Roughly how long (per lb?) to what temp?

Got fresh picnics on sale nearby, so it seems like time to 'cue one
up. I'll hunt around looking for what sauces work with it--and of
course would welcome recipes & suggestions. Caveat: mild. I don't do
hot. I'm a wuss when it comes to spicy.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

"Denny Wheeler" wrote in message
...
Roughly how long (per lb?) to what temp?

Got fresh picnics on sale nearby, so it seems like time to 'cue one
up. I'll hunt around looking for what sauces work with it--and of
course would welcome recipes & suggestions. Caveat: mild. I don't do
hot. I'm a wuss when it comes to spicy.


Cook at 250 until the bone is ready to pull out, maybe 12 hours

You want sauce? I'll give you sauce recipes.

From: (Marc Green)

Subject: Carolina BBQ Sauce

Date: 11 Jun 1996 19:12:32 GMT



I've been collecting BBQ recipes for several years. I can't count them
anymore, but estimate over 3000. For general edification, not to mention
eatification, I'm posting the section on Carolina sauces.



First, a few disclaimers. Categorizing BBQ sauces is a tough job. Except for
the distinction between Eastern Carolina vinegar sauces, the distinctions
are not always clear cut. I've done a classification based on

1) the comments of the original source and

2) simple induction by looking at the characteristics of sauces from
different localities,

3) articles on regional variation in BBQ.



Although far from foolproof, I used the following scheme:



1) North Carolina Eastern: vinegar base, no tomato

2) North Carolina Piedmont: vinegar base, with small amounts of tomato

3) North Carolina Western: strong tomato with some vinegar

4) South Carolina: mustard base, usually with some tomato

5) Charlotte: thin tomato



Next, I have not included attributions, since I don't remember where most of
the sauces came from. I assumed that this file would be strictly for
personal use. The only exception is the first recipe, which is from a
friend's father.



In addition, the recipes are rather telegraphic. To save space, I included
minimal cooking instructions and often abbreviate ingredient names (tom for
tomato, pepper always refers to black pepper, etc.)





North Carolina: Eastern Vernon's Dad's Sauce (A real family recipe from NC)



1 gallon cider vinegar

6 oz Texas Pete

10 oz Worcestershire

1 1/4 oz crushed red pepper

mustard thicken (opt)



1. Age at least 1 day. Marinate items overnight and serve extra sauce with
meal.





North Carolina: Eastern Style



4 c cider vinegar

1/4 c brown sugar

3 TB salt

1 TB red pepper flake

1 1/2 Ts cayenne

1 Ts pepper





North Carolina: Eastern Style with Chili



2 c cider vinegar

1 TB Tabasco

2 TB paprika

3 TB salt

1 TB Worcester

1 TB chili powder

3 TB pepper

1 c water



North Carolina: Eastern Rub & Sauce



Rub:

2 Ts salt

2 Ts sugar

2 Ts brown sugar

2 Ts cumin

2 Ts chili powder

2 Ts pepper

1 Ts cayenne pepper

1/4 cup paprika

Sauce:

