Difference between revisions of "Eastern North Carolina Barbecue Sauce"

From Recidemia
Jump to: navigation, search
m (Text replace - "Category:Inexpensive recipes" to "")
m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
 
(One intermediate revision by the same user not shown)
Line 1: Line 1:
{{recipe}} | [[Southern cuisine|Southern cuisine]]  
+
| [[Southern cuisine|Southern cuisine]]  
 
{{recipesummary|Pork recipes|¾ gallon|20 minutes|2}}
 
{{recipesummary|Pork recipes|¾ gallon|20 minutes|2}}
  
Line 25: Line 25:
  
  
[[Category:Southern recipes]]
+
[[Category:Southern Recipes]]
[[Category:Sauce recipes]]
+
[[Category:Sauce Recipes]]
[[Category:Molasses recipes]]
+
[[Category:Molasses Recipes]]

Latest revision as of 13:28, 9 May 2012

| Southern cuisine 
Eastern North Carolina Barbecue Sauce
Category: Pork recipes
Servings: ¾ gallon
Time: 20 minutes
Difficulty: Easy

Ingredients

Procedure

  1. Start with apple cider vinegar in saucepan over medium heat.
  2. Add salt, ground black pepper, crushed red pepper, molasses, and honey.
  3. Let mixture heat up, but not quite boil.
  4. Mix well.
  5. Return sauce to the jug that the vinegar came in to cool.

Notes, tips and variations

  • This is the sauce used for authentic barbecue.
  • Recipe from my friend and Brother Chip Crumpler.