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Supplier of High Quality
Roasting & Bar-B-Q Pigs |
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Carolina Style BBQ Sauces...
plus Potato Salad and Hushpuppies
for a crowd. |
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North Carolina barbeque sauce recipes
are numerous, reflecting the personal seasoning
preference of thousands of barbeque "experts"
across the state. The sauce used predominately
in the East is a clear type of sauce of vinegar,
pepper and salt mixed in various proportions.
Western sauces use catsup, sugar, and a variety of
spices in addition to vinegar and pepper. The best
way to arrive at a barbecue sauce is to select
from the following categories the ingredients that
suit your own taste:
Sweet-
sugar, both brown and white, honey, molasses,
catsup, and sherry
Sour- vinegar or lemon juice
Hot- chili sauce, Tabasco, cayenne pepper,
crushed red pepper, black pepper, hot pepper sauce
Spicy- mustard, onion, garlic, ginger, cloves,
Worcestershire sauce
Salty- salt or soy sauce
Note: As a rule of thumb, allow 2 quarts of
barbeque sauce per 75 pounds or pork
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BASIC
EASTERN
Hot Vinegar Barbecue Sauce
-2 quarts cider vinegar
-1¼ to 1½ ounces of red pepper, crushed
-salt to taste
-black pepper to taste
Mix all ingredients well. After basting pig, pour remaining sauce in
small jars to serve with cooked pig.
Yield: 2 quarts |
EASTERN
Pig Pickin' Sauce
-1 gallon vinegar
-¾ cup salt
-2 tablespoons red pepper
-3 tablespoons red pepper flakes
-1 cup firmly packed brown sugar or ½ cup molasses
Combine all ingredients; mix well. Allow to stand 4 hours before
using.
Yield: about 1 gallon
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PIEDMONT
Lexington-Style Sauce
-1½ cups distilled white or cider vinegar
-10 tablespoons tomato catsup
-Salt to taste, if desired
-½ teaspoon cayenne pepper
-pinch of crushed hot red pepper flakes
-1 tablespoon sugar
-½ cup water
-freshly ground pepper to taste
Combine all ingredients in a small saucepan and bring to a simmer.
Cook, stirring, until the sugar dissolves. Remove from the heat and
let stand until cool. Spoon in a small amount of the sauce over
barbequed meats.
Yield: 3 cups
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WESTERN
Catsup-based Barbeque Sauce
-1 cup tomato catsup
-1 cup brown sugar
-½ cup lemon juice
-½ stick butter
-¼ cup minced onion
-1 teaspoon liquid hot pepper sauce
-1 teaspoon Worcestershire sauce
Place all ingredients in heavy saucepan and bring to a boil. Reduce
heat and simmer for 30 minutes.
Yield: 3 cups. |
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POTATO SALAD
-10 TO 12 pounds potatoes
-24 hard cooked eggs, chopped
-2 large bunches celery, chopped
-1 quart salad pickles, chopped
-5 small cans pimento, chopped
-3 medium onions
-3 to 4 green peppers, chopped
-¼ cup salt
-1 tablespoon pepper
-1 quart mayonnaise
-1 jar (6 ounces) mustard
Wash potatoes. Cook covered with water for 30 to 40 minutes or until
tender. Remove potatoes from water and cool. Peel and dice. Add next
6 ingredients. Add salt and pepper. Mix. Blend mayonnaise and
mustard. Add to potato mixture and mix well. Chill at least one hour
to allow flavors to blend.
Yield: 50 servings. |
LONG & LEAN HUSHPUPPIES
-3½ cups water
-2 cups cornmeal
-1 teaspoon baking powder
-1 tablespoon sugar
-1 teaspoon salt
-1 medium onion, finely chopped
-1¼ cup butter, softened, or lard
Bring water to a boil. Combine cornmeal, baking powder, sugar, salt,
and onion; slowly add to boiling water, stirring constantly until
mixture is smooth. Remove from heat, add butter, stirring until
melted. Cool mixture 10 minutes.
Shape batter into 2 x 1 oblong rolls. Deep fry in hot oil (375°)
cooking only a few at a time. Fry until hush puppies are golden
brown. Drain well on paper towels. Serve hot.
Yield: 3½ dozen. |
ROUND & FLUFFY PUPPIES
-5 lbs. self-rising corn
meal
-½ cup self-rising flour
-2 tablespoons sugar
-2½ quarts (or more) water and -buttermilk or (2½ quarts of either)
-½ cup shortening, melted (optional)
-4 eggs (optional)
Stir liquid into dry ingredients, making a thick batter. (Addition
of shortening improves texture. Onion adds flavor. Eggs improve
texture and flavor. Drop from spoon into fat which has been heated
to 350°to 375°. Fry to a golden brown.
Yield: 125 to 150 hushpuppies |
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INFORMATION PROVIDED BY NC PORK
COUNCIL |
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