Here Are The 5 BBQ Sauces Every Southerner Should Know | Southern Living
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- Опубліковано 4 сер 2024
- Choosing the right BBQ sauce is essential when preparing a meal; it can take your dish to the next level.
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Maybe i'm weird but I almost always use the drippings of whatever meat I cooked as a base for the sauce. People always seem to love it.
Definitely, it just doesn’t keep long.
That's gravy
I do the same thing when I’m smoking meat half way through I put a pan under the rack of I’m smoking in a real smoker rather than doing it in the ground like I most of the time lol . I love using the drippings for sauces and gravies when I’m cooking in an oven during the winter always bring it together really well.
Just make sure you ain't giving that to the vegetarians. Most bbq sauce is known to be veggie friendly.
Isn’t that called beef/pork stock. Ur not weird, it’s a thing don’t worry.
I've never thrown a punch in anger but seeing someone put ketchup in Eastern Carolina bbq sauce might change that.
amen
Never known an Appalachian who wouldn't resort to violence, at least, and heat of passion! 😄
Born In Shithole Country and of course look where you were born
I’m not from the South and adding ketchup is wrong on so many levels.
Born In Shithole Country I like your UA-cam handle. Can we be internet friends?
there is only one phrase that can sum up this poor boys attempt at making bbq sauce. " bless his heart."
More like “Lord bless his soul.”
Amen
Bravo! Short sweet and to the point. 5 different sauces explained in less than 7 minutes. Bravo!
Great video, professionally presented. As a Brit, it was great fun to read the comments and the outrage at his interpretation of the various regional recipes; a bit like us when arguing over how to make tea.
Mike obrien it really is entertaining. I see lots of eastern North Carolina ppl complaining and thats where im from. Most ppl there Will fight over their bbq sauce and even fight each other lol. Its a state pride thing.
@Garrett McCullough XD
In the state of South Carolina there is demarcation of sauce types of just one county. I think your preference and sauce religion comes about from what you were raised on. I have had very few good BBQ experiences hence my desire to cook my own. Once I started making baby back ribs at home, I realized that this bbq place that I thought was pretty good was just meh.
First off, God Bless the Queen. Second, this guy does not know shit about making bbq sauce. He should be jailed for using ketchup and mayo. All his sauces seem to have the same seasonings. The ones HE likes. I would not eat in the same yard with him. As for British Tea, good luck finding a good Earl Grey here in the States. I've had the real stuff over there and it's great. Here, it's straight up trash.
I don't know what to think about a guy telling me about BBQ that,s standing next to a propane rig.
LOL!
He is grilling not BBQ-ing. He could get about one long eight hour slow cook of one large propane tank and then he is on empty.
This is what happens when you allow grilling traditions in places like St. Louis and Santa Maria to be classified as BBQ. If grilled meat equals BBQ, then why not include brats cooked over gas on Memorial Day? Or why not include Big Macs? It's more than just a slippery slope.
Hahahahahaha
Exactly, best comment!
Great Video, i am in Charleston SC. and we have all of these on the menu. Well Done!
Nicely done, a great overview, history, an some great bases to play with!
Thanks, Amigo!
Thanks for posting. I tried the vinegar based one today to go with pulled pork and really enjoyed it.
BBQ sauce is used to mask the taste of mediocre BBQ.
Ouch!
Must be a texan comment lol. I do agree though! A proper smoked brisket need only salt and pepper.
@@D-Z321 facts... And yes I'm from Texas lol
JSimpson HDHA same mate.
I’m Louisiana Creole
My French ancestors created sauces
And that was the purpose of the sauce in the first place
They were made by chefs
of Napoleons army
No refrigeration in those days
Old food was Covered in sauces
that disguised rank meat
Thanks for the video - fast and to the point - perfect!
Thank you for sharing your knowledge.
You’re my go to when I’m BBQing!
Thanks for keeping the info available for us new cookers on the block..😊❤❤❤
Thank you, for all these recipes.
You are totally right with the mustarde bbq sauce. I'm german and we still make this mustarde sauce.
My Dad made a mustard based sauce. His mother’s maiden was Byars, a German name. This is the first ever cultural link I’ve found to indicate a German link.
Just tried the sticky n sweet this evening loved it thanks
Amazing, I learned something new today!!!!!!!!!!!
Very entertaining. Thanks! When I moved to GA (from the Carolinas), I had no idea that BBQ sauce was red and sweet or hot! My husband and I had so many different sauces in our fridge. I still can’t attempt the white. I’ve never seen it in a restaurant. Scott’s, in Cartersville, GA, is so great! They have 5 different sauces and the best Brunswick stew I’ve ever had!
I grew up in Onslow County, NC. We absolutely NEVER put ketchup in our sauce! That is Lexington and the western region of NC! What you made, sir...was NOT eastern NC at all. Try again.
Get em
The cayenne instead of crushed red pepper was strike 2 🤦🏻♂️
@@rwalker0130 And strike 3 was "apple-ate-chuns"
Well done! Thanks.
This comment section is better than the video...😂
I feel these recipes are open to interpretation and cooking is not rigid. I LOVED this video, it was to the point and did not have a bunch of BS! Just content. It was great just to hear the recipies and not a lot of mindless chatter. As far as the propane debate, when I place my wood in my smokebox I have convinced a few "Coalheads". There is many ways to get a job done and the choice is something you have. Realize that and there are many ways to grill your meat.
Awesome Video!!
Hello! I’m gonna do this this weekend with my Brazilian chicken wings! 🤩🤩 thanks for sharing 😍😍 greetings from The Netherlands 🇳🇱
The best comment section ever! lol
I agree 🤣🤣🤣
Thanks for this vid💯
That Dukes was a new one on me... that's why I never mind checkin in every now and then...still discovering after all these years...good job man...I've tried to give you a "like" at least a dozen times...to no avail... hence the comment...good stuff
WTF! Oh the horrors! The Horrors!!! It was bad enough to give credit to the ketchup based Lexington Dip to Memphis, St L & KC, even though they did popularize it. But to then call something with ketchup Eastern Carolina BBQ!!! No Sir. Where did they find this carpet bagger?
great, thank you!
Awesome video
Evidently Southern Living thinks no one in Texas knows how to BBQ.
No TX just doesn't use a lot of sauce. Sometimes if the mesquite smoked it a little too dry but that only happens if a noobie is smoking.
Texans know how to BBQ and everyone in Texas knows that if the meat needs sauce, it ain't good BBQ. That's why there is no Texas style sauce. Its just not done!
All I know is I was at the illinois rib feast in Naperville and the Texas cooks were ok but the Georgia cooks were the best! Biggest portions best flavors.
Texas BBQ needs no sauce. The meat speaks for itself. If your meat depends on sauce, is it really that great?
North Texan here. Hope y'all being sarcastic when you say a good BBQ doesn't need sauce. The identity of a barbeque CAN incorporate sauce (it also doesn't need to).
Personally, Texas briskets gets dry real quick so you can never really enjoy your second slice - I like saucy ribs a lot more.
Never laughed to tears on a comments section. Until now.
great video!!!
0:17 Black BBQ sauce (Worcestershire)
for *mutton*
1:28 Mustard BBQ sauce (Mustard)
for *pork* (pulled-pork, smoked sausage, pork chops) and *potatoes* (french fries, onion rings)
2:34 Sweet BBQ sauce (Brown sugar)
for *chicken* (smoked) and *pork* (pulled-pork)
4:02 Vinegar BBQ sauce (Apple cider vinegar)
for *chicken* (smoked chicken), *pork* (pulled-pork, chopped pork, pork ribs), and *never on beef*
5:17 Alabama WHITE sauce (Mayonnaise)
for *chicken* (smoked, wings) and *beef* (brisket)
Black Kentucky: Never had it, no comment
S. Caolina Mustard: Good shit on almost anything except beef with the exception of burgers and franks, you can just go honey though brown sugar is overkill.
Missouri Sweet: For children who need everything sweet. Tolerable in pulled pork and long roasts that make the sugar caramelize.
N. Carolina Sauce: What he described as the bare basics. Disagree on beef it is fantastic on brisket.
Piedmont Sauce: The second he put ketchup in there that is what he had. Though you can use tomato paste to better control ingredients.
Alabama White: I swear cajuns do this too they just dump the spice rack in there.
The eastern Carolina sauce was closer to Piedmont/Lexington style sauce, which does have some ketchup and sugar in it.
Thanks!
