The only downfall to smoking is that you may have it on the smoker for 12-15 hours. Makes no matter wether you want to bicker where the sauce is famous or what part of which state.FACT IS that Josh's "Carlolina Tang" sauce is an awesome blend for pulled pork! . 499. That was 100 people! "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. Couldn't find a recipe any where when I started making my own in early 2000's. Once cool, de-bone and chop the meat finely and set aside. However, I have had vinegar sauces made with ketchup and sugar and I like some of them also. Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. Go to Kings, Wilber's, Parker's or Scott's for real Q and learn.Posted Sun, Jan 11 2015 11:04AM, p3orion Don't look now Cahelie, but there's a lot more to North Carolina than just eastern NC, and their barbecue is as good or better. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. If I remember my T.W. Thanks, Josh for giving me a sauce recipe that at least closely resembles one that my dad cooked up. I use 2 cans of petite diced and squeeze by handPosted Mon, Oct 9 2017 4:54PM, Roy WOW!! As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. I'm just a NC born gal who was transplanted to California in her youth. There are 20 calories in a 1 tbsp serving of GET OVER IT! Hadn't been to E NC in a while and wanted a little taste to show wife what it was like She is from TX and I'm from SC (mustard based)I'm hoping she likes it but I've already tasted and it is awesome, despite the no ketchup critics.Thanks for the research and posting recipe. add about a cup of dark brown sugar, a half bottle of Texas Pete, 1/2 cup salt, a 1.5 oz bottle of McCormick crushed red pepper flakes and a shot of bourbon to the cider vinegar jug. Made in-house at our Kansas City facility, all of our rubs, sauces and blends have an award winning history that dates back nearly 30 years.Posted Sat, Nov 12 2016 8:30AM, p3orion Anybody else put off by the frikkin' COMMERCIAL that has suddenly appeared on this longstanding forum? For example, I don't do whole hog in my backyard. I am originally form there and I don't think it was very widespread. ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. LowCo Barbeque Sauce. $8.05 Pulled Pork Your sauce looks and sounds great, thank you for sharing. 2000 calories a day is used for general nutrition advice. Now I love collecting pulled pork recipes. But this is an entertaining and informative thread. Posted Thu, Jul 9 2015 8:46PM, Teri I love that the comments on this recipe are still active after four years! It's a bit hot, but it's flavorful more than spicy in my opinion. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. I never measure a thing and its never the same twice- yet pretty close every time. Help guests by leaving a review of your favorite dishes. The new Ponce City Market location marks the business' third storefront and opens on Mar. We didnt mind the touch of ketchup, but then again we live in Western North Carolina.Posted Sat, Dec 5 2020 7:30PM, Krystal May What meats can you put the sauce on. Ive been using this recipe as my starting point for years. Liquids. is the same thing, just dialed up a notch.Eat what you like, enjoy the sauce you make, and appreciate the common ground we DO share: that barbecue is one of life's great joys. Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? 499. This whole, you should know better than do such and such, "you're not traditional, you're so wrong" is so idiotic and a symptom of the degradation of morality and politeness in today's modern society.I followed his recipe, modified the peppers to piquins, the hot sauce to a real good Mexican one we like and have on hand, and it turned out great. After this long process, you don't need what folks think of as barbecue sauce today. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. Leave it out, and you would have an "authentic" Eastern dip. This looks like a great recipe, sans tomatoes. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs. He will take this proclaimed perfect sauce & change it, to "improve" it. $10.79 +. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. But the slaw was to die for. It's so nostalgic to taste it ! Tried to use the oven once, but it came out too dry. So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. All others are commonly referred to as Lexington style, but if you ask anyone living in the east we just call it wrong.Apple Cider Vinegar, Crush Red Pepper, Black Pepper, Salt, and Sugar. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! friends & allies fresh coast ipa. Jan. 21, 2023: GBA Judges Class- Rhythm & Ribs BBQ Festival 2023, Ashburn, GA. Visit downtown Carrollton businesses and enjoy samples of chocolate at participating locations . Posted Sun, Feb 4 2018 5:17PM, Dick T Cheri, obviously we cannot use quotation marks on this site. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. The meat is chapped or pulled and carries plenty of flavor without the sugary, tomato based thick glazes that most have to use because the meat was cooked incorrectly in the first place.Posted Thu, Dec 3 2015 1:07PM, p3orion That's true if you want whole-hog barbecue, but some of us prefer the premium cuts like butts and picnics (and also prefer ending up with less than 50 or 60 pounds of the finished product.) To me, it will always be my favorite. Original Sauce. LOL I guess I'll add my twist as well since I cook a lot of BBQ. to think this thread has been going on for almost 7 years!! Try the guy's recipe, or don't. Since the sauce is vinegar based I suspect he may have been raised in Eastern NC.When I moved to TX and ordered a Barbecue sandwich I was horrified to find BEEF between my bread slices. ;) Posted Thu, Jul 4 2013 1:02AM, Adella I agree -- there's nothing that ruins an Eastern Carolina BBQ sauce like catsup! I'm 66, but my research into my early ancestor revealed that he was a sea captain and buccaneer who first owned the land near Charleston called SeeWee. I also tend to use turbinado or demerara sugar rather than white.Posted Sun, Feb 3 2013 9:30PM, Danielle Tried this sauce and loved it.THANK YOU SO MUCH FOR POSTING IT! Browse a list of all products from City Barbeque. We never used sauces when the meat was cooked as the flavor had so totally permeated the meat with a perfect balance of smokiness, mopping sauce, salt and pepper. Homemade Barbecue. Thanks, Josh for the light-hearted intro and recipe!Posted Wed, Mar 8 2017 11:49PM, Howard I'm following the great ketchup debate with great interest. Slaw, yes. If you substitute it with Tabasco, which is just plain hot, the result will be extremely hot. I even make a big batch at Christmas for gifts. Now that they are deceased. Use Josh's Carolina Tang regularly on pulled pork and other meats. I added a little less vinegar and more hot sauce and red pepper flakes to my second batch. There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. Place in refrig overnight, dump from pans, slice, dip in flour and then fry it until golden brown on both sides. He calls it GOOD. I took him to Tolbert's (they started the Terlingua chili cook off) & told him it was the 2nd best chili I've ever had. From Fayetteville, NC area. Just no tomato products for this. Served with choice of 2 sides. Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. Any left overs goes on to dress collard/mustard/turnip greens. Of course, we slow roasted the entire hog outside for 24 hours. The only recipes I've found online all call for "a pig's liver," as if that's a useful measurement in this age of buying it by the pound. Raised on the outer banks and catsup will get you disowned!Posted Sun, May 28 2017 3:20PM, Clemustine Sinack Ok. born and raised in NC wilson NC. Personally like to use just a little bit of Piedmont/Lexington style finishing sauce. I think of it as the cucumber and tobacco belt.Posted Mon, Nov 16 2015 4:45PM, Cheri Nice to hear someone speak with an open mind about this sauce and others. and am one of the most dreaded man in my country. It will be interesting to get her take on it.Posted Tue, Aug 3 2010 10:52AM, Bryan Koen Oh, this looks delicious. Carefully pour in red wine and simmer for a minute or two. I was looking for the hot vinegar that you typically find on the tables at BBQ places. This can only be correctly called "National Chain Busboy Sauce". As for the sugar, originally it was brown sugar. Ive gone as far as having my favorite shipped to me when living elsewhere. The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! Calorie breakdown: With all the comments and the pics, I can't wait to try it! Add Liquids: Add ketchup, molasses, apple cider vinegar, and water and bring to a simmer. Topped with creamy slaw on a steamed bun, I'm drooling in anticipation. After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! Need to get some buns for my BBQ sammiches!!! It's even in the Cole slaw. A lot of places I've been to offer either, I prefer shredded. I miss pork.Posted Tue, Aug 3 2010 11:18AM, Josh @Wilfred Reinke Thanks! Adding hints of other things (lemon juice etc.) It was excellent! It does have ketchup in it. Finally, and most importantly, is Texas Pete's Hot Sauce. Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. Little did I know that the evolution of the sauce had come such a long way from that dated recipe, and Serious Eaters let me know it in no uncertain terms. it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. Posted Fri, Sep 2 2011 12:31AM, cheri Made the Carolina Tang sauce yesterday. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. But if Vinegar, Red Pepper, Salt, and Texas Pete are the foundation, I think it can pass as NC style Vinegar Sauce. In addition, 2 stemless wine glasses and 2 bourbon glasses, a bottle of wine, and a bottle of bourbon are included to enjoy with your board. My Dad gave me his recipe. I don't know what is or isn't authentic about this since I've never been to any part of NC but if this is how pork is done there then I'll have to make a trip one of these days.Posted Sat, Aug 25 2012 11:26AM, p3orion OK, for those trying to figure out the regional argument:1) Eastern NC sauce Primarily vinegar and crushed peppers, with salt and varying amounts and types of sugar. Many thanks, Maggie.Wishing you a very happy, healthy and peaceful 2013 with lots of love, laughter and delicious food.Posted Thu, Jan 3 2013 10:02AM, Maggie PS For the red pepper flakes, I have used chillie flakes, hopes thats OK!!!!!! Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. Pork was cooked for about 18 hours and the chefs were in the back, chopping it up with cleavers. I won't eat commercial souse or scrapple as they use the cheapest possible ingredients and I have seen it made in those processing facilities.Posted Sun, Dec 6 2015 12:38PM, p3orion Conclusion, I'd sure like to have your livermush recipe. Yet closer to comment 06. Copycat Recipe Secrets for 2023 . Even today, I don't want the sauces or rubs to be the primary flavor. Meanwhile melt the butter in a large sauce pan over medium low heat. They cooked over hickory. The menu features pulled pork, ribs, chicken, brisket, and sausage, as well as Southern-style sides like collard greens, macaroni and cheese, and cornbread. But anyway, if you ask me, you smoke it low and slow and it's BBQ no matter what meat it is, and it should be delicious before any sauce at all has been put on it. I'd love to get a local expert opinion. I just make it now anyway.Posted Fri, Aug 7 2015 7:21PM, Greg C George's is not to shabby I sometimes use it as a starter but my favorite is Wells Hog Heven. Mine turned out very thin. Posted Tue, Oct 18 2016 11:25AM, p3orion Scott, I am perfectly swilling to concede that Texas beef is delicious. No sweet stuff for us!. The only alteration I make is in the 'hot sauce'. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their City Barbeque and Catering The Best Barbeque in the City https://www.citybbq.com/ Unless otherwise noted, all recipes have been created by copykat.com. Go. i become a vampire through the help of my friend who introduce me into a vampire kingdom by given me their email. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. I ordered bbq pig. Posted Mon, Dec 23 2019 1:49PM, Ryan Brilliant! Fry until fragrant then add the wine and lemon juice. ;)Posted Mon, Jun 23 2014 7:08PM, ATL Pirate I am a Greenville, NC native and truly miss a good pig pickin' and all the sides and fellowship that goes along with the event. My only deviation from the recipe was using Cholula in place of Texas Petes, and I added a bit of bourbon to the sauce as it was boiling.Posted Thu, Mar 30 2017 4:40AM, Rae Lammers I have been making this recipe for about 2 years now..Everyone loves it's! butt that's slow cookin' in the oven. !Posted Wed, Jan 1 2014 5:52PM, Sheri Aakre I was so glad to find this recipe and the other comments helped too. So after much deliberation, I bought Chulula. Add to Cart. Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. Until well into the '80s, wings were practically throw-away cheap, because there was so little use for them.By the way, you're right about Frank's being almost as good as Texas Pete, but Frank's Wing Sauce is even better than original Frank's as an all-purpose hot sauce. Posted Sat, Oct 7 2017 4:56PM, james taylor 190 In an earlier life, I used to travel to Goldsboro for meetings. Get the grill out for your meat, not the stove not the crock pot, although with this sauce on it, it probably would not matter. When you take a sauce that's darn near perfect and yet change it anyway, the point isn't really to "improve" it, but to get it to where you don't have to admit you got it from someone else. City Barbeque Swine Wine Sauce City Barbeque Nutrition Facts Serving Size: tbsp Amount Per Serving Calories20 Calories from Fat 0 % Daily Value* Total Fat0ggrams 0% Daily Value Saturated Fat 0ggrams 0% Daily Value TransFat 0ggrams Cholesterol0mgmilligrams 0% Daily Value Sodium130mgmilligrams 5% Daily Value Total Carbohydrates4ggrams I'm from NC born and raised right by lexington and this is far hotter than anything iv ever had. You'll know when you get there. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. I love messy pork sandwiches with regular RED sauce that my aunt used to serve EVERY Sunday in Tenn after church. (Of course, not the healthiest craving to develop).Posted Mon, Jan 4 2016 6:40AM, Ann How long will this last in the fridge? Who just moved to NC. I love Carolina sauce as a finishing sauce for pulled pork. Finally comes the pulled pork, the most perfect pairing for this sauce. Then I put one half upfor oulled pork the third day after. I'm afraid Maurice Bessinger warped their taste buds forever.Posted Sun, Dec 6 2015 1:26PM, p3orion I have to say I like Neese's scrapple too, especially doused with some pepper vinegar. Had BBQ all over. When used as a mop, butter is often added. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. It was just so yummy and the ONLY WAY I knew how to eat a good pulled pork sandwich until I found this sauce. Beef Brisket with 2 Sides $11.47 Choice of style. This sauce is actually good for dipping grilled wings into!!! In Texas, I could not find Texas Pete at the store. I am willing to try'em'all. But I'm a Texan. Texas Pete is the best, though. Give it a shot. you'll love it. Plain and Simple!!!!! This is for those of you that prefer a little drier wine thanmy normal recipe.You asked for a wine less sweet and I listened.You will NOT be disappointed in . I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. It's SIMPLE. The watery consistency of the mopping sauce is applied throughout the smoking. Some times I just add more cabbage and keep going.Posted Sun, Feb 5 2017 12:10AM, sue fortier I have Tyrell County, North Carolina roots from my mom and our whole family loves Eastern Style Bar BQ! I'm displaced in the Midwest now and I don't have a smoker, so I'm going to try a stovetop tea smoke and then cider vinegar steam in the oven. Our sauces can really be broken down simply, if it's thick and sweet its from well west of Charlotte. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. I can never remember the correct amount of ingredients. I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? I made this in a crock pot for a bar crowd, and everyone loved it. Not that I stand too much on authenticity. I tried Josh's in an emergency and to no surprise it works! But Josh's fixings really got me hooked. Shredded cheddar: 1 pound For the mac: Medium shell pasta (cooked al dente): 1 pound Shredded cheddar: 1 pound Chopped parsley: 3 tablespoons Begin by making a roux for the mornay with the butter . Definitely trying all the variations here. With the breadth of comments that post elicited, I've been able to piece together and refine a sauce that I finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. The next day, the sauce was ever so good on a slice of bread and any left over meat.Posted Mon, Jun 3 2013 3:50PM, CJ Anyone have recipe for pit chicken? This gave me a whole new outlook on how to enjoy a pulled pork sandwhich tasting the meat AND the sauce. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. Onward to the grillin!Posted Sat, Jul 19 2014 1:29PM, Jeff Great recipe! Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. Tastes mainly of vinegar and brown sugar but there's more in there than that.I do very miss that good old BBQ brisket though. I hate that. $7.79 +. Made with premium peppers, spices, and sugar. So excited about using this one as my base. Thanks so much-it's a Keeper! I agree that "liver pudding" is more of a northern thing, with too much liver for the taste I grew up with in NC. But as you reach west of Raleigh, like Greensboro and Winston Salem the sauce starts having ketchup added. I don't give a crap about east or west or people who think if you don't cook in TX it is crap. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. Pulled Chicken. IMHO most have never made the sauce themselves, so the absolute certainty expressed is disturbing. Not the end of the world! It was serves chopped or sliced with no sauce. Typically, Eastern NC sauce only consists of vinegar, sugar, salt and hot sauce/peppers. Mojo BBQ in Jacksonville, FL. I have found several where you boil pork neck bones, pick the meat from the bones and strain the stock, put the meat pulled, use salt, pepper, poultry seasonings. My "go to" now us Smithfield's Chicken and Barbecue in the east and Lexington in the Piedmont. This weekend I am going to use a combination of peach and bourbon barrell oak wood. The pure pepper vinegar sauce you seem to think is the only "real" NC sauce is indigenous to the eastern parts of the state, but once you get to Raleigh, there's still almost 400 miles of North Carolina to go. So mix it up, shake it up and eat it up and, remember the longer it sits the more the flavors will be released Just cooked a shoulder today so I'm enjoying some right now :)Posted Fri, Nov 23 2012 6:34PM, Phillip I grew up near Winston-Salem, where Texas Pete is made, so I tend to drown just about anything in it. Just wondering because I love following the comments on this blog! There really is no "right or wrong way" to do it. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. ;) %u2764%uFE0FPosted Wed, Oct 19 2016 12:34AM, Scott %u201CYou may all go to hell and I will go to Texas for the cue'.%u201D Davy Crockett Abe Lincoln told me to believe everything you read on the internet. They were crazy good after a two week soak in this sauce!Posted Sat, Apr 2 2016 5:43PM, Phyllis Harwell High I.was born in Asheville, dad from Lincolnton, but raised in D.C., now in CA. $10.35 Pulled Chicken Smoked chicken, pulled from the bone and mixed with scratch-made 'bama sauce. 