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Eastern North Carolina-Style Barbecue Sauce – North Carolina Vinegar Pepper BBQ Sauce Recipe ctm magazine



Learn how to make a Eastern North Carolina-Style Barbecue Sauce! Visit http://foodwishes.blogspot.com/2016/08/eastern-north-carolina-style-barbecue.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy North Carolina Vinegar Pepper BBQ Sauce Recipe!

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35 Comments

  • scicodude on August 23, 2016

    If you do that whole thing in a sauce pan and simmer it for alittle bit the pepper flavor permeates the sauce better. Then you can cool it if you want. Ive also seen recipes with some ketchup in there too to add alittle more depth of flavor (though Im pretty sure if you tried to make it that way in NC theyd run you out of town…)

  • McShine on August 23, 2016

    Is the apple cider vinegar key here? Or can I go for balsamic vinegar in a pinch?

  • I'm more into western South Carolina barbeque sauce but I guess this'll do.

  • Roxys Got Moxy on August 23, 2016

    Hello from North Carolina! Where are you all from?

  • Iva Briggs on August 23, 2016

    I hope your recipe tastes better than what my family and myself had in a eatery just outside of Raleigh, NC.  Our dinner was floating in a high vinegar and oil base with red pepper flakes.  So strong that my husband with the iron stomach took 1 bite and pushed his plate away.  Nobody in our family eat the dinner and we left and went down the road to a super good Italian restaurant.

  • Whiskey Sour on August 23, 2016

    Thumbs up if you think Chef John needs to do a video where he eats a Carolina Reaper pepper! 🙂

  • Meaghan Climis on August 23, 2016

    Im from North Carolina. I make this sauce all the time, i usually bring it to a boil then refrigerate

  • Laura Kinkade on August 23, 2016

    This looks a lot the sauce my Filipino friend makes for his crab.

  • Melinda Heilman on August 23, 2016

    OMG this makes me so homesick! I'm an Eastern NC bbq girl, having grown up in Raleigh! I'm gonna have to try this! 😀

  • JF Lebeaux on August 23, 2016

    Did you know that East Virginia goes more west than West Virginia? True story.

  • Dan Carpenter on August 23, 2016

    I grew up in NC and am currently living there, my grandad owned a bbq resturant in Winston-Salem, and I must say, you are missing 1 ingredient that is essential in most western or eastern NC sauce. That is Texas Pete hot sauce, which is made in (that's right, you guessed it) Winston-Salem NC!! Ha.

  • Carli DeLoach on August 24, 2016

    I live in South Carolina, and for some reason it's always a debate on which Carolina BBQ sauce is better. I always vote for this one. The mustard-based one isn't bad, but it can really mask the flavor of the meat.

  • Jace Rogers on August 24, 2016

    Chef John, your western style eastern North Carolina-style barbecue sauce is on fleek.

  • Alyssa Paige Godwin on August 24, 2016

    I'm from Eastern NC 😄

  • Cindy Maag on August 24, 2016

    Re: Pork sliding out of the sandwich and onto the plate: "Did you see how I took care of that digitally?" Brilliant humor, … as usual, Chef John!

  • CC Kelly on August 24, 2016

    no sugar, no black pepper, …. all else yes….

  • Msbleu1201 on August 24, 2016

    Am I the only one who likes his videos before the video starts…I love his channel

  • Joshua Freeman on August 24, 2016

    this type of sauce is the best you can ever use for smoked meats. i however use brown sugar, some garlic and onion powder as well as some ketchup… its seriously awesome stuff

  • Bows Garage on August 24, 2016

    I like hot sauce but but Bruschetta is betta…!!!

  • Anyam R Borpuzari on August 24, 2016

    Western Style Eastern North Carolina style barbecue sauce? I am south and I find that offensive.

  • Divine One on August 24, 2016

    This sauce..with a boston butt in a crockpot is just the best.

    Beach dwelling North Cackalackian here.

  • Michael Plesch on August 24, 2016

    I nick named mine "Dismal Swamp Water" just to confuse my guests. I'm a Southern New Yorker who moved to NC and love this stuff on pulled pork, also now topped with Chow Chow instead of slaw and perhaps a squeeze of Rooster sauce. Now still smoking and pulling pork and living in the low country of South Carolina. Thanks for your take on this wonderful Eastern/western BBQ Sauce. I'll try it with honey next time.

  • T Hinh on August 24, 2016

    THANK YOU CHEF FOR SHARING YOUR FOOD WITH US.

    MY SELF I ALSO USED VINEGAR MIX WITH A FILL DROP OF DISH WASHER TO CLEAN MY HOUSE TOO👍

  • Xatavor on August 24, 2016

    'North' Carolina? I've never gone to NC for good barbque.

  • PeterF on August 24, 2016

    Digitally… fingers have digits… god damn it Chef John.

  • BILL SCHAFER on August 24, 2016

    "Hot Swampy Sauce" … that's what my label says. 😎

  • Ahavabnachenu on August 24, 2016

    more honey less vinegar Worcester and Dijon mustard stick to the chicken better

  • sadrand on August 24, 2016

    Lightly sauce the pulled pork, put it on a hamburger bun, top with Cole slaw. The best way to use this sauce!

  • Mr Anarchy on August 24, 2016

    I know quite a few people here(in NC) who use ketchup as the base, so that's where any sweetness would originate from. 😀

  • billy willie on August 24, 2016

    Chef John I love your videos and the food you cook. Recently I have read a book on cooking called On Food And Cooking The Science and Lore Of the Kitchen. In the book there is a paragraph about making Margarine. In the past margarine has been made from tallow and skim milk. I wonder if a margarine can be made from beef bone marrow. I believe that this is entirely possible and will have interesting property's. I hope you will response to me. thank you for your Tme and keep up the good work.

  • Austin Thompson on August 24, 2016

    lol did you see how chef John took care of that digitally, i sure did. the exact same way i would 😉 love you

  • Joe M Mams on August 24, 2016

    I don't use honey but do use 50% Apple cider and basically the same stuff this guy uses…50% cider,50% vinegar(Apple cider vinegar,50% white vinegar), red and black pepper with plenty of salt

  • Connie James on August 25, 2016

    I had vinegar barbecue sauce at a pork roast and I thought the meat was bad. Pass.

  • gonner221 on August 25, 2016

    would you consider sharing your favorite slowcooker recipe?

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