CruJones: 1. Drive to Kinston, North Carolina
2. Go King's BBQ
3. Enjoy

I actually do have a great recipe, but it's a family secret and handed down for a few generations now. Remember though, any good NC Style Q should come with hushpuppies, and possibly brunswick stew. Also, PORK ONLY.

/grew up on NC 'Q
//Got to love Memphis style too
///now resigned to brisket where I live

You misspelled Kingstree, South Carolina.

thegunslinger1: My favorite mustard/vinegar bbq sauces.

Amazing on pulled pork, also used it to grill chops.

Really worth $10+?

jbc: Subby probably also wants a good pizza by Chuck E. Cheese and a good beer by Coors Budweiser to go with his feast, and a good movie by Pauly Shore to watch afterwards.
There, I fixed it for you!

OK, found my personal fav:

Fergy's Mustard Vinegar BBQ Sauce Recipe

2 c. Cider Vinegar
1 c. Yellow Prepared Mustard
2 Tbsp. Black Pepper
1 Tbsp. Worchestershire Sauce
1 c. Brown Sugar, packed
3 Tbsp. Louisiana Style Warm Sauce
1/2 Tbsp. Seasoned Salt

Mix together and enjoy.

(I add a few TBs of ketchup for color, double the W. sauce, and heat briefly on low to dissolve the sugar).

Some of the best ones I've done are just on the fly. A little of this, a little of that.

I think today, I'll include a little Jack D.

/yes, bookmark

Orange 9 millimeter hot sauce

4 cups habanero peppers (halved)
4 peeled and cut carrots
2 large diced red onions
1/2 cup vinegar
3 limes juiced
1 tsp salt
1 tsp pepper
1 pinch cumin
1 tsp dry mustard
1 tbsp minced garlic

Boil carrots and onions until soft,add habaneros and return to boiling.remove from heat when peppers are blanched and blend with rest of ingrediants.
put in steriliszed ball jars.freeze, can or enjoy fresh.
This sauce is very hot.

Feel free to ask a hard question.

Cooks Illustrated has a couple good sauces.

LEXINGTON VINEGAR BARBECUE SAUCE

MAKES ABOUT 2 1/2 CUPS
INGREDIENTS
1cup cider vinegar
1/2cup ketchup
1/2cup water
1tablespoon sugar
3/4teaspoon table salt
3/4teaspoon red pepper flakes
1/2teaspoon ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

and

SOUTH CAROLINA MUSTARD BARBECUE SAUCE

MAKES ABOUT 2 1/2 CUPS
INGREDIENTS
1cup yellow mustard
1/2cup white vinegar
1/4cup packed light brown sugar
1/4cup Worcestershire sauce
2tablespoons hot sauce
1teaspoon table salt
1teaspoon ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

ChubbyTiger: thegunslinger1: My favorite mustard/vinegar bbq sauces.

Amazing on pulled pork, also used it to grill chops.

Really worth $10+?

Yeah, I think that's mostly the shipping/fees, if you sell on fee-bay you know how it is.

kruxdeux: Cooks Illustrated has a couple good sauces.

LEXINGTON VINEGAR BARBECUE SAUCE

MAKES ABOUT 2 1/2 CUPS
INGREDIENTS
1cup cider vinegar
1/2cup ketchup
1/2cup water
1tablespoon sugar
3/4teaspoon table salt
3/4teaspoon red pepper flakes
1/2teaspoon ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

and

SOUTH CAROLINA MUSTARD BARBECUE SAUCE

MAKES ABOUT 2 1/2 CUPS
INGREDIENTS
1cup yellow mustard
1/2cup white vinegar
1/4cup packed light brown sugar
1/4cup Worcestershire sauce
2tablespoons hot sauce
1teaspoon table salt
1teaspoon ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

You forgot:

REAL (aka "EASTERN") NORTH CAROLINA BBQ SAUCE

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon ground red pepper
1 tablespoon hot pepper sauce (homemade, or if not, Texas Pete), to taste
1 teaspoon salt
1 teaspoon ground black pepper

The potential for a flame war is probably higher here than in the political tab. BBQ is a serious subject.