1 c white vinegar

1 c cider vinegar

1 TB sugar

1 TB red pepper flake

1 tsp. Tabasco

1 TB pepper



North Carolina: Eastern Style with Sugar



1 c white vinegar

1 c cider vinegar

1 TB red pepper flake

1 TB sugar

1 t Tabasco

salt & pepper



North Carolina: Eastern Style with Sugar II



2 c cider vinegar

2 TB salt

2 Ts ground red pepper

1 TB red pepper flakes

2 TB brown sugar







North Carolina: Eastern Style with Sugar III



1 c cider vinegar

2 TB salt

1/2 Ts red pepper

1 Ts red pepper flakes

1 TB brown sugar



North Carolina: Eastern Style with Sugar and Chili



8 c cider vinegar

4 c water

4 TB Worcester

4 TB chili powder

6 TB paprika

6 TB red pepper flake

12 TB pepper

6 TB salt

4 TB sugar



North Carolina: Eastern Style with Molasses



1 gall cider vinegar

1/2 c salt

2 TB red pepper

3 TB red pepper flakes

1/2 c molasses



North Carolina: Eastern Style with Butter



8 TB mustard

1 Ts pepper

6 TB sugar

1 Ts white pepper

1 c cider vinegar

1/2 Ts soy

2 Ts chili powder

2 TB butter



1. Combine all but soy & butter, heat 10 min. Add Soy and butter at end.





North Carolina: Eastern Style Thinned with Butter



1/2 c vinegar

1 1/2 c

1 Ts mustard

1/4+ Ts cayenne

1 Ts paprika

2 TB sugar

2 Ts salt

1 TB Worcester

1 TB Tabasco



1 TB chili powder

1 TB pepper

1/2 lemon juice

1 clove garlic

8 TB butter



1. Cook all but butter 15 min. Strain. Add butter and sit 30 min.



North Carolina: Eastern Style with Butter III



2/3 c mustard

1/2 c white sugar

1/4 c brown sugar

1 c cider vinegar

2 TB chili powder

1 Ts black pepper

1 Ts white pepper

1/4 Ts cayenne pepper

4-5 drops Tabasco

1/2 Ts soy sauce

2 TB butter



1. Mix all except soy, butter, and simmer 10 minutes. Remove from heat.

Stir

in soy and butter.





North Carolina: Eastern Style, with Sugar and Butter IV



2 Ts salt

1 TB paprika

2 TB sugar

1/2 Ts cayenne

1/2 Ts dry mustard

1 Ts pepper

2/3 c water

1/4 c Worcester

2/3 c red wine vinegar

1/2 c butter



1. Boil dry ingredients in water. Remove from heat add rest.



North Carolina: Eastern Style with Herbs

1 c cider vinegar

1/2 c water

2/3 c minced onion

1 clove garlic

1 Ts pepper

1/2 Ts salt

2 Ts red pepper flake

1 Ts sugar

1 bay leaf

2/3 Ts thyme

3 TB peanut oil

3 Ts dry mustard

1 Ts cold water



Boil all but the last two ingredients for five minutes.



Dissolve mustard in water and add.





North Carolina: Eastern Style Sweet & Sour



2 c cider vinegar

1 c brown sugar

1 c mustard

1/2 Ts cayenne pepper

1 1/2 Ts pepper

1/2 t salt

1 TB Worcester

1 Ts Tabasco sauce



North Carolina: Eastern Style Sweet & Sour II



1 gal cider vinegar

3/4 c salt

2 TB cayenne

3 TB red pepper flakes

1 c brown sugar



North Carolina: Eastern Style with Onion



2 c cider vinegar

1 TB peppercorns

1 Ts celery seeds

1 Ts salt

1 TB hot pepper flakes

1 grated onion

1 c water





North Carolina: Eastern Style Lemon Mop



1 cup cider vinegar

1/2 c water

3 TB lemon juice

3 TB butter

1 Ts cayenne



2 Ts Tabasco

2 TB Worcester

2 TB sugar



1 1/2 c vinegar

10 TB ketchup

1/2 c water

1 TB sugar

1/2 tsp. cayenne

pinch red pepper

s&p



Simmer. Cook, stirring, until sugar dissolves.



North Carolina: Piedmont II



1 1/2 c cider vinegar

1/2 c ketchup

1 Ts salt

1/8 Ts red pepper flakes

1 TB sugar

1/2 c water



North Carolina: Piedmont III


1/2 stick butter

1/4 c minced onion

1 1/4 c cider vin

1 1/4 c ketchup

3/4 TB brown sugar

1 Ts Worcester

1/4 Ts cayenne

salt & pepper



Sauté onion in butter. Add rest and simmer 30 min.



Use on pork smoked with vinegar based mop.





North Carolina: Piedmont IV



2 TB brown sugar

1 TB dry mustard

1 TB celery salt

1 TB cayenne

1 TB black pepper

1 TB paprika

2 TB cornstarch

1/2 Ts allspice

4 c tom juice

1 1/2 Ts Worcester

1 c white vinegar

1 TB grated onion



1. Prevent lumping: mix dry ingredients, add some liquid to make paste.

Add all liquids. Cook 2 hr.



North Carolina: Piedmont V



1/8 Ts cinnamon

1/3 c cider vinegar

1/2 c ketchup

1/2 Ts chili powder

1/2 Ts nutmeg

1 teaspoon salt

1 Ts celery seed

1 c water



North Carolina: Piedmont VI



1 1/2 c brown sugar

1/2 c vinegar

1 stick butter

1 c ketchup

6 oz Heinz 57 sauce

1 TB celery seed

1 c onion, chop

1 clove garlic

1 TB dry mustard

red pepper flakes



1. Cook sugar, butter until bubbles. Add vinegar and whisk. Add rest and

cook until thick.





