cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce.
Stir through
Combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and Worcestershire sauce in a large pot; bring to a simmer. Bring to a boil, then turn heat to low and simmer for at least 30 minutes.
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
ry for smoking.
For BBQ sauce: Mix all except soy and
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every 2
Combine BBQ sauce ingredients; simmer for one hour.
ours.
Prepare Papaya BBQ Sauce.
PAPAYA BBQ SAUCE:
Heat oil in
kick add hot sauce.
Pour BBQ sauce mix over chicken evenly
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
ith Carolina Vinegar Sauce or your favorite barbecue sauce.
Carolina Vinegar Sauce.
In
edium-sized saucepan, combine all BBQ sauce ingredients. Cook over medium heat
For the pork and peach bbq sauce:
Preheat the oven to
FOR THE BALSAMIC BBQ SAUCE:
Combine all the ingredients
eep warm.
For the sauce:
In a small saucepan
he smoker.
Beer Mop Sauce:
Mix ingredients in a
ngredients for the Jack & Coke BBQ Sauce, adding adobo seasoning or salt
in., before serving.
Spicy BBQ Sauce: Heat oil in pot over
For the Cranberry Sauce: Place all ingredients, except stevia,
eeded.
Baste with honey bbq sauce during the last minutes of
he onion, garlic, green onions, BBQ sauce, marmalade, dill, orange juice, black