North Carolina Pit Cooked Bar B Que

[Franco]

I'm looking for a good recipe for Carolina style pit cooked BBQ, Not that crap they sell every where else. The sauce is usually vinegar based with molasses
Blur Runner might have a clue, he is a Tar Heel I think

[randlemanboater2]

The sauce and the wood are the keys.

You must use Hickory for the smoke.

The sauce is vinegar based with pepper and other secret spices.

I am sad to say that I don't have a recepe for sauce, I buy mine from Gary's BBQ in China Grove NC. Been eatting pork from there since I could walk.

Their phone number is 704-857-8314, I'm sure they would ship you some.

[Franco]

I know all about the Hickory, it's the sauce I'm looking for,

Beach Bully in Va Beach is pretty good!

[tsubaki]

Don't forget the mustard base!!

[Franco]

TS, you now I love ya like a brother, but mustard is for hot dogs!

[tsubaki]

Sorry, didn't look close enough.
NORTHCarolina Pit cooked Bar B Que
;D ;D ;D ;D ;D ;D ;D ;D ;D

[Blue_Runner]

Ok ok RB has the hickory wood right. I'll even use oak if I don't have hickory on hand but don't tell anybody ;)

I'll tease you just a little more before I tell you about the sauce....another thing that you've absolutely got to have before you can claim NC bbq is RED slaw. You might as what the heck red slaw is? Its also called bbq slaw. In a nutshell you use catsup instead of mayonaise to make it, and the usual vinegar, salt and pepper.

The bbq sauce itself in it simplest form is just catsup and apple cider vinegar with sugar, salt and pepper. All the different restaurants in Lexington add a little something to make their different but all pretty much the same for the most part. If you get online and search for Lexington Style BBQ you should find some recipes. Whenever we do it its as a family thing so my dad has the recipe at his house or I would list of the exact ingredients we use but here's one I found line:
Lexington-style barbeque dip

Categories: Sauces and October96 Garner
Yield: 1 Servings
3 cup Apple cider vinegar
⅔ cup Brown or white sugar
½ cup Ketchup
2 tablespoon Texas Pete hot sauce
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Onion powder
2 teaspoon Kitchen Bouquet browning sauce

Then cook that shizzle my nizzle! Bring to a boil for a bit, then simmer and she's ready ;D

The story about how BBQ got started in Lexington is cool too. Back in 1919 2 guys set up a tent across from the court house and would start cooking in the wee hours of the morning slow cooking the meat over hot coals all night. The smell would carrie in the wind across the whole city and supposedly the judge would take special breaks to go "pig" out. Those 2 original guys taught some of the other guys from town and handed down the tradition and that's how it started.

Then here is some stuff I found online about what makes Lexington BBQ so special:

What makes Lexington barbecue so special? The fare is pork, of course - and shoulder is the cut of choice in Lexington. The pork shoulders are cooked long and slow - about an hour a pound - over hickory wood until it is fall apart tender. The shoulders are basted with "dip", a mixture of vinegar, ketchup, water, salt, and pepper. As the dip and fat drip onto the coals, smoke is created that rises up, surrounds and permeates the meat, and gives it a rich, smokey flavor. The meat is served chopped, although sliced can be requested, with more of the basting sauce on the side. Barbecue from Lexington is so famous that Craig Claiborne included it on the menu of the Williamsburg Economic Summit, where the world's leaders got a taste of real American food. Some restaurants offer "air-express" barbecue delivery, where they overnight barbecue requests all over the United States.

[Blue_Runner]

Franco I just wanted to add, that dip recipe is not the one we personally use when we make our own. *We don't use that browning sauce and I can't remember on the onion powder and worschester sauce.

Do some research on Lexington style barbecue (spell it BBQ, barbeque too) sauce recipes and just pick one. *Its all good dawg *;D

Another thing while I have your attention - if you order a hot dog in lexington it comes with red slaw. ;) We like our red slaw. ;D

[tsubaki]

For those of you that think BBQ sauce comes from the grocery store, there are more sauce combo's than homemade beer.
Depending on the geography, it may be an entire insult to ask for a tomatoe based, mustard based or even any sauce at all.
One event I went to the cook would only allow two sauce types, Tabasco and Texas Pete served on white bread (not buns).
The Carolinas have the highest reguards for their types, usually most of SC pig cookers want a mustard based, whereas NC preferrs a tomatoe based.

[tsubaki]

By the way Franco.
You should have plenty of access to citrus wood.
Next time you do anything throw a little on the fire.
I've moved from hickory to that.

[Blue_Runner]

Texas Pete - now there is a FINE hot sauce ;)

I'll probably die of Texas Pete poisoning because I eat it with every meal - LITERALLY! I can't think of one single thing its not good on. :-/ Made right here in Winston-Salem NC, which is where I work.

