What's going to make it Carolina style you ask? For one thing it's the sauce, BBQ sauces are highly regional, and even in North Carolina there are different favorites. I made a simple one, but boy is it good. Read on for the recipe. Also making this "Carolina style" is the Red Slaw. That recipe is also below. My mouth is watering, and I just had it!
About 4 hours in I removed the lid to add the chicken (a different post in the works). They are definitely getting there!
After 7 hours
While that was cooking I made a Carolina "Red" slaw from this month's Saveur magazine (issue 139). It is pretty spicy.
Lexington-Style Red Slaw
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
2 tsp hot sauce
2 tsp kosher salt
2 tsp ground black pepper
1 medium head of cabbage cored and finely chopped
In a large bowl whisk together all ingredients except cabbage.
Add cabbage and toss to combine.
Allow to rest for 20 minutes, tossing occasionally.
I also made a super simple BBQ sauce appropriate to Carolina. It's not a thick sweet sauce that is favored in the U.S. Midwest, rather a tart/sweet thin sauce. (Before you jump all over me, there a million variations of this, I'm sure they are all good)
Simple Carolina BBQ sauce
1 cup each - Ketchup, water, cider vinegar, sugar
1 big pinch of crushed red pepper
Combine all ingredients in a medium sauce pan, bring to a boil, then simmer 10 minutes.
Remove from heat, allow to come to room temperature then chill.
At this point I chopped the pork. Normally I would pull it but I was in a hurry. I made way more than I can use but it does freeze very well, and I'll give some to some friends.
That plate lasted about 5 minutes. Two recipes in one post, not a bad deal.
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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email: thegastronomicgardener at gmail dot com