Thank u highly appreciate 🇱🇰🇱🇰🇱🇰🇱🇰
They all look and sound good. Though I have to say, I cant really consider that True NC Vinegar Sauce.
Don't be so modest. By any objective standard, that is NOT true Eastern NC vinegar sauce.
Nice work
Trying to replicate Henry's BBQ sauce from Greenville, SC. I think your German version may just do it! Thanks for posting...great content
I stumbled across your video! The moment I heard you say dukes mayo( I’m from South Carolina) I knew your recipes could be trusted!!! Haha great video.
Be sure to subscribe for more!
Hellman’s only please. He he
This is how a mans cooking show should be, 5 great recipes in a few minutes. Don’t have to watch a 15 minute video to get one recipe
Can you tell us a little more about all the other equipment besides the x-ray machine that's used to process and bottle the sauce? Type make cost etc.
That's not Eastern-style Carolina sauce, that's Lexington-style, from central/Western Carolina.
Wow, Fred, it sounds like you've actually eaten Q in Eastern NC. Too bad this chef has apparently NOT.
Indeed. I'm from NC. I cook and cater BBQ as a hobby.
Fred, do you cook & cater Eastern or Western/Central/Lexington style or maybe both? I've had both and like both, but my heart lies in the East, where I attended my first pig pickin' at a young age. For a kid whose family came from outside the South via the military, that first pickin' was pretty exotic - I might as well have been at a luau in Honolulu in 1899.
To me the perfect Eastern BBQ plate features only sides of slaw (though not the red kind - maybe with just mayonnaise or vinaigrette?); and hushpuppies (ball-, egg- or ring-shaped and with plenty of onion), with cold sweet tea or cold beer to wash everything down and maybe pig-pickin' cake to finish up if I'm not already stuffed. That said, however, I've had BBQ in Pitt County and elsewhere Down East, in Carteret County and elsewhere on the Crystal Coast, in Carrboro and elsewhere in the Piedmont, in Winston-Salem and maybe in other NC places I've forgotten - though I'm sure I've never had it in Lexington or Ayden, towns I'd definitely visit if back in the Old North State.
Anyway, in those diverse locales I've had a variety of sides, including collard greens, pinto beans, green beans, black-eyed peas, sweet corn, potato salad and thin, crispy cornbread, and I feel that any side that belongs on a Southern table seems to pair well with chopped pork BBQ as served in NC. Which also means if I ordered BBQ in, say, Cary, Durham or Chapel Hill and was served arugula and kale salad or mushroom risotto on the side, I'd be more than a little suspicious of that dining establishment and its proprietor, lol!
Much of central NC, around Raleigh is just a big mixing bowl of BBQ from all over. That said, there really is a shortage of good 'Q joints in central NC. The best I've had have been in the western side of the state - ironic, considering most of the pig farming is in the eastern side of NC. You'll find both styles of sauce at most BBQ joints. Eastern vs. Lexington styles are less about the style of cooking than they are about the styles of sauces they offer. Carolina BBQ, in general, refers more to pork than beef or chicken. Authentic Carolina pork is chopped finely and served by itself, without sauce, so you can "doctor" it up the way you like. Sides are pretty standard across the board. Personally, I prefer more of a Kansas City-style. When cooking for die-hard Carolinians, I'll offer a variety sauces, but tomato-based is usually more popular, followed by thicker sauces such as Memphis or Kansas City. Mustard-based sauces like you'll find in SC and GA aren't as popular outside of gourmet BBQ restaurants. Sweeter sauces lend themselves better to ribs and chicken, while savory flavors are better on brisket - I find myself cooking more brisket and ribs than anything else lately.
Interesting, Fred! I haven't been to NC since '09 but I've gathered that its BBQ scene has changed quite a bit over time.
Now, regarding style: isn't Eastern about whole hog and Lexington about pork shoulder? But maybe you're referring to technique alone - to indirect heat and smoke from smoldering wood - regardless of how the pork is cut.
When you say Kansas City-style, I think you're referring to sides? If so, I've had them, at least at KC-style BBQ joints, and I can vouch for that style. If you mean KC-style BBQ itself, I enjoy that too.