[macojoe]

I use Franks Hot Sauce, and I love the Buffalo sauce!! And I buy by the gallon at the warehouse store ;D

[Blue_Runner]

Franks should change their name to just "Sauce"...it just ain't hot enough but has decent flavor. I was on a Franks kick for a while but eventually drifted back to my old standby Texas Pete. MJ you should try to get your hands on some Pete. I think you'd like it. ;)

[cfelton]

Franco, Ive got the Hobbsville Vol. Fire Dept. recipe thats really really good. We cooked 30 hogs every year up until a couple a years ago. We cooked them over Kingsford charcoal for about 12 hours. Then we clean all the fat and scrapes off and chop all the meat by hand. Next we cover a few barrel grills with alum. foil and pile on the meat. We sauce it down good and keep just enough coals under it to simmer it for about 6 more hours, sauceing it and rolling it over about once or twice an hour. Im at work now but ill post that sauce for ya tommorrow. Its really the best Ive ever had. Its supposed to be a secret but Ill let youall in on it.

[cfelton]

Franco, heres that sauce recipe;
1 large bottle of Texas Pete
1 gallon apple cider vinegar
10 oz. worcestershire sauce
10 oz. katchup
1 1/2 oz.red pepper (ground)
1 1/2 qt.Kraft BBQ sauce
salt/pepper to taste
1 lb brown sugar

Bring to boil,simmer 15 minutes STIRRING CONSTANTLY

This will season about 40lbs pork. Its also good on chicken and beef . Try it ,I guarntee youll like it!

[Blue_Runner]

1 large bottle of Texas Pete

ITS GOT TO BE GOOD! :D

[bassarama]

What's going on boys? no pics ;D

You mean BBQ like this?

http://i139.photobucket.com/albums/q297/bassarama/Dryrubonbabybackribs.jpg

After two hours of Hickory smoking, I put them in the oven for 6 hours at 190 F degrees.

http://i139.photobucket.com/albums/q297/bassarama/AfterHickorysmoking.jpg


Well eat yer heart out ;) it's all gone, not o make you hungry or rub it in or something like that ...but those baby back ribs went well with red home made Cabernet :P ;D ;D

[Blue_Runner]

YOWEE! LOOKS GOOOOOOOOOOOOOD BASS!

[tsubaki]

ALLRIGHT BASS, Post the recipie for the cabernet.
Wine season's comming up!
(Although around here, it's about 15 days past wild muscadine season here)

[bassarama]

You need Cabernet grapes to make Cabernet wine, a quick Google search will help you find an online retailer. For us Yankees it’s no more than 2 hours driving time on either direction in order to find a distributor/wine/beer brewing supply shop.

I get my grapes at Corrado’s in New Jersey, it takes me about two hours to get there depending on the traffic. The shop is huge and they will have more than fifty variety of grapes, a truly a brewers paradise.

At any rate, I like a blend of 70% Cabernet Sauvignon w/ 30% Merlot. One box of 36lbs of grapes will yield apprx. 2.5 gls of wine. So before getting your grapes and rinsing the crap of of them with cold water to cool them down…..Stop. Do yourself a huge favor, read a good book on wine making, or read on line various articles on the subject.

Learning the scientific process of fermentation, temperatures, hygiene, equipment, do’s and don’ts will play a big rode at the end; good VS low quality wine or worse…vinegar. :o

This is a skipper year for me, last year’s wine is still aging in bulk with French oak chips in it. I’ll bottle it in a month or so for further bouquet and flavor enhancement. Then is PARTY TIME!!!!!!!!! ;D ;D ;D


Sorry for the long text.

[Blue_Runner]

Don't be sorry, Blue likes to learn scientific processes....esp if they include gettin lit ;D

[tsubaki]

Over the years, we've only made probably 3-4 gallons and every time with varing results.
Usually about every third year we'll attempt making it again. The only time it tasted like vinegar was when we followed instructions (don't remember from where).
My great aunt made it from her vines, all she showed us to do was wash the grapes, add what amount sugar you wanted, fill with grapes, fill with water screw the lid on and bury.
The last time she did it she forgot where she buried the jar. Daddy found it about 2-3 years later, believe it or not it tasted like brandy.

[bassarama]

Over the years, we've only made probably 3-4 gallons and every time with varing results.
Usually about every third year we'll attempt making it again. The only time it tasted like vinegar was when we followed instructions (don't remember from where).
My great aunt made it from her vines, all she showed us to do was wash the grapes, add what amount sugar you wanted, fill with grapes, fill with water screw the lid on and bury.
The last time she did it she forgot where she buried the jar. Daddy found it about 2-3 years later, believe it or not it tasted like brandy.


