Carolina Bbq Sauce Recipes

BEST CAROLINA BBQ MEAT SAUCE

Steps:

• In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
• Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

CAROLINA MUSTARD BBQ SAUCE RECIPE

Steps:

• Whisk all of the ingredients together in a large bowl.
• Add to a small pot and simmer for 10 minutes. Cool.
• Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
• To serve, warm it up in a small pot and get eating!

NORTH CAROLINA-STYLE BBQ SAUCE

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

VINEGAR BASED CAROLINA BBQ SAUCE RECIPE

Steps:

• Add the vinegar, brown sugar, and salt to a medium-size pot and bring to a boil.
• Add in all the other ingredients and simmer on low heat for 15 minutes.
• Cool and serve.

EAST CAROLINA BBQ SAUCE

Steps:

• Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.

HOMEMADE CAROLINA BBQ SAUCE RECIPE

Steps:

• Combine all ingredients in a medium sized sauce pan. Whisk well to combine.
• Place the pan over medium heat and bring to a rapid simmer. Reduce heat to maintain a gentle simmer. Cook, whisking occasionally, until the sauce is glossy and thickened, about 15-18 minutes.
• Remove from heat. Taste and adjust for seasoning with salt and pepper.
• Allow to cool to room temperature before using. Or, allow to cool to room temperature, transfer to an airtight container and store in the refrigerator for up to 2 weeks. Enjoy with pork, chicken, ribs, on sandwiches - whatever!

SOUTH CAROLINA BARBECUE SAUCE

Steps:

• Combine 2/3 cup yellow mustard, 1/2 cup brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons hot sauce in a small saucepan. Bring to a simmer over medium heat, whisking, until the sugar is dissolved, about 1 minute. Remove from the heat and stir in 3 tablespoons butter until melted; season with salt and pepper. Let cool.

CAROLINA BBQ SAUCE

Steps:

• In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.

CAROLINA BARBECUE SAUCE RECIPE

Steps:

• Place all ingredients in a pan.
• Cook on stove top at Medium heat.
• Bring to a boil.
• Whisk together until sugar and salt are completely dissolved. Remove from heat.
• Cool to room temperature.
• Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
• Shake well before serving.

CAROLINA BBQ SAUCE

Steps:

• Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

CAROLINA GOLD BBQ SAUCE RECIPE

Steps:

• To a small pot over medium-high heat, whisk all ingredients together and bring to a boil. Reduce heat and let the sauce simmer for 5 minutes stirring occasionally.
• Remove the sauce from the stove and let cool. Serve immediately or store in an airtight container in the refrigerator until ready to use.

CAROLINA VINEGAR BBQ SAUCE

Steps:

• Add all ingredients to a small saucepan. Bring to a boil then reduce to simmer cooking for 2 minutes until sugar and salt dissolves.
• Remove from heat and let cool. Store in a covered jar or bottle in the refrigerator until ready to use. It can be stored for up to 3 weeks.

EAST CAROLINA VINEGAR BBQ SAUCE RECIPE

Steps:

• Prep. Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
• Use. You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas, it is usually used as both a mop and a finishing sauce.
• To use it as both a mop and finishing sauce, warm it, pour a few ounces (~89mL) into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

CAROLINA BBQ SAUCE (NECTAR OF THE SOUTH)

Steps:

• Add all ingredients together in a pan over medium high heat.
• Bring to a boil and cook for five minutes while stirring.
• Cool to room temperature.

CAROLINA BBQ SAUCE RECIPE - (4/5)

Steps:

