city bbq swine wine recipe

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city bbq swine wine recipenight clubs in grand baie, mauritius

Give it a shot. you'll love it. It had that nasty raw vinegar. Some want hushpuppies, but then they argue over whether to include onion. One of my favorite places was in Smithfield VA where I had family, it had a nice eastern NC style sauce. I did find this recipe that might give you a start in what you are looking for.I made up some BBQ yesterday in my crockpot for New Year's using the recipe above which a slight adjustment for personal taste. There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. I can eat the other stuff, and I can eat other sauces, but I know what I like best, just like the rest of you.Oh, except that mustard sauce. A zingy mustard-based barbeque sauce. Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. The best I've had omits the molasses and flakes. As one of the most decorated barbecue champions in the world.how to make a best bbq ribswe start withPremium Cuts & Fresh IngredientsWe take pride in using the freshest ingredients, the best quality farm raised beef, pork, chicken and turkey always prepared daily and wood smoked in-house. The only alteration I make is in the 'hot sauce'. Born and raised in W-S, NC. He appreciates good barbecue, and that is, of course, the great mediator. So little of it makes it to th meat that the flavor needs to be strong. Sorry the first post was hard to read. If you get the chance try it m'm m'm good!PS: I have been across the country trying barbecue when I ate meat and by far there is nothing finer than North Carolina Barbecue. They just didn't tell you about it.For my finishing Piedmont sauce I don't use any ketchup - I prefer tomato paste a little roasted garlic.I don't use anything with high fructose corn syrup which most ketchup includes. As this Franklin Barbecue A Meat Smoking Manifesto Pdf, it ends going on swine one of the favored books Franklin Barbecue A Meat Smoking Manifesto Pdf collections that we have. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). Ketchup to us is for fries/heavens, not on no BBQ!.and yeah, we do that white sauce thing on bbq chicken--some folk even dip a hushpuppy in itPosted Tue, Oct 27 2020 11:09PM, Porky We loved this hot pepper vinegar sauce. HYDE PARK Saucy Porka has opened a second location serving up Latin-Asian food like chorizo egg rolls with queso fresco cheese, sweet potato, red cabbage and onions served with avocado aioli . Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. Jan. 21, 2023: GBA Judges Class- Rhythm & Ribs BBQ Festival 2023, Ashburn, GA. Visit downtown Carrollton businesses and enjoy samples of chocolate at participating locations . Plain and Simple!!!!! To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. No Texas Pete.Posted Sat, Dec 28 2013 1:06PM, Mike I'm from Wilmington NC. When I was a kid, my family and many others in my neighborhood raise hogs. Cabbage, grated (fine or coarse, your choice)2 lg. 1 teaspoon salt, to taste. Had to drive to Hursey's in Burlington NC last month while visiting a friend to bring 5# of it home. The western piedmont and mountain regions were settled by different people with different tastes, and some very good barbecue made there may often contain both sugars and a bit of tomato, and yet is every bit as much a "genuine North Carolina barbecue sauce" as the eastern sauces. What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. I can never remember the correct amount of ingredients. Place pork in slow cooker. added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59 + Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99 + Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99 + Nashville Hot Chicken And it could even be credibly argued that smoking a brisket and ending up with an edible product takes more finesse (and perhaps, more skill) than does a more forgiving piece of meat like a pork shoulder.But suffice it to say that the much-revered Davy Crockett, though he died at the Alamo, originally came from Tennessee, and would quite likely have agreed with ME!Posted Tue, Oct 18 2016 4:50PM, Nicole Kaldahl Hahahaha I hate to chime in, but I was told I came across as "smug" when I said "Texas" to a man that asked where I was from in a hotel lobby. Only hickory wood. After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! He used ketchup! City Barbeque Swine Wine Sauce. