North Carolina Pit Cooked Bar B Que
- Thread starter Franco
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randlemanboater2
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The sauce and the wood are the keys.
You must use Hickory for the smoke.
The sauce is vinegar based with pepper and other secret spices.
I am sad to say that I don't have a recepe for sauce, I buy mine from Gary's BBQ in China Grove NC. Been eatting pork from there since I could walk.
Their phone number is 704-857-8314, I'm sure they would ship you some.
You must use Hickory for the smoke.
The sauce is vinegar based with pepper and other secret spices.
I am sad to say that I don't have a recepe for sauce, I buy mine from Gary's BBQ in China Grove NC. Been eatting pork from there since I could walk.
Their phone number is 704-857-8314, I'm sure they would ship you some.
Ok ok RB has the hickory wood right. I'll even use oak if I don't have hickory on hand but don't tell anybody 
I'll tease you just a little more before I tell you about the sauce....another thing that you've absolutely got to have before you can claim NC bbq is RED slaw. You might as what the heck red slaw is? Its also called bbq slaw. In a nutshell you use catsup instead of mayonaise to make it, and the usual vinegar, salt and pepper.
The bbq sauce itself in it simplest form is just catsup and apple cider vinegar with sugar, salt and pepper. All the different restaurants in Lexington add a little something to make their different but all pretty much the same for the most part. If you get online and search for Lexington Style BBQ you should find some recipes. Whenever we do it its as a family thing so my dad has the recipe at his house or I would list of the exact ingredients we use but here's one I found line:
Lexington-style barbeque dip
Categories: Sauces and October96 Garner
Yield: 1 Servings
3 cup Apple cider vinegar
⅔ cup Brown or white sugar
½ cup Ketchup
2 tablespoon Texas Pete hot sauce
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Onion powder
2 teaspoon Kitchen Bouquet browning sauce
Then cook that shizzle my nizzle! Bring to a boil for a bit, then simmer and she's ready ;D
The story about how BBQ got started in Lexington is cool too. Back in 1919 2 guys set up a tent across from the court house and would start cooking in the wee hours of the morning slow cooking the meat over hot coals all night. The smell would carrie in the wind across the whole city and supposedly the judge would take special breaks to go "pig" out. Those 2 original guys taught some of the other guys from town and handed down the tradition and that's how it started.
Then here is some stuff I found online about what makes Lexington BBQ so special:
What makes Lexington barbecue so special? The fare is pork, of course - and shoulder is the cut of choice in Lexington. The pork shoulders are cooked long and slow - about an hour a pound - over hickory wood until it is fall apart tender. The shoulders are basted with "dip", a mixture of vinegar, ketchup, water, salt, and pepper. As the dip and fat drip onto the coals, smoke is created that rises up, surrounds and permeates the meat, and gives it a rich, smokey flavor. The meat is served chopped, although sliced can be requested, with more of the basting sauce on the side. Barbecue from Lexington is so famous that Craig Claiborne included it on the menu of the Williamsburg Economic Summit, where the world's leaders got a taste of real American food. Some restaurants offer "air-express" barbecue delivery, where they overnight barbecue requests all over the United States.
I'll tease you just a little more before I tell you about the sauce....another thing that you've absolutely got to have before you can claim NC bbq is RED slaw. You might as what the heck red slaw is? Its also called bbq slaw. In a nutshell you use catsup instead of mayonaise to make it, and the usual vinegar, salt and pepper.