North Carolina: Piedmont VII



Marinade:

1 c apple cider

1/2 Ts cayenne



BBQ sauce:

1/4 c Worcester

1/4 c brown sugar

1/4 c cider vinegar

1/4 c water

1/4 c ketchup

2 Ts chili powder



North Carolina: Piedmont VIII (Simmer briefly)



2 c vinegar

1 c water

1/2 c ketchup

2 1/2 TB chili powder

1 TB pepper

1 1/2 TB brown sugar

1 TB lemon juice

1/2 Ts salt



North Carolina: Piedmont IX



32 oz ketchup

6 oz Texas Pete

2 oz Tabasco

2 qt vinegar

2 oz chili powder





North Carolina: Piedmont X



1 c white vinegar

1/2 c water

1/4 c ketchup

1 TB sugar

1/2 Ts red pepper

1/2 Ts black pepper

1/2 Ts salt



North Carolina: Piedmont XI



1 c cider vinegar

1 Ts salt

1 TB celery salt

1/2 c ketchup

1/2 Ts chili powder

1/8 Ts nutmeg

1/2 Ts brown sugar

1 c water



North Carolina: Piedmont XII (Simmer until sugar dissolved)



1 c cider vinegar

1 Ts salt

1 TB celery salt

1/2 c ketchup

1/2 Ts chili powder

1/8 Ts nutmeg

1/2 Ts brown sugar

1 c water



North Carolina: Piedmont XIII



1 c ketchup

1 c water

1/4 c cider vinegar

1 small onion

2 t garlic powder

2 TB brown sugar

2 TB molasses

2 Ts dry mustard

1 Ts chili powder







North Carolina: Piedmont XIV (Simmer 1 hr)



1/2 c water

1/2 c cider vinegar

1 c catsup

1 Ts salt

1 TB sugar

1 TB Worcester

1 TB Tabasco

1/2 Ts pepper

1 chopped onion



North Carolina: Piedmont XV (Simmer 15 min.)



1 1/2 c cider vinegar

1/2 c water

1/2 c ketchup

1 Ts salt

1 chopped onion

2 TB brown sugar

1 TB Worcestershire

1/8 Ts red pepper





North Carolina: Piedmont XVI



1 1/2 c cider vinegar

1/2 c ketchup

1 Ts salt

1/2 Ts ground red pepper

1/8 TB red pepper flak

1 TB sugar

1/2 c water



North Carolina: Piedmont XVII



1/3 c honey

1/3 c molasses

1 head garlic

2 TB whole cumin seed

3 TB coriander seed

1 TB peppercorns

8 dry chilis

2 bay leaf

3 TB tom paste

48 oz toms

4 c white vinegar

4 c water

1/4 c salt



1. Cook honey-chili 30 min/ Add toms, cook 15 min. Add rest, simmer 2-4 min.





North Carolina: Piedmont XVIII (Simmer until sugar dissolves.)



3/4 c cider vinegar

3/4 c ketchup

salt & pepper

3/4 Ts red pepper flakes

1 Ts sugar

1/4 c water



North Carolina: Western I (smoked pork)



1 c ketchup

1 c pack brown sugar

1/2 c lemon juice

1/4 c butter

1/4 c minced onion

1 tsp. pepper sauce

1 tsp. Worcestershire sauce.



Simmer 30 min



1. Reduce heat and simmer for 30 minutes. Use as a dipping sauce.





North Carolina: Western II (smoked pork)



1 can tomato

2 c water

1 6 oz can tom paste

2 dried chilis

1/2 c ketchup

2 TB Worcestershire

2 Ts chili powder

juice of 2 lemons

1/4 c wine vinegar

2 1/2 Ts salt

1/4 Ts Tabasco

2 TB pepper

1 chopped onion

1 clove garlic

2 bay leaf

1/2 LB butter

2 Ts dry mustard



1. Simmer all 30 minutes. Strain and cool.



North Carolina: Western III (smoked pork)



1 c tomato sauce

1/4 c ketchup

1/4 c white vinegar

1/4 c water

2 TB brown sugar

1 TB paprika

2 TB Worcester

1 Ts dry mustard

1/2 Ts salt

1/4 Ts chili powder

1/8 Ts cayenne pepper.



1. Simmer for 10 minutes. Refrigerate for at least 12 hours before using.





North Carolina: Western IV (smoked pork)



2 TB brown sugar

1/4 Ts chili powder

1/2 Ts salt

2 TB Worcester

1 c tom sauce

1/4 c water

1 TB paprika

1 Ts dry mustard

1/8 Ts cayenne

1/2 c white vinegar

1/4 c ketchup



1. Simmer 10 minutes and refrigerate overnight.



North Carolina: Western V (Simmer briefly.)



