Grilling: North Carolina Vinegar Barbecue Sauce
After spending the weekend in the Raleigh area of North Carolina, eating my way from Allen & Son to Ed Mitchell's The Pit, I'm proud to say that I'm a full-fledged North Carolina 'cue convert. The defining style of the Carolinas involves chopped barbecue dressed with a spicy vinegar sauce—so much that no restaurant I visited even offered a sauce alternative. This immersion experience really opened my eyes to just how well the spicy tang of vinegar sauce complements smokey barbecue. There's no looking back for me now.
I couldn't resist picking up a copy of the newly published Holy Smoke: The Big Book of North Carolina Barbecue, while down there, and the first thing I did after arriving home was follow the simple recipe of cider vinegar, crushed red pepper, black pepper, and salt to whip up a batch of the native North Carolina sauce to have on hand to adorn all barbecue pork in my future.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
Old-Time Eastern North Carolina Barbecue Sauce
Adapted from Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed & Dale Volberg Reed
Ingredients
1 gallon cider vinegar
1 1/3 cup crushed red pepper
2 tablespoons black pepper
1/4 cup salt
Procedure
Mix the ingredients and let stand for at least 4 hours.
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28 Comments:
Dang! That is one big batch of Q sauce!!
izatryt at 8:10PM on 10/31/08
NOOOOOOOOOOOOOOOOOOOO.
See: http://www.nakedwhiz.com/elder.htm
· 1 C white vinegar
· 1 C cider vinegar
· 1 Tbs. sugar (Hawaii style when you can)
· 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
· 1 Tbs. Tabasco sauce
· 1 tsp. kosher salt
· 1 tsp. cracked black pepper
Makes 2 Cups
That will make you happy.
paanta at 8:11PM on 10/31/08
My fav cue is Eastern NC cue. I too made the pilgrimage from Bill's, McCall's Allen and Sons and everyplace in between.
I make some NC vinegar sauce and keep it in a jar for marinating. This stuff does not go bad at room temp.
JerzeeTomato at 8:11PM on 10/31/08
Ok, we went to North Carolina for the first time last year, and had some wondermous barbeque. Then, when we came home and made Tyler's Ultimate Pulled Pork with a recipe for the sauce that I found on the internet, it was much the same as this, 100% vinegar. YUK! I know it has some tomato sauce in it in North Carolina. Really this is just spiced vinegar. Give us the real recipe! Can't pucker that up again in the home kitchen, my husband will leave for tamer sauces and me too. That will just leave the 2 cats. And they won't eat anything.
lambowner at 8:18PM on 10/31/08
shhhhh....don't tell everyone... then everyone will want to go there and learn what you did and NC will never be the same! It'll be anarchy!
I make my own eastern sauce, "secret" recipe from my father... I've only ever given it to one other person.
Mine's better than the recipe you listed. :P Did you leave some ingredients out of your "adaptation"?
I used to have to make gallons and gallons of mine every spring to divvy out to some of the guys at work for their summer grillin' season.
Southern_bella at 8:22PM on 10/31/08
You've got to be kidding. That won't make Eastern NC bbq - that'll just ruin some pulled pork. The real stuff has a bit of sugar in it, and not nearly as much salt.
(So sayeth the Eastern NC native and BBQ connoisseur)
jenilowrance at 9:04PM on 10/31/08
@izatryt: I quartered this recipe for a small batch, but I don't think it can go bad, and I can imagine a gallon being gone in summers time in my house.
@paanta: Thanks for the recipe, I'm new to the vinegar sauce, so I'll be sure to try yours out as well, seems like a logical next step.
@lambowner: The sauces I had in NC did taste just like spiced vinegar, and it was great on the 'cue.
