It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. A zingy mustard-based barbeque sauce. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. The cayenne based sauce was created in Winston-Salem, North Carolina, and I don't think I could make anything and label it "North Carolina" without adding at least a little Texas Pete. Put the swineapple on the grill over the drip pan with the bacon seam-side down. He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). Tabasco also has a very noticable, unique, and distinct flavor that works best with foods like red beans and rice and gumbo, which makes sense considering where it comes from. Since then, I have tried sauces from many different places in the U.S. but my favorite still is vinegar based sauce and my favorite place to get a BBQ sandwich from is Parker's BBQ (Wilson and Greenville). Like what's on your plate at the end of playing with all the sauces on the table at Famous Dave's. Read the article. 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. Carefully pour in red wine and simmer for a minute or two. Born from a historic recipe that was resurrected in 1987, Yuengling Traditional Lager is a true classic. MAP IT! I'd love to get a local expert opinion. I use a similar recipie for anything smoked or grilled. Not being a North Carolinian though, I still have to ask, "How am I doing? By the way, many would consider Eastern NC as the area around and east of Interstate 95. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! I've even seen folks get red in the face debating exactly how the meat should be cut, whether to use cider or distilled vinegar and how much water, whether to use red or black pepper, etc.. Then comes the sides and how to prepare them, such as plain white bread on the side or a bun if bread is used as all. Posted Tue, Sep 22 2015 12:25PM, p3orion Hi Nicole- I had trouble finding Texas Pete in Texas too, but I seem to recall H.E.B. Sorry the first post was hard to read. A little different but tasty. Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". From Fayetteville, NC area. Just no tomato products for this. We are all proud of our regional cooking ( chowders and best lobster roll here on the Maine coast)My mom and grandmother would feel proud of their traditional recipes, but were never rude. For me, I prefer Thai food as prepared in Thailand; Greek as in Athens; NC bbq as written in Eastern NC--save the ketchup for your steak ; ) **Credentials--Chapel Hill born, Wilmington raised and Jackson's Big Oak BBQ**Posted Mon, Jul 10 2017 2:56AM, p3orion Keep in mind that although eastern North Carolina purists are perfectly within their rights to indulge a fanatical insistence on NO KETCHUP, there's a whole lot of North Carolina that is NOT east of Fayetteville, and where people are perfectly willing to follow a more relevant guideline: what tastes good.Posted Mon, Jul 10 2017 9:11AM, James B Taylor Credentials-Portsmouth, VA born, Wadesboro, NC raised, Time in Raleigh, Fayetteville and Wilmington(43 yrs now) BBQ choice Whispering Pines in Albemarle, NC. Browse a list of all products from City Barbeque. Posted Fri, May 13 2016 6:13AM, p3orion Tom, I like your idea of using this or similar sauces for pickled eggs. I would think other pork "parts" could be interchanged.Posted Fri, Jan 1 2016 11:21AM, p3orion Thanks, Country, I guess I'm just going to have to just take one of those scrapple recipes and tinker until I can convert it to livermush. People have some strong opinions about their BBQ sauce! When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. City Barbeque is a restaurant chain specializing in smoked meats and barbecue-style sides. Get City Barbeque Swine Wine Sauce delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Looks like this is the oneI'll let you know how it turns out. The best I've had omits the molasses and flakes. No one here does it right. It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete. 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 From what I have seen, traditional Vinegar sauce doesn't use ketchup. The difference in the cole slaw is extremely different from the yellow Eastern NC version to the red Lexington style slaw. If you like Eastern North Carolina barbecue this is it ! My favorite BBQ joint growing up was always B's. Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. Add another shot of Bourbon to the cook. These spins are often what becomes a guarded secret in a recipe. 