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. You've got in down correctly. They gobbled it up. This whole, you should know better than do such and such, "you're not traditional, you're so wrong" is so idiotic and a symptom of the degradation of morality and politeness in today's modern society.I followed his recipe, modified the peppers to piquins, the hot sauce to a real good Mexican one we like and have on hand, and it turned out great. That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. A couple of them considered their secret ingredient for Lexington Style BBQ dip to be Bennetts Chili Sauce rather than catsup. Shredded cheddar: 1 pound For the mac: Medium shell pasta (cooked al dente): 1 pound Shredded cheddar: 1 pound Chopped parsley: 3 tablespoons Begin by making a roux for the mornay with the butter . I think it is best when steamed until the block (a bread pan) has set. I can't wait to try this! As far as I'm concerned, either way can be good. Sit me down at any table in any region in this county where the pork is smoked, pulled and enjoyed and I'll try any of your local sauces to compliment it. Grilled Salmon: Chardonnay, White Rioja, Viognier, Marsanne-Blends and even lighter-bodied Beaujolais or Pinot Noir. You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. I grew up in Piedmont NC. Get the grill out for your meat, not the stove not the crock pot, although with this sauce on it, it probably would not matter. 2023 national.restaurant. Brush Fire Barbeque Sauce. I need some sauce right now, as I have some pulled, smoked pork but no sauce, so I'm going to try this one. Cross the border into 'Bama and it has MAYONNAISE in it (the horror! Posted Sat, Feb 6 2016 2:39PM, Celestine I have hit the mother lode with this NC boba sauce recipe. You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. I was slayed by Short Sugar's in Reidsville. Besides, I'm not a purist. Check out our location and hours, and latest menu with photos and reviews. In Texas, I could not find Texas Pete at the store. I gues I was stuck in the middle. That's the beauty of this sauce and why, after posting a seemingly "wrong" recipe, I took a couple years to refine it to what I now consider its proper state. All rights reserved. I think you got it right here except for the addition of the ketchup and the Texas Pete -- ketchup doesn't belong east of Durham at all, and you don't need the premade TP (or tabasco or even crystal, my favorite for flavor) if you steep the crushed reds in the vinegar/sugar/salt. We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. I can't put my finger on it, but something is wrong. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. The sauce there was more like Eastern style, very thin and mostly vinegar, and I know it had butter in it too, but you didn't need much on Keith's hickory roasted pork anyway. Then again, down there they think barbecue is beef brisket, so Texans may be beyond saving.Posted Wed, Sep 12 2012 10:52AM, cheri Cracker from Florida with Northern and Southern roots. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. I lived in Raleigh for 16 years and had a sales territory of Chapel Hill to the coast, so I had the true pleasure of eating at every little mom and pop Eastern NC joint I could find (Ralph's in Roanoke Rapids, Olde Tyme in Raleigh, and the little one in Williamston were my favorites). Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. Please note that the variety of menu may vary depending on your I suspect there isn't enough fat content in most for it to really "pull," which requires rendered fat to break down during a "low and slow" cook, allowing the meat fibers to pull apart. Allen & Son uses butts, but I don't know about anyone East of Chapel Hill doing that. I wonder how the two will go together Memphis meets North CarolinaPosted Sat, Aug 18 2012 11:33AM, James Josh, thanks for the recipe, it turned out great! Usually a bit sweeter and thicker than Eastern style. Grew up on Parker's Barbecue (Wilson). I was raised in Winston-Salem and Texas Pete is a complete MUST. Back in the 50s a pig pickin was a family and community event, but even more, it reflected the lengthy history that went well back into the 1600s. We are going to a friends house for Thanksgiving and we are bringing the pork. "Where did I get this recipe? Feeding 100%u2026. It darkens the sauce and gives it a bold flavor that really compliments the meat. I'll be trying this recipe but I will not be adding ketchup as I've got eastern roots. I recently went looking for that taste. 0.0% protein. 499. With the breadth of comments that post elicited, I've been able to piece together and refine a sauce that I finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. Also as a marinade!!! "Ketchup and brown sugar" is Texas or Kansas City. His style and tastes are just too awesome for words. 