Carolina style BBQ sauce is soooooo good!!!
 

So I decided to put my Carolina style BBQ sauce to the test and had some family over last night for guinea pig duty. Grilled up a bunch of chicken on the Weber Genesis 320 (which is and has been a marvelous propane grill - I highly recommend it), made some potato salad (using from scratch french dressing for the marinade) some of my pickles from last years garden and a loaf of sourdough bread. (Had to purchase that as I was out of sourdough starter.)

Seasoned the chicken with a little salt, pepper, ground thyme and paprika. Cooked the chicken under indirect heat for approximately one hour, applying the sauce the last 10-15 minutes of cooking, turning once during that time to coat both sides.

It was frickin' awesome. While I know that there are some KC style BBQ sauce purists around here, I strongly suggest that you give this sauce a whirl if you're grilling up some chicken, pork shoulder and fish (it's really great on heavier/denser fish like swordfish, mako shark, cobia and the like). I usually just buy a bottle when I'm down in Hilton Head for the family vacation (when in Rome...) and use it when I'm grilling chicken and fish. Decided that I could probably make some that appealed to my tastes a bit better than the store bought stuff. At least to me, it's much, much better. And it's easy as heck to make.

Here's the recipe:

1 c. prepared yellow mustard
¼ c. granulated sugar
¼ c. molasses
¼ c. honey
3/4 c. cider vinegar
1 T. white vinegar
1 T. balsamic vinegar
¼ c. light lager beer
1 T. vegetable oil
½ T. key lime juice
¼ t. hot sauce
¼ t. ground thyme
¼ t. white pepper
¼ t. fine ground black pepper
pinch of ground cayenne pepper

Mix and bring to boil. Reduce heat to low and simmer for approximately 20/25 minutes.

Vinegar and mustard based bbq. Surprisingly good if you like tangy. But it's nothing compared to KC bbq.

I much prefer Sweet and Spicy BBQ sauce. Nothing against Carolina.

True Fan plates.

:)

reaper. spin the wheel

Sweet and spicy bbq is awful.

Carolina BBQ sauce? Die in a slowly smoldering fire of 60% apple and 40% cherry.

If I was trapped on island that only had mustard and sugar and molasses and stuff, then I'd put Carolina BBQ sauce on my crab and coconut. But if the island had ... whatever goes into real BBQ sauce, the mustard plants would grow unchecked.

In a surprise, the wheel landed on Grab Bag:

"If you still think that The Office, Entourage, or House are good TV shows then you're a fool. Each has descended into self-parody. Raise your standards."

There is a heathen in our midst.

Exile.

I like 'em both. God save me from FMB's wrath. I will sacrifice a virgin box of barley and a goat.

Sorry.....but I've had that CS yellow BBQ before and it's nothing compared to good ol KC BBQ. I don't care what people say about Shealy's or Maurice's I wouldn't feed it to a rabid skunk.

mmaddog
*******

__(Insert City, State, Town here)____has the best BBQ in the nation!

Propane is marvelous if you do Carolina style?

Damn.

It's a hard crowd around here.

I love a good vinegar based sauce. I really do not like molasses base sauces at all, I know I know it's Kansas City. I don't like it

Damned straight brother.. :) How ya been? I'll hook ya up with a gallon of home made BBQ sauce sweet and spicy all the way.

ROFL ROFL ROFL

I'm not a KC-style "purist". I enjoy dry, Memphis-style, the thin red sauces... apparently I'm a "good BBQ" purist. :p

And in my judging endeavors over the past 18 months in South Carolina, I've had the "best SC has to offer," and truly, it was mediocre at best.

It's commonly assumed that all BBQ sauce served in the Carolinas is mustard and vinegar based. There seems to be a dividing line somewhere in the middle of North Carolina. Everywhere east of the line and down into the low country of South Carolina likes mustard and vinegar, everywhere west of the line loves sweet and spicy tomatoe based BBQ sauce. I live west of Charlotte and BBQ is big around here, you can get mustard and vinegar sauces if you ask but the red sweet and spicy sauce is much more popular.

