Carolina Barbecue Sauce | Lexington Style | Ketchup Vinegar Based | Western North Carolina
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- Опубліковано 6 гру 2019
- Carolina Barbecue Sauce | Lexington Style | Ketchup Vinegar Based | Western North Carolina
We teach you how to make our very popular NC BBQ sauce. This is Western NC or what we call "Lexington" style. It has Apple Cider Vinegar and Ketchup as the main ingredients. Recipe is located at the end of the video.
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Just made it and is one killer sauce and is my new favorite , thanks for sharing buddy .
Looks and sounds delicious, can't Waite to try it
This is exactly what I’ve been looking for.
I live in GA, and have been trying to find a sauce recipe like this for pulled pork for a long time. Thanks so much for sharing this as a starting point!!!
Over here from Shirley Fab Facebook page group - Going to make this today - Thanks for sharing!
Thanks Mike, I'm going to give it a try.
I just made the recipe and it is a world beater! Thank you so much for sharing!
Thank you so much! Glad you enjoyed it!!
Thanks for sharing this. I love this kind of sauce.
It’s our families favorite for many years. Taste really good with fries as well 😉😂
I am going to get a few things right now and try it , thanks .
Thanks for taking the time to post very informative !
Thank you for watching! Give this a shot!
Awesome recipe thanks so much for sharing 👍❤️👍❤️👍
Thank you!
Thank you for sharing..texas boy gona give it a try
@@luvysfatlife I love that "tang."
I was at someone's house making this recipe and they ran our of molasse. The Delta Cane syrup was a good alternative. The first time I made it, it was a little more tangy than I wanted it to be, so this time I added about a half cup more ketchup and a quarter cup less vinegar. Oddly despite that I added a little more mustard to lighten the color some. IT came out great
I really appreciate your video and for helping us make GREAT homemade BBQ!
I will make your sauce right away, because I have a pork butt in the freezer that needs
your sauce! Best from the West Coast of Florida!!!!!!
Awesome......give it a try. Carolina style.
Trying it next weekend!!!! Thank you!
Give it a shot. It’s better in my opinion the longer it stays in fridge. It is fine as soon as you make it……but a week later it’s really good.
Your recipe is very similar to the way I make my own sauce. I do like a bit of brown sugar in mine, too. Best sauce EVER!
@@luvysfatlife l'm making some right now and need to get molasses. I can't wait!
I just made you sauce and I love it thank you very much for sharing
Awesome. Thank you for sharing your experience.
Looks good I love to try different bbq sauce, like you say bbq is good
We love it....may be a tad too "tangy" for some though? Thank you for watching!
thanks for sharing!
My pleasure!
Growing up in W-S, I had Hill's Lexington BBQ hundreds of times.....ditto for Pulliam's BBQ. Married a gal from Rural Hall. Came looking for a recipe for BBQ sauce today. I'm going to make yours. Thanks for the video.
I live in Tobaccoville, NC now and work in rural hall. I feel you’ll really like this. Join our UA-cam channel for future Food And Travel videos. We will have a lot of smoking meat videos real soon and bbq restaurant reviews.
Thank you again.
I'm diabetic, so I made some tweaks to make this sugar free... this recipe is perfect!!! I make it the original way for my husband and he loves it.. thank you!!!
That is awesome! Thank you for the response! Cooking is about tweaking to your desires. Great feedback!
I'm cutting back on sugar myself, but I'm going to try this one as is just this one time
I found your video a year ago and have been trying to find it again and now finally came across it! Thank you for sharing this recipe! I’ve made hundreds of mason jars of this stuff over the last year and give it out to all my friends and family. I use it on my ribs as a glaze and serve it on the side with them. It is absolutely delicious! The amazing thing is when you use it as a glaze finishing up on the smoker, the flavor profile completely changes and it becomes much more tacky and sweet. Then when it’s served on the side or drizzled over that vinegar tang really comes through. Friend of mine grew up in Asheville and he goes nuts every time I make this for him. I always do the crushed red pepper instead of the cayenne and a full tsp every time. Can’t thank you enough for sharing. This is a life changing recipe!
