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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!

Brigham's vanilla ice cream is the Platonic idea of vanilla. It makes all other vanilla ice creams melt in shame. Sadly, Brigham's is a New England thing, and I'm going crazy without it here in Maryland!

i do

I'm also a loyal Blue Bell fan, and it's one of the things I miss the most about Texas. I usually dislike vanilla because I think it's too "plain" when there's so many interesting ice cream pairings out there. However, with Blue Bell I don't need anything else. There's a reason why they're the third-best-selling ice cream in the U.S. even though they only cater to less than half of the states!

No, he's not poor, he's just whining. Some guy earlier said that he could munch on nachos without any pain. I said that I could easily munch on a few rocks and I was fine. This guy is wasting not just his, but also all of our time. Quit whining, and start eating=D

OH, you poor thing. I have 3 of my 4 WT and have no idea when I lost the 4th. They are all erupted and give me no trouble. I also have a mouth the size of a cave and I imagine this is why they don't bother me.

Try to get some hummus into you (for protein) and oatmeal (for nourishment first thing in the morning). Grab some nice pudding or mousse - just for the comfort!

Feel better.

lol thanks everyone for your suggestions and the well wishes!

@Grumpy old man: If you could share your percodan smoothie recipe, that'd be awesome =D.

@caramel: do you have a good pasta foam recipe? haha. Did you see the recent amateur gourmet rant on foams?

@smallkitchen: I'd be hitting the bacon vodka if I wasn't on vicodin. Or maybe that's a good reason to start...hehe.

I make butternut squash mac and cheese... and also have included it roasted on top of a leafy salad.

Madelyn
KarmaFreeCooking

Mm oddly enough I hadn't thought of grilling, but I'll try it! I was wondering how it would do cold, in a salad or something, so I'll look up Ina and Nigella. I think roasting is the problem, because it's always reminds me too much of Thanksgiving, but grilling might be better!

Thanks!

I've seen several recipes for a side dish of roasted butternut squash (cubed or chunked) tossed in a vinaigrette (of sorts), and with a handful of nuts and some blue cheese crumbles thrown in. Check the Food Network for this - if I remember correctly, both Ina Garten & Nigella Lawson have something like this. Can't remember if it's served hot, cold, or room temp, but it could probably go any way you wanted. I've never actually made it, but I always think it looks amazing every time I come across a recipe like that....with those ingredients, how could you go wrong?

If you're not a youngun, find the lightest chair you can carry, or even a waterproof cushion to rest on occasion. Some have shoulder straps and weigh next to nothing. Don't laugh, but in crowds like that I'd be tempted to buy some depends and a pain reliever. Food and drink may be the last of your worries, walking around for 10 hours amidst record crowds.