Here Are The 5 BBQ Sauces Every Southerner Should Know | Southern Living

Byamazingfoodstv


Choosing the right BBQ sauce is essential when preparing a meal; it can take your dish to the next level.

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50 Comments

  17. The modified version of the Carolina Vinegar sauce you made is way off what most NC Natives would consider respectfully “modified”. You said the true recipe is apple cider vinegar, salt, crushed red pepper, which was correct. But a modified version of this shouldn’t stray too far from the original. I would maybe suggest a little bit of tomato paste and hotsauce or some cayenne pepper powder, in addition to the crushed red pepper, salt, and A.C. Vinegar.
    But Lemon Juice, and Brown Sugar are sacrilegious, and most Eastern Carolina natives will tell you ketchup is sacrilegious too. Those ingredients take away from the identity of “Eastern Carolina BBQ Sauce”. Don’t associate this concoction of your own vinegar sauce and try to compare it with our Eastern BBQ sauce. Yours is closer to Lexington Style, not the same at all to Eastern BBQ.
    I can’t say I was born there so I’m not a true native. But I grew up there from
    4 1/2 yrs old till I was 23 yrs old. Long enough to know you do NOT mess with their sauce. And they’re right cause that sauce is awesome, until someone like you comes along and f**ks with the recipe.

  18. Very entertaining. Thanks! When I moved to GA (from the Carolinas), I had no idea that BBQ sauce was red and sweet or hot! My husband and I had so many different sauces in our fridge. I still can’t attempt the white. I’ve never seen it in a restaurant. Scott’s, in Cartersville, GA, is so great! They have 5 different sauces and the best Brunswick stew I’ve ever had!

  28. That Dukes was a new one on me… that's why I never mind checkin in every now and then…still discovering after all these years…good job man…I've tried to give you a "like" at least a dozen times…to no avail… hence the comment…good stuff

  39. Creole Or Ragin Cajun Mustard, Rice vinegar, 1 full lemon squeezed, Ancho chili pepper powder, salt pepper, Maple syrup ( NOT PANCAKE SYRUP) Brown sugar, a throw in of cayenne pepper to your liking …. The challange is to add in little And mix ..taste..repeat
    This set up in taste over all the mix is 3.5 layers …Mustard back feel and sour vingar.. with a bright citrus twist into sweetness… Then the Kick of smokey heat …If a Acadian in the North can get it right..Then so can you guys…3 things i also know about the South : No selfrespecting southern uses instant grits "We take pride in our grits" And Cajun's are former French Canadians "Acadians" that went south…None of them eat instant grits Or use a gas BBQ…Atlease the men anyways …

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