Lexington Style Barbecue Dip Recipes
LEXINGTON-STYLE BARBECUE SLAW
Steps:
- In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE
Provided by Food Network
Categories main-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
- Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
- Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
- Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.
LARRY'S LEXINGTON NC STYLE BBQ SAUCE & DIP
My wife and I live in Lexington, NC home of the famous BBQ Festival.This is a classic Lexington BBQ sauce & dip. Two friends of mine named John & Larry cooked a lot of BBQ chicken and ribs for friends and social events. It was a hobby for them and I had the privilege of watching these master grillers cook. They shared their BBQ...
Provided by Sam & Kaye Allen
Categories Dips
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients together in a 3 gallon stock pot. Bring to a boil. Reduce heat and simmer for 1 hour.
- 2. This recipe is for cooking 50 chicken halves at one time. You can reduce the recipe to fit the size crowd you are feeding.
LEXINGTON BARBECUE DIP (A LA CRAIG CLAIBORNE)
The recipe said that you can use this sauce on anything and it will be the better for it but specifically recommends BBQ'ed meats and poultry.
Provided by Annacia
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small sauce pan and bring to a simmer.
- Cook, stirring, until the sugar dissolves.
- Remove from the heat and let stand until cool.
- Spoon a small amount of the sauce over barbecued meats and poultry.
Nutrition Facts : Calories 128.5, Fat 0.3, SaturatedFat 0.1, Sodium 1149.2, Carbohydrate 28.5, Fiber 0.4, Sugar 26, Protein 1.8
LEXINGTON STYLE BARBECUE DIP
This is a basic sauce used in the Lexington,NC area for barbecued pork. This sauce is intended to be served on the barbecue. It can be stored in a container with a top for several days. This is just a basic recipe; use your imagination to vary it to suit your own taste.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 1 large bottle
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot and bring up to a boil while stirring. Lower heat at once and let the sauce simmer until the sugar has all dissolved. Store in an airtight container for several hours before using to "dip" your barbecue pork inches It will keep for several days in a covered airtight container without refrigeration.
Nutrition Facts : Calories 841, Fat 0.8, SaturatedFat 0.1, Sodium 3991.6, Carbohydrate 184.2, Fiber 1.2, Sugar 172.8, Protein 2.9
LEXINGTON-STYLE BBQ SAUCE
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Elizabeth Karmel
Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
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- Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.
- Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.
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