Thursday, March 13, 2014
North South East West Carolina Style Barbecue Sauce
The only thing I know for sure about Carolina-style barbecue sauce is that there isnt one. The base is usually always vinegar and pepper, but then depending on which part of the state(s) youre dealing with, there are countless additions and variations.
This one features fresh apple to add a little extra something, but otherwise its a fairly straightforward, totally in-your-face with tang and heat barbecue sauce recipe. It was fantastic on a molasses-brined pork chop that youll see in an upcoming video.
One note for those of you that pay particularly close attention to these videos; you may wonder why I mash the cooked apples in the saucepan, when Im going to put the sauce in the blender anyway. Extreme sauce ugliness, thats why.
I was originally going to leave the sauce unblended, with the hopes the apple would basically disintegrate into the sauce, but when I stirred in the mustard the sauce suddenly looked like the opposite of something youd want to eat.
Happily a quick trip to the blender made everything okay again, and I was blessed with a superb summer grilling sauce. Its beautiful for basting, or as a cant-miss condiment. It was really nice on these chops, but I think it shines brightest with pulled pork. I hope you give it a try soon. Enjoy!
Ingredients:
1/2 teaspoon vegetable oil
1 apple, peeled, cubed
2 tablespoons brown sugar
1 cup apple cider vinegar
1 tablespoon red pepper flakes, or to taste
1 tablespoon freshly ground black pepper, or to taste
2 tablespoons yellow mustard
View the complete recipe
View the complete recipe
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