Carolina Bbq Recipes

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

EASY NORTH CAROLINA BARBEQUE

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

CAROLINA BBQ

Steps:

• Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
• Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

CAROLINA-STYLE BARBECUE CHICKEN

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

BEST CAROLINA BBQ MEAT SAUCE

Steps:

• In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
• Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

CLASSIC CAROLINA BBQ RUB

Steps:

• Combine all ingredients in a small bowl, mix well.
• Use as a dry rub on beef, chicken, lamb or pork.
• If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.

SLOW COOKER CAROLINA BBQ

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

CAROLINA BBQ SAUCE

Steps:

• Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
• Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
• Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
• Brush the roasted chicken wings with the reserved sauce before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

EASTERN NORTH CAROLINA BARBECUE

Steps:

• Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
• Preheat the oven to 225 degrees F.
• Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
• In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

CROCKPOT CAROLINA BARBECUE

Steps:

• Place onions in crock pot.
• Blend brown sugar, paprika, salt and pepper; rub over roast.
• Place roast in crock pot. Drizzle liquid smoke over roast.
• Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
• Drizzle about ? of mixture over roast. Cover and refrigerate remaining mixture.
• Cook roast on low for 8-10 hours.
• Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
• Serve plain or as sandwiches.

CAROLINA BBQ SAUCE

Steps:

• In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.

EAST CAROLINA BBQ SAUCE

Steps:

• Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.

NORTH CAROLINA-STYLE BBQ SAUCE

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

CAROLINA BBQ GOLD SAUCE

Steps:

• In saucepan, whisk together all dry ingredients.
• Add mustard, tomato paste, and molasses.
• Slowly add vinegar, whisking till blended.
• Add water and whisk to blend.
• Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
• Cool, then pour into glass bottle or other non-reactive container.
• Refrigerate, if desired.
• Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
• The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.