Rendezvous Bistro 's oyster happy hour features $2 oysters everyday from 5:30 to 6:30 p.m., but be sure to arrive on the earlier side or you may leave disappointed. If you get the chance try it m'm m'm good!PS: I have been across the country trying barbecue when I ate meat and by far there is nothing finer than North Carolina Barbecue. I can't tell you exactly how its made, but I'm pretty sure that it doesn't have any ketchup in it and probably only a little sugar, if any. And it about burned everyones mouth off! I grew up in Piedmont NC. Thank you! A good example is Maurice Bessinger's, based in Columbia. ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. Great hot sauce with a unique, natural flavor. I grew up in the Piedmont region of North Carolina.Posted Wed, May 21 2014 5:00AM, ashley gray My step father use to do easter Carolina pig pickens be for he past away my he r.i.p. I miss pork.Posted Tue, Aug 3 2010 11:18AM, Josh @Wilfred Reinke Thanks! Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: Golden Corral Seafood Salad Recipe Golden Corral Pot Roast Recipe Jack In The Box Garlic Herb Chicken Recipe City Barbeque Deals & Coupons !Posted Thu, Jan 3 2013 10:06AM, p3orion This is off the barbecue topic, but since there are a lot of North Carolina carnivores in attendance, I thought this would be a good place to post this question: does anyone have a good livermush recipe?For those of you who do not know, livermush is a mixture of pork liver, pork broth, cornmeal, red pepper and other spices which is all cooked together, then allowed to cool into a brick shape. Cross the border into 'Bama and it has MAYONNAISE in it (the horror! The restaurant also offers catering services. Once cool, de-bone and chop the meat finely and set aside. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). Green peppers, chopped fine (4 oz.) Use Josh's Carolina Tang regularly on pulled pork and other meats. I ordered bbq pig. Ingredients: Raw Pork Shoulder - around 9 pounds Rub Seasoning: cup brown sugar cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1. My .02: MUST let it simmer and 'come together'. His style and tastes are just too awesome for words. That's Lexington style, but I have never found a BBQ that I did not like.Posted Mon, Jul 10 2017 10:26AM, Nicole Don't knock it before you try it my "no tomato product east nc style all the way, I know east nc sauce blah blah blah" husband went nuts over this stuff, having not a clue there was any ketchup in there. until I just had to rub it in his face after his stellar review of my (your) sauce recipe and how I "nailed it". But, there is nothing like a Carolina vinegar based sauce. Please note that the variety of menu may vary depending on your Eaten pulled pork here in central NC 4 times now and still haven't tasted a hint of smoke in any of them but usually the pork is at least good. Anyway, this sauce is the best as is. He was a Pemlico native. Mellowed it out some for my taste buds that love hot but can't handle too hot anymore. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. 1 large head cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 medium carrots, grated or julienned For the Dressing: 1 cup granulated sugar, or as desired 1 teaspoon kosher salt 2/3 cup vegetable oil, such as corn oil, grapeseed, safflower, peanut, or canola 1 teaspoon dry mustard I usually like Texas style with a kick but this was my first homemade trial. As you continue west through the State of NC the sauce gets more and more red. )I suppose they have their purposes, the "Bama white sauce is pretty good on chicken, But it just ain't "barbecue. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. Please cook the sauce. All that I find call for "one pig's liver" rather than a weight. Posted Sun, Feb 4 2018 5:17PM, Dick T Cheri, obviously we cannot use quotation marks on this site. "The good folks of eastern NC have centuries of evidence that they make some of the best damn barbecue in the world, a fact of which they are justifiably proud. Plain and Simple!!!!! In a large pot over medium heat, simmer the chicken pieces in the water or chicken broth until very tender; remove from heat and let cool. Maybe it is the ketchup and lack of butter? Still miss that tastePosted Mon, Jul 3 2017 4:40PM, Jay Lee Relieved you expanded your ingredient list beyond the 4 and sounded on the money, but you lost me at "ketchup." 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. However, I have had vinegar sauces made with ketchup and sugar and I like some of them also. Make it; Opens a new tab. I'm not religious about measuring the flakes, either, but I probably double them. friends & allies fresh coast ipa. The BBQ Central Show is a weekly internet based show that airs live each Tuesday from 9pm-11pm EST originating from Cleveland, Ohio. Made great BBQ sandwiches.Posted Sat, Jan 2 2016 9:14AM, countryliving Found these also:http://www.chitterlings.com/liver-pudding.htmlhttp://www.cooksinfo.com/liver-puddingPosted Sat, Jan 2 2016 9:17AM, countryliving Sorry, forgot to add the website earlier -- http://allrecipes.com/recipe/21688/pork-liver-pudding/Posted Sat, Jan 2 2016 9:23AM, p3orion Thanks, Countryliving. I'm a Texas native and I found this sauce to be an amazing compliment to some pulled pork. That's the beauty of this sauce and why, after posting a seemingly "wrong" recipe, I took a couple years to refine it to what I now consider its proper state. Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. For example there are many ingredients that are also tangy besides vinegar. The western piedmont and mountain regions were settled by different people with different tastes, and some very good barbecue made there may often contain both sugars and a bit of tomato, and yet is every bit as much a "genuine North Carolina barbecue sauce" as the eastern sauces. This looks like a great recipe, sans tomatoes. Pulled pork, beef brisket, and rib meat, mixed together in a sweet and spicy housemade sauce and served on buttery grilled Texas toast. And even if I have to adjust flavors, regardless of regional distinctions, I can do that well. People have some strong opinions about their BBQ sauce! I am originally form there and I don't think it was very widespread. Cabbage, grated (fine or coarse, your choice)2 lg. I can't wait to try this! Being of Southern roots, Tennessee and Florida, myself I find that Carolina Tang Sauce truly enjoyable and a pleasant change from ANY BBQ sauce on pulled pork. 1 tbsp : 25: Baja Turkey. It is vinegar based with .. well, here is the recipe.Lexington Slaw6 lb. $7.79+. Just a few comments to add:I've been in Texas for more than 20 years and never had any trouble finding Texas Pete's. $10.79 +. 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!!!!!! To me, it will always be my favorite. After this long process, you don't need what folks think of as barbecue sauce today. Then be sure to cook thoroughly and let it set. It has a more earthy taste that I enjoy. Track macros, calories, and more with MyFitnessPal. Ate lunch at Scott's BBq, supper at Wilbur's BBq and Rolaids all the way home to Wilmington.189, Here is a red slaw recipe from Lexington, NCRed Slaw6 lb. It's so nostalgic to taste it ! City Barbeque 373 reviews Claimed $$ Barbeque, Caterers, American (Traditional) Closed 11:00 AM - 10:00 PM See hours See all 379 photos Write a review Location & Hours 208 West N Carolina 54 Durham, NC 27713 Chris K. said read more read more Thanks for the shout out about our 'que! Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. Really the Texans should probably stay out of this debate. Of course, we slow roasted the entire hog outside for 24 hours. So, I'm going to try the vinegary thing. 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. I have the recipe somewhere, but hubby's been digging through my recipes and I couldn't find it so I tried yours. A Fine Swine BBQ is once again selling its smoked and pulled meats from its food truck on the east side of the river in the St. Louis metro area. 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. Enjoy!Posted Fri, Jul 3 2020 10:41PM, steve After all is said and done, the best damn sause was served to me just outside of Durham at "Turnages." My instant enthusiasm led me to the purchase of Holy Smoke: The Big Book of North Carolina Barbecue, a tome of all things North Carolina barbecue. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener 1/4 cup salt1/4 tsp. 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. Keep it open! In any case, "nothing succeeds like success," and it sounds like your sauce was very successful, if your husband finally begrudgingly broke down and asked for the recipe. Posted Sat, Oct 7 2017 4:56PM, james taylor 190 In an earlier life, I used to travel to Goldsboro for meetings. Its kind of like Texans telling the rest of the world what chili is. No brown sugar, no red of any kind except for the red pepper flakes. Franks hot sauce? City Barbeque Swine Wine Sauce. Been to, and helped with, a number of pig pickin's through the years. I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. 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. Thanks again Josh for sharing your recipe. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! Order Bbq Grinder online from Shorties Pizza & Grinders. I bet they were good! Note I didnt list how much of each, thats because it depends on whos making it, though it always starts with a gallon of apple cider vinegar. My good friend Adam and I made this the other night and he said "Well, I'll suffer that yankee for this sauce. This one sounds better than clear stuff to me. What a great side dish!As far as the great tomato controversy, I also am willing to add just a little to my sauce to tweak the color. They fiercely resist anything that might lead to a lessening of that status, or perhaps worse yet, blur the line on what qualifies as that ENC barbecue and "hurt their brand identity." NO TOMATO ALLOWED east of the capital (then again, Raleigh is full of relocated Yankees now anyway, so that's confused things, but we'll try to get y'all up to speed.2) Western NC sauceStill heavily dependent on vinegar, but a bit more relaxed about some tomato sauce. We are going to a friends house for Thanksgiving and we are bringing the pork. It's hard to go wrong with vinegar sauces on bbq and I don't think my taste buds will ever disagree. I never measure a thing and its never the same twice- yet pretty close every time. Pour over cabbage and mix well. This was a simple and great sauce with equal parts tang and sweetness. Copycat Recipe Secrets for 2023 . Add to Cart. She would use whatever pork she had on hand. 