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Carolina BBQ
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BuckyB93 Offline
#1 Posted: Sun, May 1 2016, 4:08 PM EST
Joined: 07-16-2004
Posts: 14,191
Cooking a pork shoulder and gonna do the vinegar based Carolina BBQ. Been craving it for a couple weeks. Any good recipes that I can't find on the net?

Was gonna ask Ram or visit a BBQ forum but screw it... I' lazy.
Mattie B Offline
#2 Posted: Sun, May 1 2016, 4:32 PM EST
Joined: 12-12-2005
Posts: 6,350
Don't do it!!!


I'm not a fan of Carolina bbq. Maybe I'm too close to Memphis.
JadeRose Offline
#3 Posted: Sun, May 1 2016, 5:23 PM EST
Joined: 05-15-2008
Posts: 19,525
Wrong forum Nood
ZRX1200 Offline
#4 Posted: Sun, May 1 2016, 5:52 PM EST
Joined: 07-08-2007
Posts: 60,606
Carolina BBQ sauce SUCKS!
Mikekoz13 Offline
#5 Posted: Sun, May 1 2016, 5:55 PM EST
Joined: 10-21-2015
Posts: 383
Bucky-

I'm a Carolina BBQ fan. My Uncle Roger is an old time BBQ guy from North Carolina from way back. I can't even imagine how many whole hogs he has smoked in his life.
About 10 years ago he passed his "secret recipe" for his own Carolina style sauce down to me.

I'm making a gallon next weekend. If you would like a jar, PM me your snail mail address.
namadio Offline
#6 Posted: Sun, May 1 2016, 6:05 PM EST
Joined: 11-24-2014
Posts: 1,621
I just had vinegar based BBQ sauce for the first time in the last year. I'm f#$%ing in love.
Ram27 Offline
#7 Posted: Sun, May 1 2016, 6:21 PM EST
Joined: 04-30-2005
Posts: 49,019
BuckyB93 wrote:
Cooking a pork shoulder and gonna do the vinegar based Carolina BBQ. Been craving it for a couple weeks. Any good recipes that I can't find on the net?

Was gonna ask Ram or visit a BBQ forum but screw it... I' lazy.









ThumpUp Chef ThumpUp
banderl Offline
#8 Posted: Sun, May 1 2016, 6:40 PM EST
Joined: 09-09-2008
Posts: 10,153
JadeRose wrote:
Wrong forum Nood

^^^^^^^^^This^^^^^^^^^^

Thought that this thread was about a new Drew Estate cigar.
BuckyB93 Offline
#9 Posted: Sun, May 1 2016, 6:45 PM EST
Joined: 07-16-2004
Posts: 14,191
Wow, lovers and haters.

Re BBQ, I like both kinds (tomato based and vinegar based) from all sides of the table. Shoot, this weekend I even reassigned my dog from from neutered male to transgendered so he (it) can pee anywhere.

It's a lazy pork weekend. Italian pork chops in the crock pot (new recipe try) and a pork shoulder on the smoker. I'd do a tenderloin too but I'm stuck on if I should gut the hog first or not... never mind I'll just probably cut open the butcher package.

Mikeoz, no need to send me a jar. I'm open for the recipe though. The one I whipped up is white and cider vinegar, mustard, honey, brown sugar, various herbs and spices. We'll see how it goes.
BuckyB93 Offline
#10 Posted: Sun, May 1 2016, 6:46 PM EST
Joined: 07-16-2004
Posts: 14,191
Fark.... wrong forum
BuckyB93 Offline
#11 Posted: Sun, May 1 2016, 6:50 PM EST
Joined: 07-16-2004
Posts: 14,191
Couple more hrs and I'm gonna pull my pork.
sd72 Offline
#12 Posted: Sun, May 1 2016, 6:55 PM EST
Joined: 03-09-2011
Posts: 9,600
http://amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html
sd72 Offline
#13 Posted: Sun, May 1 2016, 6:56 PM EST
Joined: 03-09-2011
Posts: 9,600
Simmer it for a 1/2 hour if you can't let it set overnight.
Mikekoz13 Offline
#14 Posted: Sun, May 1 2016, 7:00 PM EST
Joined: 10-21-2015
Posts: 383
Sorry.... I can't send the recipe. I promised my Uncle I would never give it to anyone except my own son when I'm a very old man. Herfing
corey sellers Offline
#15 Posted: Sun, May 1 2016, 7:05 PM EST
Joined: 08-21-2011
Posts: 10,363
Got some ribs on fixing to pull them up I need some sauce
illinichaser Offline
#16 Posted: Sun, May 1 2016, 7:24 PM EST
Joined: 07-24-2011
Posts: 5,772
corey sellers wrote:
Got some ribs on fixing to pull them up I need some sauce



ribs done right, don't need any sauce. . .
illinichaser Offline
#17 Posted: Sun, May 1 2016, 7:25 PM EST
Joined: 07-24-2011
Posts: 5,772
ZRX1200 wrote:
Carolina BBQ sauce SUCKS!