1/3 c cider vinegar

1 Ts salt

1 Ts celery seed

1/2 Ts cinnamon

1/2 c ketchup

1/2 Ts chili powder

1/8 Ts nutmeg

1/2 Ts brown sugar

1 c water





North Carolina: Western VI (smoked pork)



1 1/2 c brown sugar

1/2 c butter

1 c ketchup

1 sm. bottle Heinz 57 Sauce

1 TB celery seed

1 c onion

2 clove ga0rlic

1/2 c vinegar

1 TB dry mustard

red pepper flakes



1. Carmel butter and sugar until bubbly. Add vinegar and whisk. Add rest
until thickened.



South Central Carolina Baste/BBQ Sauce



3 TB peanut oil

2 garlic cloves

1 minced onion

1/2 c ketchup

1/3 c cider vinegar

2 TB lemon juice

2 TB honey

1 TB brown sugar

2 TB dry mustard

1 Ts ginger

salt





South Central Carolina Gold



1 1/2 c mustard

5 TB brown sugar

4 TB tomato paste

3 TB apple cider vinegar

1tb Worcester

1/2 Ts cayenne

1/2 Ts black pepper

1/2 t garlic powder



1. Combine and simmer for about 5 minutes to dissolve sugar. Important tip:
Don't overcook.



* South Central Carolina Gold II



1 c white vinegar

3/4 c mustard

1/2 chop onion

1/3 c water

1/4 c tom puree

1 TB paprika

6 cloves garlic

1 1/2 Ts salt

2/3 Ts cayenne

1/2 Ts pepper

1. Simmer 30 min.



South Central Carolina Gold III



2 bottle Worcester

1 bottle Tabasco

1/2 gal. vinegar

1 box pepper

1/2 gal. ketchup

juice of 1 1/2 lemons

jar yellow mustard

3/4 lb. margarine or butter

1 TB sugar

4 #2 cans tom

4 chop Vidalia onions





South Central Carolina Gold IV



2/3 c mustard

1/2 c sugar

1/4 c brown sugar

1 c cider vinegar

2 TB chili powder

1 Ts black pepper

1 Ts white pepper

1/4 Ts cayenne

4-5 drops Tabasco

1/2 Ts soy

2 TB butter



1. Mix all but soy sauce, butter and simmer 15 min. Stir in soy, butter.





South Central Carolina Gold V (Simmer 30 min.)



3/4 c mustard

3/4 c red wine vinegar

1/4 c sugar

1 1/2 TB butter

2 Ts salt

1 TB Worcester

1 1/2 Ts pepper

1/2 Ts Tabasco



South Central Carolina Gold with Margarine (Simmer 10-15 min.)



3/4 c mustard

3/4 c red wine vinegar

1 1/2 TB margarine

2 Ts salt

1 1/4 Ts black

1/2 Ts Tabasco

1/2 Ts Worcester

1/4 c granulated sugar



South Central Carolina Ham



3/4 c water

3 TB minced onion

1 clove garlic

1 c mustard

1 Ts dry mustard

3 TB chili sauce

2 TB + 1 Ts sugar

2 Ts honey

1 TB Worcester

1/8 Ts white pepper

1/4 Ts black pepper

1/2 Ts cayenne



1. Cook 15 min. Baste Ham.





Charlotte Pork Sandwich (smoked pork)



1 TB brown sugar

1 TB flour

1 TB dry mustard

1 Ts salt

1 Ts pepper

1 Ts paprika

1 Ts cayenne

1 clove garlic

1 Ts chili powder

1/2 c water

1/2 c vinegar

1/2 c chicken broth

1 TB lemon juice



1. Smoke pork, then shred finely. Heat sauce ingredients 20 min but do not
boil. Pour on pork and steep overnight. Skim fat and make pork patties. Heat
and serve with cole slaw on bun.





Charlotte Pork Sandwich (Boil, then smoke.)



Boil:

2 6 lb. pork shoulder

12 whole cloves garlic

3 c cider vinegar

Mop:

1 Ts kosher salt

1/4 c simmer liquid

12 garlic cloves from pork

3/4 Ts sugar

1 TB cayenne

1/4 Ts pepper

3 1/2 c cider vinegar

Sauce:

1 1/2 c mop

1/4 c pork-simmering liquid

1/3 cup smoky BBQ Sauce

Salt



Tabasco



1. Simmer sauce 2 1/2 hour. Slow cook pork.

Thanks for the recipes Mr. P.!