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. I use 2 cans of petite diced and squeeze by handPosted Mon, Oct 9 2017 4:54PM, Roy WOW!! The person asking about Neese's Liverwurst you can go to their web site and order what you want and they will deliver it to you.. Neese's has always been the best.Posted Fri, Aug 5 2016 1:49AM, mike owen I was born and raised just outside Raleigh, where the traditional vinger-base is called 'devil's dew), I have ended up here in Western Tennessee, where despite being fairly near Memphis I've discovered a pit BBQ very near to me in Paris called Trolinger's that's been doing the classic Carolina and vinegar slaw recipes since 1917 .. they even make a great vinegar slaw that tastes just right to this old tarheel.Posted Tue, Aug 16 2016 10:07AM, Jacobward really good recipe wee cooked it on weber spirit sp-320 linkPosted Thu, Sep 1 2016 12:25PM, L. Chance It still amazes me how people come out of the woodwork to tell how wrong someone is when they share their ideas and opinions, even with the caveat of "this is my opinion, you have yours too". Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. Plain and Simple!!!!! I'll be trying this recipe but I will not be adding ketchup as I've got eastern roots. I gues I was stuck in the middle. But anyway, if you ask me, you smoke it low and slow and it's BBQ no matter what meat it is, and it should be delicious before any sauce at all has been put on it. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. Drooling already! This 'Carolina Tang' sauce is awesome regardless of a little tomato included. His back glances to me while eating it, I couldn't tell if he hated it or I got it right. 0 %--Protein. Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste. Had BBQ all over. Red Swine Wine is a recipe right out of the heart of North Carolina. Swig & Swine Style Mustard Sauce Recipe Yield: 64 Servings Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes A classic SC BBQ mustard-based barbecue sauce by Chef Anthony DiBernardo with a bright yellow color, tangy mustard flavor tempered by sweet undertones. I have tried many of Josh's recipes and they are Awesome, he goes where the BBQ 'masters' or so you call yourselves are too afraid to alter tradition. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. Basically, it all depends on WHO'S uncle or granddaddy came up with which version and THAT is the deciding factor. Others want pinto beans on the side, or greens. Josh never said this was supposed to be an authentically (or exclusively) eastern NC sauce; his recipe very nicely captures the flavors of both eastern and western Carolina styles. They say a samurai sword maker retires when he makes the perfect one. 2 cups barbecue sauce (optional) Instructions Mix together the rub ingredients in a small bowl. Updated Mar 2, 2023. in a pit covered with roofing tin along with 2-3 inside round beef roasts 18-20 lb average . The only alteration I make is in the 'hot sauce'. Small Party Salad. Track macros, calories, and more with MyFitnessPal. Join us for our wine dinner on the 13th at Keepers on Slaughter Lane . I made this sauce again last night for a family bbq sandwich night. Lexington style is good, and I won't deny there are many good sauces out there, but for my taste, that simple Eastern taste is what made me fall in love with a BBQ sandwich. ;)Posted Wed, Oct 19 2016 10:54PM, okjoesdc1 Oklahoma Joe's BBQ The Best BBQ in America. I have seen the recipe made in 5 gallow bucket with chicken dipped and the cooked/marinade over block fire pit.Posted Tue, Jun 11 2013 3:02PM, John McClancy As a son of tobacco road and traveling consultant, I visit and write reviews of BBQ houses all the time. Adding hints of other things (lemon juice etc.) I think you got it right here except for the addition of the ketchup and the Texas Pete -- ketchup doesn't belong east of Durham at all, and you don't need the premade TP (or tabasco or even crystal, my favorite for flavor) if you steep the crushed reds in the vinegar/sugar/salt. The thing about that is Texas Pete isn't just any ole regular hot sauce. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) 1 750-mL bottle Sparkling Wine 1 L Cheerwine 12 oz Sierra Mist 2 Orange wedges Maraschino cherries INSTRUCTIONS Step one Add all ingredients, save for the garnishes, to a punch bowl with a large. We went to Albemarle, NC to Whispering Pines Restaurant for BBQ. I think I only used vinegar and red pepper flakes before, and I liked it, but thought I might be missing something. He never calls it a "traditional ENC sauce". 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. 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. added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce".