This is a Pee Dee style sauce, which is in South Carolina. The use of white vinegar over apple cider and the addition of lemons are what separates it from Eastern NC.
Spent two summers in NC during college (from AZ) - love that eastern NC bbq and southern hospitality! I got to join several barbecues with total strangers who took me right in. Some of my favorite memories of great food with great people - and you gotta have that slaw on the sandwich! ♥️
I'm from Eastern NC and we typically make our pulled pork sandwiches with mayo based coleslaw on top of the pork :) I believe most places in ENC make the bbq sauce with apple cider vinegar and no chili powder, however we do use red pepper flakes.
His 2011 vid for a mustard-based carolina sauce is legit with ketchup instead of mustard. The apples make it a thicker version of what you know and love. Basting, dipping, rubbing it all over your body -- good stuff.
I just made this and added my special touch to it. with one thin slice of lemon and it’s amazing! I’m a vegetarian so I am making barbecue ( pull pork style) out of jackfruit!! so I just seasoned the jackfruit and I’m going to let it sit overnight in the refrigerator and I’ll make it tomorrow, Sunday dinner! I’m excited and thank you for this recipe.
Amazing how many different versions of this sauce there are. Makes a great dressing for Cole slaw. Good on greens, black eyed peas too. I believe that this more of a mop sauce also. Added comment: I make a gallon at a time and keep in the fridge.
I grew up in Winston-Salem, N.C. And as a child, I was fond of a place called Blackwelder's BBQ, which was my first exposure to N.C. BBQ sauce. Funny thing, though -- It was a chicken joint. If I'm not mistaken, the chicken was partially fried, and stewed at the finish. I never got over the day I went to the shopping center to find my favorite chicken shop closed.
@@reneebear3641 It's a vinegar-based BBQ sauce, the exact recipe I'll never know. But I'm willing to give this one a try. It's good enough. Maybe I'll add some liquid smoke.
@@jspuckett73 When I think of South Carolina BBQ sauce, I think "Carolina Gold", it's a tangy mustard BBQ sauce. A classic of Eastern North Carolina-style sauce isn't thick like the tomato-based ones most people think of when they picture barbecue sauce. I never saw Rodney Scott in Winston-Salem. But I suppose the debate will continue. 😃.
@@carlosrobbins9178 If you listen to the words of Rodney Scott, the world-famous pit master himself, you would know that there is no debate. Right here - the mustard base is even mentioned: th-cam.com/video/PzJnNU-ewIY/w-d-xo.html
Thank you so much for doing this cause you have paid honor to Williamsburg County South Carolina. I am from Kingstree and Rodney is from Hemingway. Both towns are in Williamsburg County South Carolina. So I say to you thank you and God bless you always Amen
I really like that glass bottle you poured it into. If I had this sauce in the bottle I just know that bottle would make it taste a lot better simply by the fact that I like looking at it while I pour the sauce.
This could be the start of a wonderful new series of different regional sauces and I'm not just saying that because I'm looking for a good Southern Carolina bbq sauce recipe...
I'm from Oriental, NC and I never made this sauce with White vinegar before, but I was very surprised that this tastes much closer to sauce used at the authentic bbq pits here. Maybe the applecider vinegar thing has always been more of a homemade twist? Either way, between this and your Brunswick stew, you've changed my mind for good!
I tasted store-bought East Carolina BBQ Sauce a few years ago and became a fan. So I went on line for recipes, found one I thought would work and made some. It calls for LOTS of black pepper, vinegar and molasses. Tastes very good. However, as I am a fan of Chef John, I may try yours next time I make some. Thank you.
That’s almost exactly how it’s done except we use cider vinegar, brown sugar and red pepper flakes. No chili powder. We serve with coleslaw made with a mayonnaise and vinegar dressing. My family uses the barbecue sauce as a marinade for chicken that’s cooked on the grill. Boil the sauce while the chicken is grilling and put the chicken back in the hot sauce when cooked. It’s fantastic along side a pasta salad made with pesto and fresh garden tomatoes! It’s the perfect summer meal!