@Southern_bella: I did not make any adaptions, I just wanted to start with a standard, original NC sauce and take it from there down the road. I have to say though, this recipe made a sauce that is not that different from what I had down in NC.
josh! at 9:06PM on 10/31/08
To the person who wanted tomatoes...that is Western NC 'cue. Head over to Lexington and you'll find what you need. I am a Tar Heel and love them both (I know, you're not supposed to love them both, but I do.). Allen & Son is great...It burned down when I was in college and thankfully they rebuilt. I now live in Virginia and there is a place in my town called "Virginia Barbecue." That is an oxymoron and I refuse to eat there.
efreehling at 9:29PM on 10/31/08
Also...the photo. The slaw is not the right color. It should be pinkish, not white and greenish. And it should be ON THE SANDWICH, not to the side. Just offering some constructive criticism...;) You need some hush puppies, too.
efreehling at 9:31PM on 10/31/08
@efreehling: The sandwich photo is actually Ed Mitchell's chopped barbecue from the BABBP this past summer. I was so excited for the barbecue this past weekend in NC, I didn't stop to take photos, but rest assured, the hush puppies were most definitely there :)
josh! at 9:44PM on 10/31/08
That recipe is terrible... and I agree that (if that's all the recipe calls for), all that will do is ruin the 'cue.
What's the name of the restaurant that's killing people's taste buds with that wretched sauce?
Eastern BBQ sauce is vinegary, and peppery, but no way should it ever be salty, and it should compliment the flavor of the meat, not kill it.
Southern_bella at 9:48PM on 10/31/08
great remarks, and the recipe is spot on. As a yankee, i grew up with sweet sauce. But the vinegar barbecue sauce is the way to go with Pulled Pork.
but there was one minor faux pas (among foodies, anyway).... the headline "Grilling: North Carolina Vinegar Barbecue Sauce".
viz: >grilling has nuthin to do with barbecue! You grill a steak, but you barbecue ribs (or pulled pork, etc.).
Sure, it's pedantic to point it out, but you'll gain a little 'Q street-cred from knowing the difference...
stike at 9:51PM on 10/31/08
@Southern_bella: The salt can be cut back, but the sauce really isn't all that salty, when I made 1/4 of the recipe, I added just under a tablespoon of salt to 4 cups of vinegar and it seemed to taste ok.
josh! at 10:00PM on 10/31/08
Another North Carolina person speaking up... this time about the cole slaw. The slaw pictured is what I grew up eating... the red slaw, called vinegar slaw, is popular in a lot of places but not everywhere. I love the cool creamy with the vinegary bite. OK now I want a bbq sandwich w/ cole slaw, hot salty french fries and a big batch of hush puppies with tartar sauce for dipping.
CaseyD at 10:16PM on 10/31/08
It's ok compared to what though? How many other Eastern sauces did you taste?
I know it's all a matter of preference, but "salt to taste" should apply, never an actual measurement.
IMHO of course, but I was born and raised in Eastern NC, so I know my sauces. ;-)
Southern_bella at 10:26PM on 10/31/08
@Southern_bella: I admit, I don't have much to compare to, I did mention it was my first trip to Eastern NC and the first vinegar sauce I made :)
It appears that I've seen the light, but need some schoolin'...
josh! at 10:33PM on 10/31/08
That's what I was asking, you said you "ate your way through..." I was wondering how many sauces you actually tasted on your jaunt, or did you have most of the bbq naked?
If you're really wanting to perfect an eastern sauce, google it, look at the different recipes, notice the similarities as well as differences...
to give you a scale difference... my recipe makes 2 gallons of sauce and I only use 2-3 tablespoons of crushed red pepper flakes (compared to that *choke* cup and a third), and only 2 tablespoons of (insert a specific product that may or may not contain the word "salt"), as well as a few other ingredients that I'm not at liberty to disclose. ;)
This thread makes me homesick *sniff*
Southern_bella at 10:50PM on 10/31/08
@ efreehling
How is a place calling itself Virginia Barbecue an oxymoron? It is in Virginia obviously. I guess you could say the "oxymoron" is that they aren't doing anything different to their Q to call themselvs as such. To be honest, your not missing a thing. There are a lot of great BBQ joints in Va., many even better than Carolinas more popular establishments, but that isn't one of them(or should I say, they, as there are several locations across the state). My local Va. BBQ doesn't even smoke their meat on site. What the... ?
