BASIC EASTERN NORTH CAROLINA BASTING SAUCE
Source: The Great American Barbecue & Grilling Manual by Hale Smoky
This sauce is as old as barbecue and, like barbecue, has not changed for over 300 years. It may not perfectly fit your palate, but this is truly "The Mother of Barbecue Sauces." In the place of its birth, this is still the only barbecue sauce. In the beginning, no water was used. Vinegar, these days, is brought to a consistent 5% acidity. In the old days, vinegar was homemade and of variable strength so that the recipes called for pure vinegar. Current palates may find pure current vinegar a tad on the tart side.
1 quart water
1 quart vinegar
3 tablespoons salt
2 tablespoons cayenne pepper
1 tablespoon black pepper
This, by the way,, is also the Eastern North Carolina finishing sauce, which is poured or sprinkled on the pulled or chopped barbecued pork.
Source: The Great American Barbecue & Grilling Manual by Hale Smoky
This sauce is as old as barbecue and, like barbecue, has not changed for over 300 years. It may not perfectly fit your palate, but this is truly "The Mother of Barbecue Sauces." In the place of its birth, this is still the only barbecue sauce. In the beginning, no water was used. Vinegar, these days, is brought to a consistent 5% acidity. In the old days, vinegar was homemade and of variable strength so that the recipes called for pure vinegar. Current palates may find pure current vinegar a tad on the tart side.
1 quart water
1 quart vinegar
3 tablespoons salt
2 tablespoons cayenne pepper
1 tablespoon black pepper
This, by the way,, is also the Eastern North Carolina finishing sauce, which is poured or sprinkled on the pulled or chopped barbecued pork.
MsgID: 3130796
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Sauce Recipes (35)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Sauce Recipes (35)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (35)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Sauces and Gravies
Toppings - Sauces and Gravies
- A&W Hot Dog Sauce
- Low Carb Barbecue Sauce (using Homemade Low-Carb Catsup)
- Hoisin Barbecue Sauce
- Sweet and Sour Cherry Sauce (for chicken, pork chops, ham, or meat loaf)
- Taco Sauce (like Chicos) - Thank You
- Lemon Caper Sauce - Leslie, some ideas....
- Daytona Sauce
- Mojo Miami style
- Kobe White Sauce
- Big Boy Barbecue Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!