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Print this Recipe    North Carolina 17

Eastern North Carolina Barbeque

1 gallon apple cider vinegar
6 oz Texas Pete hot sauce
10 oz Worcestershire
1 1/2 oz red pepper flakes

If you like, you can add mustard, brown, sugar, butter or herbs.


Note: There are four distinct barbecue areas in Carolina. The all
vinegar-no tomato is found in Eastern North Carolina, about east
of Raleigh (although the exact dividing line is unclear). There
are also other areas of all vinegar BBQ in Virginia and Maryland
as well as in Kentucky where they use a lot of Worcestershire,
(Owensboro Black). Areas of Alabama use mayonnaise with no tomato
sauce for BBQ sauce.

Central North Carolina uses about 2 parts vinegar to 1 part tomato
in barbecue sauce and is called "Lexington" or "Piedmont" style.
Western North Carolina is about 2 parts tomato to 1 part vinegar.

South Carolina is primarily mustard based, except along the cost
where there are BBQ pockets which resemble a Piedmont sauce.

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