• First, a few disclaimers. Categorizing BBQ sauces is a tough job. Except for the distinction between Eastern Carolina vinegar sauces, the distinctions are not always clear cut. I've done a classification based on 1) the comments of the original source and 2) simple induction by looking at the characteristics of sauces from different localities, 3) articles on regional variation in BBQ. Although far from fool-proof, I used the following scheme: 1) North Carolina Eastern: vinegar base, no tomato 2) North Carolina Piedmont: vinegar base, with small amounts of tomato 3) North Carolina Western: strong tomato with some vinegar 4) South Carolina: mustard base, usually with some tomato 5) Charlotte: thin tomato Next, I have not included attributions, since I don't remember where most of the sauces came from. I assumed that this file would be strictly for personal use. The only exception is the first recipe, which is from a friend's father. In addition, the recipes are rather telegraphic. To save space, I included minimal cooking instructions and often abbreviate ingredient names (tom for tomato, pepper always refers to black pepper, etc.) Lastly, any additions would be appreciated. ************************************* * North Carolina: Eastern Vernon's Dad's Sauce (A real family recipe from NC) 1 gallon cider vinegar 6 oz Texas Pete 10 oz worcestershire 1 1/4 oz crushed red pepper mustard thicken (opt) 1. Age at least 1 day. Marinate items overnight and serve extra sauce with meal. * North Carolina: Eastern Style 4 c cider vinegar 1/4 c brown sugar 3 tb salt 1 tb red pepper flk 1 1/2 ts cayenne 1 ts pepper * North Carolina: Eastern Style with Chili 2 c cider vinegar 1 tb tabasco 2 tb paprika 3 tb salt 1 tb worcester 1 tb chili powder 3 tb pepper 1 c water * North Carolina: Eastern Rub & Sauce Rub: 2 ts salt 2 ts sugar 2 ts brown sugar 2 ts cumin 2 ts chili powder 2 ts pepper 1 ts cayenne pepper 1/4 cup paprika Sauce: 1 c white vinegar 1 c cider vinegar 1 tb sugar 1 rb red pepper flake 1 tt tabasco 1 tb pepper * North Carolina: Eastern Style with Sugar 1 c white vinegar 1 c cider vinegar 1 tb red pepper flake 1 tb sugar 1 t tabasco s&p * North Carolina: Eastern Style with Sugar II 2 c cider vinegar 2 tb salt 2 ts ground red pepper 1 tb red pepper flakes 2 tb brown sugar * North Carolina: Eastern Style with Sugar III 1 c cider vinegar 2 tb salt 1/2 ts red pepper 1 ts red pepper flakes 1 tb brown sugar * North Carolina: Eastern Style with Sugar and Chili 8 c cider vinegar 4 c water 4 tb worcester 4 tb chili powder 6 tb paprika 6 tb red pepper flake 12 tb pepper 6 tb salt 4 tb sugar * North Carolina: Eastern Style with Molasses 1 gall cider vinegar 1/2 c salt 2 tb red pepper 3 tb red pepper flakes 1/2 c molasses * North Carolina: Eastern Style with Butter 8 tb mustard 1 ts pepper 6 tb sugar 1 ts white pepper 1 c cider vinegar 1/2 ts soy 2 ts chili powder 2 tb butter 1. Combine all but soy & butter, heat 10 min. Add Soy and butter at end. * North Carolina: Eastern Style Thined with Butter 1/2 c vinegar 1 1/2 c 1 ts mustard 1/4+ ts cayenne 1 ts paprika 2 tb sugar 2 ts salt 1 tb worcester 1 tb tabasco 1 tb chili powder 1 tb pepper 1/2 lemon juice 1 clove garlic 8 tb butter 1. Cook all but butter 15 min. Strain. Add butter and sit 30 min. * North Carolina: Eastern Style with Butter III 2/3 c mustard 1/2 c white sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne pepper 4-5 drops tabasco 1/2 ts soy sauce 2 tb butter 1. Mix all except soy, butter and mer 10 minutes. Remove from heat. Stir in soy and butter. * North Carolina: Eastern Style with Sugar and Butter IV 2 ts salt 1 tb paprika 2 tb sugar 1/2 ts cayenne 1/2 ts dry mustard 1 ts pepper 2/3 c water 1/4 c worcester 2/3 c red wine vinegar 1/2 c butter 1. Boil dry ingredients in water. Remove from heat add rest. * North Carolina: Eastern Style with Herbs 1 c cider vinegar 1/2 c water 2/3 c minced onion 1 clove garlic 1 ts pepper 1/2 ts salt 2 ts red pepper flake 1 ts sugar 1 bay leaf 2/3 ts thyme 3 tb peanut oil 