Carolina and Vagina rhyme because they are both sour and babies come out of them

I have a Weber Genesis gas grill. It is a very nice grill. I like to do BBQed shrimp with Gates sauce. Quick and yummy!

From a man whose state has no good BBQ but is fairly well traveled I would have to go with KC BBQ in a heartbeat over anything else I've ever tasted.

And I'm a man who can appreciate a good BBQ.

I prefer Carolina style, but that's maybe because I like pulled pork best.

I like a Carolina sauce on pork. Chicken and Beef gots to be KC. Fish, I like the thought of a Carolina sauce, I'll try it.

It landed on BBQ this time:

"If the pitman has done his job right you don't even need any ****ing sauce."

Throwing it out is actually the better option.

Damn that looks like a mean plate of grub. Well done.

i like it. then again im a carnivore.

there you go

:LOL:

very nice, sir. W/ your culinary interest, you'll fit in perfect, here. :thumb:

Heh, don't mind me, I'm just a hickory smoke whore... :) I do like a good Carolina sauce though, plan on hijacking your receipe someday.
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Looks good my man.

I prefer KC-type sauces myself, but anytime you want to cook me up some grub, I'm in.
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Stop givin' him a reach around, SR. You barely know the guy. :LOL:

Nobody's gonna make a comment about how gay his plates are?


CP is really losing it's burst if we can't altogether ignore the focal point(the food) of a picture and poke fun at a secondary, inanimate item.

Is it coincidence there is a pickle on that plate? I think not.

Thank you; somebody understands what personal pictures posted on CP are for.

surprised he didn't include track lighting installment pics

Is it coincidence that vailpass noticed the pickle first? I think not.












:p

Propane?

Good lord...

Nah, for real, he's good by my book. Anybody that comes on here and talks food is OK by me. Everyone's allowed to have their own opinion on food, even when it's wrong. ;)

The only thing I said a while ago was that the vinegar/mustard sauces wouldn't get a bad rep if they didn't taste like shit. I stand by that.

I'll take BBQ any way in the states, but put that shit on my meat and no thanks.

I'm going to make a Memphis style sauce tonight. I did post some pics of my recent KC style effort somewhere around here recently.

But in case you missed them:

Oh, and since I know that there are a number of you who do have some level of culinary interests, I'd be interested in getting feedback on my KC BBQ sauce ingredients. I was pretty happy with the result from the last batch, but it's an ever changing process. Here's that recipe:

Quote:

KC BBQ Sauce Recipe 2 qt. tomato sauce 1 whole red onion - chopped 1 large bell pepper - chopped 6 cloves of garlic - chopped 3 green onions/scallions - chopped 3 T. smoked paprika 4 T. vegetable oil 1 1/2 T. salt 1/2 T. fine ground black pepper 1/2 t. ground cumin 1 1/2 t. chili powder 1/2 t. dry mustard 1/4 t. ground coriander 1/2 t. Accent/MSG 1/4 t. ground cayenne pepper 1/2 t. ground celery seed 1/4 t. onion powder 1/2 c. dark molasses 1/4 c. granulated sugar 1 c. brown sugar 5 T. pineapple juice 1 T. lemon juice 2/3 c. cider vinegar 1/3 c. white vinegar Saute vegetables in oil over medium heat until soft. Add paprika and cook for two additional minutes. Add to tomato sauce and cook/simmer over medium low heat for 30 minutes. I like to use smoked paprika as it gives the sauce a deeper flavor without having to add liquid smoke flavoring, which can have a tendency to over-power the sauce. At this point, you can either strain out the vegetables via a colander for a smoother sauce, or just keep them in for a "chunky" sauce. Personal preference - I like a smoother sauce so I strain them out and use them to make a salsa while the BBQ sauce is simmering down. Add the rest of the ingredients to the tomato sauce and cook down to desired consistency. I like to take it down to about 1 1/2 to 1 1/4 quarts, which takes about an additional 45 minutes over medium low/low heat. If you like a thinner sauce, cook for about 20-30 minutes. If you like a thick, paste like sauce, an hour or so should do the trick.

