Hi All:
I just had a miserable experience turn awesome. I got stuck in Charlotte due to flight overbooking Got to love it) And while here had my first ever taste of viniger based western NC pulled pork with slaw on the sandwich. Man I am already hooked. Does anyone have a good recipe for this, and does anyone else think a sauce and rub board would be good?
BFLO
bflosmoke,
A little while back, Mr Walleye posted a recipe for a mustard vinegar sauce that was outstanding! I'll try to find it and post it here.
Here it is: Mustard Vinegar Sauce
SD (http://forum.bradleysmoker.com/index.php?topic=8363.0)
I can confirm SD's testimony for the mustard sauce. It's in my fridge all the time now, great condiment for everything. Thanks Mr. Walleye. ;)
This sauce is Awesome on pulled pork, and other Stuff...
Vaunted Vinegar Sauce by Habanero Smoker (http://www.susanminor.org/forums/showthread.php?t=124)
Thats why i love going south. If ilived there i would be dead within a year, i would eat myself to death.
nepas
We have a customer about 40 miles north of Charlotte and I have been there many times. One trip I found a place called 'Carolinia BBQ' That was the first time I had the NC vinegar bbq sauce. Been there quite a few times since. ;D ;D
Bflo,
First question is was the sauce you had the mustard vinegar sauce that lots of the area that Carolina is fond of or was it the redder hot pepper sauce? As I am from West Kentucky, a vinegar sauce here is going to be the red colored hot pepper vinegar sauce.
I think it's an interesting study of all the different versions of good BBQ pulled pork sandwiches. Also, around here, ain't nobody putting cole slaw on a pulled pork sandwich but I know in other parts of the country that is standard fare. Another twist is a bun or toasted white bread? My personal choice is pulled pork with the red colored hot pepper vinegar sauce on toasted white bread wrapped in wax paper sitting on a stool at the counter with a cold beer.
Good eats for you from an otherwise bad experience. Good food makes all things better!! Glad you got to experience it.
KyNola
Sometimes the red vinegar sauce is the vaunted vinegar sauce with no sugar and ketchup added.
The vinegar sauce I had was more clear than anything, with a lot of hot pepper flakes in it. First time I tried it, I squeezed the bottle and did not think anything was coming out, so I squeezed harded then noticed it flying out. Its a good thing I liked it. ;D ;D
It appeared to be more on the clear side with red pepper in it. Man I kinda wish I was stranded again thinking about that sandwich.
Thanks BFLO
Quote from: bflosmoke on January 06, 2009, 06:31:59 AM
Man I kinda wish I was stranded again thinking about that sandwich.
You know you've got it bad when you're wishing to be stranded with a sandwich ;D
Or the Vinegar Sauce (mop) I grew up with in Southern Hill Country in Texas. They don't understand it around here - unless it has suger, cane syrup, molasses, and honey in it - they don't know what sauce is around here.
Butter
Beer
Vinegar
Lemon
Onions
Lots of cracked black pepper
salt
sometimes red pepper flakes
sometimes some garlic
Cooks long and slow right next to your brisket. Just lay me on my back and pour that down my throat or better yet lower me down in a tub of that stuff and let me drown myself into wanton, decadent oblivion.
Shakespeare
What you are talking about might be more like the Carolina Red from Smoke and Spice. An all around fav for our family and friends. We used to use the Hot Pepper Flakes, but the container I used to use hat a hard time with the flakes, so we went with Cayenne Powder instead. See below.
---
As define in the book Smoke & Spice, page 350
Carolina Red
1 1/2 cups of Cider Vinegar
1/2 cup Ketchup
1/2 tsp Cayenne Pepper (ground) (or use a tsp of Hot Red Pepper Flakes)
1 TBS Sugar
1 tsp salt
Combine and stir all ingredients until sugar is dissolved. Serve at Room temperature or chilled. Sauce keeps indefinitely.
Bflo,
That sounds like Habs Vaunted Vinegar Sauce he is famous for. He has the recipe for it posted on the recipe website.
KyNola
Quote from: KyNola on January 06, 2009, 09:24:53 AM
Bflo,
That sounds like Habs Vaunted Vinegar Sauce he is famous for. He has the recipe for it posted on the recipe website.
KyNola
I can't take credit for that. That is from Smoke and Spice, I only modified it by using Nakano vinegar. The sauce that BFLO had sounds like vaunted vinegar sauce.
I found this at Amazingribs.com. Perhaps this is the sauce you had?
SD
East Carolina Vinegar Sauce (http://www.amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html)
Quote from: Smoking Duck on January 07, 2009, 09:34:07 AM
I found this at Amazingribs.com. Perhaps this is the sauce you had?
SD
East Carolina Vinegar Sauce
(http://www.amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html)
That sounds like vaunted vinegar.
When I lived in the Carolinas, there would be "heated words" over east carolina BBQ vs west carolina BBQ, etc... I wish I could remember the nuances, but at this point in my day... not going to happen...
I used to judge the "BBQ potential" of a place by how run down the building was. If they had time for maintenance, they were not working on the "Q"
;D ;D
To be honest, all the vinegar sauces seem about the same. I say let them argue while you and I are shoving the Q down our face faster than a fat man on an ice cream cone! ;D I agree with you, FL. I don't mind run-down joints at all.....seems like they're used more and that's what I want!
SD
I have also discovered that all pepper flakes are not the same. The ones that really work are Korean Pepper Flakes. Hard to find in some areas.
Agree on Pepper flakes. Penzy has a good number of variety and its hard to chose which I like the most. I like heat and the allepo is high on my list right now. But it changes, as the pods do based on climate.
As for run down. I can understand that. There used to be a great place in Annapolis MD (not know for good Q) in a back county area that had a window order that eventually added screens for the small deck. It was fabulous, real run down looking but its Beef Q was to die for. They had a bad fire and lost most of the structure. They rebuilt and inclosed the screens with windows and added some tables and color outside. Still window order, inside. Business slowed. Its been almost a year since I drove past the place, I am not sure its still there.
Place in Myrtle Beach SC opened a couple years ago, a BBQ joint/Bar in a mulit-bar complex. Locals loved it, we went there twice in summer. Q was out of this world and quantity to price perfect. But 6 months later, they closed for remodel and never re-opened. it was real nice and flashy with joint Harley shop next door. The Harley shop lasted a few months after the Q place closed. Sad, many great Q shops in Myrtle Beach are gone now. Guess i am thankful for my Portable Bradley and Vac sealed and frozen stuff.
SD,
It seems like the arguments came down to mustard. Some love it, some not so much.
IKW,
There used to be this really run down place on highway 78 between Charleston and Summerville that was awesome. I don't know if it is still there, I left in 94.
I'll be in Myrlte beach this summer, I will probably take a frozen butt.
IKW,
I'll bet there are a bunch of old run down crab shacks still left around. I'll tell you this much, for me, there is not a better time than when crab season is in. When I was stationed in Maryland for a little while, 4 of us would buy a bushel of crabs and a case of beer. It was the best time ever and I can still taste licking off the Old Bay seasoning from my fingers. That's one of the eating experiences I truly miss living out here in Indiana where Long John Silvers is considered a great seafood experience :(
SD
I agree with SD, I really don't see a big diff in most vinegar sauces. As I live in NC (about an hr or so from Lexington) and am also a native of the state, I've tasted a few. The only diff I'm aware of is as you go farther south and into South Carolina you find the mustard type. I have noticed that some vinegar sauces use more or less paprika and chili powder but that's about it. Now..as I think of it, I don't know if I've tasted a BBQ sauce anywhere I didn't like (NC or not)!
JD