Going back almost 200 years ago, my family used apple vinegar. Each jar contained a few slices of horseradish root so there would be something to fight over! It was an honor to be able to put the pickled horseradish in your beans.😊
Holy smokes! I was just wanting to try and may my own Carolina bbq sauce because I use it to glaze my chickens before I pull them off the smoker. Thanks
I read through all of the comments, and decided that too many folks don't open their minds to different styles of cooking or saucing. I was never really a "sauce" guy, except on the side. But this one looks Legit! The other ones I love are SC mustard based, and the house brand from Montgomery Inn in Cincinnati (I think it was marketed as Ribs King). But then again, I love naked chicken wings, with sauce on the side.
Chef John, Rodney Scott's is awesome, I am fortunate to live in the Charleston S.C. area, you must come here and try hash and rice if you get a chance but his BBQ is superb!
Put the sauce on the meat prior to molding into a dome for the sandwich. That avoids a "wet" bun. Also, I'd like to know why you think white pepper is an ingredient if Rodney Scott has never mentioned it.
I spent many summers in eastern NC - this sauce is close but all of the BBQ places we frequented also had a good shot of yellow mustard in their sauce. Mostly just adds more vinegar but a little prepared mustard will keep the pepper emulsified in solution. Try it!
This is an Eastern SOUTH Carolina sauce. Rodney Scott is based in Charleston, SC. Even Anthony Bourdain checked him out th-cam.com/video/PzJnNU-ewIY/w-d-xo.html
Had Rodney Scott's yesterday. It's excellent. Many people I know don't like the fact that I also like Memhis, Kansas City and Texas style BBQ's. I'm not a fan of mustard based BBQ which is big here.
Ormond Florida had a traditional private owned North Carolina style Bar B Q which had a bottle of mustard based and apple cider based sauce on every table. Made in- house. The Yankees used to wonder about the mustard based sauce and cider based till they tasted them after that the ketchup/ catsup was history!
My dad is from Salisbury, NC and in my opinion there's a restaurant there called College Barbecue, and they make and will sell you bottled sauce that is amazing! It's very similar looking to what you made, a thin vinegar sauce.
My Dad was from Salisbury NC, also! We lived in Indiana, but whenever he would take our family "down home" to NC, we would always go to a BBQ joint called "Wink's" in Salisbury. Best stuff ever! We kids thought it was odd to put the coleslaw IN the pork sandwich, but that was how it was done there. Don't know if Wink's is still in business---this was 50+ years ago.
Rodney Scott and I are from the same town. Grew up eating his dads bbq. Everybody from that area has their own variation of essentially the same bbq sauce. One thing we don't do is use white vinegar or paprika. We use apple cider vinegar as the base. Some will add a tad bit of ketchup just for a darker red color. Also, reheat that bbq in the morning and eat it over some grits.
That's funny - I was reading an interview with Rodney yesterday, and in it he said specifically to *not* use apple cider vinegar because the combination with that and the citrus makes it too "funky" tasting. Now I wonder if that was some deliberate misdirection to keep the recipe a secret! lol
@@eltorpedo67 Honestly, that's somewhat surprising. I know of no one from my area that uses white vinegar lol. If he does, then he must be the only one or just one of very few.
From Eastern North Carolina - there may be some validity to the "funky" claim. Grew up cooking whole hog, used a sauce recipe that's been in the family since the late 1800s. Tried to expand my barbecue repertoire, smoked a few shoulders with some fruit woods - the combination was off. Might explain why some folks don't like vinegar sauces.
here in SE virginia we understand that carolina BBQ is in fact "BBQ", so love this! everybody and their cousin has a version that's the "real" version, but yeah; thin, vinegar-y and spicy with no g*****n ketchup or molasses in it, that's the good stuff. +1 also to the pulled pork being properly topped on the sammich with coleslaw and some actual hot sauce
Would you be willing to work out a Carolina mustard-based BBQ sauce? It is my personal favorite and I have had difficulty finding a recipe that gives me the result I want.
this is South Carolina BBQ sauce. North Carolina BBQ sauce is enjoyed a few ways but is usually divided into either Lexington style, or Eastern Carolina style. Scott's recipe is very similar to the eastern North Carolina style sauce. In North Carolina, when we mention South Carolina style BBQ sauce, which is very seldom, if ever, we consider only the strangely weird mustard based sauce they are known for. 😆
I've never had Rodney's BBQ sauce, but I suspect he is more central than Eastern NC. In my experience, there is no black pepper along the coastline. That happens a little further inland, along with the sugar. We used apple cider vinegar (this is Wilmington, NC BTW) also. It's all good, but there are 3 variations as you go from coast, to inland, to mountains. I'm going to try the lemon and white pepper. I live in Jacksonville, FL, now and am getting ready to try cooking my first pig in a La Caja China Box, or Cajun microwave, as it is also known. You should try that, Chef John it would be a great video.
