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Friday, August 16, 2013


I really thought this was going to be an easy recipe but I should've known better.
As you know, Pops and I love to eat or at least taste all the local foods of the places that we visit. 
We also love chicken wings.
So when we came across Carolina barbeque wings, it was a great find.
We found them again last night in North Carolina.
So I was searching for the recipe.
Here is the problem, there are so many different recipes for this one simple sauce! 
So I have several for you to choose from and try. Let me know your favorite.

Western North Carolina Vinegar Barbeque Sauce
 4 cups cider vinegar
 1 cup brown sugar
 1 1/3 cups ketchup
 1/4 cup butter
 2 tablespoons hot pepper sauce (e.g. Tabasco™)
 2 tablespoons fresh lemon juice
 2 tablespoons Worcestershire sauce
 2 teaspoons crushed red pepper flakes
 2 teaspoons mustard powder
 1 teaspoon salt
 1 teaspoon fresh ground black pepper
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Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Eastern North Carolina Barbeque Sauce
 1 cup white vinegar
 1 cup cider vinegar
 1 tablespoon brown sugar
 1 tablespoon cayenne pepper
 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
 1 teaspoon salt
 1 teaspoon ground black pepper
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Tomato Barbecue Sauce
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon celery salt
1 tablespoon cayenne
1 tablespoon pepper
1 tablespoon paprika
2 tablespoon cornstarch
½ teaspoon allspice
4 cups tomato juice
1 /2 teaspoon Worcestershire sauce
1 cup white vinegar
1 tablespoon grated onion
Combine all ingredients in a small pot and stir until well mixed. Cook over low heat for 2 hours.

Carolina Red Barbecue Sauce
1 ½ cup apple cider vinegar
½ cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
½ teaspoon dried crushed red pepper
To diminish tartness, add additional ketchup and brown sugar to taste.
Combine all ingredients in a small bowl. Stir until sugar and salt dissolve. This sauce can be prepared as many as 2-3 days in advance. Cover and refrigerate.

Mustard Barbecue Sauce
South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.
4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt  
1 1/2 teaspoons garlic powder
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. 

Vinegar & Pepper Barbecue Sauce
3 cups apple cider vinegar
1/4 cup red pepper flakes
1/4 cup ground black pepper
1/2 teaspoon salt
1/2 cup ketchup
2 tablespoon dark brown sugar
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.

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