Heck, it's not even a sauce. Being from the Piedmont region just east of Charlotte, I knew the sauce wars were strong but man. But definitely not Tabasco. I was looking for the hot vinegar that you typically find on the tables at BBQ places. It darkens the sauce and gives it a bold flavor that really compliments the meat. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. Posted Tue, Mar 8 2011 10:48AM, wes I'm from SC, too, where have sort of a sauce schizophrenia, based on region, but I've always been partial to the eastern NC and SC vinegar based or the midlands SC vinegar/mustard base. )I suppose they have their purposes, the "Bama white sauce is pretty good on chicken, But it just ain't "barbecue. A gallon of sauce was always needed because when it came to BBQ, that meant whole-hog. Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: You may also check if there are any coupons and deals available to save on this and many other It's so nostalgic to taste it ! 0 %--Protein. I have found several where you boil pork neck bones, pick the meat from the bones and strain the stock, put the meat pulled, use salt, pepper, poultry seasonings. It is all good. The vinegar sauce we almost always used didn't have any ketchup or sugar in it and it was delicious. Enjoy!Posted Fri, Jul 3 2020 10:41PM, steve After all is said and done, the best damn sause was served to me just outside of Durham at "Turnages." Cover and cook low 8 to 12 hours, until tender. Will be my new goto pulled pork sauce base (personal touches are what makes it your own).Thanks Ben!Posted Sun, May 3 2015 6:00PM, kellee It was awfull ! Our bread is baked daily, sauce home-made and only the world's finest aromatics are used in our award winning rubs.Then we add our ownAward-Winning Sauces & Dry RubsAs one of the most decorated barbecue champions in the world, Joe Davidson's award winning sauces and dry rubs are the standard in modern day BBQ. And for the same reason, that I grew up in NC.But you're right about the native sauce here. We are all proud of our regional cooking ( chowders and best lobster roll here on the Maine coast)My mom and grandmother would feel proud of their traditional recipes, but were never rude. I had no idea this was a local thing, but I should have guessed. They cooked over hickory. ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. The key is the proper balance of meal and liver. There was a newcomer near here a few years ago that claimed to be KC style. I followed the recipe that you gave and it is super yummy. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! I'm afraid Maurice Bessinger warped their taste buds forever.Posted Sun, Dec 6 2015 1:26PM, p3orion I have to say I like Neese's scrapple too, especially doused with some pepper vinegar. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. I am willing to try'em'all. Works ok on brisket but in general, it sucks.Not sure where this 'Alabama white sauce" is coming from. When you take a sauce that's darn near perfect and yet change it anyway, the point isn't really to "improve" it, but to get it to where you don't have to admit you got it from someone else. The other sides and styles are endless. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. No Texas Pete.Posted Sat, Dec 28 2013 1:06PM, Mike I'm from Wilmington NC. There's enough material here for a book! I'm from NC born and raised right by lexington and this is far hotter than anything iv ever had. One had no pig in it but a single ham hock with all the skin and fat removed. Being of Southern roots, Tennessee and Florida, myself I find that Carolina Tang Sauce truly enjoyable and a pleasant change from ANY BBQ sauce on pulled pork. Thanks for posting this! Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. The key thing was the flavor of the free range hogs the came first and foremost. That's Lexington style, but I have never found a BBQ that I did not like.Posted Mon, Jul 10 2017 10:26AM, Nicole Don't knock it before you try it my "no tomato product east nc style all the way, I know east nc sauce blah blah blah" husband went nuts over this stuff, having not a clue there was any ketchup in there. until I just had to rub it in his face after his stellar review of my (your) sauce recipe and how I "nailed it". It took me almost 15 years to master what he did. Not the end of the world! I never measure a thing and its never the same twice- yet pretty close every time. Since then, I have tried sauces from many different places in the U.S. but my favorite still is vinegar based sauce and my favorite place to get a BBQ sandwich from is Parker's BBQ (Wilson and Greenville). I'm making some crock-pot pulled pork right now and I added some Buffalo Salsa Chipotle from Mexico in place of the Texas Pete in my sauce. I was very surprised how mild "hot" food is here. For those of us who prefer the lighter fare, simple grilled chicken and fish pair . Find City Barbeque locations near me Product Name Calories Angry Blackberry Sauce. Posted Mon, Dec 23 2019 1:49PM, Ryan Brilliant! If it's good it's GOOD!Posted Mon, Nov 16 2015 4:49PM, Mopping sauce versus BBQ sauce Trouble is, most folks don't know the process of whole hog, pit cooked cue. Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. Just reading this recipe and many of the comments, I know this concoction is good and I will be trying it.And if Carolinians think only Pork is BBQ, they don't know much about BBQ. Join us for our wine dinner on the 13th at Keepers on Slaughter Lane . Ketchup. It was serves chopped or sliced with no sauce. Make it; Opens a new tab. But it got two lip smacking thumbs up from King Gastronome. My instant enthusiasm led me to the purchase of Holy Smoke: The Big Book of North Carolina Barbecue, a tome of all things North Carolina barbecue. I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. Use Josh's Carolina Tang regularly on pulled pork and other meats. Al says I don't care where the darn sauce is from,if it is goodeat it!Posted Thu, Oct 10 2013 7:57PM, CarolinaExPatriot I am from Jacksonville, NC (doesn't get too much more eastern than that) and all of the posts that have denounced ketchup are correct: no respectable pig cooker east of I-95 would add ketchup.This is pig cooking EC style: Get a 1/2 gallon jug of cider vinegar from the Piggly Wiggly, take out 2 cups and set aside. It was absolutely excellent. Still, it looks pretty good and, sans the ketchup, pretty close to authentic. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. I add some water to the vinegar and a LOT of black pepper, a little sorghum molasses and much more red pepper. Hop forward, low malt . My go to sauce has:1 cup cider vinegar1 cup ketchup3 Tbsp dark brown sugar1 Tbsp molasses1 Tbsp yellow mustard1 tsp salt1 Tbsp crushed red pepper1/4 cup de-fatted pork pan drippingsNo cooking, just mix and throw it on. The mustard came later with German immigrants and was popularized around Lexington.Liver mush is still made and very popular around Shelby. Check out our location and hours, and latest menu with photos and reviews. Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! I tried Josh's in an emergency and to no surprise it works! He appreciates good barbecue, and that is, of course, the great mediator. Ive tried this recipe and I like it a lot. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. Anyway, this sauce is the best as is. items. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! i turn to human being also at any time i want to. Jack In The Box Pina Colada Smoothie Recipe. @Bryan Koen I'll have your own pork butt waiting for the day you start eating meat again.Posted Tue, Aug 3 2010 2:09PM, Chris The fact that you added any ketchup will get you beat up by East NC diehards (ha ha). That was 100 people! So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. Once cool, de-bone and chop the meat finely and set aside. Served with choice of 2 sides. But I'm a Texan. This sauce hit the spot on my pulled pork sammys! Raised on the outer banks and catsup will get you disowned!Posted Sun, May 28 2017 3:20PM, Clemustine Sinack Ok. born and raised in NC wilson NC. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. Daily Goals. I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". Giving My RK the recipe, it's also like giving him enough rope to hang himself. The longer it stays in the fridge, the better it gets. I think it is best when steamed until the block (a bread pan) has set. I don't know what is or isn't authentic about this since I've never been to any part of NC but if this is how pork is done there then I'll have to make a trip one of these days.Posted Sat, Aug 25 2012 11:26AM, p3orion OK, for those trying to figure out the regional argument:1) Eastern NC sauce Primarily vinegar and crushed peppers, with salt and varying amounts and types of sugar. Just a few comments to add:I've been in Texas for more than 20 years and never had any trouble finding Texas Pete's. Ruby Falls is America's tallest underground waterfall, meaning that it's literally a hidden gem. Melt the butter in the pan and add the garlic. I'm on my second batch in two days! Calorie breakdown: My family prefers my own sauce, and my ribs. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. The western piedmont and mountain regions were settled by different people with different tastes, and some very good barbecue made there may often contain both sugars and a bit of tomato, and yet is every bit as much a "genuine North Carolina barbecue sauce" as the eastern sauces. About; Contact; All Recipes; Design by Grace + Vine Studios. I feel like you hit the nail on the head as far as a blending of all takes. I am from Virginia but lived in South Carolina and Georgia. Occasionally, somebody would slip a can of beer in the sauce. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener 1/4 cup salt1/4 tsp. 389 likes. After simmering for a few minutes and cooling, I added several packets of Splenda and adjusted the salt to taste. Plain beach water, vinegar, and pepper came hundreds of years before that nasty concoction and is the basis of barbecoa that was brought from the islands and served as a staple among the buccaneers even when they moved to the east cost of the south. Get City Barbeque Swine Wine Sauce delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. 499. . City Barbeque Swine Wine Sauce. Help guests by leaving a review of your favorite dishes. This can only be correctly called "National Chain Busboy Sauce". Lol But I fixed yours and it was tasty. City Barbeque Swine Wine Sauce City Barbeque Nutrition Facts Serving Size: tbsp Amount Per Serving Calories20 Calories from Fat 0 % Daily Value* Total Fat0ggrams 0% Daily Value Saturated Fat 0ggrams 0% Daily Value TransFat 0ggrams Cholesterol0mgmilligrams 0% Daily Value Sodium130mgmilligrams 5% Daily Value Total Carbohydrates4ggrams Thanks so much!Posted Thu, Apr 9 2020 7:37AM, Kirsten My Dad lived many years in Winston Salem and for years tried to find the best sauce that mimicks the 'cue from that area.