Eastern North Carolina BBQ sauce dates back hundreds of years and can rightly claim to be the original recipe for sauces. When it was first made it was a mix of pepper and vinegar. This probably sounds quite unappetizing but it goes very well with pork, and these days people add all sorts of other ingredients to the original recipe to make it even tastier.
Barbecue is something of a tradition in the United States. It was started by Native Americans, who perfected the method of slow cooking by placing food well above the flames, so that it would not cook as quickly. This method also allowed all the smoke to permeate the meat and act as a marinade, giving the food that distinctive barbecue flavor.
Pigs were not always the meat of choice in barbecues. It only came about when the Spanish visited America and brought pigs with them. The Native Americans were able to show them how to cook the animal so that the flesh was tender and tasty. These days all sorts of things are put on the grill, such as vegetables, beef, fish, chicken and even turkey.
In America, there are generally 4 sorts of barbecues, each pertaining to a particular type of sauce. Usually, the sauces fulfill 2 roles. They can be used to marinate the meat and can be used as a baste, to put on the meat while it is cooking. Additionally, it can be what is called a finishing sauce, put in a bowl and used as a dipping sauce with the cooked food.
Historically, there are only four types of sauces in barbecues in the United States. In practice, however, many more have been made and continue to be made. The very first one that was made was the Eastern North Carolina sauce. The others are mustard, heavy tomato and light tomato. Most other sauces in existence now are just derivatives of these original recipes.
Vinegar and hot pepper are the main ingredients to the recipe. Although it might seem quite strange to have a sauce with vinegar, the product actually serves a very important purpose. It acts to counter the rich texture of pork, allowing the pepper to provide the spiciness. Nowadays people have added all manner of things, like brown sugar and even cayenne. The idea behind using brown sugar is to balance out the sourness of the vinegar and the heat of pepper.
Due to the internet and the ease of communication these days, it's very easy to create your own hybrid sauces and experiment with the original recipes. What some like doing is marinating their meat for 24 hours in the liquid and then continually basting while it's cooking, so that the pork is penetrated with more flavor.
Eastern North Carolina BBQ sauce is truly the original sauce of America. Put it in the fridge once it's made and it should keep for a month. It's very simple to do and can be tweaked depending on your love of spices. The food should have a tangy flavor and this is especially important when using pork, which seems to go well with cider vinegar.
Barbecue is something of a tradition in the United States. It was started by Native Americans, who perfected the method of slow cooking by placing food well above the flames, so that it would not cook as quickly. This method also allowed all the smoke to permeate the meat and act as a marinade, giving the food that distinctive barbecue flavor.
Pigs were not always the meat of choice in barbecues. It only came about when the Spanish visited America and brought pigs with them. The Native Americans were able to show them how to cook the animal so that the flesh was tender and tasty. These days all sorts of things are put on the grill, such as vegetables, beef, fish, chicken and even turkey.
In America, there are generally 4 sorts of barbecues, each pertaining to a particular type of sauce. Usually, the sauces fulfill 2 roles. They can be used to marinate the meat and can be used as a baste, to put on the meat while it is cooking. Additionally, it can be what is called a finishing sauce, put in a bowl and used as a dipping sauce with the cooked food.
Historically, there are only four types of sauces in barbecues in the United States. In practice, however, many more have been made and continue to be made. The very first one that was made was the Eastern North Carolina sauce. The others are mustard, heavy tomato and light tomato. Most other sauces in existence now are just derivatives of these original recipes.
Vinegar and hot pepper are the main ingredients to the recipe. Although it might seem quite strange to have a sauce with vinegar, the product actually serves a very important purpose. It acts to counter the rich texture of pork, allowing the pepper to provide the spiciness. Nowadays people have added all manner of things, like brown sugar and even cayenne. The idea behind using brown sugar is to balance out the sourness of the vinegar and the heat of pepper.
Due to the internet and the ease of communication these days, it's very easy to create your own hybrid sauces and experiment with the original recipes. What some like doing is marinating their meat for 24 hours in the liquid and then continually basting while it's cooking, so that the pork is penetrated with more flavor.
Eastern North Carolina BBQ sauce is truly the original sauce of America. Put it in the fridge once it's made and it should keep for a month. It's very simple to do and can be tweaked depending on your love of spices. The food should have a tangy flavor and this is especially important when using pork, which seems to go well with cider vinegar.
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