3 ts dry mustard 1 ts cold water 1. Boil all but last two ingredients for five minutes. Dissolve mustard in water and add. * North Carolina: Eastern Style Sweet & Sour 2 c cider vinegar 1 c brown sugar 1 c mustard 1/2 ts cayenne pepper 1 1/2 ts pepper 1/2 t salt 1 tb worcester 1 ts tabasco sauce * North Carolina: Eastern Style Sweet & Sour II 1 gal cider vinegar 3/4 c salt 2 tb cayenne 3 tb red pepper flakes 1 c brown sugar * North Carolina: Eastern Style with Onion 2 c cider vinegar 1 tb peppercorns 1 ts celery seeds 1 ts salt 1 tb hot pepper flakes 1 grated onion 1 c water * North Carolina: Eastern Style Lemon Mop 1 c cider vinegar 1/2 c water 3 tb lemon juice 3 tb butter 1 ts cayenne 2 ts tabasco 2 tb worcester 2 tb sugar * North Carolina: Piedmont (smoked pork) 1 1/2 c vinegar 10 tb ketchup 1/2 c water 1 tb sugar 1/2 tsp cayenne pinch red pepper s&p 1. simmer: Cook, stirring, until sugar dissolves. * North Carolina: Piedmont II 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/8 ts red pepper flakes 1 tb sugar 1/2 c water * North Carolina: Piedmont III 1/2 stick butter 1/4 c minced onion 1 1/4 c cider vin 1 1/4 c ketcup 3/4 tb brown sugar 1 ts worcester 1/4 ts cayenne s&p 1. Saute onion in butter. Add rest and simmer 30 min. Use on pork smoked with vinegar based mop. * North Carolina: Piedmont IV 2 tb brown sugar 1 tb dry mustard 1 tb celery salt 1 tb cayenne 1 tb black pepper 1 tb paprika 2 tb cornstarch 1/2 ts allspice 4 c tom juice 1 1/2 ts worcester 1 c white vinegar 1 tb grated onion 1. Prevent lumping: mix dry ingredients, add some liquid to make paste. Add all liquids . Cook 2 hrs. * North Carolina: Piedmont V 1/8 ts cinnamon 1/3 c cider vinegar 1/2 c ketchup 1/2 ts chili powder 1/2 ts nutmeg 1 teaspoon salt 1 ts celery seed 1 c water North Carolina: Piedmont VI 1 1/2 c brown sugar 1/2 c vinegar 1 stick butter 1 c ketchup 6 oz Heinz 57 sauce 1 tb celery seed 1 c onion, chop 1 clove garlic 1 tb dry mustard red pepper flakes 1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and cook until thick. * North Carolina: Piedmont VII Marinade: 1 c apple cider 1/2 ts cayenne BBQ sauce: 1/4 c worcester 1/4 c brown sugar 1/4 c cider vinegar 1/4 c water 1/4 c ketchup 2 ts chili powder * North Carolina: Piedmont VIII (Simmer briefly) 2 c vinegar 1 c water 1/2 c ketchup 2 1/2 tb chili powder 1 tb pepper 1 1/2 tb brown sugar 1 tb lemon juice 1/2 ts salt * North Carolina: Piedmontt IX 32 oz ketchup 6 oz texas pete 2 oz tabasco 2 qt vinegar 2 oz chile powder * North Carolina: Piedmontt X 1 c white vinegar 1/2 c water 1/4 c ketchup 1 tb sugar 1/2 ts red pepper 1/2 ts black pepper 1/2 ts salt * North Carolina: Piedmontt XI 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmontt XII (Simmer until sugar dissolved) 1 c cider vinegar 1 ts salt 1 tb celery salt 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Piedmont XIII 1 c ketchup 1 c water 1/4 c cider vinegar 1 small onion 2 t garlic powder 2 tb brown sugar 2 tb molasses 2 ts dry mustard 1 ts chili powder * North Carolina: Piedmontt XIV (Simmer 1 hr) 1/2 c water 1/2 c cider vinegar 1 c catsup 1 ts salt 1 tb sugar 1 tb worcester 1 tb tabasco 1/2 ts pepper 1 chopped onion * North Carolina: Piedmontt XV (Simmer 15 min.) 1 1/2 c cider vinegar 1/2 c water 1/2 c ketchup 1 ts salt 1 chopped onion 2 tb brown sugar 1 tb worcestershire 1/8 ts red pepper * North Carolina: Piedmont XVI 1 1/2 c cider vinegar 1/2 c ketchup 1 ts salt 1/2 ts ground red pepper 1/8 tb red pepper flak 1 tb sugar 1/2 c water * North Carolina: Piedmont XVII 1/3 c honey 1/3 c molasses 1 head garlic 2 tb whole cumin seed 3 tb coriander seed 1 tb peppercorns 8 dry chilis 2 bay leaf 3 tb tom paste 48 oz toms 4 c white vinegar 4 c water 1/4 c salt 1. Cook honey-chili 30 min/ Add toms, cook 15 min. Add rest, simmer 2-4 min. * North Carolina: Piedmont XVIII (Simmer until sugar dissolves.) 