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. 1 1/2 cups of distilled vinegar 1 teaspoon hot sauce 2 tablespoons sugar (white, light brown, or dark brown) 1 tablespoon salt 2 teaspoons crushed red pepper 2 teaspoons finely ground black pepper Notes: About the vinegar. 2023 national.restaurant. I lived in Raleigh for 16 years and had a sales territory of Chapel Hill to the coast, so I had the true pleasure of eating at every little mom and pop Eastern NC joint I could find (Ralph's in Roanoke Rapids, Olde Tyme in Raleigh, and the little one in Williamston were my favorites). So I'd be fine with your revised sauce. He started out telling me he "bet it wasn't the real Eastern NC style & that I did like he had". I like just a touch of ketchup as well as just a hint of brown sugar to balance the vinegar(not much still want the vinegar bite) For my basting sauces I add nothing with sugar because of the long cook time 12-14 hr this can lead to burning of the bark too much. Posted Tue, Mar 8 2011 10:48AM, wes I'm from SC, too, where have sort of a sauce schizophrenia, based on region, but I've always been partial to the eastern NC and SC vinegar based or the midlands SC vinegar/mustard base. Sorry the first post was hard to read. Why even bother smoking the pork in your all electric smoker? I had no idea this was a local thing, but I should have guessed. I made a couple changes to reduce the carbs. Uhm, flavored vinegar is not BBQ sauce. Updated Mar 2, 2023. red pepper or to taste1 quart tomatoes, mashed. Many include a mix of ketchup, brown sugar, Worcestershire sauce, lemon juice, chilis, garlic and/or cayenne pepper for heat . Scott's is a traditional Eastern NC sauce made in Goldsboro, which is the heart of ENC BBQ country. Nice post!Posted Sun, Jun 2 2013 12:35PM, Melba Wells Growing up in the 30' & 40's, in Central Texas, my dad made what I would call NC barbecue sauce--just vinegar, red pepper, black pepper and salt. Read the article. Posted Fri, Jun 2 2017 7:32PM, cheri strachan This is plain and simple vinegar base and quite awesome. Posted Thu, Dec 20 2012 2:43PM, Maggie Hello there, just emailing from Glasgow, Scotland as I have just 'boiled', yes boiled some pork and it looks a bit on the pale side and lacking in taste although I did put in a few carrots, onions, bay leaf etc., Anyway rather than have it with plain old gravy I noticed your receipt, liked the sound of it and have made it. the fat came from a locally made, uncured, heavily peppered bacon. A gallon of sauce was always needed because when it came to BBQ, that meant whole-hog. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. I don't just use it for the meat --- it goes on the boiled potatoes, the greens, green beans, and I even dip the hush puppies in it. We mean that literally-the founder was originally part of a competition BBQ team, and the restaurant has more than 100 certified BBQ judges to ensure the quality of the food. 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 Red Swine Wine is a recipe right out of the heart of North Carolina. Swine Wine. We always had Kings Barbeque. The best I've had omits the molasses and flakes. Tennessee, what have you done for me lately? 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? It was excellent! I smoked a pork butt & used your recipe. I use this as my reference when I make mine. 12 teaspoon ground black pepper. No one here does it right. Posted Sun, Mar 20 2016 1:41PM, Cookie I have taste pulled pork also known as chopped bar-b-que with vinegar based sauce from the Viginia line to the South Carolina line, and i have found no place has better vinegar based pit cooked pulled pork than McCalls 1st and Wilburs 2nd, both located in GOLDSBORO NC.Posted Sun, Mar 27 2016 10:18PM, JT NC native Yes, Great!!! Put it away. They're still around and in Greenville too though it doesn't taste like it used to. Chill. Contactless delivery and your first delivery or pickup order is free! 0.0% protein. Hop forward, low malt . Allen & Son uses butts, but I don't know about anyone East of Chapel Hill doing that. I'm sure all the experimenting was painful. You might lose some of the pepper "punch" after a while, but that much acid from the vinegar is going to prevent actual spoiling, especially if kept cold.Posted