+1


I live in Carolina and am not a fan. Much prefer a good dry rub, or a tomato based sauce.
dkeage Offline
#18 Posted: Sun, May 1 2016, 7:28 PM EST
Joined: 03-05-2004
Posts: 15,151
illinichaser wrote:
ribs done right, don't need any sauce. . .

This. My feeling about all BBQ.
corey sellers Offline
#19 Posted: Sun, May 1 2016, 7:30 PM EST
Joined: 08-21-2011
Posts: 10,363
I don't think these will I like to be able to pull the bones out with no meat attached that's ribs to me but that's not good in competition
99cobra2881 Offline
#20 Posted: Sun, May 1 2016, 7:32 PM EST
Joined: 11-19-2013
Posts: 2,472
Hmm maybe I'll try smoking a rack of ribs without glazing them with Stubbs BBQ sauce. It's so good once it glazes though.
99cobra2881 Offline
#21 Posted: Sun, May 1 2016, 7:33 PM EST
Joined: 11-19-2013
Posts: 2,472
corey sellers wrote:
I don't think these will I like to be able to pull the bones out with no meat attached that's ribs to me but that's not good in competition



Yeah same here, I'm not competing, just good eating!!!
corey sellers Offline
#22 Posted: Sun, May 1 2016, 7:34 PM EST
Joined: 08-21-2011
Posts: 10,363
I put sauce on when I wrap them tonight I did not but they will still be great I like to change it up
corey sellers Offline
#23 Posted: Sun, May 1 2016, 7:35 PM EST
Joined: 08-21-2011
Posts: 10,363
And I like them falling off the bone
99cobra2881 Offline
#24 Posted: Sun, May 1 2016, 7:41 PM EST
Joined: 11-19-2013
Posts: 2,472
corey sellers wrote:
I put sauce on when I wrap them tonight I did not but they will still be great I like to change it up


Yeah BBQ sauce goes on with maybe 30-45 minutes left. I've got a remote thermometer this year that I'm going to play with and watch internal temps more instead of relying on time on the smoker.
corey sellers Offline
#25 Posted: Sun, May 1 2016, 7:48 PM EST
Joined: 08-21-2011
Posts: 10,363
I keep it simple just smoke them for 2 hrs then wrap and put sauce on or not and let them cook around 280 degrees for another 2 hrs always turn out good I am using a cheap water smoker think it's a Brinkman
99cobra2881 Offline
#26 Posted: Sun, May 1 2016, 8:00 PM EST
Joined: 11-19-2013
Posts: 2,472
I've got a Chargriller COS that I've modded still have a few more things to do to it to make it work better but it gets the job done. I've got to clean it out and reline it with aluminum foil. The foil really saves the hi temp paint on the charcoal side box.

I cut out a piece of 16ga metal at work on break and bent it 120* to sit on the charcoal box as a hot plate for cooking beans or whatever sides may be that day. Just need to weld it to the box at some point.
BuckyB93 Offline
#27 Posted: Sun, May 1 2016, 8:07 PM EST
Joined: 07-16-2004
Posts: 14,191
Mikekoz13 wrote:
Sorry.... I can't send the recipe. I promised my Uncle I would never give it to anyone except my own son when I'm a very old man. Herfing



I honor that. (tip of the hat).
corey sellers Offline
#28 Posted: Sun, May 1 2016, 8:14 PM EST
Joined: 08-21-2011
Posts: 10,363
I agree ^^^ with that keep it in the family but if you want to send sauce I will be your huckleberry lmao
dkeage Offline
#29 Posted: Sun, May 1 2016, 8:15 PM EST
Joined: 03-05-2004
Posts: 15,151
corey sellers wrote:
I agree ^^^ with that keep it in the family but if you want to send sauce I will be your huckleberry lmao

Need his addy?
BuckyB93 Offline
#30 Posted: Sun, May 1 2016, 8:38 PM EST
Joined: 07-16-2004
Posts: 14,191
Pork is done, shredded. Dog is happy, he gets the table scraps.