Thanks for correcting the "regular barbecue sauce" comment. This particular style of barbecue sauce is much, much older than tomato based sauces (its roots come from the Taino culture of the Caribbean, and some suggest that its a close cousin of the mojo sauce). And, by some accounts, more than a century older than the European colonization of Texas. Really looking forward to seeing how you make your "whole" hog barbecue.
Now that he has done Eastern NC BBQ Sauce recipe I would like to see a Lexington, NC style BBQ Sauce. Stamey's BBQ in Greensboro is the best and so is their slaw. You can't eat NC BBQ without the slaw.
He has to make a Little Richard's BBQ slaw too! I love Stamey's, and remember going there for the first time with my grandparents way back when. I never knew I was a BBQ snob until we moved away from NC.
This isn't an Eastern North Carolina Sauce. He's done it before, several years ago, but this is a Pee Dee style sauce, which is in South Carolina. The white vinegar and the lemons are the difference.
@@oriffel The base is 1/2 cup each equal parts white vinegar, ketchup and yellow mustard. Next important part is half a lemon squeezed, then put the rind in the pot. Bring it all to a low simmer. Next important part is a couple tblsp ground black pepper. It's a peppery sauce. 1/2 cup brown sugar A tblsp of butter a tblsp Lea & Perrins A tblsp red pepper flakes A tblsp garlic powder A tblsp onion powder 1/2 tsp cayenne Add more or less brown sugar depending on your sweet tooth Add water if it needs to be thinned. The ketchup and W sauce have salt, so taste for salt after it's it's all mixed. Adjust from there to make it your own. You should be able to mildly smell and taste the mustard. Should be very tangy and mildly sweet.
That's a great recipe but coming from eastern Carolina I can say the true recipe is much simpler. Bring a pot of vinegar to a simmer (cider or white wine). Add a handful of red pepper flakes. Remove from heat and let cool to room temperature. Great for bbq's, pig pickins and also makes a nice flavored vinegar that can be used multiple ways.
The most crucial part of eastern nc bbq sauce is the base. Apple cider vinegar, brown sugar (and or white sugar) and red pepper flakes. After that you can take a few liberties with sweeteners, acids and spices etc and it'll still be considered faithful to the original as long as it's water thin and contains no tomato or mustard. But I'm not familiar with this particular rendition. It's also common to have a sauce that's applied during cooking and a finishing sauce that's applied after the bbq is chopped. In my finishing sauce I add pineapple + apple juice and texas pete. Mayo based cole slaw is also what we use to cleanse the palate. Most of the time it's added to the sandwich itself. It's just finely minced cabbage with mayo, salt, pepper and a touch of vinegar.
There are lots of good vinegar-based bbq sauces. Our favorite is Hardison’s from the restaurant of the same name in Jamesville, NC. Our 10 year old grandson squirts it on all meats!
Another good one is lots of chili flake, black pepper, and cider vinegar. It does need some salt, and a bit of brown sugar if you'd like, but the heat and flavor is fantastic.
HOLY CRAP, I took a sip of this stuff out of a ladle and I swear to Christ I stopped breathing......DO NOT TRY AND DRINK THIS STUFF STRAIGHT!👹☠👺🥵 It was a near death experience.....I saw the light...
Man I thought Carolina sauce couldn't be beat till I discovered that Alabama white sauce. Holy cow. The mayonnaise base.... unbelievable when mixed with vinegar. It's all good just sayn.
At this point, I'm convinced that Chef John has an unending pool of cayenne that he dives into like Scrooge McDuck.
Who doesn't?
that would burn like hell.
He's a shill for Big Cayenne.
