North Carolina Vinegar BBQ Sauce Recipe | Ray Mack’s Kitchen and Grill

Byamazingfoodstv


We know our BBQ in the SOUTH, This is a Eastern N.C. Style BBQ Sauce…This recipe is so easy to make, NO COOKING REQUIRED. This BBQ sauce is good for fatty cuts of meat like brisket or pulled pork, and you can use it as a basing sauce as well.

Like ✔ “Share” ✔ Tag ✔ Comment ✔ Re-post ✔Follow me
If you love soul food and southern recipes Follow me or join my Awesome Free Recipe YouTube channel for recipes, fun, tips and inspiration.😀
(CLICK HERE FOR THE RECIPE)

“Subscribe to my channel!” or “Watch my next video!”
To Cook Air Fryer BBQ Pork Ribs

[If you cook this recipe…Please post a picture on Instagram or Facebook using the hashtag #Raymackstyle.

FOLLOW ME:
• Twitter:
• Instagram:
• Facebook:

North Carolina Vinegar BBQ Sauce Recipe

Ingredients:
1 cup distilled white vinegar
1 cup apple cider vinegar
3 tablespoons hot sauce
1/4 cup brown sugar
2-3 tablespoons black pepper
2-3 tablespoons salt
2 tablespoons red pepper flakes

Directions:
mix all of the ingredients into a large bowl, add to a jar or a container with a top. Place in the fridge for 2 days so the flavors can combine well.

THIS IS A BONUS RECIPE, PLEASE GIVE IT A TRY.
Louisiana Cajun Style Shrimp and Grits

Ingredients:

Grits Recipe:
•(2) 3/4 cup yellow Stone Ground Grits only, (no INSTANT GRITS)
•6 cups water
•2 tablespoons unsalted butter
•1 teaspoon salt
•1 teaspoon black pepper
Direction:
1. Add your grits, water, salt and pepper to a large sauce pan, let your Grits come to a boil, reduce your to low heat, cook for 20 to 25 minutes steering constantly.

Shrimp Recipe:
Ingredients:
•1 lb. Med. Shrimp (20-30 count)
•Olive oil
•Smoked andouille sausage (pork or beef)
•1 green bell pepper (sliced)
•1 large onion (sliced)
•2 stalks of celery (sliced)
•Blackening seasoning
•Weber Garlic Jalapeno seasoning
•1 LG. Container chicken broth
•roasted garlic & red bell pepper seasoning (you can find this @ Ross Department store)
•garlic & onion seasoning (you can find this @ Ross Department store)
•onion powder
•Garlic (Jar is fine)
•1 teaspoon Cajun seasoning
•Diced jalapeno peppers
•Black pepper
•Knorr’s chicken flavoring
•3 tablespoons cooked ROUX
•2 tablespoons unsalted butter
•CHOPPED FRESH PARSLEY

Direction:
1. Heat your cast iron deep pot to high heat, add olive oil, smoke sausages. Your sausages are ready when browned…remove from the skillet, set aside.
2. Add your onions, green bell peppers, celery to your pot, cook for 7-8 minutes and remove from the pot.
3. Add more olive oil to the pot, add shrimp, turn the heat down to LOW, SEASONING your shrimp with Blackened Seasoning, garlic Jalapeno seasoning cook for 1 minute…if it’s still raw that FINE, Remove from the pot.
4. ADD 1/2 Container chicken broth to the pot, along with the THE OTHER SEASONING LISTED ABOVE. mix everything WELL.
5. Add sausages, veggies to the pot with the rest of the chicken broth, add unsalted butter. Bring your pot to a boil to reduce the liquid by half.
Turn your stove OFF, add SHRIMPS to the pot…serve over Grits and ENJOY!!!

—–‐——-TRY THESE SEASONINGS BELOW————

Yummy Seasoning (Yummy Blackened Seasoning)
www.yummyatasteofnewoleans.com

Yummy Instagram

Use Promo Code: RayMack15 for %15 off

Spain’s Spices
www.spainsspices.com
use the PROMO CODE (LoveRayMack)
for 15% off
Spain’s Spices Instagram

source

Similar Posts

37 Comments

  1. Ray Mack. You can cook!!! I have tried your recipes and have been completely satisfied!!! Boy you got it going on thank you so much for sharing your cooking skills with us. I now have flavor in my food with your recipes! My Spouse is so picky, but he likes what I fix your way. I hav Subscribed to your channel. Please keep them coming ! Thank you

  3. Fun fact for people making this, you don’t actually need to refrigerate this recipe’s bbq. Vinegar is too acidic for bacteria to grow! Now if this was a tomato based bbq sauce then you definitely need to refrigerate it, but vinegar based are safely stored on the counter with a lid. (Hence why you’ll see bottles of vinegar bbq on restaurants here in NC all the time and they’re never been put in the fridge)

  12. Bro I’ma give this a shot. My father was a North Carolina native and he made the best chopped bbq I’ve ever had. Unfortunately he passed away before I could get his sauce recipe (I was 11). I’ve realized that it’s just a Nc vinegar recipe. But I feel like he added something or did something different that I haven’t been able capture.

  15. I've been searching for a good vinegar based bbq sauce. I'm going to try your recipe out! I've seen in some other videos that they have you bring the sauce to a boil to dissolve the sugar and salt. Is that not needed?

  24. Ray Mack!!! I made your recipe Friday afternoon! Used it Sunday on some smoked shredded chicken! Also put some in with the coleslaw! It took me back to Durham NC at a place called The Little Acorn ( might not still be there) when I was a kid! Sunday night I added 2 more tablespoons of crushed red pepper flakes for more of the spicy sting! Love it Brother! Thank You for posting!

  35. Finally! Someone who knows the difference between Eastern and Western NC Sauce!
    I was raised on a farm between Durham and Hillsborough and this is really close to the sauce we made and used by the gallon for pig pickings (wood fired, slow pit roasted pork and chicken). Thanks for introducing these folks to good eating Brother Ray!

  37. Man I have had my share of this sauce! My dad was born n raised in Durham N C every year since 1959 he drove us from New Mexico to Durham for Christmas! I haven’t had any since early 90s ! I live in Georgia now you would think I’d drive up and snag me a gallon! Thanks Ray!

Leave a Reply