What’s going to make it Carolina style you ask? For one thing it’s the sauce, BBQ sauces are highly regional, and even in North Carolina there are different favorites. I made a simple one, but boy is it good. Read on for the recipe. Also making this “Carolina style” is the Red Slaw. That recipe is also below.
My mouth is watering, and I just had it!
Just on the smoker
About 4 hours in I removed the lid to add the chicken (a different post in the works). They are definitely getting there!
After 7 hours
While that was cooking I made a Carolina “Red” slaw from this month’s Saveur magazine (issue 139). It is pretty spicy.
Lexington-Style Red Slaw
INGREDIENTS
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
2 tsp hot sauce
2 tsp kosher salt
2 tsp ground black pepper
1 medium head of cabbage cored and finely chopped
METHOD
- In a large bowl whisk together all ingredients except cabbage.
- Add cabbage and toss to combine.
- Allow to rest for 20 minutes, tossing occasionally.
- Chill
I also made a super simple BBQ sauce appropriate to Carolina. It’s not a thick sweet sauce that is favored in the U.S. Midwest, rather a tart/sweet thin sauce. (Before you jump all over me, there a million variations of this, I’m sure they are all good.)
Simple Carolina BBQ Sauce
INGREDIENTS
METHOD
- Combine all ingredients in a medium sauce pan, bring to a boil, then simmer 10 minutes.
- Remove from heat, allow to come to room temperature then chill.
- Chop or pull the pork, moisten with BBQ sauce, serve on a bun.
Normally I would pull the pork but I was in a hurry so I chopped it. I made way more than I can use but it does freeze very well, and I’ll give some to some friends.
Now what I needed dinner! So here it is…
That plate lasted about 5 minutes. Two recipes in one post, not a bad deal.
Until next time, Eat Well & Keep Digging!
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July 31, 2011
Anything that combines pork and beans works for me! And the red slaw is a little reminiscent of our Pickled Red Cabbage, which we traditionally eat with Lancashire Hotpot.
July 31, 2011
I'm running out of paper towels, David. I have to keep wiping the drool from my keyboard 😉
July 31, 2011
>I agree Mark, Now I'll need to look up Lancashire Hotpot.
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Granny, you wouldn't believe how good it was fresh off the smoker, the spicy crust, the juicy meat. Goodness!
August 1, 2011
That is one tasty-looking plate o' food, David. I like a non-mayo slaw and this one appears to be a good one. I'm definitely going to give it a try. Thanks for sharing.
August 1, 2011
>Thanks ChgoJohn. It's a little soupy and spicy. You may want to cut back on the liquids a touch. Also the black pepper is quite pungent I would consider cutting back to 1.5 tsp. Thanks for coming by!
August 2, 2011
>Thanks for the great blog post! I featured it in The BBQ Grail's 10 Posts Worth A Look for this week. http://wp.me/pwBnV-1Z0
August 2, 2011
>BBQ Grail, Thanks for the shoutout! I appreciate it
August 7, 2011
>Here via BBQ Grail. Very nice post, NC pork is near and dear to my heart!
August 7, 2011
>Chris, I'm glad you surfed in! I'm intrerested in all permutations of BBQ. Next up, Texas Brisket and sausages!
January 8, 2012
Your site is making me really hungry; I’m going to have to try this recipe!
January 8, 2012
That’s a nice compliment Todd! If I can make someone hungry and inspire them to give it a go themselves? That’s wonderful!