@ stike
Good point. "Grilling" and "barbecuing" are methods of cooking. When one "barbecues", it means they are cooking slow and low. I get a good laugh from those who say they're cranking up the BBQ, then grill burgers and hot dogs. I find this most with my friends and family from the northeast and northwest.
One thing I would like ot point out, is when it comes to Eastern Carolina style BBQ, you do not smoke your shoulder with hickory, or any other woods to flavor it. A heavy wood induced flavor will overpower the vinegar sauce. At least that's how I came to know it.
If you do smoke your meat, it should taste great with no sauce at all. Sauce is just an added pleasure.
I'm just glad to hear that some people realize where the real "Q" is. I love it all, but I find that the Carolinas, and Tennessee have it down to a science. I even enjoy the South Carolina mustard based sauce. It sounds crazy, but it's damn good stuff. Don't get me wrong though, you can find great "Q" in Virginia, but it's all based on the regions around it.
Raiders757 at 2:03PM on 11/01/08
@Raiders757....OK OK I was being sarcastic...but thanks for the warning, that confirms my hunch never to go to Va. BBQ. I heard a rumor that they were shipping pre-cooked meat in from Siler City NC, at least where I am. Not sure if that's true, though. I totally agree with your observation of the use of the word, "barbecue." If you have friends over and fire up a grill to cook hamburgers and hot dogs, that is a "cook out." Not a "barbecue." And grilling chicken and slathering sauce from a bottle that says BBQ on it is not barbecue-ing either.
efreehling at 11:41AM on 11/02/08
@ efreehling
I hope I didn't come across harsh. If so, I am sorry.
Va. BBQ originated in Fredericksburg. From what have gathered, they smoke their meat there, and ship it out to their stores, which doesn't make things any better. To me, good BBQ must be made on site. I know the one near me heats their Q up in a microwave, which really turned me off. It wasn't bad, but you could tell it wasn't fresh, so I avoid the place.
There is a pretty good place in Williamsburg, called Pierces, but sadly they decided to expand outwards, and the stores not located in "the Burg", have their Q sent to them, and not smoked on site. Such a shame, as that can lead to them getting a bad name. Many consider them the best in that area, but I found that a place called Hog Wild is much better. Not only do they have great Q, you can choose from different sauce, or have none at all. They also have good Cajun dishes there as well.
Raiders757 at 11:04AM on 11/04/08
I have eaten and continue to eat my way across North Carolina; I still live in North Carolina. I've collected oral histories from numerous North Carolina pit bosses, visited their kitchens, assisted other bosses at a few pig pickins, and consulted a great deal of literature on the subject.
As a Texan born and bred, and now a resident of North Carolina, the most wonderful thing I have learned is that barbecue is as endlessly variable as the myriad of tastes of those who prepare it. There is a great deal of very bad barbecue, but there is no ultimate barbecue except that which you are eating in any given moment. Luckily in places like North Carolina and Texas, there is enough written on the subject to avoid the bad and only eat the good without having to experience barbecue withdrawal syndrome (a horrible malady I would not wish on my worst enemy). The best thing about barbecue is that almost any of it can be very, very good if prepared with time and respect for the ingredients, and sometimes it is truly great, and sometimes, in the perfect context, it is sublime
I have met the authors of this book, read other books they have written on Southern food and Southern culture, and know without a doubt that they are more than experts on the subject of Carolina barbecue.
Hating on other people's barbecue achieves very little. Perhaps their tastes or recipes differ from your preferred preparation, and the results will no doubt be different, but likely delicious if they are passionate about the 'cue. I am sure SouthernBella's sauce is great, likely much better than the recipe posted above or she would not be simultaneously so vocal and secretive about it's prowess, but the sauce (spiced vinegar) recipe you have included here is no doubt authentic, well researched, delicious when used properly, and will most certainly not ruin the barbecue.
