I usually like Texas style with a kick but this was my first homemade trial. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener 1/4 cup salt1/4 tsp. It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. The ingredients were based on items readily available on the farm and in the early 1900s for most that was brown sugar. Until well into the '80s, wings were practically throw-away cheap, because there was so little use for them.By the way, you're right about Frank's being almost as good as Texas Pete, but Frank's Wing Sauce is even better than original Frank's as an all-purpose hot sauce. YUCK.I live in Connecticut now and have my own electric smoker so I can make my TN barbecue and my own vinegar sauce. Two years ago I went through a truly transcendent experience, one involving the introduction of vinegar to pork. Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. no need to mess up a great thing.Posted Sun, Jul 7 2013 10:00AM, Jodie He calls it NC sauce, so the argument about whether this sauce is authentically eastern is irrelevant. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Grew up on Texas Pete, by T.W. Thanks!Posted Thu, Jul 9 2015 12:20PM, Ben Would this be good on st louis ribs? What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. A couple of them considered their secret ingredient for Lexington Style BBQ dip to be Bennetts Chili Sauce rather than catsup. Many old-timers added a small amount of tomato paste (never ketchup) to darken the sauce a little so it could used on both pigs and chickens. There really is no "right or wrong way" to do it. While visiting two of my most favorite people in world in Eastern North Carolina, it was a given we'd be hitting up some local joints like Allen & Son and Ed Mitchell's The Pit. Boy did I need a good sauce recipe. I fell in love I tried your sauce and it is good.Posted Fri, Aug 17 2018 8:50AM, Danny Griffin Lots of great ideas here but I would like to add that Eastern NC BBQ is made from the whole hog and Lexington Style BBQ is only from the pork shoulder. CITY BARBEQUE, Beavercreek - Menu, Prices & Restaurant - Tripadvisor I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. Remove from the pan and set aside. The only downfall to smoking is that you may have it on the smoker for 12-15 hours. Browse a list of all products from City Barbeque. Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. Try it and tell me what you thinkPosted Fri, Jan 27 2012 1:51PM, ken benson (kinny binson) my parents owned restaurants for 35 years my daddy's family is originally from benson, nc. It was cooked in a clear, vinegar based liquid.and I have no idea exactly what it was.but it WAS nirvana.Posted Sun, Jun 21 2020 6:30PM, Nick I lived in Charlotte for 18 years and this is as correct a recipe as you will find for what is used in that part of the state. They were crazy good after a two week soak in this sauce!Posted Sat, Apr 2 2016 5:43PM, Phyllis Harwell High I.was born in Asheville, dad from Lincolnton, but raised in D.C., now in CA. I was very surprised how mild "hot" food is here. Posted Tue, Jul 16 2013 7:30PM, charlotte stephens Can I base babyback ribs with this saucePosted Sun, Sep 29 2013 5:21PM, BBQGuru Inclusion of tomator kethcup clearly marks you as an amatuer and not to be taken seriously as a BBQ Pitmaster!Posted Thu, Oct 10 2013 6:36PM, cheri WHATEVER, BBQGuru, or so you call yourself. City Barbeque Menu Prices (Updated: March 2023) (Latest & Official) Like most have already posted, there are MANY VARIATIONS to the "NC Vinegar Based Sauces." More like this. One had no pig in it but a single ham hock with all the skin and fat removed. I add my rub and it's irresistible Posted Fri, Aug 1 2014 9:29PM, Peterrabit All this hoop about sauces when the most important thing and I say again IMPORTANT to cooked pork BBQ : first is good selection of meat,then your RUB,and finally SLOWCOOKING with wood of your choice that will give you the smoke flavor you injoy Sauces are made to enhance the flavor of the meat not to cover up it's taste.Good BBQ can stand alone and be great.If used, you what your taste buds like.Don't hide the good taste of the meat..Posted Tue, Sep 9 2014 12:25PM, Meautentot Dude, I am a NC girl. One of my favorite places was in Smithfield VA where I had family, it had a nice eastern NC style sauce. Make it; Opens a new tab. His sauce is very good, and very close to this recipe. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. Just make sure vinegar is the main base. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. Mind blowing best bbq sauce recipe. I raised hogs as a kid on up and this is how its made Eastern NC area and south. Since the sauce is vinegar based I suspect he may have been raised in Eastern NC.When I moved to TX and ordered a Barbecue sandwich I was horrified to find BEEF between my bread slices. Lol. 4 Mojo BBQ Old CityMojo Hogtown Bar-B-Que Brick City Southern . I usually add de-fatted drippings to a western (KC or STL) sauce to thin it enough for pulled pork, but it tends to be too rich and sweet. 25 must-visit hidden gems from across the US - gwinnettdailypost.com City Barbeque Calories and Nutrition Information. Page 1 I made it once simply using pork liver, corn meal, a pack of gelatin and chicken stock, sage, salt, pepper, and some red pepper seed. Just wondering because I love following the comments on this blog! Bourbon (more than just a little too) makes a nice flavor profile too.Posted Thu, Oct 15 2015 2:15PM, Like 'em with and without ketchup Grew up in NC between Raleigh and Wilson in a small rural area near Middlesex. . Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: You may also check if there are any coupons and deals available to save on this and many other in a pit covered with roofing tin along with 2-3 inside round beef roasts 18-20 lb average . I fell in love with the magic it imparted onto some smoky pork in North Carolina and I feel it's replicated incredibly well at home now. Texas Pete, or Frank's, never Tabasco. Being of Southern roots, Tennessee and Florida, myself I find that Carolina Tang Sauce truly enjoyable and a pleasant change from ANY BBQ sauce on pulled pork. Give it a shot. you'll love it. The sauce there was more like Eastern style, very thin and mostly vinegar, and I know it had butter in it too, but you didn't need much on Keith's hickory roasted pork anyway. We Also Recommend Smoked Chicken Sandwich. With all the comments and the pics, I can't wait to try it! Posted Tue, Oct 16 2012 6:39PM, Bob I doubled the recipe with slight changes, including ditching the ketchup, and substituting cayenne pepper for texas pete and kicking up the heat a notch and it was a hit at our annual bonfire party last night:4 cups apple cider vinegar3 tablespoons dark brown sugar4 teaspoons cayenne pepper4 teaspoons red pepper flakes2 teaspoon ground black pepper4 teaspoons kosher saltI added this to a 4 quart crockpot full of diced roast pork. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. Great sauce even if a NY'orker developed it. I don't just use it for the meat --- it goes on the boiled potatoes, the greens, green beans, and I even dip the hush puppies in it. items. So Eastern smeastern. City Barbeque Swine Wine Sauce - Instacart If it's thin and tart it's from past Charlotte east. We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. She would use whatever pork she had on hand. Check out our location and hours, and latest menu with photos and reviews. No sweet stuff for us!. Posted Fri, Jun 2 2017 7:32PM, cheri strachan This is plain and simple vinegar base and quite awesome. My instant enthusiasm led me to the purchase of Holy Smoke: The Big Book of North Carolina Barbecue, a tome of all things North Carolina barbecue. Posted Sat, Sep 16 2017 1:24PM, BobbyB Someone asked about Scott's sauce, bought at Harris Teeter. Since 1957, this small chain has catered to a crowd craving all things meat: pork, ribs, turkey, and sausage. Al says I don't care where the darn sauce is from,if it is goodeat it!Posted Thu, Oct 10 2013 7:57PM, CarolinaExPatriot I am from Jacksonville, NC (doesn't get too much more eastern than that) and all of the posts that have denounced ketchup are correct: no respectable pig cooker east of I-95 would add ketchup.This is pig cooking EC style: Get a 1/2 gallon jug of cider vinegar from the Piggly Wiggly, take out 2 cups and set aside. kentucky bbq festival 2023 She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). City BBQ Delivery Menu | Order Online | 6549 Miller Lane Dayton - Grubhub And you can keep your coleslaw as well. I also tend to use turbinado or demerara sugar rather than white.Posted Sun, Feb 3 2013 9:30PM, Danielle Tried this sauce and loved it.THANK YOU SO MUCH FOR POSTING IT! Until now make it taste right.Posted Sat, Mar 8 2014 11:06AM, jerry v Well I live in va but born and raised in eastern nc my grandfather and relative's raised hogs and cooked them in a pit.I use his sauce and I have never in 50 yrs ever put or heard anyone put ketchup in the E N C sauce.Posted Thu, Mar 13 2014 10:51AM, Mike's Carolina BBQ Sauce Seasoning Excellent info here. 499. Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. I wonder how the two will go together Memphis meets North CarolinaPosted Sat, Aug 18 2012 11:33AM, James Josh, thanks for the recipe, it turned out great! I am from Virginia but lived in South Carolina and Georgia. I prefer something with a little more kick (Addiction Bhut Jolokia / Marie Sharps). Why even bother smoking the pork in your all electric smoker? Ive gone as far as having my favorite shipped to me when living elsewhere. Which almost always meant it was a large family or church function. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs. 0.0% protein. 12 teaspoon ground cayenne pepper. A peppery, vinegary sauce, perfect on pulled pork. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. However, I can't imagine it's something I'd want to see made (it's called "head cheese" for a reason.) Begin making a roux by adding a little bit of flour at a time . Maybe it is hotter out west. Then we got transferred to Rhode Island. Posted Fri, Jan 9 2015 11:22PM, Cahelie Jolly You don't have a clue about "Q" .This potion you have created resembles Lexington, NC style BBQ sauce, which no real lover of E. North Carolina BBQ can abide. It darkens the sauce and gives it a bold flavor that really compliments the meat. Liver pudding has more liver than liver mush. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) GET OVER IT! The next day, the sauce was ever so good on a slice of bread and any left over meat.Posted Mon, Jun 3 2013 3:50PM, CJ Anyone have recipe for pit chicken? Top notch, A , 5*! Grew up on Parker's Barbecue (Wilson). I can't tell you exactly how its made, but I'm pretty sure that it doesn't have any ketchup in it and probably only a little sugar, if any. If it's good it's GOOD!Posted Mon, Nov 16 2015 4:49PM, Mopping sauce versus BBQ sauce Trouble is, most folks don't know the process of whole hog, pit cooked cue. Swineapple Recipe | Food Network Kitchen | Food Network It is vinegar based with .. well, here is the recipe.Lexington Slaw6 lb. Thank you. I found that I like the flavor more if I bring the temp up almost to boil and then turn it off. I'm a natural health consultant, so I plan to use unrefined coconut sugar in place of the brown sugar, and I'll make my own ketchup. Each show attempts to cover the big news items in the BBQ and Grilling industry in hopes of promoting the art and sport of barbecue. Now back to that 8lb. Add a little ketchup to it and it is similar to A&M to me. Posted Tue, Jul 16 2013 5:14PM, cheri Jodie, forget the 'roots', time's are a changing.as are tastes and variety! City Bbq. I'm also growing to love their mustard based sauces for pork and chicken. Its like most home cooked stuff, dont measure, just keep the proportion of ingredients and taste/add ingredients till its to your liking. The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. You'll just need to scale up your cooking pot as well. Louisiana hot sauce or maybe Frank's hot sauce would be a better option. Uhm, flavored vinegar is not BBQ sauce. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. You might lose some of the pepper "punch" after a while, but that much acid from the vinegar is going to prevent actual spoiling, especially if kept cold.Posted Fri, Jan 15 2016 10:47AM, tbearsghia Being from the middle section of NC The Piedmont Triad Area(Greensboro High Point Winston Salem). (another shall! I feel like you hit the nail on the head as far as a blending of all takes. Southern Soul BBQ Red Swine Wine - The "Q" Review I can sometimes buy sliced pork liver in the grocery store, but I have no idea how much to use, since I don't know what a pig's liver would weigh.Posted Sat, Jul 11 2015 5:49PM, Marge I use to live in Goldsboro NC and I used to go to Wilbur's Barbecue resturant. Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. I, as well as a couple of my siblings think that we inherited our father's cooking gene. There's enough material here for a book! How to Make Kansas City BBQ Sauce Soften Fresh Ingredients: Start by warming up a stock pot, then sauting the onions until translucent and soft, but not caramelized then add garlic and stir for another minute. Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. Garner Foods. All affronts aside - I absolutely love this sauce. This time around, A Fine Swine is getting support from Soulcial Kitchen, the Metro East area's . You are the amateur in not allowing your predisposed position on BBQ to be expanded. Some want cornbread. I did find this recipe that might give you a start in what you are looking for.I made up some BBQ yesterday in my crockpot for New Year's using the recipe above which a slight adjustment for personal taste. I was raised in Winston-Salem and Texas Pete is a complete MUST. Need to get some buns for my BBQ sammiches!!! I personally prefer the meat from the neckbones. Pork was a huge part of our diet. 2000 calories a day is used for general nutrition advice. No mayo!!! It's a bit hot, but it's flavorful more than spicy in my opinion. Gotta bite to it we're not familiar with. Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. Ingredients 1 quart milk 1 teaspoon vanilla 2 whole eggs 5 egg yolks 1 cup sugar 1/2 cup all-purpose flour Pinch salt 4-5 bananas Vanilla Wafers Instructions Bring milk and vanilla to a simmer in a double boiler. City Barbeque, 2511 Blackmon Drive, Decatur. %uD83D%uDE1CPosted Sun, Sep 27 2015 5:38PM, Tree I spent my formative cooking years in Eastern NC. City BBQ - Greensboro, NC Restaurant | Menu - Seamless true eastern nc sauce is just a douche recipe but it is good in its own rights. But definitely not Tabasco. $$ sweetswinebbq@gmail.com Closed now 11:00 AM - 3:00 PM Food Truck See menu Photos See all Videos See all Menus for City Barbeque - Madison - SinglePlatform I'd love guidance from somebody on how to make some that's similar to the store-bought Neese's or Carolina Pride I remember from when I was a kid.Posted Thu, Jan 3 2013 12:15PM, Eddie The above comments about no ketchup in Eastern NC dip are correct, but you have so little in there I can't imagine it will supply much more than color. The key thing was the flavor of the free range hogs the came first and foremost. I believe it has been made popular relatively recently by Bob Gibson's. Try it, you just might like it. Started searching for some sauces for the pulled pork, and think it's the coolest thing, all the differences in sauces even from county to county in the Carolinas- to this kid from the Adirondacks, it's all good. Posted Sat, Apr 26 2014 4:39PM, Paul This is roughly the same recipe that I use except with the addition of onion and garlic powder. From what I have seen, traditional Vinegar sauce doesn't use ketchup. The further east or west you go the more extreme to their sauce they will tend to.Posted Wed, Dec 6 2017 1:45PM, Dick T Born and raised in W-S, NC. Pat the roast dry with a clean kitchen towel, then rub the mixture all over the pork roast. That was long before buffalo wings were invented in Buffalo, New York some time in the '60s, with another couple of decades before they caught on nationwide. The best I've had omits the molasses and flakes. Shop - Swig & Swine BBQ Made great BBQ sandwiches.Posted Sat, Jan 2 2016 9:14AM, countryliving Found these also:http://www.chitterlings.com/liver-pudding.htmlhttp://www.cooksinfo.com/liver-puddingPosted Sat, Jan 2 2016 9:17AM, countryliving Sorry, forgot to add the website earlier -- http://allrecipes.com/recipe/21688/pork-liver-pudding/Posted Sat, Jan 2 2016 9:23AM, p3orion Thanks, Countryliving. is the same thing, just dialed up a notch.Eat what you like, enjoy the sauce you make, and appreciate the common ground we DO share: that barbecue is one of life's great joys. :)Posted Fri, Aug 21 2015 2:58PM, BillS Great sauce! Is Scott's not Eastern? Feeding 100%u2026. The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. you have a good point. I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. Homemade Barbecue. $9.59 +. if i had 2 working arms, i be doing all kinds of things with porkbut, nooo any way, hope everyone had a great holiday!Posted Sat, Jan 2 2016 4:06PM, ann btw, from now on, bacon fat is where it's at when i roast pork. Vinegar and mustard go so well together in a BBQ sauce. It all comes down to taste not whether tomatoes are allowed or not. Brush Fire Barbeque Sauce. Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. I plan on using it as a low calorie, low carb sauce for my salads and veggies too. Updated Mar 2, 2023. Cook macaroni al dente and drain. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. This was a simple and great sauce with equal parts tang and sweetness. Thank you for sharing your recipe. Order Bbq Grinder online from Shorties Pizza & Grinders. The recipe would be easy to scale up as needed. Share Tweet Pin it Fancy. Bacon, ribs, and tonight, rump roast. He calls it GOOD. Enough spring mix, cucumbers, tomatoes, cheese, and onions for 10-12 folks. Been to, and helped with, a number of pig pickin's through the years. picked, pulled and chopped the pork drenched with the sauce then added what ever other sauce the customer wanted or sliced "naked" my personal favoritecouldn't use tomato, sugar or butter or the meats would char before they cooked thru. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. Green peppers, chopped fine (4 oz.) Even today, I don't want the sauces or rubs to be the primary flavor. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. Wine & Swine - Texas Monthly We call it a mop sauce, and then put on the table Crystal or TP or Tabasco for extra heat. Maybe it is the ketchup and lack of butter? Slaw, yes. Sorry, Texans - But I learned to love Railroad Barbecue in Fort Worth.The barbecue in West TN had over the years turned to tomato based. 499. Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. Ingredients 1 - 750 ml bottle Firefly Spirits Strawberry Moonshine 1 - 750 ml bottle sparkling wine 1 2-liter Cheerwine 12 ounces citrus soda 2 oranges, cut into wedges (garnish) Maraschino cherries (garnish) Instructions Add all liquid ingredients to punch bowl with large block of ice. . Good sauce. But I moved away a few years back and my current state has nothing even close. Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! White wine garlic salmon - Simply Delicious Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside. 1 White wine vinegar. We never used sauces when the meat was cooked as the flavor had so totally permeated the meat with a perfect balance of smokiness, mopping sauce, salt and pepper. I brought homemade NC BBQ sauce with me from FL. Enc style is whole hog. Double Smoked Holiday Ham (with Caramel Country Gravy) Watch on. I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. City Barbeque is a fast-casual restaurant chain that specializes in competition-level barbeque. (Of course, not the healthiest craving to develop).Posted Mon, Jan 4 2016 6:40AM, Ann How long will this last in the fridge? I have found several where you boil pork neck bones, pick the meat from the bones and strain the stock, put the meat pulled, use salt, pepper, poultry seasonings. Help guests by leaving a review of your favorite dishes. What's set a few people off is Josh's apparent blasphemy in calling a very good sauce that happens to include a tiny bit of ketchup an "eastern NC sauce." That opinion prevails anywhere east of Raleigh, and by the time you get past I-95, "them's fightin' words. I'm not religious about measuring the flakes, either, but I probably double them. Sounds like I did pretty good.When I travel I take jalapeno's with me and next time I go back to TN, I'm taking my own sauce. That's Lexington style, but I have never found a BBQ that I did not like.Posted Mon, Jul 10 2017 10:26AM, Nicole Don't knock it before you try it my "no tomato product east nc style all the way, I know east nc sauce blah blah blah" husband went nuts over this stuff, having not a clue there was any ketchup in there. until I just had to rub it in his face after his stellar review of my (your) sauce recipe and how I "nailed it". Posted Wed, Oct 19 2016 10:19AM, p3orion "Tennessee, what have you done for [Texas] lately? A Fine Swine BBQ is once again selling its smoked and pulled meats from its food truck on the east side of the river in the St. Louis metro area. There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. The sauce was thin but red so there was probably ketchup in it. the fat came from a locally made, uncured, heavily peppered bacon. Many thanks, Maggie.Wishing you a very happy, healthy and peaceful 2013 with lots of love, laughter and delicious food.Posted Thu, Jan 3 2013 10:02AM, Maggie PS For the red pepper flakes, I have used chillie flakes, hopes thats OK!!!!!! City Barbeque City Barbeque - Swine Wine Sauce. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. After this long process, you don't need what folks think of as barbecue sauce today. Then slice, shred and mix in sauce. Others want pinto beans on the side, or greens. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. ", Published on Tue Aug 3, 2010 by Joshua Bousel, Wilfred Reinke I am slowly learning about the different sauces,styles and their roots. I bet they were good! I use nothing else since finding this recipe. The flour dipping gives it a nice crispy, golden finish. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. So excited about using this one as my base. Other Popular Results; Swine Wine Bbq Sauce. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! Not that I stand too much on authenticity. Please cook the sauce. Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. Put the swineapple on the grill over the drip pan with the bacon seam-side down. City Barbeque Swine Wine Sauce. I make a thicker sauce for my grill, the thin for a long cooked smoked something.Posted Mon, Jul 16 2012 3:49PM, James I put a pork butt in the smoker an hour ago and thought I would find a NC style sauce to go with it. Pour over cabbage and mix well. Looking up the definition of "sauce" #1 says: thick liquid served with food, usually savory dishes, to add moistness and flavor.Now then, adding ketchup (which I have zero problem with) and brown sugar, etccould certainly make this into a BBQ sauce but vinegar, salt, black pepper, and red pepperalone is TECHNICALLY not a sauce.Either way, as someone else mentioned, who cares if it has ketchup or not, if it's Eastern or not.all that matters is that it's good. Similar vinegar based sauces can be found all over the central and western parts of the state. I smoked a pork butt & used your recipe. Sorry the first post was hard to read. I don't give a crap about east or west or people who think if you don't cook in TX it is crap. A Fine Swine BBQ is back on the road, thanks in part to a new East St Who just moved to NC. My favorite BBQ joint growing up was always B's. 48 Hours in Jackson Hole: Everything You Need to Eat and Drink