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North Carolina BBQ Sauce

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AZRP

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This is pretty typical of the sauces in the BBQ joints in the piedmont area of NC.  Its great on pulled pork sandwiches.  -RP

1 qt cider vinegar,  6oz yellow mustard,  1/4 lb butter,  3/4 T salt,  1/2 T black pepper,  1/2 T cayenne pepper,  Juice of 1/2 lemon,  1/2 t sugar,

32 oz catsup.    Cook at a simmer for 10 minutes.
#1 - February 19, 2010, 01:08:01 pm
« Last Edit: February 19, 2010, 01:24:41 pm by AZRP »

Mrs. McFrankenboo

I love the NC style mustard sauce!  We used to live in Virginia so there were quite a few places with that style and I miss it!
#2 - February 19, 2010, 01:10:55 pm

BERNIETHEK

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Erin,  where did you live in Virginia???
#3 - February 19, 2010, 01:25:43 pm
BERNIE

TeamLass

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I am also from Virginia.......Chesapeake ;D
#4 - February 20, 2010, 08:08:44 am

ApexBBQ

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AZRP's recipe would be more from SC than NC. I do not know of many NC joints serving a mustard butter sauce. Most western NC sauces are simply ketchup,cider vin, crushed red pepper, a lil sugar and salt&pepper. Eastern NC sauce would be just cider vin, crp and salt&pepper. We like to taste the meat more that the sauce. I'll put a couple of recipes together and post them shortly.
#5 - February 20, 2010, 09:13:57 am

Mrs. McFrankenboo

Bernie & TeamLass, we lived all over, Richmond, Spotsylvania and Virginia Beach.

Apex, you are correct on the regional sauces, but we used to go to a few places that had the sauces on the table (Double T's in Richmond) and I loved the mustard sauce, especially with my french fries!  We used to drive from New England to Florida on school vacations and my dad loved BBQ so we stopped at a lot of joints along the way.  I guess since they don't necessarily have their own style north of the Mason-Dixon line that they "borrow" others so we've had all sorts of "authentic" BBQ over the years.  I may be partial but I think ours is the best  :D
#6 - February 20, 2010, 09:50:06 am

Mark

  • Karma: 23
I gotta try mustard sauce on french fries. That sounds good. I've always been a malt vinegar douser over ketchup.
#7 - February 20, 2010, 10:43:54 am
Mark Motta
Meatier Creator

Mrs. McFrankenboo

I'm usually vinegar on fries too, but this is amazing!  Crap, now I'm hungry!
#8 - February 20, 2010, 11:17:03 am

smokinscott09

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I do have to say that I have started making my own Carolina style BBQ sauces in the past year or so. I totally prefer these kind of sauces to a traditional thick sauce. We we made our first trip to the Outer Banks about five years ago(I'm from western NY) We hit a BBQ joint and I was wondering what the heck they had given us for BBQ sauce. I have since grown to LOVE the stuff! I think for pulled pork it's the ONLY way to go!
#9 - June 23, 2010, 05:00:24 pm

Three4Que

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Okay APEX, still waiting anxiously for those recipes.  ;)
#10 - June 24, 2010, 10:22:31 am
Smokin' Critters BBQ Team
KCBS Certified BBQ Judge
"Keep it low and slow"

ASU Alumni

CarolinaQue

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I have to agree about the no mustard in North Carolina style sauces. I grew up in hte piedmont region of NC and never had a sauce with mustard in it unless we were in SC or VA. I agree with Apex on the variants of the NC sauce types. Pork just isn't the same with out it and a little slaw on your sandwich in my opinion!!!
#11 - August 06, 2010, 12:56:12 pm

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