Thank you so much! We have started a new cooking channel called Carolina Blue Smoke BBQ and Outdoor Cooking. Come check us out! We really enjoy the sauce as well.
I just like and subscribed. Love your recipes. Keep em coming!!! God bless
We’ve started putting our food videos on another channel. Check out Carolina Blue Smoke BBQ and Outdoor Cooking.
First let me say everyone should try this sauce. I made this sauce and put in refrigerator for a couple days. Just tasting the pure sauce, it was too pepper tasting. But I went ahead and put it on some pulled pork sandwiches and good lord. THIS SAUCE IS THE BEST TASTING BBQ SAUCE I HAVE EVER TASTED. You have got a winner with this one. My family loves it. Thank you for sharing.
That is awesome news! Our family loves it. If you want thicker, we just add a tad less vinegar and add ketchup or just add ketchup. Funny about being too much pepper....I make a "hot" batch and double the cayenne pepper in the recipe. Try this on french fries......believe it or not....very good with french fries!
Will certainly try it out Mike! ❤
Hope you like it!
Great video Mike! Keep them coming!
Thank you.
I remember working at Stamey's BBQ while I was going to school at West Davidson High School, good times.
That is awesome! I went to Ledford HS in Davidson County. We use to always hit Stamey's up on the way to concerts in Greensboro.
Thank you for sharing this, I live in Sweden and I suck at BBQ but soon I'll be retired so I'll have time to improve, again, thank you for sharing.
Thank you for watching and commenting.
Thank for sharing this recipe, I have been looking for a BBQ sauce that I like and I'm hoping that I have found it.
Thank you for watching!
I have never had NC BBQ, so please forgive my ignorance. I have been trying different recipes. I am still searching for a good Eastern NC BBQ sauce recipe. I don’t really know what it’s supposed to taste like so it’s a bit difficult. I have tried a few Western NC BBQ sauce recipes but yours is by far my favourite. I grew up with store bought Kansas City Style BBQ sauces and they’re great, but now I keep finding myself reaching for your sauce. Thank you for sharing your recipe. I am in Australia now and won’t be able to try true NC bbq for a while, but I am enjoying your sauce. I will label it Luvy’s BBQ Sauce so that you get the credit you deserve.
Hello Alex! Thank you for the compliment. Eastern NC BBQ sauce has less ketchup and just a tad to give it color. Also eastern bbq sauce is added in with the meat....so when you give it a try it is aleady soaked into the meat. Most of western nc bbq is to the side or you put it on top yourself. If you are ever in NC, please send us a note. We'd love to meet up with you!
@@luvysfatlife Thank you! I will visit someday!
Been looking for a good ketchup and vinegar sauce either Carolina or Memphis style. Gonna try this one. I was gonna just take the other style and just add ketchup to it. LOL. We used to buy a brand of syrup as a kid that now that I think about it was probably mostly molasses. I will go ahead and make mine almost a week in advance. Good idea.
Gonna try this and a Memphis style vinegar sauce from the Pigskin Barbecue channel to see if one is what I'm looking for.
6 Am in Cleveland making it now to put over a shredded beef roast with banana papers !
Clark's BBQ in Kville on 66 has good Carolina BBQ. Pit cooked Carolina style BBQ.
A man after my own heart - western NC hits the best for me but I hear you, they're all great. Except Alabama. Mayonnaise bbq sauce was a prank the devil pulled. Thanks for your work!
Wow, i had to make a quick sause because i ran out and wow, i had no idea it would be this good... i did use honey instead of molasses, reduced the viniger to 1/2 the portion, and had to add a tbls of garlic powder to remove the vinigar aftertaste (i really dislike that flavor) after that it was perfect! Thank you!
Sounds great!
Just a note of clarification: Recipes are not able to be patented, only the process for making a product. You can't patent ingredients lists. This recipe is so similar to 100's of others out there. UPDATE; Forgot to add that it looks really good!
Critters Crops Cuisine thank you for checking out. When you have vinegar and ketchup for Western North Carolina taste I’m sure there are very similar recipes. Hope you give it a try and like/subscribe for other cooking videos. Thank you...ps...it’s a great sauce if you like western carolina sauce.