I've said it in many posts before... if you're not using homemade chili powder, you're doing yourself and your chili, sauce, rub, whatever a major disservice.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Make this one time, and you'll never buy chili powder again.

Specific to your recipe... I'm not a fan of the Accent, but I'm sensitive to MSG. Other than that, something you might like to try - instead of the cayenne, try some dried chipotle or even chipotle in adobo. I love the gentle smokiness you get from that, plus the flavor is first rate. I'd probably like to see a little fresh ginger in there, as well.

Also, since I don't know your level of expertise so please don't be offended, if you're not buying your spices whole, roasting them and grinding them when you need them, you're missing out BIG TIME on flavor.

I am using the smoked paprika rather than chipolte for the same effect. I have used chipolte in abodo in the past and I think that I like the smoked paprika a bit better.

I do grow a number of my own spices, but I haven't made my own chili powder. I'm going to work on that this week in fact. Great idea!

I've made my own for a couple years now, but recently ordered some Mexene powder on-line, and its not bad at all.

ROFL

To each his own. I prefer a sweet paprika and the chipotle, but your way gets the same smokiness.

THERE IS A NEW GLAZE I'M GOING TO TRY THIS CHRISTMAS,

1 - CAST-IRON SKILLET RED HOT
HANDFUL- BARLEY
2-CUPS OF APRICOT PRESERVES
1 BOTTLE OF LIQUID SMOKE

I call this lil' number: 'Fire Me Boy!'

I'll not stand to be disparaged.

Although, I'm certain that if anything was going to make that glaze "top drawer" it's the cast iron skillet.

Cast iron makes everything better.

You know... I have cast iron grates in my grill.

Trader

Well, at least he isn't a traitor.

Damnit. I've been outed!:D

I was thinking the same thing. I mean, at least all he's doing is making BBQ sauce to take to the swap meets.

I don't think I've ever tasted carolina 'q.
looks tasty though.

ahhhhhhhhhh the grammar cop. I`m well aware of that fact that I used trader, instead of traitor..I used trader for a more theatrical effect.

:rolleyes:

Sure ya did.

Sorry...I've had the Carolina mustard sauce they call BBQ down there....and I give it a definite thumb's down.

The only good BBQ South of Charlotte is served in Orangeburg, SC at Duke's BBQ (if it's still open) and The Beacon Drive-In in Spartanburg (think original Arthur Bryant's in a mega drive-in mentality)...

mmaddog
*******

I didn't want to say it before, but, the plate in your picture is pretty gay.

You could have just said that you pick out the plates in your home. You do the dishes too? Fold laundry?

Does your boyfriend shop for your shoes?
(Damn! that does work well!:D)

ROFL

Don't knock the Pumas.

I own a couple pairs of Pumas, including some purple "Clyde" suede ones that are the frickin' bomb. They are pure pimp wear, and make me approximately 25% cooler when I wear them.

I'm looking for some red suede ones now, but they're hard to find.

I used to have a pair of grey suede Puma's. Great shoes. Lightweight and fairly stylish; but not exactly the most comfortable pair I've ever owned.

They're yellow. No good can come from yellow and if I had my way, yellow would be banned from the color spectrum.

I would also summarily execute every asshole in America who has spent 50K+ on a high end sports car or Hummer, and gotten it in WHAT color?

Bright Piss Yellow.

They must die.

Everytime I drive up to Chicago, I go the long way up Iowa and across I-88 so I can hit up the outlet mall in Aurora, IL. There is a Puma outlet store there. Back in July I bought seven pairs from the Puma outlet store.

I thought the plate was just keeping authentic with Carolina style BBQ. Just saying.

Next time, I'll try to remember to put the BBQ on my Elk, grizzly bear and brown trout plates.

ROFL

Good call; be sure to serve your refreshments in a footballs/NASCAR/guns tumblers.

Let me know how you like it.... I'll stake all my Casino Cash (whatever it is, I have no clue) that you absolutely LOVE it.

Nope...

http://www.motorheadproducts.com/pro...ne/MH-8900.jpg