🤣🤣🤣
@@wnemethvargo284 Right???
As a North Carolinian and long-time Food Wishes fan, this makes me very happy!
This is a Pee Dee style sauce, which is in South Carolina. The use of white vinegar over apple cider and the addition of lemons are what separates it from Eastern NC.
Same!
This is a SOUTH Carolina sauce. Rodney Scott is a South Carolina native and his main restaurant is in Charleston, SC.
Spent two summers in NC during college (from AZ) - love that eastern NC bbq and southern hospitality! I got to join several barbecues with total strangers who took me right in. Some of my favorite memories of great food with great people - and you gotta have that slaw on the sandwich! ♥️
I'm from Eastern NC and we typically make our pulled pork sandwiches with mayo based coleslaw on top of the pork :) I believe most places in ENC make the bbq sauce with apple cider vinegar and no chili powder, however we do use red pepper flakes.
I was just coming to say this. It looks good but not like traditional Carolina BBQ sauce.
Yep. Chili flake, black pepper, cider vinegar. Salt to taste, and maybe some brown sugar if you think it needs it.
His 2011 vid for a mustard-based carolina sauce is legit with ketchup instead of mustard. The apples make it a thicker version of what you know and love. Basting, dipping, rubbing it all over your body -- good stuff.
Looks more like Lexington bbq, not eastern. Lexington is red, eastern is typically clear with red pepper flakes. I have followed the NC bbq map!
@@lorddorker3703 rodney scott is based out of South Carolina
That sir is no BBQ sauce. You've just made a mighty fine BBQ Mop.
I just made this and added my special touch to it. with one thin slice of lemon and it’s amazing! I’m a vegetarian so I am making barbecue ( pull pork style) out of jackfruit!! so I just seasoned the jackfruit and I’m going to let it sit overnight in the refrigerator and I’ll make it tomorrow, Sunday dinner! I’m excited and thank you for this recipe.
Amazing how many different versions of this sauce there are. Makes a great dressing for Cole slaw. Good on greens, black eyed peas too. I believe that this more of a mop sauce also. Added comment: I make a gallon at a time and keep in the fridge.
I grew up in Winston-Salem, N.C. And as a child, I was fond of a place called Blackwelder's BBQ, which was my first exposure to N.C. BBQ sauce. Funny thing, though -- It was a chicken joint. If I'm not mistaken, the chicken was partially fried, and stewed at the finish. I never got over the day I went to the shopping center to find my favorite chicken shop closed.
Shit that’s rough, you ever find a similar recipe for the chicken?
@@reneebear3641 It's a vinegar-based BBQ sauce, the exact recipe I'll never know. But I'm willing to give this one a try. It's good enough. Maybe I'll add some liquid smoke.
This is Eastern SOUTH Carolina sauce.. where Rodney Scott is based (Charleston, SC)
@@jspuckett73 When I think of South Carolina BBQ sauce, I think "Carolina Gold", it's a tangy mustard BBQ sauce.
A classic of Eastern North Carolina-style sauce isn't thick like the tomato-based ones most people think of when they picture barbecue sauce.
I never saw Rodney Scott in Winston-Salem. But I suppose the debate will continue. 😃.
@@carlosrobbins9178 If you listen to the words of Rodney Scott, the world-famous pit master himself, you would know that there is no debate. Right here - the mustard base is even mentioned: th-cam.com/video/PzJnNU-ewIY/w-d-xo.html
Thank you so much for doing this cause you have paid honor to Williamsburg County South Carolina. I am from Kingstree and Rodney is from Hemingway. Both towns are in Williamsburg County South Carolina. So I say to you thank you and God bless you always Amen
Must have been very satisfying getting to use that much cayenne.
You know it was!🤣
I'm always happy seeing some regional sauces. I can't go around the planet with the pittance that I get but my tongue will.
...."which is very suspicious"...I died laughing. 😆 Your comedic timing, Chef John, must never be underestimated.
I laughed for about 15 minutes after that line. I love unexpected humor!
I really like that glass bottle you poured it into. If I had this sauce in the bottle I just know that bottle would make it taste a lot better simply by the fact that I like looking at it while I pour the sauce.
