On Sun, 5 Apr 2009 14:40:27 -0400, "cybercat" >
wrote:

>It is not "just vinegar and pepper flakes" by a long shot. There is a ton of
>BUTTER in it.

You are correct Cyber.... Western Carolina traditionally is a red
sauce....while OBX and South Carolina are the vinegar/mustard
varieties. Here in Eastern NC and TN a red sauce like this is
predominant. This one is my favorite.

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North Carolina BBQ Sauce

bbq, sauces

1 1/2 cup brown sugar
1/2 cup butter
1 cup ketchup
1/4 c molasses
1 small Heinz 57 sauce
1 tablespoon celery seed
1 cup onion, chopped
1 garlic clove; or more, minced
1/2 cup vinegar
1 tablespoon dry mustard
1 red pepper flakes

Carmel butter and sugar until bubbly. Add vinegar and whisk until
lumps are gone. Add all other ingredients and cook over low heat until
thickened.

More garlic may be added to taste.
Red pepper flakes can be added to taste.
Yield: 1 batch

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Maurice's in South Carolina use a sauce similar to this. It is BRIGHT
yellow from the mustard added. Maurice's sauce used to be sold in
WalMart et al back in the 90's. Maurice had a Confederate Flag on
the label and so the product was pulled around 2000. I don't recall
if that dispute was ever resolved or not.



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North Carolina Barbecued Pork Barbecue Sauce

meats, pork, sauces

----SAUCE----
2 cup cider vinegar
1 cup brown sugar
1 cup mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
----MEAT----
3 lb pork shoulder, boneless

Combine sauce ingredients in a bowl.

Over white hot coals, banked (the Weber Indirect Method), place pork,
brushed with sauce. Cook, covered for 3 hours, basting and turning
frequently. Pull it to shreds, and add leftover sauce.

Yield: 6 servings


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