Just to clarify your clarification, recipes can indeed be patented under the “composition of matter” clause of 35 U.S. Code §101. That’s not to say that this particular recipe is patentable, given the fact that it is, as you have pointed out, quite generic in its composition.
you came here to say that? where I'm from we call guys like you "Foxing Richards"
Great video Mike! Appreciate you sharing how you made your sauce, LUVY’s should be in all ships!
Hey, I am from Trinidad in the Caribbean and that sauce looks amazing ! You have got yourself a new subscriber 😊👋
Awesome...we love Food and Travel (FAT). This sauce is a family favorite for us! Hope you enjoy and thank you for watching!
@@luvysfatlife maybe sometime in the future I can teach you Caribbean styles 🙂
@@marshaabouhamad9090 I'd love it...we cruise to the carribean a couple times a year! Love the food there!
@@luvysfatlife GREAT! 😃 ....See you soon.
This is a great recipe, I made it and it was great. I am like you, I like both eastern and western style, and this by far is some of the best western that I've made/tried. When you bottle, do you put all of yours in the fridge or do you bottle and leave at room temp? Assuming your bottles that are labeled are sealed that you use at catering events but wasn't sure if I had to keep it in the fridge since it wouldn't be sealed? Thanks again for sharing.
Hello, thank you fir the comment. I can this and and hot water bath. Both versions I store non fridge. You can can this in canning jars and it’s great. I do the hot water baths with seal lids. They pop just like canning. I then vacuum seal tops for extra protection. The taste is better the longer they sit in my opinion. I’ve opened a year later and it was better than day one.
Thanks
That looks great thanks for sharing you said you make large batches can you tell me a couple of things how would you size it up and how do you can it to save it I like your idea of making and storing it my wife is a prepper she loves cooking and canning where are you based out of would love to try some of your cooking thanks for sharing great job
Hello, I'll need to look and see if I have the recipe for large batches. My computer crashed a year ago and I lost a lot of my recipes I had. I've done a water bath seal and a regular canning seal. Both work great! I've popped open a jar or bottle 1.5 years later and its great.
Awesome, Born in SC I love my mustard sauce but….secretly Western NC sauce is superior to the vinegar based one in Lexington. Reminds me of Pisgah NF
I grew up with western style, eastern is to strong vinegar for me. Thanks for sharing. will try it soon!
Thank you for watching! You can dilute by adding more ketchup and less vinegar if too strong.
Hi! Love the recipe! Just one quick question, is it a water bath to can your awesome sauce and how long for pints? This is so close to the barbecue sauce I'm used to when I travel back home to NC, I would love to be able to have it on hand at home as I'm a big canner for my little family here. Thanks again for sharing your recipe!
@@karengibson6915 yes. It is water canning and not pressure canning.
Wow, thanks for sharing your recipe. I would be interested in doing a small batch of canned sauce for personal home use. Do you water bath it as is, or do you add citric acid at all? Newbie canner here
Vivian Cappuccio I’ve hot water bathed and canned. With this being mostly ketchup and vinegar, they are both good for up to two years. I purchased the special lids that sealed when water bathing. I believe I purchased from “filmore containers”. I usually do a large batch in January of each year. Thanks for checking out!! This sauce is really good.
Luvy's FAT Life thank you so much! I will try it!
A little shout out to Shelby NC. Red Bridges and Alston Bridges BBQ.
Yes sir!
0:11 ... Guy grew up spending his summers in NC with, I believe, his grandparents ... which is why he loves a vinegar & pepper sauce ...
I did not know that......he should know NC BBQ is very different from East Coast to the Western Mountains. If he did as a kid, he probably didn't really know the difference. Thank you for the info..
@@luvysfatlife he does know...
...and the western mountains serve more TV barbecue than anything...that's why they are considered NC's 3rd barbecue region...
I'm in the RDU aera but I like both
Best of both worlds!