1 1/2 cups of distilled vinegar 1 teaspoon hot sauce 2 tablespoons sugar (white, light brown, or dark brown) 1 tablespoon salt 2 teaspoons crushed red pepper 2 teaspoons finely ground black pepper Notes: About the vinegar. This gave me a whole new outlook on how to enjoy a pulled pork sandwhich tasting the meat AND the sauce. Pickup ASAP. I was on vacation in OBX last week and had my first ENC BBQ in years, it was heavenly.So tonight I'm craving it and while I don't have a smoker, I have a few kitchen tricks up my sleeve so I looked up sauce recipes since I haven't made any in over five years. City Barbeque Swine Wine Sauce City Barbeque Nutrition Facts Serving Size: tbsp Amount Per Serving Calories20 Calories from Fat 0 % Daily Value* Total Fat0ggrams 0% Daily Value Saturated Fat 0ggrams 0% Daily Value TransFat 0ggrams Cholesterol0mgmilligrams 0% Daily Value Sodium130mgmilligrams 5% Daily Value Total Carbohydrates4ggrams For the record, Eastern-style que should really be shredded, not just chopped. for those of you that insist ketchup is taboo in eastern nc. Two Chipotle BBQ Sandwiches. I took him to Tolbert's (they started the Terlingua chili cook off) & told him it was the 2nd best chili I've ever had. Just wondering because I love following the comments on this blog! I remember them being out there all night with a hickory fire burning on a steel plate and they would occasionally shovel some coals into the pit.The next day when it was time to eat, oh baby! Cover and cook low 8 to 12 hours, until tender. It can be eaten cold, but is much better sliced and fried (in bacon grease, ideally) and served as a breakfast item.Livermush is similar to the scrapple of Pennsylvania (and no doubt evolved from the recipes of the same German settlers) but has relatively less cornmeal than that, I believe. Vinegar and mustard go so well together in a BBQ sauce. Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. Should I have cooked it longer?Posted Thu, Aug 16 2018 5:13PM, Josh @Reinamom It's supposed to be thing, about the same thickness as apple cider vinegar by itself.Posted Thu, Aug 16 2018 5:43PM, Mary The first time I had this style bbq was in a place called Magnolia NC. Days/Hours Open: Fri 12pm9pm, Sat 10am9pm. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. This is some kind of bastard hybrid. There are 20 calories in a 1 tbsp serving of $9.59+. true eastern nc sauce is just a douche recipe but it is good in its own rights. "The good folks of eastern NC have centuries of evidence that they make some of the best damn barbecue in the world, a fact of which they are justifiably proud. Track macros, calories, and more with MyFitnessPal. Keeps forever.Posted Sat, Oct 7 2017 6:29PM, p3orion James, thanks for posting your red slaw recipe; I've been looking for a good one. Posted Tue, Aug 3 2010 11:47PM, Dave Great pics! Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! I think the author has made an excellent attempt here and deserves kudos. Hormone-free turkey breast, rubbed with salt and pepper and smoked to perfection. Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. If I remember my T.W. I was born in Tarboro, lived most of my life in Durham/Chapel Hill, and am settled in Asheville. How to Make Kansas City BBQ Sauce Soften Fresh Ingredients: Start by warming up a stock pot, then sauting the onions until translucent and soft, but not caramelized then add garlic and stir for another minute. started carrying it shortly before I moved back east. If it has tomato of any kind in it - it's not Authentic Eastern North Carolina Style.Signed,A Proud Born and Bread Eastern North Carolinian Posted Thu, Jul 12 2012 9:50AM, J Luffman I live in the NW part of the state, and we have amazing 'que here. Its kind of like Texans telling the rest of the world what chili is. Daily Goals. My only deviation from the recipe was using Cholula in place of Texas Petes, and I added a bit of bourbon to the sauce as it was boiling.Posted Thu, Mar 30 2017 4:40AM, Rae Lammers I have been making this recipe for about 2 years now..Everyone loves it's! Of course smoked pork is going to have a better flavor than one cooked in a gas pig cooker. You are the amateur in not allowing your predisposed position on BBQ to be expanded. But his ongoing joke was putting "to taste" on almost everything. If you substitute it with Tabasco, which is just plain hot, the result will be extremely hot. Ingredients 1 quart milk 1 teaspoon vanilla 2 whole eggs 5 egg yolks 1 cup sugar 1/2 cup all-purpose flour Pinch salt 4-5 bananas Vanilla Wafers Instructions Bring milk and vanilla to a simmer in a double boiler. Original Sauce. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. Please forgive me for the sin of buying bottled bbq sauce, but I found something called Scott's bbq sauce in Harris Teeter up here in Delaware, it worked wonderfully dressing a slow roasted shredded butt and it appears to be both Eastern NC and red in color enough to require matchup to properly emulate it. Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. 499. The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. But this is an entertaining and informative thread. I followed the recipe that you gave and it is super yummy. P3orion, there is an HEB in the big city 15 miles from here, I'll grab some. He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). At this booth, wine drinkers can snag the Rombauer Zinfandel for $9.50. )I suppose they have their purposes, the "Bama white sauce is pretty good on chicken, But it just ain't "barbecue. I can sometimes buy sliced pork liver in the grocery store, but I have no idea how much to use, since I don't know what a pig's liver would weigh.Posted Sat, Jul 11 2015 5:49PM, Marge I use to live in Goldsboro NC and I used to go to Wilbur's Barbecue resturant. Contactless delivery and your first delivery or pickup order is free! All that I find call for "one pig's liver" rather than a weight. They say a samurai sword maker retires when he makes the perfect one. ;)Posted Mon, Jun 23 2014 7:08PM, ATL Pirate I am a Greenville, NC native and truly miss a good pig pickin' and all the sides and fellowship that goes along with the event. Grew up on Texas Pete, by T.W. I'm not religious about measuring the flakes, either, but I probably double them. Similar vinegar based sauces can be found all over the central and western parts of the state. If you don't want it with as much kick, reduct the red pepper and cayenne by a teaspoon each, and increase the brown sugar by a tablespoon back to the original proportions.Posted Sun, Oct 21 2012 7:44AM, Doug Just wanted to say thank you for posting this. Share Fancy. Add to Cart. LOL I guess I'll add my twist as well since I cook a lot of BBQ. Are you a City BBQ Rewards Member? Serving Size : 1 tbsp. You're right that sauces with a lot of sugar, like most rib sauces, would burn if used throughout the cooking process, but the small amount in a basting sauce does OK, especially considering the temperature on a long cook will probably be less than 250 degrees.Posted Mon, Jun 2 2014 3:18AM, Hoss I have been using this sauce for years. I don't know what is or isn't authentic about this since I've never been to any part of NC but if this is how pork is done there then I'll have to make a trip one of these days.Posted Sat, Aug 25 2012 11:26AM, p3orion OK, for those trying to figure out the regional argument:1) Eastern NC sauce Primarily vinegar and crushed peppers, with salt and varying amounts and types of sugar. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. People have some strong opinions about their BBQ sauce! If you like Eastern North Carolina barbecue this is it ! We just can't do it without it feeling wrong. I know my way around a kitchen and followed the recipe to the tee despite knowing better than to add this much heat! I used to live in Chapel Hill and Greensboro so am no stranger to NC style Q and your recipe hit the spot. It was excellent! I made this in a crock pot for a bar crowd, and everyone loved it. Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". Watch on. I am willing to try'em'all. ;-)Posted Sun, May 26 2019 3:39PM, Lina Merlina I turn to a vampire any time i want to. Served with choice of 2 sides. Josh's version of Carlolina vinegar sauce, whether it be Eastern, Northern, Western, Southern or his own NY style is truely awesome. It was cooked in a clear, vinegar based liquid.and I have no idea exactly what it was.but it WAS nirvana.Posted Sun, Jun 21 2020 6:30PM, Nick I lived in Charlotte for 18 years and this is as correct a recipe as you will find for what is used in that part of the state. Jar up and store in refrigerator. Unless otherwise noted, all recipes have been created by copykat.com. I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. I usually like Texas style with a kick but this was my first homemade trial. For example there are many ingredients that are also tangy besides vinegar. Ruby Falls is America's tallest underground waterfall, meaning that it's literally a hidden gem. So mix it up, shake it up and eat it up and, remember the longer it sits the more the flavors will be released Just cooked a shoulder today so I'm enjoying some right now :)Posted Fri, Nov 23 2012 6:34PM, Phillip I grew up near Winston-Salem, where Texas Pete is made, so I tend to drown just about anything in it. 2 cups apple cider vinegar 2 tablespoons dark brown sugar 1 tablespoon ketchup 1 tablespoon Texas Pete's 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon kosher salt Procedure Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. 