I guess I'm not surprised if these days Lexington-style sauce and even KC- and Memphis-style sauces overshadow the Eastern-NC style. I suspect if a tourist from Canada showed up in Raleigh and was served a bottle of apple-cider vinegar with that sediment of salt, black pepper and red pepper flakes, he might not even recognize the thin and watery concoction as BBQ sauce at all. If he was served Lexington Dip, on the other hand, it would at least seem more familiar to someone like him, who may have had only the kind of BBQ sauce you buy at Walmart.
I'm also not surprised that SC-style sauce (and perhaps Northern-Alabama- and Kentucky styles) would be looked at askance in NC, for, let's face it, some sauces just seem exotic, if not downright bizarre, outside their states of origin - even to other Southerners.
By the way, the Southern state I live in doesn't even have its own BBQ tradition. There's good BBQ here, and there's even a nationally famous restaurant a few miles East of my town, but BBQ served in my state is Texas-, KC-, Memphis- or some other style borrowed from beyond our borders.
I AM surprised when you say you do more brisket and ribs than the legacy chopped pork. If your experience is representative, then maybe NC is changing even more rapidly than I thought. I just hope whole hog cue and that two-century-plus-old Eastern Carolina sauce aren't endangered species. If they ever went the way of the dodo, that would just be hurtful to my childhood memories.
Okay, Fred, thanks for sharing your thoughts and experiences, especially since you live the BBQ life. Hope your hobby turns into a full-fledged business one day, if that's what you want. If you, a friend, a relative or a business partner ever opens a Carolina-style BBQ place on the Gulf Coast, please tip me off!
Going to try that mustard bbq sauce in some pulled pork. Yum! Thanks for the vid :)
Eastern NC barbecue does not have sugar or catsup!
Thanks for calling this chef out, pfirsch77!
This fellow is out if his league. I suppose SL forgot their audience.
The catsup makes it a western NC style sauce.
Bullshit
is there not a bbq sauce that is not sweet?
Was waiting for BBQs.
so delicious
I've never met a mother who made BBQ. It's always been a pawpaw thang in Georgia. I'll sell you the best sauce you'll ever finger for 30.00 a jar. Takes 4 hours just to make a small batch.
Yep, My PawPaw did a pretty good job!
BBQ sauce:
Wet Ingredients:
3 quarts red wine vinegar
2 quarts Water
1 quart white wine
1 quart ketchup
1½ cups Worcestershire sauce
1½ cups English mustard
Dry Ingredients:
1½ cups brown sugar
1½ cups salt
½ cup cracked black pepper
¼ cup Red pepper (chilli) flakes
Instructions:
Throw all the wet ingredients into a pan. Apply the heat to bring it to the boil and as the contents heat up add the dry ingredients and whisk until you have everything dissolved.
Once boiling, turn down the heat and simmer for about ½ hour to allow the flavors to mingle and the sauce to reduce a little.
Now you can use immediately of store in a glass jar with a good seal. Make sure that your jar is sterilized with boiling water before adding the sauce. Do not store in aluminum.
Technically it does not need refrigerated, but I do.
I added some smoked paprika to the Alabama White. It made it amazing.
Paprika makes everthing taste better.
I agree about the ketchup. Never heard of that in a southern bbq sauce, even if it was a “red” sauce. Tomato paste MAYBE.
Rodney Scott uses it in one of his: ua-cam.com/video/v0e9MS26QmA/v-deo.html I'd say its a good way to get MSG (umami) flavour along with an acidic and sweet base into something fast in good proportions
You do not, under any circumstances put ketchup in Eastern Carolina BBQ sauce. It is sacrilegious.
Right you are, Bill Mayhew. This self-styled BBQ guru is just asking to be tarred and feathered by some Down-East Tarheels.
Oh yeah. Never add ketchup with Eastern Carolina sauce.
I think it's safe to say it started out as just apple cider vinegar, black pepper and salt originally but for the last 50 years it's almost always more complex than that.
A dash of ketchup or hot sauce typically Texas Pete is used at most bbq places today and crushed red pepper is also pretty much a staple as well. Adding some sugar to it is also becoming more popular. Frankly those subtle changes have improved it. I have a family recipe from Eastern Raleigh but I've tweaked it myself and these days I prefer Cholula as the table hot sauce.