This could be the start of a wonderful new series of different regional sauces and I'm not just saying that because I'm looking for a good Southern Carolina bbq sauce recipe...
When I was living in Charleston, I remember the mustard BBQ sauce 😋
South Carolina sauce is mustard based. Eastern NC is vinegar and Lexington is Ketchup based...
@@jhuds2557 not true. I’m from South Carolina and there many different sauce preferences from region to region. Vinegar, mustard, tomato etc
@shrimpsauce I’m from Darlington , cheers brother
Midlands and Lowcountry are mustard.
Rodney Scott & Chef John. 2 people on my bucket list to meet. If only.
Thank u for posting chef, always glad to hear ur voice before bedtime... Like a grandpa telling me a bed time story
.... A delicious one 😋😋😋😋😋😋😋😋
SUCH A PLEASANT VOICE. THANKS FOR SHARING YOUR WONDERFUL RECIPES. KEEP UP THE GOOD WORK.👍
The *real* secret is that even Chef John didn't tell us all the the ingredients either
I literally drive 13 hours just to eat Rodney's BBQ. Best BBQ pork I've ever had. Thanks Chef!
I'm from Oriental, NC and I never made this sauce with White vinegar before, but I was very surprised that this tastes much closer to sauce used at the authentic bbq pits here. Maybe the applecider vinegar thing has always been more of a homemade twist? Either way, between this and your Brunswick stew, you've changed my mind for good!
I tasted store-bought East Carolina BBQ Sauce a few years ago and became a fan. So I went on line for recipes, found one I thought would work and made some. It calls for LOTS of black pepper, vinegar and molasses. Tastes very good. However, as I am a fan of Chef John, I may try yours next time I make some. Thank you.
That’s almost exactly how it’s done except we use cider vinegar, brown sugar and red pepper flakes. No chili powder. We serve with coleslaw made with a mayonnaise and vinegar dressing.
My family uses the barbecue sauce as a marinade for chicken that’s cooked on the grill. Boil the sauce while the chicken is grilling and put the chicken back in the hot sauce when cooked. It’s fantastic along side a pasta salad made with pesto and fresh garden tomatoes! It’s the perfect summer meal!
This might be sacrilege, but diluting sriracha half and half with vinegar makes a fine vinegar hot sauce. Don’t admit it’s so easy if people like it
Our local Lion's Club uses the vinegar bbq from piggly wiggly as a base
Sounds great, no waste and great to enable using chicken breasts (no dry out)
White or apple. As long as i dont see some wanna be bbq joint in eastern SC put ketchup in it. Ill loose it.lol
That sounds amazing! 💙💛💚
Just ate at Rodney Scott BBQ Atlanta a week ago. Great food!
I use Scott's sauce to season greens too. Delicious ~
First time im this early for a video ! Thank you so much for your recipes. I started enjoying to cook thanks to you ❤️
Going back almost 200 years ago, my family used apple vinegar. Each jar contained a few slices of horseradish root so there would be something to fight over! It was an honor to be able to put the pickled horseradish in your beans.😊
*interesting...wonder if you used a few slices of real wasabi what the flavor difference would be*
Can confirm the magic of the flavor combo, came up with my own Carolina sauce for a pulled pork shoulder and it was incredible.
Holy smokes! I was just wanting to try and may my own Carolina bbq sauce because I use it to glaze my chickens before I pull them off the smoker. Thanks
You are a ray of light, chef
Excellent video - thank you so much for your time and information!
I read through all of the comments, and decided that too many folks don't open their minds to different styles of cooking or saucing. I was never really a "sauce" guy, except on the side. But this one looks Legit! The other ones I love are SC mustard based, and the house brand from Montgomery Inn in Cincinnati (I think it was marketed as Ribs King). But then again, I love naked chicken wings, with sauce on the side.
Best region of sauce
I haven’t watched yet but, chief John you are fantastic and when I get home from vacation I’m going to take notes!!
Chef John, Rodney Scott's is awesome, I am fortunate to live in the Charleston S.C. area, you must come here and try hash and rice if you get a chance but his BBQ is superb!
I have no idea why people think is a NC sauce.