I hear you bro, but that is NOT how you make good quality table wine, there's a reason why some wine bottles cost tens of dollars...quality! ;)

If you follow the scientific way of wine making you can make a 30 buck wine bottle for TWO bucks bottle included....the worst part of this hobby is the waiting time, it takes at least one year for wine to be drinkable, one more year in the bottle for further flavor and bouquett enhancement...

Can you wait that long???? ;D ;D ;D

[Blue_Runner]

Once you make it past the first 2 years you are all set as long as you make some every year ;)

[bassarama]

Once you make it past the first 2 years you are all set as long as you make some every year *;)


That's it, you got it Blue ;)

[Blue_Runner]

I wish I had it! My brother in law makes wine from time to time....I think it ends up being like 80 proof when he gets done with it LOL

[bassarama]

Maybe you southern boys call 80 proof home made chshiit, wine. We call it moonshine, agua ardente, or whatever… table wine varies between 8% (girls wine) ;D and 13% alcohol b/volume( yeah baby) ;)

That is what I make, table wine...the good stuff!

[Franco]

This is North Carolina (eastern) style BBQ

Take a couple of pork butts and give them a good coating of dry rub, put some hardwood charchol on one side of the grill. Place the pork fat side up on the grill, put some wet hickory chips in the smoker box, cook for 7 hours, low and slow

http://i3.photobucket.com/albums/y67/Flafranco/rainbowandlimes013.jpg

When it is tender thru and thru remove from the grill and shred the meat

http://i3.photobucket.com/albums/y67/Flafranco/rainbowandlimes014.jpg

You'll end up with 5-7 lbs of pulled pork BBQ, mix in some on the vinegar based BBQ sauce, not that Lexington style pancake syrup!

http://i3.photobucket.com/albums/y67/Flafranco/rainbowandlimes015.jpg

Serve it up on a big, soft hamburger bun, top it off with some cole slaw, another shot of BBQ sauce to taste, Texas Pete or Tabasco if ya like

http://i3.photobucket.com/albums/y67/Flafranco/rainbowandlimes016.jpg

Pull out the frosty beers and have at it!
http://i3.photobucket.com/albums/y67/Flafranco/rainbowandlimes017.jpg

Next time I'll do some baby back ribs too!

[Blue_Runner]

LOOKS AWESOME FRANCO!

You cooked the right part of the hog, and the buns look good but you gotta have red slaw - shame on you Pubah!

Naw, I's kiddin....its hard to mess up BBQ. I like it ALL! I have to admit here also that I like coleslaw too. First sammich its red slaw then on the 2nd I'll eat coleslaw ;)

I've been known to do half and half also ;D

P.S. Lexington sauce thick? Its not when we make it. ;D

[reelapeelin]

Franco..why don't ya just open a BBQ House in Sebastian 'steada goin' back to work...

Pubah's House of BBQ!! 8) ... Brother, serve it up like ya showin' above an' ya'll have 'em lined up to I-95!! 8) 8) 8) ...

[Franco]

Thinkin' about Oz, would have to put mama Pubah's signature pie on the menu as dessert.

[Blue_Runner]

Its about cookin weather here in NC. My mouth is watering for some Q right now :-/

[cfelton]

Hey yall, next time ya cook a whole hog , try covering the whole hog (inside an out) with a good thick coating of mayonaise. It keeps the outside meat really moist. Just rub it on thick with your hands, thow it on the grill and kick back for a while.It works kinda like suntan lotion on us! It dosent change the taste and it saves a lot of meat from getting burned.

[Blue_Runner]

Sounds health smart...I might try it :D

[tsubaki]

Allright cf, you done sparked an interest.
Trying mayonaise is somethin we ain't done yet.
When we do another one (1/2 hog) I'll post the progress.
Pit cooked shore nuff!!

[cfelton]

I usually cook about a 180 lb. hog around the end of november for all of us around here. A friend at work, who caters a little on the side, told me about the moyo trick a few years ago. It really works good. Last year it turned really cold while I was cooking so I built a fire ta keep warm by. I made so many coals under the fire I started using them in the cooker instead of charcoal. It made the BBQ smokey and good.Ill probley start with Kingsford and cook with pecan and oak wood coals. I always use my fire dept sauce recipe. Its really good!

[reelapeelin]

Thinkin' about Oz, would have to put mama Pubah's signature pie on the menu as dessert.



Well then...make it TWO lines back to I-95!!...


I DARE ya!!...name it "Norton Snaggers BBQ" ;D ;D ;D ....

[Blue_Runner]

I made so many coals under the fire I started using them in the cooker instead of charcoal. It made the BBQ smokey and good. Only use hickory or oak if you have it. ;)