GlassTopRX7, you're mostly right about Eastern Carolina BBQ sauce's recipe except I believe red pepper flakes have been part of the story for a long time. You're also correct that taste in BBQ sauce in Eastern NC has been changing. But the change reflects the migration of ketchup-accented Western & Central-Carolina-style sauce into the East, and the invasion of sweet, smoky Kansas-City-style BBQ sauce throughout NC. That doesn't mean that Eastern Carolina sauce itself has changed but simply that is has faced competition from alternative sauce styles. And, yes, Texas Pete is of course popular through NC, but remember that, although it's made in NC, it's not even a Carolina style sauce; it's Louisiana-style, a cousin of Tabasco. I'm not surprised that Cholula is your favorite for the table: it's, in my opinion, the best commercially available Mexican hot sauce, and why not have it with chopped pig in Eastern NC? I'm just saying, let's not take our eye off the ball and forget what authentic Eastern Carolina BBQ sauce is and what it is not.
Ketchup in Eastern Carolina BBQ sauce? NO NO NO
You really have to go out of your way to make a bad mustard sauce, but this guy did it.
I laughed out loud! Thanks…. Miss SC good sauce!
That Kentucky black sauce looks damn good. I was not aware of this.
I'm from Kentucky and he didn't do it right.
Cool video. Thanks.
One suggestion - add your ingredients with your right hand, for the camera. Also, 50 years in Alabama and never heard of the white sauce. I don't think it is a real thing aside from maybe a single BBQ joint. Dreamland is what you really want
The weird thing is that I’m letting diamond Dallas page tell me about southern mother sauces.
I grew up in Elizabeth City, NC and had a LOT of home-cook variations on our fabled vinegar sauce. I spent 20 years of special occasions eating whole-hog pulled pork smothered in different takes on this sauce and every one of them was fucking delicious. There are no purists on this; only people who think what they like is the purest. No offense to them! I love you all!
Sacrilege: I tried frying a cubed Granny Smith apple and blending it into the other ingredients for a thicker sauce for my pork tenderloins. Tasty as HELL! Been doing it ever since!
From what I understand there are different types of the mustard sauce in South Carolina regions.
Yea yes yes! Some is hotter. Some is more vinegary. Some has a red/tomato tinge.
I like how he took an eastern Carolina sauce and made it into.a western Carolina sauce. Watch some videos about skylight inn and see how the real down east bbq is done.
I go back to this video every time I need help with barbecue day
- Kentucky bbq is mostly mutton. Yes they have traditional bbq meats also.
Remember these are the authors versions of these sauces. They for the most part are on point. I’d eat any of them.
All barbecue is good. But nothing beats mutton. I grew up in Kentucky and now live in Kansas. It is impossible to find mutton here.
MAYONAISSSEEEEEEEEEEEEE
Actually , Alabama white sauce is one of my favorites however this recipe is all wrong. Never add water!!!!
You can tell this guy is NOT a regular cook/chef...
you might call these iconic sauces but they arent mother sauces in any sense
did he do a southern bbq sauce video and not do a texas smokey sauce ?
Yes because the only people that takes Texas BBQ seriously are Texans. They really don't offer anything to the trinity. East coast rules BBQ forever and always
@@TheThefresh180 it's funny that you think that. Texas is king when it comes to brisket. Ask any real competition pit master and he will tell you that you ain't no pit master until you've mastered brisket.
@@brandonjanuhowskimusic3034 every style can master a cut of meat. Style is flavor and texture, not a cut of meat
@@TheThefresh180 yeah a flavor and texture that Texans have mastered.
@@brandonjanuhowskimusic3034 only Texans think that lol. Nobody else takes them seriously 😂
Half a teaspoon of white pepper it’s kinda the secret ingredient. You said it’s the secret ingredient but you just gave it up to me!
I just discovered this video, enjoyed it immensely. I've been making my own bbq sauces for years (catering), and looking to expand my horizons.
Going to give your mustard sauce a try. Also found it very entertaining with the comments about your Carolina sauce! Nothing wrong with what you were doing...just can't call it 'Carolina'. Just so what I do...call it a fusion of KC and Carolina.
being in eastern NC, if you brought that "eastern vinegar sauce" to my table.. we'd be fighting
I can’t believe you did that too that “ENC” sauce...
Dude should be fired for ruining the Carolina bbq sauce. He said 5 sauces every southern should know and then shows us how to not make the iconic sauce, but his own sauce.
And yet Southern Living presumably pays him. My guess is, there's an affirmative action program in place at Southern Living to recruit "relocated Yankees" like myself. As a non-Southerner I would damn well make sure I talked to lots of Southerners before hanging out my Southern-foodways-guru shingle.
That's exactly what's happened.
@@Tubebrerry Hello fellow southerners
This guy is as southern as a chinese guy living en New Zealand
South carolina is not made of mustard sauce. Pee dee region is made with pepper vinegar based made with love.
Salute Sauce Man!
Maybe its because I'm from NC but all you need is vinegar, salt, pepper, red pepper flakes but a good mustard based sauce is good too just not on bbq
@Garrett McCullough haha I enjoy mustard sauce and make my own too I just cant stand it on bbq (pulled pork, whole hog, brisket) but do enjoy a good mustard sauce on ribs and chicken
So I am going to teach you these sauces , half a cup of already made Mayo, half a cup of already made mustard , half a cup of already made ketchup ... a yhea dont forget half a cup of already made Worcestershire sauce .
What a chef lol
In his next video: "Today, I'm going to warm up some pre-cooked ribs in the microwave and dip them in some chipotle mayo I picked up at Wal-Mart. Subscribe to my channel for more authentic southern recipes!"
@@jakelairdify lolz
Dang Yall !!!! Sauces are like opinions !! Everybody has one !! If you do your Barbeque right to start with, you don't need a sauce !!! It's simply just a complement to it !! Relax and enjoy the Best Eating on Earth !!!
But more importantly, where did you find that beautiful enamel pot you used for the KY bbq sauce?? Cannot find it online. 😫
grt job 💥💥💥💥💥
What brand of pot are you using with the first sauce?
Soon as you put ketchup in eastern n.c bbq sauce i knew you had no idea what you were doing
is there a link where find all 5 recipes, maybe to print?
Not worthy of print.....try to forget you saw this video.
As soon as dude pronounced Appalachia wrong i knew he wasnt from the south and was gonna butcher all the sauces
He pronounced it correctly. And you spelled it wrong...
@@randomuser2461 🤣
@@randomuser2461 100% did not pronounce it correctly, sorry.
@@larryn5516 You suck. Feel ashamed!
Yup its Appa-latch-a not Appa-lay-cha... they aint no lay in that friggin word
How long can you keep the sauce for??
Here's your list for the grocery store:
Black BBQ Sauce
2 cups water
½ cup brown sugar
½ cup Worcestershire sauce
½ cup apple cider vinegar
1 tsp lemon juice
1 tsp sea salt
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp white pepper
½ tsp allspice
Mustard BBQ Sauce
1 ½ cups yellow mustard
½ cup apple cider vinegar
½ cup honey
1 tblsp brown sugar
1 tblsp ketchup
1 tsp black pepper
1 tsp white pepper
½ tsp kosher salt
½ tsp garlic powder
½ tsp cayenne pepper
Sweet BBQ Sauce
1 cup water
1 cup ketchup
½ cup brown sugar
1/3 cup apple cider vinegar
1 ½ tblsp molasses
1 tblsp onion powder
1 tblsp chili powder
1 tblsp fresh pepper
½ tsp garlic poweder
2 tsp kosher salt
1 tsp selery salt
Vinegar BBQ Sauce
¾ cup apple cider vinegar
½ cup ketchup
1 tblsp lemon juice
1 tsp cayenne pepper
1 ½ tsp brown sugar
1 tsp kosher salt
½ tsp fresh pepper
Alabama White Sauce
½ cup mayonnaise
2 tblsp water
2 tblsp apple cider vinegar
1 tblsp light brown sugar
1 tblsp lemon juice
1 tsp black pepper
½ tsp sea salt
½ tsp garlic powder
½ tsp cayenne pepper
Native Eastern North Carolinian here... Dude. You butchered the Eastern NC sauce. No ketchup, no brown sugar. For crying out loud, the purists told you how to do it, just make it the way it supposed to be made.
That's absolutely correct. Leave the ketchup for the memphis style crap..... and leave the brown sugar for the south carolina gold. North Carolina sauce is NOT sweet, it's just awesome.