Two quick questions if you don't mind. Can I use butcher grind black pepper and sub the apple cider vinegar for white vinegar? I've just never been a fan of apple cider vinegar. The sauce looks amazing btw.
Give it a shot! That is the great thing about recipes and trying them out. I know some use the white vinegar as a mop while cooking pulled pork. Here in NC apple cider vinegar is a main ingredient. Give it a try! I'm sure it will turn out great. Remember...the longer it is made....the better. I really like mine a minimum of a week in the fridge.....but have ate right away and it is great as well.
@@luvysfatlife Thanks for getting back to me Mike. Really appreciate it!
ever tried kingsbarbecuesauce petersburg va.
How long does this hold in the fridge?
This will hold for months!! The vinegar and ketchup really last. Mine never last too long though 😉😂
Like Arby's? This is 10 times better than Arby's. And I agree that it goes on fries. When I go places with a similar profile, i use it on my fries
Are you kin to the Washington State Lovelace’s who franchise Papa Murphy’s Pizza?
I don’t think so? I need to check with ancestry DNA 😂
kinda looks like the archibalds bama sauce.. been trying to figure that one out for 20 years
How can I get the actual measurements?
At the 11 minute mark I provide all the measurements. You have to watch entire video 😉😂
Going to sell you sauce online?
We’ve looked into production and selling. The amount required for minimum run is pretty large. We may evaluate this again in 2021. I usually make a large batch and can/water bath in January every year. If we do, I’d be glad to reach back out to you if interested.
Hell YES!!!!!! brother
next time if you can find it use dark malt! Thank me later
Never heard of that......this is a family recipe.....but I like trying different things. Ty
I like your recipe ... but I seriously question your patent claim ( 4:38 & 10:38 ).
Hello Jay, i was going off what my bottler said. Since then, I have heard it is pretty hard to patent a recipe. Not sure why someone would want to use someone's else recipe for their own and make money off of it though.....sure it happens ;-) Thank you for watching!
I agree you might have a Trade Mark for the name but as for the recipe those are extremely hard to say you have a patent due to the fact there are many out there making basically the same sauce but i agree its a fantastic sauce key thing is to let it se atleast a week before you use it
That is too thick to be Lexington-style; too much ketchup. But, I'm going to try it as it is because I've made some great sauces with these very same ingredients and I know it's got to be good. Thanks for sharing the recipe.
@@smokingtarheel3003 that is our family recipe from Davidson County for several generations. If you go to the restaurants, you’ll get more water downed or more vinegar added due to cost savings. You can always adjust the amount of ketchup to your liking. Thanks for checking out and commenting.
@@luvysfatlife That's really cool. I love the generational recipes. I've saved the recipe in my notes app and can't wait to try it. I'm a Lexington #1 fan and love the Bridges in Shelby. Went to Real Q recently in Winston-Salem, the former Little Richards BBQ. It was real pit-cooked and delicious. I saw where you are from Rural Hall, I'm near Hickory, Newton-Conover area of NC. All NC BBQ is the best ever, East or West. Blessings to you and your family!
@@smokingtarheel3003 thank you! I agree, if it’s bbq I’m there and N.C. is great when it comes to pork. I grew up in Davidson County and moved to Forsyth once an adult. You can play around with that recipe and take and add. I double the pepper or cayenne for hotter.
I hate to be knit picking or hair splitting, but Lexington is not part of Western North Carolina, its located in the Piedmont section of the state. You don't enter into the section of the state known as Western North Carolina until you enter into the counties of Alleghany, Wilkes, Caldwell, Burke, or Rutherford , then you're entering Western North Carolina and westward to the state line. So your sauce is really a Piedmont sauce, just for the record.
Carl, technically you are correct. North Carolina is normally divided into East of Raleigh being Eastern style and West of Raleigh being Western. If there is a new “Piedmont” style I guess it would fall there? I’ve lived in NC for 50 years and we’ve called it western style. The ketchup is what really gives it that name of Western Style.
You are correct in your claims. My family was from Allegheny County and now most of them live on the eastern part of the state.
Thank you for watching and commenting.