One cup mayonnaise
1/2 cup apple cider vinegar
One Tablespoon lemon juice
1 1/2 Tablespoon coarse cracked black pepper
Salt and cayenne pepper to taste

Equal sized bottles of cheap:

mustard

ketchup

vinegar

Mix together in a non-reactive pot (i.e not aluminum) heat, simmer ans stir for a while, let cool enough to dump back into botlles that the ingredients came in.

Plain Jane basic.

And Gates KC BBQ Sauce

1 cup sugar
1/4 cup salt
2 tablespoons celery seeds
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple cider vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice
Directions:

1 In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.
2 Set aside.
3 In a large bowl, combine remaining ingredients.
4 Add dry ingredients, and mix well.
5 Serve warm or at room temperature.
6 Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.

Your Momma's Douche, after she's used if of course.

5minutes: kruxdeux: Cooks Illustrated has a couple good sauces.

LEXINGTON VINEGAR BARBECUE SAUCE

MAKES ABOUT 2 1/2 CUPS
INGREDIENTS
1cup cider vinegar
1/2cup ketchup
1/2cup water
1tablespoon sugar
3/4teaspoon table salt
3/4teaspoon red pepper flakes
1/2teaspoon ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

and

SOUTH CAROLINA MUSTARD BARBECUE SAUCE

MAKES ABOUT 2 1/2 CUPS
INGREDIENTS
1cup yellow mustard
1/2cup white vinegar
1/4cup packed light brown sugar
1/4cup Worcestershire sauce
2tablespoons hot sauce
1teaspoon table salt
1teaspoon ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

You forgot:

REAL (aka "EASTERN") NORTH CAROLINA BBQ SAUCE

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon ground red pepper
1 tablespoon hot pepper sauce (homemade, or if not, Texas Pete), to taste
1 teaspoon salt
1 teaspoon ground black pepper

This.
Done.

BBQ is simple and easy

1. Use a good dry rub
2. put some vinegar in a spray bottle
3. spray vinegar on the meat while it cooks
4. Eat

All of the above comments suggesting anything but KC sauce can die in a fire. Especially sauces from St. Louis. Sweet Baby Ray's is mediocre at best.

If you're big into vinegar sauces (which I'm not, but hey, do what you want), Arthur Bryant's is good.

For pulled pork - http://tvwbb.com/eve/forums/a/tpc/f/1980069052/m/2870053653

I take no credit for it, it's an easy recipe I got from a BBQ forum I frequent.

mjones73: For pulled pork - http://tvwbb.com/eve/forums/a/tpc/f/1980069052/m/2870053653

I take no credit for it, it's an easy recipe I got from a BBQ forum I frequent.

I tried to link it... Link

I love to cook me some BBQ in all its variations. North Carolina Red, South Carolina mustard based, Memphis, K.C., Texas and even Kentucky black "dip". But lately, I've been loving Big Bob Gibson's Alabama Great White on slow hickory smoke roasted chicken. Warning: not for those watching their cholesterol.

3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish(or more to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper(or more to taste)

mix all at least a few hours before using. Best the next day. Don't put it on the chicken until you take it off the smoker/grill, as heat causes the mayo to separate. Heaven on a bone.

Goimir: Welfare Xmas: BBQ is simple and easy

1. Use a good dry rub
2. put some vinegar in a spray bottle
3. spray vinegar on the meat while it cooks
4. Eat

That works for ribs, but not for thicker cuts of meat. Y U NO LEIK FLAVOR THROUGH UR MEET?

That's what the smoke is for.

This is sort of a variation on the mustard-based barbeque sauces of central South Carolina.

1 cup white vinegar or apple cider vinegar
1 cup vegetable oil
1/2 cup brown sugar
3/4 cup Dijon mustard
1 large egg (you can substitute the Egg Beaters equivalent)
1 tablespoon of white pepper
1 tsp salt

blend

/ Works best on chicken or pork.

Goimir: That works for ribs, but not for thicker cuts of meat. Y U NO LEIK FLAVOR THROUGH UR MEET?

You are cooking your meat too fast. Slow down and do it the right way.

