trying your recipe.

[757Dave]

Originally Posted by Bwood BBQ

Here you go!
You can adjust the pepper to your liking, I use cayenne because I dispense with a squirt bottle and the red pepper flakes will stop the nozzle up.

1 cup white vinegar
1/2cup apple cider vinegar
1 teaspoon hot sauce
3 tablespoons of sugar
1 tablespoon of salt
1 teaspoon cayenne
2 teaspoon black pepper.

This has become my favorite sauce for pulled pork. I was a diehard mustard base fan, but this is my goto now! Hope you like it!

Bwood BBQ, you are going to quickly become a very popular member here at FRF!

[Bwood BBQ]

Thanks Dave! Just trying to add to this great group!

[dieselbobcat]

Bwood... please post all of your camping plans for the season. Be sure to include locations, planned menus and what are your favorite beverages.

[Bwood BBQ]

Will do! So far the only plans are Lake Wateree State Park 7-7 through 7-9. Hopefully between mid September to Mid October there may be a group of us getting together from a bbq forum in Central North Carolina. I usually host one a year here at Dreher Island State Park on Lake Murray. Here's a couple of pics.

[Life is great]

Originally Posted by Bwood BBQ

Will do! So far the only plans are Lake Wateree State Park 7-7 through 7-9. Hopefully between mid September to Mid October there may be a group of us getting together from a bbq forum in Central North Carolina. I usually host one a year here at Dreher Island State Park on Lake Murray. Here's a couple of pics.

OMG!! I'm hungry and want something BBQ now.

Whats the roll up in the top picture?? I cant say i ever seen anything look like that besides deserts.

[Bwood BBQ]

Its called a breakfast fatty roll. Take a tube of jimmy dean sausage and mash it flat on a piece of foil or saran wrap. Cook some eggs with onions and your choice of seasonings. Spread the eggs out over the sausage. Roll the sausage and eggs up and cook to 165 internal. Just a smoked Jimmy Dean sausage plug is great. I will crumble it up on a tortilla with eggs and cheese and make a breakfast wrap.

[BandJCarm]

If that is you, you are way too skinny to be taken seriously at this.

LOL

That sauce recipe seems similar to Head Country.......sorta. I like that way better than the mustard base sauces prevalent in NC. But the meat is fine. Smoked meat really shouldn't have to have sauce.

[Bwood BBQ]

Yeah it's me! Don't trust the skinny cook! That's why I'm growing the glorious goatee! To earn some bbq cred!

[BandJCarm]

Make good stuff, and you can look like Orphan Annie for all I care. Your stuff looks good.

I operate the "You Can't Have It Your Way" Restaurant. I cook what I like, and you can eat it or not. I don't cook stuff I can't cook well........like brisket.......And I have no goatee, but I'm fat, so hey.........lots of cred.

Keep at it. You seem to enjoy it. That matters.

[DreiHunde]

Originally Posted by BandJCarm

If that is you, you are way too skinny to be taken seriously at this.

LOL

That sauce recipe seems similar to Head Country.......sorta. I like that way better than the mustard base sauces prevalent in NC. But the meat is fine. Smoked meat really shouldn't have to have sauce.

Mustard base is more of a South Carolina thing.
Eastern NC is known for vinegar based sauce. Western NC is known for tomato based (Lexington) sauce.

Either way they are all good in their own right!!!

[ronheater70]

I am right on the line , and have eatern style bbq a few miles from home, and Lexington is only 30 minutes from me, completely different styles.

They have a huge BBQ festival here every year, never been to anything so disappointing in my life. Figured they would have a bunch of locals set up with their recipes and great food.. NOPE, just a few of the local BBQ restaurants serving food you can get any other day of the week there..

[Iwannacamp]

Originally Posted by Bwood BBQ

Will do! So far the only plans are Lake Wateree State Park 7-7 through 7-9. Hopefully between mid September to Mid October there may be a group of us getting together from a bbq forum in Central North Carolina. I usually host one a year here at Dreher Island State Park on Lake Murray. Here's a couple of pics.

Rookie...

MMmmm. makes me hungry too.

[DreiHunde]

Originally Posted by ronheater70

I am right on the line , and have eatern style bbq a few miles from home, and Lexington is only 30 minutes from me, completely different styles.

They have a huge BBQ festival here every year, never been to anything so disappointing in my life. Figured they would have a bunch of locals set up with their recipes and great food.. NOPE, just a few of the local BBQ restaurants serving food you can get any other day of the week there..

I've thought about going to that festival thinking the same thing, so thanks for the heads up!!!

If you are ever in the area check out the Skylight Inn in Ayden (north of New Bern)...they chop the cracklins up really fine and mix it in to the pork. Unique and some really good stuff.
Of course I have had a hard time finding ANY BBQ I didn't like

My pig sauce is a homemade concoction that is kind of a mix of the two styles. Just a tad tangy and sweet.

[Iwannacamp]

This IS a rookie input. I don't like "smoked sausage" you buy in the store unless you slice and cook well or maybe cook in skillet and cover with BBQ sauce. One time I was smoking some beef and wondered if I had enough to cover "in case" so I took some smoked sausage and cut to about 2 inch pcs. put in disposable allum. pan. A little salt and pepper and smoked at about 200 for 1 1/2 hours or so(not too long). OMG it was wonderful. I know it's a simple thing smarter people have already figured out. When I am smoking now I almost always smoke that also.

[ronheater70]

Originally Posted by DreiHunde

I've thought about going to that festival thinking the same thing, so thanks for the heads up!!!

If you are ever in the area check out the Skylight Inn in Ayden (north of New Bern)...they chop the cracklins up really fine and mix it in to the pork. Unique and some really good stuff.
Of course I have had a hard time finding ANY BBQ I didn't like

My pig sauce is a homemade concoction that is kind of a mix of the two styles. Just a tad tangy and sweet.

It is kinda neat, Lots of art displays, great music, things you can buy and do etc.. but the BBQ itself was a huge disappointment. If you go for the BBQ like I did, you'll leave sorely disappointed, but if you go to enjoy the festival as a whole, music, arts and crafts, etc you would probably enjoy it.. Lots of walking though.

A mix of the two sauces is about right..I think I would like that. I have a client in New Bern, Ill have to check that joint out sometime!

[Iwannacamp]

Great. Now y'all got me thinking about smoking something.

This is our work smoker. It's the best one I ever used. Yes I would change a few things, but it works great. You can carry the wood it takes to get from ambient to 250.



What to cook and why?

[Life is great]

Originally Posted by Iwannacamp

Great. Now y'all got me thinking about smoking something.

This is our work smoker. It's the best one I ever used. Yes I would change a few things, but it works great. You can carry the wood it takes to get from ambient to 250.
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What to cook and why?

Now that's a silly questions "What to cook and why?"