Put the sauce on the meat prior to molding into a dome for the sandwich. That avoids a "wet" bun. Also, I'd like to know why you think white pepper is an ingredient if Rodney Scott has never mentioned it.
I spent many summers in eastern NC - this sauce is close but all of the BBQ places we frequented also had a good shot of yellow mustard in their sauce. Mostly just adds more vinegar but a little prepared mustard will keep the pepper emulsified in solution. Try it!
This is an Eastern SOUTH Carolina sauce. Rodney Scott is based in Charleston, SC. Even Anthony Bourdain checked him out th-cam.com/video/PzJnNU-ewIY/w-d-xo.html
Yep thats a mustard based bbq sauce obviously. Great to but i like eastern bc it really gets into the meat. The thicker sauces just sit on top.
6:43
Made this and it came out great!
You made this 5 minutes after the video came out. Get over yourself hipster
Had Rodney Scott's yesterday. It's excellent. Many people I know don't like the fact that I also like Memhis, Kansas City and Texas style BBQ's. I'm not a fan of mustard based BBQ which is big here.
Ormond Florida had a traditional private owned North Carolina style Bar B Q which had a bottle of mustard based and apple cider based sauce on every table.
Made in- house. The Yankees used to wonder about the mustard based sauce and cider based till they tasted them after that the ketchup/ catsup was history!
Rodney Scott = Eastern South Carolina (his restaurant is in Charleston, SC ).
Nice splooge of sauce on the plate right at the end. Looks feckin awesome!
Rodney Scott in Hemingway SC had the best. Oh the skin is so good. 1 other man had very good sauce, Henry Davis from Shulerville, SC.
I made those Chef John's B&B Pickles a few times and they are very good.
Carolina pig pickin barbecue?? Chef, I am more hyped for that video than I am for any other summer blockbuster. Bring. It. On.
Rodney's the MAN!
I've been wanting Rodney Scott's recipe every since I saw his inter view on Eater.
My dad is from Salisbury, NC and in my opinion there's a restaurant there called College Barbecue, and they make and will sell you bottled sauce that is amazing! It's very similar looking to what you made, a thin vinegar sauce.
My Dad was from Salisbury NC, also! We lived in Indiana, but whenever he would take our family "down home" to NC, we would always go to a BBQ joint called "Wink's" in Salisbury. Best stuff ever! We kids thought it was odd to put the coleslaw IN the pork sandwich, but that was how it was done there. Don't know if Wink's is still in business---this was 50+ years ago.
@@idoc-2 I'm not familiar with Wink's, I'll have to ask my dad next time I speak to him.
Chef John, you need to get to Mississippi. I don't know what they're doing with their sauce in Jackson, but it is divine.
Rodney Scott and I are from the same town. Grew up eating his dads bbq. Everybody from that area has their own variation of essentially the same bbq sauce. One thing we don't do is use white vinegar or paprika. We use apple cider vinegar as the base. Some will add a tad bit of ketchup just for a darker red color. Also, reheat that bbq in the morning and eat it over some grits.
That's funny - I was reading an interview with Rodney yesterday, and in it he said specifically to *not* use apple cider vinegar because the combination with that and the citrus makes it too "funky" tasting. Now I wonder if that was some deliberate misdirection to keep the recipe a secret! lol
@@eltorpedo67 Honestly, that's somewhat surprising. I know of no one from my area that uses white vinegar lol. If he does, then he must be the only one or just one of very few.
From Eastern North Carolina - there may be some validity to the "funky" claim.
Grew up cooking whole hog, used a sauce recipe that's been in the family since the late 1800s. Tried to expand my barbecue repertoire, smoked a few shoulders with some fruit woods - the combination was off. Might explain why some folks don't like vinegar sauces.
I miss your BBQ sauce. Will it ever be available again?
Eastern Carolina sauce is basically just vinegar and peppers, it doesn't have much color at all. This is a South Carolina Down East style.
This is what I needed to finish figuring out my granddads recipe. He did use some tomato paste to add body..
I couldn't wait and made this sauce to satiate my bbq pull pork sandwich needs today.
here in SE virginia we understand that carolina BBQ is in fact "BBQ", so love this!
everybody and their cousin has a version that's the "real" version, but yeah; thin, vinegar-y and spicy with no g*****n ketchup or molasses in it, that's the good stuff.