The bbq sauce itself in it simplest form is just catsup and apple cider vinegar with sugar, salt and pepper. All the different restaurants in Lexington add a little something to make their different but all pretty much the same for the most part. If you get online and search for Lexington Style BBQ you should find some recipes. Whenever we do it its as a family thing so my dad has the recipe at his house or I would list of the exact ingredients we use but here's one I found line:
Lexington-style barbeque dip
Categories: Sauces and October96 Garner
Yield: 1 Servings
3 cup Apple cider vinegar
⅔ cup Brown or white sugar
½ cup Ketchup
2 tablespoon Texas Pete hot sauce
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Onion powder
2 teaspoon Kitchen Bouquet browning sauce
Then cook that shizzle my nizzle! Bring to a boil for a bit, then simmer and she's ready ;D
The story about how BBQ got started in Lexington is cool too. Back in 1919 2 guys set up a tent across from the court house and would start cooking in the wee hours of the morning slow cooking the meat over hot coals all night. The smell would carrie in the wind across the whole city and supposedly the judge would take special breaks to go "pig" out. Those 2 original guys taught some of the other guys from town and handed down the tradition and that's how it started.
Then here is some stuff I found online about what makes Lexington BBQ so special:
What makes Lexington barbecue so special? The fare is pork, of course - and shoulder is the cut of choice in Lexington. The pork shoulders are cooked long and slow - about an hour a pound - over hickory wood until it is fall apart tender. The shoulders are basted with "dip", a mixture of vinegar, ketchup, water, salt, and pepper. As the dip and fat drip onto the coals, smoke is created that rises up, surrounds and permeates the meat, and gives it a rich, smokey flavor. The meat is served chopped, although sliced can be requested, with more of the basting sauce on the side. Barbecue from Lexington is so famous that Craig Claiborne included it on the menu of the Williamsburg Economic Summit, where the world's leaders got a taste of real American food. Some restaurants offer "air-express" barbecue delivery, where they overnight barbecue requests all over the United States.
Franco I just wanted to add, that dip recipe is not the one we personally use when we make our own. We don't use that browning sauce and I can't remember on the onion powder and worschester sauce.
Do some research on Lexington style barbecue (spell it BBQ, barbeque too) sauce recipes and just pick one. Its all good dawg ;D
Another thing while I have your attention - if you order a hot dog in lexington it comes with red slaw. We like our red slaw. ;D
Do some research on Lexington style barbecue (spell it BBQ, barbeque too) sauce recipes and just pick one. Its all good dawg ;D
Another thing while I have your attention - if you order a hot dog in lexington it comes with red slaw.
We like our red slaw. ;D
tsubaki
God
For those of you that think BBQ sauce comes from the grocery store, there are more sauce combo's than homemade beer.
Depending on the geography, it may be an entire insult to ask for a tomatoe based, mustard based or even any sauce at all.
One event I went to the cook would only allow two sauce types, Tabasco and Texas Pete served on white bread (not buns).
The Carolinas have the highest reguards for their types, usually most of SC pig cookers want a mustard based, whereas NC preferrs a tomatoe based.
Depending on the geography, it may be an entire insult to ask for a tomatoe based, mustard based or even any sauce at all.
One event I went to the cook would only allow two sauce types, Tabasco and Texas Pete served on white bread (not buns).
The Carolinas have the highest reguards for their types, usually most of SC pig cookers want a mustard based, whereas NC preferrs a tomatoe based.
Texas Pete - now there is a FINE hot sauce
I'll probably die of Texas Pete poisoning because I eat it with every meal - LITERALLY! I can't think of one single thing its not good on. :-/ Made right here in Winston-Salem NC, which is where I work.
I'll probably die of Texas Pete poisoning because I eat it with every meal - LITERALLY! I can't think of one single thing its not good on. :-/ Made right here in Winston-Salem NC, which is where I work.
Franks should change their name to just "Sauce"...it just ain't hot enough but has decent flavor. I was on a Franks kick for a while but eventually drifted back to my old standby Texas Pete. MJ you should try to get your hands on some Pete. I think you'd like it.
Franco, Ive got the Hobbsville Vol. Fire Dept. recipe thats really really good. We cooked 30 hogs every year up until a couple a years ago. We cooked them over Kingsford charcoal for about 12 hours. Then we clean all the fat and scrapes off and chop all the meat by hand. Next we cover a few barrel grills with alum. foil and pile on the meat. We sauce it down good and keep just enough coals under it to simmer it for about 6 more hours, sauceing it and rolling it over about once or twice an hour. Im at work now but ill post that sauce for ya tommorrow. Its really the best Ive ever had. Its supposed to be a secret but Ill let youall in on it.