Did the white and cider vinegar, mustard, honey, brown sugar, and herbs thingy. Let it rest overnight and we'll see how it turns out tomorrow for samwiches. Add a pickle, chips and root beer for the sides.

I guess coleslaw would round it off but I don't like standard coleslaw, mayo sucks. Should have made a Carolina Slaw (oil and vinegar coleslaw). Oh well, too late to worry about it....
KingoftheCove Offline
#31 Posted: Sun, May 1 2016, 8:51 PM EST
Joined: 10-08-2011
Posts: 7,632
I have had different styles of BBQ, for different meats, etc.
One of the best marinades I've ever had was primarily real home made Italian salad dressing, mixed with orange juice...........no chit.
BuckyB93 Offline
#32 Posted: Sun, May 1 2016, 8:55 PM EST
Joined: 07-16-2004
Posts: 14,191
OJ is a nice mix of sweet and acidic flavors. I use it frequently for marinades.
Mikekoz13 Offline
#33 Posted: Mon, May 2 2016, 6:32 AM EST
Joined: 10-21-2015
Posts: 383
dkeage wrote:
Need his addy?



Yes! I'll make the sauce next weekend and then I like to let it sit for a couple of days so all the flavors get married together nicely. Then I bottle it into 16 ounce bottles.

Send me Corey's addy (I thought I had it but I can't find it this AM!) and I'll ship to him in about a week.

Thanks.... if you want a bottle for your trouble, send me your addy too.

Mike
teedubbya Offline
#34 Posted: Mon, May 2 2016, 7:10 AM EST
Joined: 08-14-2003
Posts: 95,637
I dry rub everything and serve unsauced. Livin in KC folks expect sauce so I have it available on the side. I'm told mine is the best around.

Since I don't eat it (except on French fries) I didn't put much effort in to the recipe. Honestly people really love it, especially the spicy. Here's the recipe.

Spicy - 2/3 kc masterpiece bold and spicy, 1/3 cattlemans Memphis sweet.

Mild - 2/3 cattlemans Memphis sweet, 1/3 kc masterpiece bold and spicy.

Think I'm joking? Try it.

That said if I do eat something sauced I prefer Carolina.
teedubbya Offline
#35 Posted: Mon, May 2 2016, 7:12 AM EST
Joined: 08-14-2003
Posts: 95,637
I will add some spices when my neighbor uses it in compitition. Not enough to change much but enough to make it his own.
riverdog Offline
#36 Posted: Mon, May 2 2016, 8:15 AM EST
Joined: 03-28-2008
Posts: 2,600
illinichaser wrote:
+1


I live in Carolina and am not a fan. Much prefer a good dry rub, or a tomato based sauce.


Ah, but you're not from around here are ya?Wink Herfing
Carib1 Offline
#37 Posted: Mon, May 2 2016, 8:21 AM EST
Joined: 11-25-2015
Posts: 140
Go to smoking meat forums dot com, there are tons of sauce and rub recipes.

For pulled pork I make what is called a "finishing sauce" that's pretty close to an East Carolina bbq sauce.
( Lexington Dipping Sauce) for the people that must have a sauce. However, I'm with the guys that say if done right
there is no need for sauce.

As far as using Masterpiece sauce on anything......well, I don't even know what to say about that.
.
Thunder.Gerbil Offline
#38 Posted: Mon, May 2 2016, 8:31 AM EST
Joined: 11-02-2006
Posts: 121,359
teedubbya wrote:
I dry rub everything and serve unsauced. Livin in KC folks expect sauce so I have it available on the side. I'm told mine is the best around.

Since I don't eat it (except on French fries) I didn't put much effort in to the recipe. Honestly people really love it, especially the spicy. Here's the recipe.

Spicy - 2/3 kc masterpiece bold and spicy, 1/3 cattlemans Memphis sweet.

Mild - 2/3 cattlemans Memphis sweet, 1/3 kc masterpiece bold and spicy.

Think I'm joking? Try it.

That said if I do eat something sauced I prefer Carolina.