+1 also to the pulled pork being properly topped on the sammich with coleslaw and some actual hot sauce
Yes. Ketchup-based BBQ sauce is for serving the children at McDonald's.
As always, I enjoyed!
How do you get your iron grates so clean on your stovetop??
I remembering hearing him say that there's MSG in his sauce too
I can see Chef John filming this, about to dump in all that cayenne. "This is the moment we trained for. Now get in there and blast some taste buds!"
Oh yeah, now do one on Carolina Mustart BBQ Sauce. There's one here in KY that is amazing at Red State BBQ in Georgetown. Yum!
Would you be willing to work out a Carolina mustard-based BBQ sauce? It is my personal favorite and I have had difficulty finding a recipe that gives me the result I want.
already did!
@@foodwishes on it.
th-cam.com/video/FEIn3p1m2fg/w-d-xo.html
th-cam.com/video/FEIn3p1m2fg/w-d-xo.html
I'll never get used to how chef John speaks
Table spoon in all the seasonings?
this is South Carolina BBQ sauce. North Carolina BBQ sauce is enjoyed a few ways but is usually divided into either Lexington style, or Eastern Carolina style. Scott's recipe is very similar to the eastern North Carolina style sauce. In North Carolina, when we mention South Carolina style BBQ sauce, which is very seldom, if ever, we consider only the strangely weird mustard based sauce they are known for. 😆
much love, chef
I'm curious, what if you used the sauce to make some cucumber pickles, and quick pickle onion day of and served with the pork?
I've never had Rodney's BBQ sauce, but I suspect he is more central than Eastern NC. In my experience, there is no black pepper along the coastline. That happens a little further inland, along with the sugar. We used apple cider vinegar (this is Wilmington, NC BTW) also. It's all good, but there are 3 variations as you go from coast, to inland, to mountains. I'm going to try the lemon and white pepper. I live in Jacksonville, FL, now and am getting ready to try cooking my first pig in a La Caja China Box, or Cajun microwave, as it is also known. You should try that, Chef John it would be a great video.
Rodney Scott = Eastern South Carolina (his restaurant is in Charleston, SC ).
@@jspuckett73 I thought South Carolina BBQ was mustard based.
Your 6-burner stovetop is everything! What brand is it?!
This looks sooooooo great! Please also show how to make the BBQ coleslaw 💚🧡💛
BBQ slaw is more of a Piedmont or Lexington Carolina Style (Western) just swap mayo for the sauce
Thank you for sharing this
I really like this
Chef John, will you do a Carolina mustard-based sauce and an Alabama white sauce please?
"These pretzels are making me thirsty!"
Thanks for correcting the "regular barbecue sauce" comment. This particular style of barbecue sauce is much, much older than tomato based sauces (its roots come from the Taino culture of the Caribbean, and some suggest that its a close cousin of the mojo sauce). And, by some accounts, more than a century older than the European colonization of Texas.
Really looking forward to seeing how you make your "whole" hog barbecue.
I think White Pepper is very underrated! It gives a nice heat and flavor to things.
It is the most overlooked spice in the world, in my opinion.
I sure wish you'd do a recipe for the great Bishop's 3 "N' 1 Stuff barbecue sauce.
Hey John, been looking for a vinegar sauce for my pulled pork and it looks like I’ve found it. How long will this sauce keep? Thanks
How can Kismit exist without a pit? Joking, of course. Thanks for everything, chef!
Now that he has done Eastern NC BBQ Sauce recipe I would like to see a Lexington, NC style BBQ Sauce. Stamey's BBQ in Greensboro is the best and so is their slaw. You can't eat NC BBQ without the slaw.
He has to make a Little Richard's BBQ slaw too! I love Stamey's, and remember going there for the first time with my grandparents way back when. I never knew I was a BBQ snob until we moved away from NC.
This isn't an Eastern North Carolina Sauce. He's done it before, several years ago, but this is a Pee Dee style sauce, which is in South Carolina. The white vinegar and the lemons are the difference.
I love the Carolina sauce. But I like the thicker one personally. The one with mustard. It's my go to BBQ sauce now.
whats the recipe? got me curious now.