Franco, heres that sauce recipe;
1 large bottle of Texas Pete
1 gallon apple cider vinegar
10 oz. worcestershire sauce
10 oz. katchup
1 1/2 oz.red pepper (ground)
1 1/2 qt.Kraft BBQ sauce
salt/pepper to taste
1 lb brown sugar
Bring to boil,simmer 15 minutes STIRRING CONSTANTLY
This will season about 40lbs pork. Its also good on chicken and beef . Try it ,I guarntee youll like it!
1 large bottle of Texas Pete
1 gallon apple cider vinegar
10 oz. worcestershire sauce
10 oz. katchup
1 1/2 oz.red pepper (ground)
1 1/2 qt.Kraft BBQ sauce
salt/pepper to taste
1 lb brown sugar
Bring to boil,simmer 15 minutes STIRRING CONSTANTLY
This will season about 40lbs pork. Its also good on chicken and beef . Try it ,I guarntee youll like it!
ITS GOT TO BE GOOD!
What's going on boys? no pics ;D
You mean BBQ like this?
After two hours of Hickory smoking, I put them in the oven for 6 hours at 190 F degrees.
Well eat yer heart out it's all gone, not o make you hungry or rub it in or something like that ...but those baby back ribs went well with red home made Cabernet 
;D ;D
You mean BBQ like this?
After two hours of Hickory smoking, I put them in the oven for 6 hours at 190 F degrees.
Well eat yer heart out
it's all gone, not o make you hungry or rub it in or something like that ...but those baby back ribs went well with red home made Cabernet ;D ;D
YOWEE! LOOKS GOOOOOOOOOOOOOD BASS!
You need Cabernet grapes to make Cabernet wine, a quick Google search will help you find an online retailer. For us Yankees it’s no more than 2 hours driving time on either direction in order to find a distributor/wine/beer brewing supply shop.
I get my grapes at Corrado’s in New Jersey, it takes me about two hours to get there depending on the traffic. The shop is huge and they will have more than fifty variety of grapes, a truly a brewers paradise.
At any rate, I like a blend of 70% Cabernet Sauvignon w/ 30% Merlot. One box of 36lbs of grapes will yield apprx. 2.5 gls of wine. So before getting your grapes and rinsing the crap of of them with cold water to cool them down…..Stop. Do yourself a huge favor, read a good book on wine making, or read on line various articles on the subject.
Learning the scientific process of fermentation, temperatures, hygiene, equipment, do’s and don’ts will play a big rode at the end; good VS low quality wine or worse…vinegar.
This is a skipper year for me, last year’s wine is still aging in bulk with French oak chips in it. I’ll bottle it in a month or so for further bouquet and flavor enhancement. Then is PARTY TIME!!!!!!!!! ;D ;D ;D
Sorry for the long text.
I get my grapes at Corrado’s in New Jersey, it takes me about two hours to get there depending on the traffic. The shop is huge and they will have more than fifty variety of grapes, a truly a brewers paradise.
At any rate, I like a blend of 70% Cabernet Sauvignon w/ 30% Merlot. One box of 36lbs of grapes will yield apprx. 2.5 gls of wine. So before getting your grapes and rinsing the crap of of them with cold water to cool them down…..Stop. Do yourself a huge favor, read a good book on wine making, or read on line various articles on the subject.
Learning the scientific process of fermentation, temperatures, hygiene, equipment, do’s and don’ts will play a big rode at the end; good VS low quality wine or worse…vinegar.
This is a skipper year for me, last year’s wine is still aging in bulk with French oak chips in it. I’ll bottle it in a month or so for further bouquet and flavor enhancement. Then is PARTY TIME!!!!!!!!! ;D ;D ;D
Sorry for the long text.