Not sure how you can patent. It’s almost same recipe as emerils
I don’t think you can patent recipes. Did Emeril steal this from my family? LOL.
I don't believe you spent the very high cost to get a patient. If you did what is your patent number?
i was going off what my bottler said and paid a downpayment to start the process. The cost for production is very high with not a lot of profit from each bottle. I backed out on the process so....NO...I don't have the "patent" at this time. Not sure why someone would want to use someone's else recipe for their own and make money off of it though.....sure it happens ;-) Thank you for watching!
@@luvysfatlife thanks for being honest I actually was not expecting that since most people on UA-cam are not
The vinegar is flat out better. Pulled pork and sugar don't go together.
LOL. You are either from eastern NC or not from NC. Definitely not western NC. Some people don’t like the vinegar at all.
@@luvysfatlife from north Alabama, you can tell who isn't from here, they put rib sauce on their sandwiches like y'all do. Lol
@@ozonewdb in my opinion…..good BBQ doesn’t need sauce. I do like to add a tad every now and then. My smoker was built in Tuscaloosa Alabama. When I first heard of White Sauce I thought people from Alabama was crazy. It’s not bad though! We would hit a couple bbq places in Alabama.
It looks good, but it isn’t close to the Lex BBQ sauce.
Where do you live? I grew up near Lexington, NC and my family has lived there for generations. This recipe has been passed around for generations. If you are comparing to some of the “water downed” restaurants in the area you may be correct. Restaurants add water to make it last longer and it’s cheaper.
@@luvysfatlife from Lexington, very good friend owns Lex BBQ and also another good friend that used to own Tarheel Q. They keep the sauce watered down to soak into the meat, not sit on top of it.
@@BenConner00 I’ve never been a fan of bbq sauce soaking in meat. To me good bbq doesn’t really need sauce and should be a side item or added item. Many bbq places added the sauce to keep the meat moist and also add #’s when selling. I’m not saying that is what the two you mentioned do, but a bbq secret restaurants do. People pay by the pound when buying by pound, so when you add water or sauce it just adds $$ on pocket.
Typically eastern NC is known for bbq being soaked with sauce (mostly vinegar/pepper) and eastern to side.
I moved away from Lexington 20 years ago and live in Winston Salem now, so if the style has changed that much I hate to hear it.
The recipe I provided has been passed down for generations from my family in the area. Many of our relatives were the Germans whom brought pork shoulder/pork butt bbq to the area.
@@luvysfatlife that’s cool. Your sauce does look tasty. I live in North Myrtle Beach now and enjoy the mustard based sauce that you can find towards the middle of SC, complete change from what I grew up on. It will always be hard to beat some brown coarse chopped from the Monk though.
@@BenConner00 my grand parents lived at North Myrtle Beach when alive….lived there 35 years….55th Avenue North at Cherry Grove. Monks is an icon! If you can hook me up with a behind the scenes tour of Lexington BBQ please let me know! I’d definitely showcase them on a video!
Ive been making my BBQ sauce for years ..and moved from NH to Boulder City Nevada and had a couple guys try it n total strangers loved it. It's nice when people love it n say I should sell it.
I agree! Family always likes food…..but when others say it ….means more.
Any suggestions on getting started on selling my bbq sauce in Nevada
That's not lexington nc sauce
I lived near Lexington for 30 years in Davidson County. That’s how our family and locals call Lexington style. The restaurants water it down in that area.
I made this recently, let it sit for an entire week before using, and it is fantastic!
It's very tangy, almost too tangy, but I suspect that may be because I used a cheap, generic apple cider vinegar instead of a name brand.
Thanks for sharing this recipe.
Hello Steve, it defenitely has a "tang" to it and a Carolina Style BBQ Sauce. The longer it is bottled the better it is. I bottle this yearly in January and use it all year long. If you want to take some of the "tang" out you can reduce the amount of vinegar and either add water or add ketchup. My sister is from this area and doesn't like the vinegar as much, she just substitutes ketchup for the amount of vinegar she takes out. Thank you for giving it a try.
@@luvysfatlife I might try half as much vinegar next time with some apple juice added. I think that might work for me!