Posted Via Usenet.com Premium Usenet Newsgroup Services
----------------------------------------------------------
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Here is a link to my favorite barbecue sauce, you may want to cut back
on Chili Powder a bit. Not too much though or you might as well go buy
some K.C. Masterpiece.

http://www.eatingcleveland.com/content/view/19/44/

I like to cook mine at 200 - 215 for 10 - 12 hours (those extra two
hours depend on how hungry I am)

On Thu, 04 Aug 2005 09:13:18 GMT, "Edwin Pawlowski"
wrote:

To save space, I included
^^^^^^^^^^^^^^
minimal cooking instructions and often abbreviate ingredient names (tom for
tomato, pepper always refers to black pepper, etc.)

Someone needs to buy a bigger monitor.

On 4 Aug 2005 06:29:34 -0700, "Phatchamp" wrote:

Here is a link to my favorite barbecue sauce, you may want to cut back
on Chili Powder a bit. Not too much though or you might as well go buy
some K.C. Masterpiece.

http://www.eatingcleveland.com/content/view/19/44/

I like to cook mine at 200 - 215 for 10 - 12 hours (those extra two
hours depend on how hungry I am)

That's a long time to cook BBQ sauce.

"Kevin S. Wilson" wrote in message
...
On Thu, 04 Aug 2005 09:13:18 GMT, "Edwin Pawlowski"
wrote:

To save space, I included
^^^^^^^^^^^^^^
minimal cooking instructions and often abbreviate ingredient names (tom
for
tomato, pepper always refers to black pepper, etc.)

Someone needs to buy a bigger monitor.


They guy that sent me that wrote them over 10 years ago. A 17" monitor was
probably $500 then.

On Thu, 04 Aug 2005 23:54:29 GMT, "Edwin Pawlowski"
wrote:


"Kevin S. Wilson" wrote in message
.. .
On Thu, 04 Aug 2005 09:13:18 GMT, "Edwin Pawlowski"
wrote:

To save space, I included
^^^^^^^^^^^^^^
minimal cooking instructions and often abbreviate ingredient names (tom
for
tomato, pepper always refers to black pepper, etc.)

Someone needs to buy a bigger monitor.


They guy that sent me that wrote them over 10 years ago. A 17" monitor was
probably $500 then.

10 years ago? A half-decent 17" would've been more like 7 or 8
hundred.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

On Thu, 04 Aug 2005 09:13:18 GMT, "Edwin Pawlowski"
wrote:

Cook at 250 until the bone is ready to pull out, maybe 12 hours

Damn, I hate these complicated instructions. g

You want sauce? I'll give you sauce recipes.

large snip
Lovely. Now, I have to figure out what to try. Thanks much.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

On Thu, 04 Aug 2005 08:52:58 -0600, Kevin S. Wilson
wrote:

On 4 Aug 2005 06:29:34 -0700, "Phatchamp" wrote:

Here is a link to my favorite barbecue sauce, you may want to cut back
on Chili Powder a bit. Not too much though or you might as well go buy
some K.C. Masterpiece.

http://www.eatingcleveland.com/content/view/19/44/

I like to cook mine at 200 - 215 for 10 - 12 hours (those extra two
hours depend on how hungry I am)

That's a long time to cook BBQ sauce.

You forgot the rimshot

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

On Thu, 04 Aug 2005 09:13:18 GMT, "Edwin Pawlowski"
wrote:

"Denny Wheeler" wrote in message
.. .
Roughly how long (per lb?) to what temp?

Got fresh picnics on sale nearby, so it seems like time to 'cue one
up.

Cook at 250 until the bone is ready to pull out, maybe 12 hours

Been on at an avg of about 230 for 5 1/4 hours right now, early in the
afternoon. Just took my first look at it (needed to refill the water
pan) and it's looking good.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

On Thu, 04 Aug 2005 09:13:18 GMT, "Edwin Pawlowski"
wrote:

You want sauce? I'll give you sauce recipes.

Used this one:
---------------------------------------
North Carolina: Eastern Style with Butter III

2/3 c mustard
1/2 c white sugar
1/4 c brown sugar
1 c cider vinegar
2 TB chili powder
1 Ts black pepper
1 Ts white pepper
1/4 Ts cayenne pepper
4-5 drops Tabasco
1/2 Ts soy sauce
2 TB butter

1. Mix all except soy, butter, and simmer 10 minutes. Remove from
heat.

Stir in soy and butter.
--------------------------------------

Thank you. This goes with the pork delightfully.


--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.