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
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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
Ingredients:
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
Directions:
In a large bowl whisk together all ingredients except cabbage.
Add cabbage and toss to combine.
Allow to rest for 20 minutes, tossing occasionally.
Chill.
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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
Ingredients:
1 cup each - Ketchup, water, cider vinegar, sugar
1 big pinch of crushed red pepper
Directions
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.
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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.
Now what I needed dinner! So here it is...
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/
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email: thegastronomicgardener at gmail dot com
Anything that combines pork and beans works for me! And the red slaw is a little reminiscent of our Pickled Red Cabbage, which we traditionally eat with Lancashire Hotpot.
ReplyDeleteI'm running out of paper towels, David. I have to keep wiping the drool from my keyboard ;-)
ReplyDeleteI agree Mark, Now I'll need to look up Lancashire Hotpot.
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Granny, you wouldn't believe how good it was fresh off the smoker, the spicy crust, the juicy meat. Goodness!
That is one tasty-looking plate o' food, David. I like a non-mayo slaw and this one appears to be a good one. I'm definitely going to give it a try. Thanks for sharing.
ReplyDeleteThanks ChgoJohn. It's a little soupy and spicy. You may want to cut back on the liquids a touch. Also the black pepper is quite pungent I would consider cutting back to 1.5 tsp. Thanks for coming by!
ReplyDeleteThanks for the great blog post! I featured it in The BBQ Grail's 10 Posts Worth A Look for this week. http://wp.me/pwBnV-1Z0
ReplyDeleteBBQ Grail, Thanks for the shoutout! I appreciate it
ReplyDeleteHere via BBQ Grail. Very nice post, NC pork is near and dear to my heart!
ReplyDeleteChris, I'm glad you surfed in! I'm intrerested in all permutations of BBQ. Next up, Texas Brisket and sausages!
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