Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Old Time Eastern North Carolina Barbecue Sauce

From the book Holy Smoke by William McKinney, Dale Volberg Reed, and John Shelton Reed

Culinate editor’s note: This recipe makes enough to sauce a whole pig after you pull it from your backyard smoker. You do have a backyard smoker, right?

Introduction

Eastern-style sauce started out simple, and it still is. Here’s a recipe from the North Carolina Pork Council that isn’t much different from Thomas Jefferson’s pepper sauce.

Ingredients

	1	gal. cider vinegar
	1⅓	cups crushed red pepper
	2	Tbsp. black pepper
	¼	cup salt

Steps

Mix the ingredients and let stand for at least 4 hours. This one doesn’t even need refrigeration.

This content is from the book Holy Smoke by William McKinney, Dale Volberg Reed, and John Shelton Reed.

Not just any barbecue

There’s ‘cue and then there’s ‘cue

Mutha Sauce

Holy Smoke

The Big Book of North Carolina Barbecue

Bubbles and comfort fare

Favorites, paired

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.