Carolina barbecue sauce to take them seriously. Very seriously. Do not get into an argument with a Carolinian on the different types of salsa-style Carolina if you have done your homework and know what you're talking about.
Carolina, there are basically three types of salsa. The eastern coastal region of North Carolina is a sauce that is made primarily from vinegar. No tomatoes permission! Oriental-style sauce is really for the most part vinegar, lots of broken redPepper (cayenne), a small amount of sugar, salt and pepper. That's it. Here is a recipe for the sauce collection of traditional coastal North Carolina Pork:
2 cups cider vinegar 2 cups vinegar 6 tablespoons sugar 2 tablespoons finely chopped chilli black pepper Salt to taste 2 tablespoons red pepper sauce (like Tabasco or similar)
Combine all ingredients, mix, and in the refrigerator in a covered container.
On the way to the north-westCarolina will be mixed into the sauce, some tomatoes. The sauce is still predominantly white vinegar, apple vinegar and chili, but also have tomato juice, tomato sauce or ketchup mixed into it. For this type of barbecue sauce, start with the sauce, 3 tablespoons sugar, and add half of the cup and a tomato juice, ketchup or tomato sauce. Stir to combine and store in an airtight container in refrigerator.
South Carolina sauce is stilldifferent. You need a yellow sauce with smoked pork! This sauce gets its "non-marking of a product made from tomatoes, but add the mustard. Prepare recipe as the first, and add in a cup and a half of mustard yellow.
All three sauces are like a rag over the meat. This means that the meat is smoking, barbecue master when they need to brush the meat (MOP it) with sauces. This will allow the meat with the flavor of the sauce, toss. There are many subtleties thoArt of barbecue, and in fact they are all directed at one end. Provide to eat something that he knows really good.
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