1 tablespoon brown sugar. Minced or shredded? Vinegar and mustard go so well together in a BBQ sauce. Tabasco also has a very noticable, unique, and distinct flavor that works best with foods like red beans and rice and gumbo, which makes sense considering where it comes from. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". . Garner history correctly, TP was originally conceived as a buffalo wing sauce, so I find the sauce it was designed to mimic, Frank's Red Hot, to be an acceptable substitute for those horrific occasions when I have a plate of hashbrowns and scrambled eggs but am out of Texas Pete. How long would it take to burn off 20 calories of City Barbeque Swine Wine Sauce ? The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Our bread is baked daily, sauce home-made and only the world's finest aromatics are used in our award winning rubs.Then we add our ownAward-Winning Sauces & Dry RubsAs one of the most decorated barbecue champions in the world, Joe Davidson's award winning sauces and dry rubs are the standard in modern day BBQ. Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: You may also check if there are any coupons and deals available to save on this and many other ketchup is a nice addition as I enjoy western nc sauce. The key is the proper balance of meal and liver. $29.99. at the snack of my finger things are made happened. I think the author has made an excellent attempt here and deserves kudos. !Posted Mon, Jun 16 2014 2:12PM, cheri GG this Carolina Tang sauce is brought to a boil and laid to rest a bit before putting on the pig, and is truly tasty. I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. Market value: $240. Crushed red pepper is not usually used, the heat (if any) coming from cayenne or Texas Pete.3) South Carolina sauceMustard based. For example there are many ingredients that are also tangy besides vinegar. i turn to human being also at any time i want to. The other sides and styles are endless. "Where did I get this recipe? can actually enhance an eastern nc sauce in subtle ways that if used in small enough increments would not be detectable and are the basis of secret recipes that chefs won't even let on that they are using.Some pit masters use smoked paprika among other things in the eastern carolina sauce. Put it over smoked pork loin. Track macros, calories, and more with MyFitnessPal. I'm hoping the smokiness of the chipotle will make up for the lack of smoke flavor in my meat.Posted Tue, May 22 2012 5:04PM, Seline Eastern North Carolina Style is strictly east of Raleigh. This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. Posted Mon, Feb 5 2018 2:48PM, Mark P Ketchup is not in the Eastern NC version (as in East of Raleigh) and people will hold you down and beat you if you go anywhere near a split pig with ketchup in your hand. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. My brother is a judge on the Memphis BBQ scene and I'm using a rub he gave me for the pork. There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. What a waste of a good pig..The vinegar sauce must be cooked, or you don't know what you're doing imho !! :) The sauce I make for all mine is very similar to the OPs. My .02: MUST let it simmer and 'come together'. I never heard of anyone dipping livermush in flour before frying it, though; that must be strictly a scrapple thing.I agree about interchangeable "pork parts," except that you want be sure there are enough un-meaty parts like snouts and ears, so that you end up with some gelatin in the broth, and don't have to count on loads of cornmeal to hold it all together.And I think we can all agree that "Interchangeable Pork Parts" would be a fine name for a southern rock band.Posted Fri, Jan 1 2016 12:58PM, p3orion On second thought, I don't think I can use anything from these scrapple recipes. I remember them being out there all night with a hickory fire burning on a steel plate and they would occasionally shovel some coals into the pit.The next day when it was time to eat, oh baby! The flour dipping gives it a nice crispy, golden finish. I use a similar recipie for anything smoked or grilled. I brought homemade NC BBQ sauce with me from FL. Until I could get it again, I used Frank's or Trappey's, both of which are a bit closer to Texas Pete in flavor than Chulula. Many old-timers added a small amount of tomato paste (never ketchup) to darken the sauce a little so it could used on both pigs and chickens. Grew up on Parker's Barbecue (Wilson). Also as a marinade!!! vinegar, water, butter, salt, and pepper (red & black) -- wonderfully simple and and simply wonderful. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1. You might like these things (a lot) but that doesn't suddenly qualify them to be called something they're not.Posted Sat, Apr 25 2015 7:14PM, p3orion Don't be a pretentious ass, Carpetbgger.