Lexington North Carolina Bbq Sauce Recipes
LEXINGTON NORTH CAROLINA STYLE BARBECUE SAUCE
I love good Carolina style barbecue, but I can never make up my mind which sauce I like best, so usually I leave the meat unseasoned and make one of everything!
Provided by Amy H.
Categories Other Snacks
Time 5m
Number Of Ingredients 8
Steps:
- 1. Pour all ingredients into a quart size glass jar and shake together to combine flavors. Store in the refrigerator for a minimum of overnight before serving and up to two weeks.
NORTH CAROLINA-STYLE BBQ SAUCE
Blending two vinegars helps re-create the BBQ sauce we love from my mother's North Carolina roots. - Gloria McKinley, Lakeland, Florida
Provided by Taste of Home
Time 25m
Yield 1-2/3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LEXINGTON-STYLE BBQ SAUCE
note; 1.The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. 2.This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Mitakola
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
- Chef's note:.
- This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce. If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.
Nutrition Facts : Calories 188.3, Fat 0.5, SaturatedFat 0.1, Sodium 2787.2, Carbohydrate 40.8, Fiber 1.4, Sugar 36, Protein 1.2
LEXINGTON, NORTH CAROLINA BBQ SAUCE
Make and share this Lexington, North Carolina BBQ Sauce recipe from Food.com.
Provided by Belgophile
Categories Sauces
Time 5m
Yield 2 Cups
Number Of Ingredients 7
Steps:
- Whisk together all ingredients until sugar and salt are dissolved.
- Pull pork into thin shreds and toss with half of the sauce. Save the remaining sauce to serve at the table for people who like a little more.
- Makes about 2 cups.
LEXINGTON BBQ SAUCE
Make and share this Lexington BBQ Sauce recipe from Food.com.
Provided by SB61287
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients in a saucepan and boil slowly for 15 minutes.
Nutrition Facts : Calories 141.6, Fat 0.2, Sodium 1545, Carbohydrate 29.7, Fiber 0.9, Sugar 24.8, Protein 1.3
LEXINGTON-STYLE BBQ SAUCE
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Elizabeth Karmel
Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
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