Eastern North Carolina-Style Barbecue Sauce – North Carolina Vinegar Pepper BBQ Sauce Recipe

Byamazingfoodstv


Learn how to make a Eastern North Carolina-Style Barbecue Sauce! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy North Carolina Vinegar Pepper BBQ Sauce Recipe!

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  6. Chef John I love your videos and the food you cook. Recently I have read a book on cooking called On Food And Cooking The Science and Lore Of the Kitchen. In the book there is a paragraph about making Margarine. In the past margarine has been made from tallow and skim milk. I wonder if a margarine can be made from beef bone marrow. I believe that this is entirely possible and will have interesting property's. I hope you will response to me. thank you for your Tme and keep up the good work.

  14. I nick named mine "Dismal Swamp Water" just to confuse my guests. I'm a Southern New Yorker who moved to NC and love this stuff on pulled pork, also now topped with Chow Chow instead of slaw and perhaps a squeeze of Rooster sauce. Now still smoking and pulling pork and living in the low country of South Carolina. Thanks for your take on this wonderful Eastern/western BBQ Sauce. I'll try it with honey next time.

  24. I live in South Carolina, and for some reason it's always a debate on which Carolina BBQ sauce is better. I always vote for this one. The mustard-based one isn't bad, but it can really mask the flavor of the meat.

  25. I grew up in NC and am currently living there, my grandad owned a bbq resturant in Winston-Salem, and I must say, you are missing 1 ingredient that is essential in most western or eastern NC sauce. That is Texas Pete hot sauce, which is made in (that's right, you guessed it) Winston-Salem NC!! Ha.

  31. I hope your recipe tastes better than what my family and myself had in a eatery just outside of Raleigh, NC.  Our dinner was floating in a high vinegar and oil base with red pepper flakes.  So strong that my husband with the iron stomach took 1 bite and pushed his plate away.  Nobody in our family eat the dinner and we left and went down the road to a super good Italian restaurant.

  35. If you do that whole thing in a sauce pan and simmer it for alittle bit the pepper flavor permeates the sauce better. Then you can cool it if you want. Ive also seen recipes with some ketchup in there too to add alittle more depth of flavor (though Im pretty sure if you tried to make it that way in NC theyd run you out of town…)

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