1 tablespoon brown sugar. I have had barbecue across this nation and nothing quite compares to how we do it at home.Posted Sun, Jan 16 2022 9:48AM, Lynn Also born and raised in Wilmington. "Seat of the pants navigation." Original Sauce. This can only be correctly called "National Chain Busboy Sauce". In fact, my second favorite vinegar sauce recipe comes from a cousin of mine and it contains sugar and ketchup. The Lexington Style I have tried is served up by Stameys, Short Sugars, Fuzzies and one other(Lexington, NC name escapes me). Who just moved to NC. For the beer drinkers, we tried the Parish Brewing Co. SIPS Pinot Noir Black Currant Sour for $5 for 6 oz. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). Raised on the outer banks and catsup will get you disowned!Posted Sun, May 28 2017 3:20PM, Clemustine Sinack Ok. born and raised in NC wilson NC. But I moved away a few years back and my current state has nothing even close. He hadn't learned by now he just f**** it up. Being from the Piedmont region just east of Charlotte, I knew the sauce wars were strong but man. Parmesan Crusted Salmon on the Pellet Grill. Even some commercial brands have far too much meal. exceptional. Posted Wed, Oct 19 2016 10:19AM, p3orion "Tennessee, what have you done for [Texas] lately? To each their own, but at very least you sacrifice flavor authenticity (a little pride?). 1 Serving : 600: Black Bean Burger. 2 cups barbecue sauce (optional) Instructions Mix together the rub ingredients in a small bowl. Try it, you just might like it. My brother is a judge on the Memphis BBQ scene and I'm using a rub he gave me for the pork. Keeps forever.And I do mean forever. Had BBQ all over. In Atlanta it can be found in Ingles groceries. Bbq Sauce Homemade. Bldg C . What I referred to for years as roast beef with enchilada sauce. We mean that literally-the founder was originally part of a competition BBQ team, and the restaurant has more than 100 certified BBQ judges to ensure the quality of the food. GET OVER IT! "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. Then we got transferred to Rhode Island. Watch on. Call us at (904) 732-7200. I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. i turn to human being also at any time i want to. Choose meat style: Pulled Pork, Beef Brisket (+ $5), Pulled Chicken, Turkey Breast, Smoked Sausage. Carefully pour in red wine and simmer for a minute or two. at the snack of my finger things are made happened. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. I don't give a crap about east or west or people who think if you don't cook in TX it is crap. I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? Other Popular Results; Swine Wine Bbq Sauce. As you continue west through the State of NC the sauce gets more and more red. It is vinegar based with .. well, here is the recipe.Lexington Slaw6 lb. There is NO reason to . Pour over cabbage and mix well. I fell in love with the magic it imparted onto some smoky pork in North Carolina and I feel it's replicated incredibly well at home now. It becomes more red and sweeter until you end up with whatever type of doctored ketchup KC BBQ sauce is supposed to be. Similar vinegar based sauces can be found all over the central and western parts of the state. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. But I'm a Texan. Picnic Shoulder on the Outlaw. My family prefers my own sauce, and my ribs. Wish me luck.Posted Sat, Jun 20 2020 11:11AM, stephen pontious Lived in Durham about 40 years ago and the very BEST pulled pork meal was from "Turnages." It also gives it some red; mine is pretty dark otherwise, because I use sorgham molasses instead of brown sugar.Posted Fri, May 13 2016 9:34AM, jethro Like it all eastern bc and e. VA are the best try 50/50 w brown sugar and molasses and instead of Texas petes(sorry garners) try Panola gourmet sauce from lousianaPosted Tue, Jul 19 2016 6:58PM, Mark There was a comment on this board that there was good BBQ sauce in Georgia.

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