Good recipe for North Carolina BBQ?

Question

Talking about real pork BBQ, with Vinegar and peppers and all that good stuff. Not that nasty red sauce crap.

Answer 1

Here's a good recipe for NC BBQ sauce:

1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

Mix the ingredients and allow to sit for at least 4 hours for proper flavor infusion.

I lived in eastern NC for several years, and have yet to find good BBQ like that served anywhere else. I grew up in Alabama and am a fan of traditional BBQ sauce (red), but there's something about NC BBQ that makes me wanna go back!

Answer 2

I fell in love! Serve this on buns with some coleslaw and sweet tea and you are a true NC native! I found this recipe on the web after searching for one that was easy to do! Hope you enjoy as much as we do.

2 lbs fresh pork shoulder
ground red pepper
crushed red pepper flakes
1 1/2 cups vinegar
salt

1. Rinse meat and pat dry.
2. Sprinkle meat with ground red pepper (I use lots!).
3. Place in crock pot on low for 8-10 hours.
4. Place meat under broiler for 5-7 minutes for a crusty top.
5. Shred meat with fork and a knife and slowly add vinegar and red pepper flakes.
6. Add salt to taste (I usually add a little black pepper as well).
7. Keep warm until time to serve.

Answer 3

Smoked Pork Shoulder Recipe courtesy Bob Garner; Author North Carolina Barbecue
Show: FoodNation With Bobby Flay
Episode: Charlotte, NC

1 (5 to 6 pound) pork shoulder or Boston butt pork roast
2 teaspoons salt
10 pounds hardwood charcoal, divided
Hickory wood chunks
Cider Vinegar Barbecue Sauce, recipe follows (optional)
Peppery Vinegar Sauce, recipe follows (optional)

Sprinkle pork with salt. Cover and chill for 30 minutes.
Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.

Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.

Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
Yield: 2 cups

Peppery Vinegar Sauce:
1 quart cider vinegar
1 tablespoon dried crushed red pepper
1 tablespoon salt
1 1/2 teaspoons pepper
Stir all ingredients together, blending well.
Yield: 4 cups

Answer 4

i think u should do a beer can chicken recipe.
http://www.barbecue-online.co.uk/barbecue-recipes/poultry/bbq_beer_can_chicken_barbecue_recipe.htm