@@oriffel The base is 1/2 cup each equal parts white vinegar, ketchup and yellow mustard.
Next important part is half a lemon squeezed, then put the rind in the pot. Bring it all to a low simmer.
Next important part is a couple tblsp ground black pepper. It's a peppery sauce.
1/2 cup brown sugar
A tblsp of butter
a tblsp Lea & Perrins
A tblsp red pepper flakes
A tblsp garlic powder
A tblsp onion powder
1/2 tsp cayenne
Add more or less brown sugar depending on your sweet tooth
Add water if it needs to be thinned.
The ketchup and W sauce have salt, so taste for salt after it's it's all mixed.
Adjust from there to make it your own.
You should be able to mildly smell and taste the mustard. Should be very tangy and mildly sweet.
@@xmas4203 thanks!
@@oriffel Enjoy.
That's a great recipe but coming from eastern Carolina I can say the true recipe is much simpler. Bring a pot of vinegar to a simmer (cider or white wine). Add a handful of red pepper flakes. Remove from heat and let cool to room temperature. Great for bbq's, pig pickins and also makes a nice flavored vinegar that can be used multiple ways.
that frankly just sounds like this but worse
He's already made an Eastern NC sauce. This is a Pee Dee style sauce from South Carolina.
The most crucial part of eastern nc bbq sauce is the base. Apple cider vinegar, brown sugar (and or white sugar) and red pepper flakes. After that you can take a few liberties with sweeteners, acids and spices etc and it'll still be considered faithful to the original as long as it's water thin and contains no tomato or mustard. But I'm not familiar with this particular rendition. It's also common to have a sauce that's applied during cooking and a finishing sauce that's applied after the bbq is chopped. In my finishing sauce I add pineapple + apple juice and texas pete. Mayo based cole slaw is also what we use to cleanse the palate. Most of the time it's added to the sandwich itself. It's just finely minced cabbage with mayo, salt, pepper and a touch of vinegar.
Spent two summers all over ENC, you are exactly right on all counts, including the slaw! And of course the tea. Love that NC hospitality!
As Memphian I have to ask when the BBQ sauce part is going to happen?
Nice marinade, tho.
Thanks Chef!😘
Makes me want to drive back down to GA
Do you have anything from Ridley Scott?
Can't wait for the whole hog video! But, this looks amazing! I can smell it from NYC!
Try putting dried haw or haw flakes and hibiscus in a cheesecloth. They add fruitness and deepen the red color.
Now I see, follow the link in the description below the video for the ingredients list!
I got heartburn just watching this
There are lots of good vinegar-based bbq sauces. Our favorite is Hardison’s from the restaurant of the same name in Jamesville, NC. Our 10 year old grandson squirts it on all meats!
Would this work for fries if thickened do you think?
My favorite type of bbq sauce
Another good one is lots of chili flake, black pepper, and cider vinegar. It does need some salt, and a bit of brown sugar if you'd like, but the heat and flavor is fantastic.
Agree the molasses or brown sugar or turbonado (raw) sugar over white sugar. White sugar is a industrialized version of sugar 😋
You’re right about the white pepper. The old style KFC gravy had white pepper in it. The new gravy is bland and a poor substitute.
HOLY CRAP, I took a sip of this stuff out of a ladle and I swear to Christ I stopped breathing......DO NOT TRY AND DRINK THIS STUFF STRAIGHT!👹☠👺🥵 It was a near death experience.....I saw the light...
I was going where's the mustard? Then came the no molasass? Dad was from south western NC back up in the hills.
Hi there beautiful picture you got on there! Just decided to stop by and say hi! I hope I get a thank you 😊🌹
Man I thought Carolina sauce couldn't be beat till I discovered that Alabama white sauce. Holy cow. The mayonnaise base.... unbelievable when mixed with vinegar. It's all good just sayn.
We are after all the boss of our sauce.
Can't wait to hear Chef John do brain gymnastics on why not using the whole hog is whole hog, love it
Probably because he doesn't have the space.
A slight amount of xantham gum will keep everything suspended and won't effect the viscosity
This is close to a mop sauce we've used to about 125 years. Mix that with ketchup and it's close to family bbq sauce.