Recipe #1: The Original 5
Eastern North Carolina Barbecue is historically known for its very narrow distinction of what constitutes barbecue.
Rule number one: it must be whole hog
Rule number two: it must be cooked over wood
Rule number three: it must have a sauce with these 5 ingredients. Vinegar, Salt, Pepper, Red pepper or spice from a pepper, and sugar (or sweetness from another source like honey or sorghum if you are experimental).
If you branch out to add extra ingredients, you are still eastern NC BBQ, but most likely the above 5 are the base. Worcestershire is a popular add on. West of the triangle, Tomato or Ketchup is a common add on.
This recipe is a direct descendant of the Caribbean method involving butter, scotch bonnet peppers, salt, and sugar (when available).
How do I make the sauce?
Fill your pot with Apple Cider vinegar. Healthily salt the liquid until you can taste the salt but not overpower it (approximately 2 tablespoons per quart). Add crushed red pepper until the top of the liquid is covered. Add sugar (one quarter or one half of the amount of salt you just poured). Black pepper shaker twist 21 times with a gallon, more with larger amount. Heat until it boils and turn off heat immediately (to release the pepper heat). The sauce should make you choke a little when it is hot. Do not expect it to taste good alone. Remember, its a compliment to the pork.
This should give you a good starting place.
See Bob Garner's book "North Carolina Barbecue" for more clarity and history.
Enjoy.
- Pete Kindem of Original Grills
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