Goimir: Psycoholic_Slag: Goimir: Welfare Xmas: BBQ is simple and easy

1. Use a good dry rub
2. put some vinegar in a spray bottle
3. spray vinegar on the meat while it cooks
4. Eat

That works for ribs, but not for thicker cuts of meat. Y U NO LEIK FLAVOR THROUGH UR MEET?

That's what the smoke is for.

How do you smoke meat through while opening the smoker every X minutes to apply vinegar? Also, a marinade would help keep the meat from drying out in the smoker.

Which is exactly why people use BBQ sauce in the first place. They're doing it wrong.

BBQ snob

1 1/2 cups of distilled vinegar (or apple cider vinegar)
1 tsp hot sauce
2 tbsps brown sugar
1 tbsp salt
2 tsps crushed red pepper
2 tsp freshly ground fine black pepper

Got this off of a website once, tried it, and thought it was awesome.

I use Apple Barbecue Sauce

http://www.primalgrill.org/recipe_details.asp?RecipeID=1&EpisodeID=1

I cook it a little longer (thicker), add another teaspoon of chili pepper, and a teaspoon of Cayenne Pepper, and it works great with chicken and pork. Not good with beef though.

OgreMagi: The potential for a flame war is probably higher here than in the political tab. BBQ is a serious subject.

I pretty much came here for the flame war, am leaving disappointed.

I like just about everything that calls itself BBQ, whether the purists agree or not. If it's meat and if it was cooked low and slow, I'm open to whatever rub or sauce anyone wants to put on it. It's all good!

I don't have a recipe, but here's a link to an awesome basque sauce. It's the only thing I can use on grilled tri-tip anymore.

http://basquecompany.com/#/our-products/4514791315

thegunslinger1: ChubbyTiger: thegunslinger1: My favorite mustard/vinegar bbq sauces.

Amazing on pulled pork, also used it to grill chops.

Really worth $10+?

Yeah, I think that's mostly the shipping/fees, if you sell on fee-bay you know how it is.

Should have thought of that. Thanks. This thread is making me hungry.

jayhawk88: 1. Get you some white vinegar.
2. Throw it away. Seriously, it is barely a food, and you want to try and use it to enhance the flavor of other foods? What the hell is wrong with you?


Maybe you use vinegar because it is an acid and it helps tenderize the meat.

For god's sake people WTF fark is wrong you.

BBQ is a method where by you take a shiatty tough cut of meat and cook it slowly (and perhaps do some pre-digestion with a common household acid) and at a low temperature to convert the collagen to gelatin to make the meat edible.

If you are cooking a god damned chicken you are grilling it, it's not a farking bbq. Same goes for hot dog, hamburgers and asparagus.

Funny, I'm just about to start up some ribs and chicken and I see this thread.

Wow all kinds of hate for vinegar based sauce. Sometimes you just aren't in the mood for syrup sweet sauce that most people use.

I will tell you that a good dry rub is essential. There is a local guy who sells his own sauce, its more of a savory kind and not at all sweet. His is worcestershire based.

Coco LaFemme: I don't get all the hate for vinegar-based BBQ sauces. I like all kinds - vinegar, mustard, tomato, sweet, spicy.....doesn't matter. I live in North Carolina, so I'm partial to their style of barbecue, but that doesn't mean other types suck.

On my part it's partially because the 'vinegar' BBQ sauces I've had here in Texas were, I suspect, shiat imitations of the real deal, so I've never had any that didn't ruin the meat.

I've never had NC style BBQ either though, never had the mustard sauce at all, and in general prefer my BBQ with little sauce if possible; it's like ketchup, it's so full of sugar and garlic and other strong flavors it completely covers the taste of the meat, and if you're not going to TASTE your meat, then you're wasting everyones time doing BBQ and you should have just grilled some damn hot dogs and covered the C grade meat with ketchup.

And because I feel moderately obligated to be 'hurpderp' about bbq, being from texas, and living on BBQ lane growing up (yep, I lived on XXX BBQ lane, drivers license still has that address, people still laugh at it and go 'really?')

Well, since we're sort of skirting the topic, what are favorite dry rubs around here?
The one I've been using lately for pork butt is salt, sugar, paprika, cayenne, nutmeg, thyme, and coriander. Don't have the proportions with me right now, unfortunately. It's good, but not knock-your-socks-off good.