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The REAL Eastern NC Sauce!

It's imperative that you use apple cider vinegar only. Combine vinegar (1 qt.), brown sugar to desired sweetness, you cannot use too much, a tablespoon of mustard, tablespoon of ketchup, for color only, texas pete hot sauce to taste, worchester sauce, crushed red pepper, black pepper, salt, onion powder, garlic powder, paprika, and I like to add honey. Put all in a pot and heat until everything blends together, let cool and sit for about a month before putting it on you chopped NC pork BBQ!

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!

The Hungry Traveler has visited Pierce's Pitt BBQ in Williamsburg many times.

http://havestomachwilltravel.com/2009/06/02/pierces-pit-bbq-williamsburgva/

European butter and marmalade, or homemade jam if I have any around.

I'm stunned! It seems only one other poster here knows the incomparable delight of fresh baked warm biscuits, cut in half, each half slathered with butter and then doused with maple syrup. (There's no way to limit this to just one biscuit.)

I've been eating biscuits this way since I was a kid. It was introduced to our lives by a housekeeper/nanny who grew up in the south and -- God bless her -- she could cook a biscuit like no one else.

Sorry... I can't begin to imagine a biscuit any other way. I mean, why bother?

I'm from east Texas originally where cane syrup is king. So I adore homemade biscuits buttered then slathered with a good, dark, cane syrup. If there's no syrup to be had (it's hard to find anymore) then strawberry preserves.

Growing up -- in Alabama -- our biscuits were always buttered.

If they were served with breakfast then we put molasses or corn syrup on top of the butter. Or sometimes honey. But honey was a special treat since it was more costly than the syrup.

If they were served with dinner or supper then they were just buttered.

Since reaching adulthood, I have learned that many, many other things are delicious on biscuits. Even gravy -- though I agree that gravy on biscuits is rather weird.

My all time favorite is a buttered biscuit with strawberry jam and a breakfast sausage patty. Yum!

I was getting worried about the fact that no one else likes molasses on their biscuits. What a relief that there are others out there!

My preference is for molasses and lots of salted butter for a wonderful salty-sweet-bitter combo. I also like Alaga syrup (a cane syrup, which always reminds me of regular pancake syrup mixed with molasses.) If there is no Alaga or molasses, jelly, jam, or honey are all fine. Butter is the constant...but good biscuits are good and even somewhat buttery without slathering anything on them.

Oooo... or a trip to Biscuitville in High Point, NC, for what my brother calls a 'deathbiscuit' -- a huge soft fresh biscuit filled with a fried egg, cheese and a slab of country-fried pork!

It's always been honey or my grandmother's strawberry jelly but my husband grew up with Karo Dark Syrup and butter on Pillsbury's buttermilk biscuits. It is a learned taste but addicting once you get hooked...as my kids can attest.

Butter and jam, or gravy. OR--possibly my favorite breakfast, even though I only have it every couple of months or so--a Chick-Fil-A chicken biscuit. Oh MAN, I love those. I feel sorry for all the people who don't have a Chick-Fil-A nearby.

Ohhh, anything. Biscuits are possibly the best thing ever. I've never been a huge fan of honey or jelly on my biscuits, but I will eat it like that. Honey butter makes it the best of both worlds. I really love country ham on a good biscuit. Or just a plain biscuit, the hot fluffy insides showing through. Biscuits and a good sausage gravy are ALWAYS welcome, and may be my favorite way, next to plain.