One of the local BBQ restaurant chains out here was started by a guy who won supposedly a bunch of blue ribbons in the BBQ circuits for his sauce and some minor awards for the meats back in the early 80's

Finally, he coped to the recipe: it was Tabasco and KC Masterpiece. Like 1/3 and 2/3 plus some added black pepper.
tailgater Offline
#39 Posted: Mon, May 2 2016, 8:52 AM EST
Joined: 06-01-2000
Posts: 26,185
Google "Gates bbq sauce recipe"

Ignore the fact that it looks like flavored ketchup.

Let it sit a day and enjoy the best no-cook sauce you'll ever have.
DrMaddVibe Offline
#40 Posted: Mon, May 2 2016, 9:21 AM EST
Joined: 10-21-2000
Posts: 55,431
Is there really bad BBQ?
thurson Offline
#41 Posted: Mon, May 2 2016, 9:51 AM EST
Joined: 06-26-2004
Posts: 3,919
DrMaddVibe wrote:
Is there really bad BBQ?



+1

We moved from Bay Area Cali to Upstate SC last year and We're in Hog Heaven...literally! fog
riverdog Offline
#42 Posted: Mon, May 2 2016, 10:19 AM EST
Joined: 03-28-2008
Posts: 2,600
DrMaddVibe wrote:
Is there really bad BBQ?


Finally a voice of reason.fog
tailgater Offline
#43 Posted: Mon, May 2 2016, 10:33 AM EST
Joined: 06-01-2000
Posts: 26,185
thurson wrote:
+1

We moved from Bay Area Cali to Upstate SC last year and We're in Hog Heaven...literally! fog


Hog Heaven.
Wasn't that the name of Victor's Rugby team?
Herfing
tailgater Offline
#44 Posted: Mon, May 2 2016, 10:37 AM EST
Joined: 06-01-2000
Posts: 26,185
Bad BBQ, meet McRib.

McRib, meet Bad BBQ.


I'm from the Northeast.
We know seafood, we know pasta, we're almost good at knowing steak, and we will someday be good at knowing BBQ.

But not yet.


Case in point.
At a picnic last year.
A large foil pan with ribs falling off the bone while getting a slight char on the grill.
Can't go wrong, right?

Completely devoid of flavor.

Find out they're boiled, baked, then grilled to get some black on them.
And topped with Hunts BBQ.

yum...?
BuckyB93 Offline
#45 Posted: Mon, May 2 2016, 11:00 AM EST
Joined: 07-16-2004
Posts: 14,191
Was that at StreetRod's tailgate party?
tailgater Offline
#46 Posted: Mon, May 2 2016, 11:42 AM EST
Joined: 06-01-2000
Posts: 26,185
BuckyB93 wrote:
Was that at StreetRod's tailgate party?


No.
That was 2 years ago.
And the food was friggin awesome because I made it.

You're just jealous you weren't invited ya cheeze eatin prick.
streetrod Offline
#47 Posted: Mon, May 2 2016, 12:27 PM EST
Joined: 08-16-2007
Posts: 2,110
BuckyB93 wrote:
Was that at StreetRod's tailgate party?


Actually I was a guest at TG's party in the swamp (Giant stadium as us GIANT fans still call it).
As I said before (and as much as I hate to admit it) the spread including the ribs, he put out was magnificent.There was no shortage of quality food, booze & cigars. Now if you want the best grilled sausage, peppers & onions (Italian style), that another thread!!!
The best part of the day was that the Jets beat the Pats.
Whistlebritches Offline
#48 Posted: Mon, May 2 2016, 1:37 PM EST
Joined: 04-23-2006
Posts: 22,128
I like some of the Carolina sauces but most are over the top.Now Memphis sauces...............this right in my wheelhouse.
tailgater Offline
#49 Posted: Mon, May 2 2016, 2:02 PM EST
Joined: 06-01-2000
Posts: 26,185
streetrod wrote:
Actually I was a guest at TG's party in the swamp (Giant stadium as us GIANT fans still call it).
As I said before (and as much as I hate to admit it) the spread including the ribs, he put out was magnificent.There was no shortage of quality food, booze & cigars. Now if you want the best grilled sausage, peppers & onions (Italian style), that another thread!!!
The best part of the day was that the Jets beat the Pats.


You still yappin about that?
It's baseball season.
How'd your team do this weekend??
You owe us a broom. We broke ours sweeping yer azz!
teedubbya Offline
#50 Posted: Mon, May 2 2016, 2:12 PM EST
Joined: 08-14-2003
Posts: 95,637
Gates is the McDonald's of bbq.
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