How To Make North Carolina BBQ Sawse!
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- เผยแพร่เมื่อ 12 มิ.ย. 2020
- In the eighteenth installment of our "How To" Series we show you:
How To Make North Carolina BBQ Sawse!
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You, sir, are doing the Lord's work!
This is absolutely my recipe I have made for years and years. Passed to me by an elderly woman that was like an aunt to me
Im from SC. But now live in Oklahoma. These folks dont know a dang thing bout bbq! My cousin lives in Sofia NC. Sent me a care package. Had your Sawse in it. I work the oilfield, so cook in my tuck all the time. I cooked a pork roast all day in my crockpot, pulled it. Put it back in the pot with that bottle of your Sawse and some peppers n onions. Fed a few of my friends. Blew their mind! Only thing they ever had was the red bbq. Ive created monsters, they want it weekly now! Thanks to yall
From SC to Oklahoma . Wow. What an adjustment.
Y’all. You can’t say that in Oklahoma.
@@johnapple3153 lol i will always stick to my Southern English
Bet they ate it all!
Well since you want to diss against Oklahoma BBQ let's start with yours first you took a pork butt and cooked it in a crock pot for real 😮.. in Arkansas we don't call that barbecue we call it pork mush
Jerry-well done-very professional
My trip to Thailand. I took Texas Pete with me.
Would be so helpful if you told us how much brown sugar and Texas Pete you added. Trying to guess based on watching the video several times.
Thanks for sharing the history of NC BBQ'S Sawse. I'll definitely give it a try.
I've been trying to create the NC eastern style bbq sauce for more than 10 yrs. I grew up eating bbq from Scott Neck North Carolina. I did a bbq boot camp years back in Winston Salem NC and they didn't cover the sauce mostly the meats. I have visited Ed Mitchells restaurant when it was open. I hit a few other restaurants on the NC BBQ trail. I've eaten at Sam Jones restaurant. The closet I've come to getting it right is Ed Mitchells TH-cam videos. He uses 40 Grain vinegar which he states is milder than a 5% vinegar. Sam Jones uses a lot of Texas Pete hot sauce in his besides the other traditional ingredients that include red pepper seed, apple cider vinegar, sugar. I'm more of a traditionalist when it comes to eastern style bbq sauce. I have also visited Parkers bbq several times. I was really happy with Parkers bbq 7 yrs ago as it was what I'm used too. Then a year ago I went back and it was horrible. I bought like ten pounds to take back to Nj where I live and basically threw it in trash after I got home cause it wasn't a good batch. Lastly, I have learned that you need to get WHITE HOUSE BRAND VINEGAR. you cant just buy any brand of vinegar if your looking to make the true tasting eastern style vinegar sauce!!!!!
You hit the head on the nail with all these points haha, 40 grain vinegar and white house . IDK if we can really tell a difference in taste with a 1% though lol because 40= 4%.🔥🔥🔥🔥🔥
The sawse is the best thing at the lab. I am currently serving overseas and my family puts a bottle in every care package. This place has always been a great place to eat and feel at home. I can’t wait to return and visit this place for the best food!
Thank you sir for your service!
A lot of people think we only have one type of BBQ sauce, but some of the oldest BBQ places also use a ketchup and vinegar based BBQ sauce, though it's as tangy as NC. I think it has some mustard too. That's what I usually like on my pulled pork and fries. I'm working on one at home now.
How much brown sugar are you using for this recipe if you don't mind me asking.. also my husband wanted to know how would you make a gallon of this recipe
Actually I remember when I lived in Goldsboro NC. at all the pig pickns we attended and yes (There where Many)
vinegar based bbq sawse was referred to as East Carolina bbq sauce.
And yes it is the best bbq sauce.
That is very similar to how I make mine and I do appreciate to explanation for each ingredient. One thing I do do different is put a little heat on it no quite to a boil. I am frequently going up 95 to Richmond will stop by soon.
Texas Pete lol. Claims to be a LOUISIANA style sauce has the TEXAS logo. Made in North Carolina with ingredients from Tennessee.
its fire dont hate, perfect branding if you actually knew the story behind the name. I bet you wish had revenues of the company in sales on just 1 day haha.
@@harristech6807 Oh for sure! I actually like the sauce but I think the branding is hilarious. They need to include a few more states!
The whole darn US of A
Great info thank you
Looks good. Gonna try it. Will let you know. Thank you.
Great video! I really enjoyed the history lesson on this and the chopped pork sandwich video(all the way back to our 4 father’s). I have the ingredients to make your sauce but you didn’t give the measurements for the brown sugar or Texas Pete. I’ll wing it.😂 I was thinking 1/4-1/3 cup of brown sugar and 1/4 cup of Texas Pete. Appreciate the videos.
Chris(MooreMeat KC BBQ)
How much brown sugar and TX Pete?
Mind if we use Tabasco? I grew up with Texas Pete in VA but it is not to be found in TX.
How much sugar and Texas Pete???
Texas Pete is mainly made with Mexican peppers. NC peppers added. Former worker. It’s ok because Tabasco also grows foreign peppers.
6:02 let me save you some time.
He is long winded. I was dawn near falling asleep. I thought this video was about sauce not pigs.
This is a fantastic video. Well researched and expertly explained history of where the traditions originated. This might finally answer my major complaint on wtf is going on with pork these days. Specifically, bone in pork chops. I have not been able to eat a quality chop in at least the past 5 years, maybe longer. In fact, I quit buying them all together. The texture, for lack of a better word, has changed for the worst. They have become tough and not "soft" anymore when you when you eat them. I have learned how to grill them properly, so it is me overcooking them. It really sucks because a properly cooked chop is right up there with a quality steak. Cheers man!!!
It would have more meaningful if all the ingredient quantities were given.
If worried about chemical reactions, seems like glass beats plastic
Question about the black pepper. It sounds like you're not advocating for fresh ground but pre-ground. Is there any reason not to use fresh ground if I have a pepper mill? And would you suggest a more coarse grind rather than a finer grind? And a question about salt: You said a tablespoon of kosher salt, but is it Morton's or Blue Diamond? Blue Diamond is finer, so I presume that'd be saltier to use.
EDIT: I just watched your Brunswick Stew video and you talked about how you're a salt snob and use Blue Diamond. So that's the answer. Use Blue Diamond. Bonus, it's cheap at Costco! :)
Also, you only gave about half the amounts. Want to clue us in on how much brown sugar and Texas Pete? I guess I could use other recipes as a gauge but it'd be great to get your recipe. Thanks!
Can your pepper mill do a #16 grind? That's the pepper he was talking about.
I'm from eastern NC....you're recipe is pretty much on target with mine....I don't cut the vinegar but not a bad idea using apple juice.....no brown sugar for me....might as well mow your yard on Sunday....I add red pepper flakes. We add the Pete after we chopped the butt and mixed in the sauce.....after all, it ain't fit to eat unless it has the Pete.....lastly, thank you for calling it BBQ and not pulled pork...I hate that term.....we think pulled pork is when you tie a rope to the pig and pull him to where you're going to kill him.
Good job man. Subbed. Come by and see us as well. See you soon.
the ph is low, the acidity is high :)
Less talk more work
Depends on where you live, I guess. This is no where close to my "traditional bbq sauce", which has been used since the 1920's.
Ketchup? Nope. "Texas Pete"? Yes..... and yes, there IS a difference. "Texas Pete" is even BETTER than "Red Hot" Hot sauce.
when you said a pig was built different i turn off the video....how do you BUILD a pig smh
you would have gotten an explanation had you kept watching.
Talk to much