North Carolina Style Bbq Turkey Recipes

NORTH CAROLINA BARBECUE TURKEY

Steps:

• Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. Combine barbecue sauce, vinegar, pepper, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
• Light a charcoal fire, and let it burn until the coals have become a white ash. Alternatively, heat half of a gas grill set on medium-high.
• Brush the entire turkey with the marinade. Place the turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Close the grill lid, and cook turkey 4 to 4 1/2 hours, until the internal temperature in the thickest part of the leg and breast is 160 degrees. Baste with the marinade every 30 to 45 minutes, rotating the turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
• When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy if desired, or additional barbecue sauce.

EASTERN NC BBQ PULLED TURKEY

Steps:

• Use a knife to pierce the turkey pieces all over. Season with poultry seasoning, adding more if needed.
• Place turkey in the slow cooker and turn on. Pour in BBQ sauce, then add butter and brown sugar. Cover and cook for 2 hours on high or 4 hours on low, turning halfway through cooking time.
• When the meat is pulling away from the bone, remove the turkey to a cutting board. Let it cool, then remove fat, bones and gristle and discard. You'll want to use your hands to make sure there are no hard bits in the meat.
• Shred or chop up the meat and set it aside while you pour the liquid from the slow cooker into a bowl. I like to pour it through a strainer to remove any bits of skin or gristle that separated from the turkey while it cooked, but this is optional.
• Add the turkey back to the slow cooker, then pour in Texas Pete and 2 cups of the cooking liquid. Taste and adjust seasonings as needed.
• Cook for an additional 1-2 hours. Most of the liquid will be absorbed or evaporate but the turkey shouldn't be dry. Add more of the cooking liquid as you go, if needed.
• Eat it!

EASY NORTH CAROLINA BARBEQUE

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

EASTERN NORTH CAROLINA BARBECUE

Steps:

• Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
• Preheat the oven to 225 degrees F.
• Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
• In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.