Fri, Jan 15 2016 10:47AM, tbearsghia Being from the middle section of NC The Piedmont Triad Area(Greensboro High Point Winston Salem). Looking up the definition of "sauce" #1 says: thick liquid served with food, usually savory dishes, to add moistness and flavor.Now then, adding ketchup (which I have zero problem with) and brown sugar, etccould certainly make this into a BBQ sauce but vinegar, salt, black pepper, and red pepperalone is TECHNICALLY not a sauce.Either way, as someone else mentioned, who cares if it has ketchup or not, if it's Eastern or not.all that matters is that it's good. I always try and use fruit wood when I smoke my pork butts with peach being my favorite. Kinda like that quote in "Mystic Pizza", "You don't monkey with tradition". That was 100 people! 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! I'm not sure you should have given it to him; it's not uncommon to have a "secret" sauce, and it might have been better just to leave him wondering enviously at your barbecue mastery!Posted Wed, Sep 23 2015 9:20AM, RK Sheesh. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. I am trying to figure out what sauce to serve with my 6lb butt tomorrow. Jar up and store in refrigerator. 0.0% fat, Josh does an awesome job in sharing his taste buds! Welcome to 'the melting pot'. 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. That was over 60 years ago. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. City Bbq. Don't forget the slaw, which is another argument all by itself. 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. I'd love to get a local expert opinion. ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! started carrying it shortly before I moved back east. A dash tomato or mustard ok, but we always used Worcestershire too with apple cider vinegarPosted Sun, Apr 3 2016 7:35PM, Tom Grew up in SE VA, and spent lots of time in coastal NC - sampled BBQ in both. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. After cooling to room temperature, sauces that were refrigerated at least one day ended up having a stronger flavor that was more distinguishable when doused onto to meat. Original Sauce. More like this. He appreciates good barbecue, and that is, of course, the great mediator. Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. Bennett's is a %u201Cno meat%u201D chili sauce. 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! This 'Carolina Tang' sauce is awesome regardless of a little tomato included. I made this and a South Carolina style for tailgating and the Carolina was a hit! The vinegar sauce we almost always used didn't have any ketchup or sugar in it and it was delicious. When you bring the internal temp to 200, it allows the collogen and connective tissue melt down and turn almost sweet. The cayenne based sauce was created in Winston-Salem, North Carolina, and I don't think I could make anything and label it "North Carolina" without adding at least a little Texas Pete. That should round everything out and sounds about right. I wonder how the two will go together Memphis meets North CarolinaPosted Sat, Aug 18 2012 11:33AM, James Josh, thanks for the recipe, it turned out great! I'm just a NC born gal who was transplanted to California in her youth. Hope to be able to join one of your get-to-gethers someday. Pour the contents of the skillet over the pork in the slow cooker. Is Scott's not Eastern? Will be my new goto pulled pork sauce base (personal touches are what makes it your own).Thanks Ben!Posted Sun, May 3 2015 6:00PM, kellee It was awfull ! did not brine this time because of the bacon fat. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. That makes this NC blended with a huge dollop of Bullseye. By the way, many would consider Eastern NC as the area around and east of Interstate 95. She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). Ive gone as far as having my favorite shipped to me when living elsewhere. Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. Most seem to just put their high horse on and nose up, instead of having open minds! I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. I think I only used vinegar and red pepper flakes before, and I liked it, but thought I might be missing something. We call it a mop sauce, and then put on the table Crystal or TP or Tabasco for extra heat. Cabbage, grated (fine or coarse, your choice)2 lg. 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. Write a Review, Win $500! Mine turned out very thin. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. 7858 Shoal Creek Blvd. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. My sister was married on the beach in NC though she was living in Seattle. They usually start with dry rubs, too, and get some or all of the heat from that rather than the sauce.Texas sauce is a lot like Memphis rib sauce, except it's sometimes a bit hotter (the south-of-the-border influence) and may have a bit of added mustard or black pepper (the German influence.)