I always enjoy the "Grilling" articles. Keep up the good work.
intheyearofthepig at 4:54PM on 11/04/08
Enjoying all the comments. Am I the only one who adds a can of Coke to my N.C. BBQ?
roxie at 12:53PM on 11/05/08
or pepsi...if you want to get technical about true eastern nc roots. Founded in new Bern, nc about 30 minutes from my house.
Has anyone heard of the famous B's BBQ in Greenville, nc- the very best.
mikemcl55 at 1:19PM on 11/08/08
@ intheyearofthepig
That was a great post!!!
I must say though, that even what some of us call "bad BBQ", is still more often than not, better than a lot of other options out there. It makes me wonder, is there a such thing as bad BBQ?
@ roxi
That sounds like a tastey idea. I've used Coke as a marinade before, but never thought of putting in a Carolina style sauce.
Thanks for the idea!
Raiders757 at 3:21PM on 11/09/08
oh How I Miss N. Carolina... I used to live less than a Block from B's BBQ...it always amazed me how the line would be so long in front of that lil' shack.... Mmmm Carolina BBQ
TLC0910 at 7:34PM on 11/09/08
To Raiders 757
I'm actually a North Carolinian, who transplanted to Williamsburg. I used to live within 10 miles of Allen & Sons in Pittsboro N.C., and after eating that stuff, Pierces in Williamsburg is just plain pathetic! Though, honestly, their hushpuppies were pretty tasty!
skipalitevandango at 2:15PM on 01/08/09
The Hungry Traveler has visited Pierce's Pitt BBQ in Williamsburg many times.
http://havestomachwilltravel.com/2009/06/02/pierces-pit-bbq-williamsburgva/
hungrytraveler at 9:07AM on 06/02/09
All of these sauce recipes are way, way off base. Eastern NC born and raised right here. I've been eating eastern NC chopped barbeque since I was old enough to eat meat!!!! Growing up my dad was the cook at every pig pickin' and has always made his own eastern NC barbecue sauce. I'm currently employed at an eastern NC BBQ restaurant!!! Boss Hog's Backyard BBQ in Washington and Greenville, North Carolina if anyone is ever out in our neck of the woods, feel free to come have a taste of real eastern NC chopped BBQ! Grilled chicken and ribs are also amazing (with a thicker, sweeter rib-appropriate sauce if you want it) and both the barbecue and rib sauce are both homemade from a special recipe. If anyone knows their eastern NC barbecue sauce, it's me. It practically runs through my veins. So believe me when I say that NONE of these recipes posted here are even REMOTELY close. Anyone who makes these sauces MIGHT very well enjoy them, but you are NOT eating eastern NC chopped barbecue, kiddos! Trust me!
And as for the tomato dispute, Lexington-style barbecue sauce is a thick, heavily tomato-based sauce that 90% of the population of eastern NC will agree is disgusting. On a less biased note, it's EXTREMELY different from eastern NC barbecue sauce. BUT to dispute a few previously made comments, eastern-NC-style barbecue sauce absolutely DOES contain some tomato. Ketchup, of all things, actually. Not a lot. It's a very, very runny practically watery sauce, and the list of ingredients has several (very important!) ingredients that none of these recipes listed here seem to cover. Sugar, hot sauce and a few other things being among the forgotten ingredients.
Sadly, I'm not willing to part with the recipe. As a true eastern North Carolinian, I'd just invite all of y'all over for a pig pickin' but alas, no can do.
Best of luck finding that true eastern NC barbecue experience. Just a heads up, you aren't going to find real eastern NC barbecue anywhere west of Raleigh (and that landmark is a generous one.) If you want real eastern NC barbecue, come to the coast!
Ginger_NC at 6:17PM on 07/01/09