Skylight inn in ayden would have thrown him into that gas grill he was beside
Your "additions" to eastern NC sauce are wrong. The only acceptable ingredients are vinegar, salt, pepper, and red pepper. Ketchup is NEVER in eastern NC sauce, full stop. What you made is a South Carolina Red sauce, which is fine, but isn't interchangeable with eastern NC sauce. Serves me right for listening to someone standing next to a gas grill.
the precision and aggression in this comment pleases me greatly
Or a lexington nc sauce i would accept a little texas pete before ketchup
Many places in SC have some ketchup in it
I seen people use tomato paste over ketchup for nc bbq sauce 🤷im in south Carolina i have never had some north Carolina bbq yet
WOW really gonna leave out anchovies and grape jelly out of the sweet BBQ sauce. Ameteur hour here
South of me is Las Vegas.. you guys are way back east.
I prefer more of a Memphis style.
Newk’s Eatery has its version of white bbq sauce. Never heard of such a thing until I worked there. It’s mayo, horseradish, and spices. Don’t know what spices exactly or how much of each ingredient. But I know it’s popular, though I’m not a fan of it personally. But I do like their food. If you’ve never had it, I recommend the Newk’s Q sandwich, BBQ Chicken pizza, loaded photo soup, and spicy shrimp pizza.
I grew up in Kentucky, never heard of, or seen a BBQ sauce like that. didnt sound good to me, but the others did!
You haven’t ever been to fancy farm?
Western Kentucky, like Owensboro. It's great sauce on lamb.
I think I burned my my popcorn looking at the comments too early lol
I have a random gripe. Nothing to do with you just barbecue. People always overlook Oklahoma when it comes to great barbecue. I've eaten it in all the key states and we have among the best.
Agree, some of the best BBQ ive ever had was in OK
I'm not from Oklahoma but I have lived there and the barbeque is delicious.
South Carolina gang gang
From Kentucky, never heard of this black bbq sauce lol
After reading the comments (well most of them) outside of complaining did anyone try to make them and if so how did they do ?
Where the hell is the horseradish in the white sauce??
Mrbink01: I know, right?
I'm from Texas and this irritated even me.
Oh, yeah!!! That's it ...... the horseradish !!! God bless you, that's it !!
@@amberlilly4101 look at shotgun red Alabama white sauce on UA-cam its the original recipe and delicious
So as a non merican what time of bbq sauce is the one we usually get in stores and resteruants? And how does it get that smoky taste
Not sure what you usually get in stores, since there are so many variations. Check out these different recipes and you might find what you're looking for: www.southernliving.com/food/entertaining/bbq-sauce-recipes.
You are getting some ketchup based crap with liquid smoke added to it. Once you try your own carolina sauce, either vinegar/pepper OR the carolina gold, you'll stay out of the ketchup aisle.
nice to emphasize on freedom in the recipe
Really missed the essence of there being *two* different Carolina sauces. One, the earlier, more eastern, sauce, without tomato and the later, more westerly sauce, *with* tomato.
There are 2 different NC sauces, but South Carolina has the mustard based sauce which is also distinctly different, so there are really 3 main ones. And you can probably split the 2 ketchup sauces into different categories too.
@@eliwhite5548exactly!!
When you do what you claim are "mother BBQ sauces" you need to stick to authentic recipes, not your personal interpretations. These were largely hybrids. Not authentic.
Right. And if you're not making the genuine articles, then practice truth in advertising.
very, as someone from Eastern NC I literally hit the downvote button and wanted to make sure THIS IS NOT A TRUE RECIPE!!! It's fake as botox.
Why would you want to eat a shitty barbecue sauce clone recipe? The hybridization and improvisation is what makes good food become great food
Andrew H, nothing much to disagree with in what you've said, taken at face value.
But: (1) Why anticipate that any given "clone recipe" would be shitty when, foreseeably, any given clone recipe might turn out to be outstanding and excellent? I myself can witness to having tasted many clone recipes that meet this favorable description.
And: (2) The title of this is upload is "Here Are The 5 BBQ Sauces Every Southerner Should Know | Southern Living," so obviously the presentation purports, under the aegis of Southern-culture-authority Southern Living, to lay out traditional and well-established versions of these five sauces. Your introduced themes of "hybridization and improvisation" are therefore not implicated by this upload, and discussion of those themes is this context is unwarranted.
So, your mind is not in a bad place; you just got ahead of the facts in this case.
What are the recipes/ sources for an authentic BBQ sauce then?
❤