3/4 c cider vinegar 3/4 c ketchup s&p 3/4 ts red pepper flakes 1 ts sugar 1/4 c water * North Carloina: Western I (smoked pork) 1 c ketchup 1 c pack brown sugar 1/2 c lemon juice 1/4 c butter 1/4 c minced onion 1 tsp pepper sauce 1 tsp Worcestershire sauce. simmer 30 min 1. Reduce heat and simmer for 30 minutes. Use as a dipping sauce. * North Carloina: Western II (smoked pork) 1 can tomato 2 c water 1 6 oz can tom paste 2 dried chilis 1/2 c ketchup 2 tb worcestershire 2 ts chili powder juice of 2 lemons 1/4 c wine vinegar 2 1/2 ts salt 1/4 ts tabasco 2 tb pepper 1 chopped onion 1 clove garlic 2 bay leaf 1/2 lb butter 2 ts dry mustard 1. Simmer all 30 minutes. Strain and cool. * North Carloina: Western III (smoked pork) 1 c tomato sauce 1/4 c ketchup 1/4 c white vinegar 1/4 c water 2 tb brown sugar 1 tb paprika 2 tb Worcester 1 ts dry mustard 1/2 ts salt 1/4 ts chili powder 1/8 ts cayenne pepper. 1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using. * North Carloina: Western IV (smoked pork) 2 tb brown sugar 1/4 ts chili powder 1/2 ts salt 2 tb worcester 1 c tom sauce 1/4 c water 1 tb paprika 1 ts dry mustard 1/8 ts cayenne 1/2 c white vinegar 1/4 c ketchup 1. Simmer 10 minutes and refrigerate overnight. * North Carloina: Western V (Simmer briefly.) 1/3 c cider vinegar 1 ts salt 1 ts celery seed 1/2 ts cinnamon 1/2 c ketchup 1/2 ts chili powder 1/8 ts nutmeg 1/2 ts brown sugar 1 c water * North Carolina: Western VI (smoked pork) 1 1/2 c brown sugar 1/2 c butter 1 c ketchup 1 sm bot Heinz 57 Sauce 1 tb celery seed 1 c onion 2 clove ga0rlic 1/2 c vinegar 1 tb dry mustard red pepper flakes 1. Carmel butter and sugar until bubbly. Add vinegar and whisk. Add rest until thickened. * South Central Carolina Baste/Bbq Sauce 3 tb peanut oil 2 garlic cloves 1 minced onion 1/2 c ketchup 1/3 c cider vinegar 2 tb lemon juice 2 tb honey 1 tb brown sugar 2 tb dry mustard 1 ts ginger salt * South Central Carolina Gold 1 1/2 c mustard 5 tb brown sugar 4 tb tomato paste 3 tb apple cider vinegar 1tb worcester 1/2 ts cayenne 1/2 ts black pepper 1/2 t garlic powder 1. Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook. * South Central Carolina Gold II 1 c white vinegar 3/4 c mustard 1/2 chop onion 1/3 c water 1/4 c tom puree 1 tb paprika 6 cloves garlic 1 1/2 ts salt 2/3 ts cayenne 1/2 ts pepper 1. Simmer 30 min. * South Central Carolina Gold III 2 bot worcester 1 bottle tabasco 1/2 gal. vinegar 1 box pepper 1/2 gal. ketchup juice of 1 1/2 lemons jar yellow mustard 3/4 lb.margarine or butter 1 tb sugar 4 #2 cans tom 4 chop videlia onions * South Central Carolina Gold IV 2/3 c mustard 1/2 c sugar 1/4 c brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne 4-5 drops tabasco 1/2 ts soy 2 tb butter 1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter. South Central Carolina Gold V (Simmer 30 min.) 3/4 c mustard 3/4 c red wine vinegar 1/4 c sugar 1 1/2 tb butter 2 ts salt 1 tb worcester 1 1/2 ts pepper 1/2 ts tabascp * South Central Carolina Gold with Margerine (Simmer 10-15 min.) 3/4 c mustard 3/4 c red wine vinegar 1 1/2 tb margarine 2 ts salt 1 1/4 ts black 1/2 ts tabasco 1/2 ts worcester 1/4 c granulated sugar * South Central Carolina Ham 3/4 c water 3 tb minced onion 1 clove garlic 1 c mustard 1 ts dry mustard 3 tb chili sauce 2 tb + 1 ts sugar 2 ts honey 1 tb worcester 1/8 ts white pepper 1/4 ts black pepper 1/2 ts cayenne 1. Cook 15 min. Baste Ham. * Charlotte Pork Sandwhich (smoked pork) 1 tb brown sugar 1 tb flour 1 tb dry mustard 1 ts salt 1 ts pepper 1 ts paprika 1 ts cayenne 1 clove garlic 1 ts chili powder 1/2 c water 1/2 c vinegar 1/2 c chicken broth 1 tb lemon juice 1. Smoke pork, then shred finely. Heat sauce ingredients 20 min but do not boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat and serve with cole slaw on bun. * Charlotte Pork Sandwich (Boil, them smoke.)) Boil: 2 6 lb. pork shoulder 12 whole cloves garlic 3 c cider vinegar Mop: 1 ts kosher salt 1/4 c simmer liquid 12 garlic cloves from pork 3/4 ts sugar 1 tb cayenne 1/4 ts pepper 3 1/2 c cider vinegar Sauce: 1 1/2 c mop 1/4 c pork-simmering liquid 1/3 cup smoky BBQ Sauce Salt tabasco 1. Simmer sauce 2 1/2 hour. Slow cook pork.