Broil King Keg Forum
August 21, 2018, 11:22:31 AM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:
 
   Home   Help Search Calendar Gallery Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: Carolina BBq Rub and Red Sauce my way :)  (Read 9609 times)
smokeydz
Jr. Member
*
Posts: 11



« on: May 30, 2010, 07:26:54 AM »

Its somewhat basic with my own tweaks. i have the wife fooled so it works 4 me. but here it tiZ  Grin ...This works well for 5-10 lb boston butts or shoulders.

The Rub
A.1 Tablespoon of brown sugar
B.1 Tablespoon of course salt "kosher"
C.1 Tablespoon of paprika
D.1 Teaspoon to a Table spoon of chili powder.

Mix well and coat shoulder or butt all over.Then let it rest for at least an hour.

Red Sauce Smiley "Use for pouring on BBq after cooking"
A. 1 cup of apple cider vinager
B. 1 cup of ketchup
C. 1 Tablespoon of red pepper flakes "adjust for heat"
D. 1 teaspoon of worcestershire
E. 1/4 cup of brown sugar
F. 2 teaspoons of your favorite hot sauce.
G  1 teaspoon of salt "table"

Mix it up and bring up to a simmer then simmer for about 4 to 5  minutes then turn heat off. Heat b4 serving.
Logged
Booney Green
Jr. Member
*
Posts: 45



« Reply #1 on: May 30, 2010, 12:17:43 PM »

Hey Smokey,

The red sauce sounds good (so does the rub). I've been in trouble for using ketchup, and I like the idea of the worcsechester sauce, which will just get me in more trouble.... Half of my family is from Eastern NC and the other half is from South Texas so we are always arguing about what "real" bbq sauce is. When my NC crowd found out I was using ketchup I was banished to Virginia. The Texas side of my family disowned me because I use pork instead of beef.  Roll Eyes

Anywho, in an attempt to be allowed back in NC, I thought I would include an eastern NC bbg sauce that has been handed down in my family since 1941, when one of my kin was sent off to the war, he wrote it down in case he didn't make it back. BBQ is serious business!

3 cups apple cider vinegar (EDIT; If apple cider vinegar is too strong for you, use half rice vinegar and half apple cider vinegar or less)
6 T sugar
1 T dry mustard
2 to 4 t crushed red pepper
2 t hot sauce
1 1/2 t salt
1 1/2 t black pepper
Put it all in a mason jar and shake well.
Adjust any of the ingrediants to your liking, but just don't tell anyone you did it!

Boon

 
« Last Edit: June 03, 2010, 06:29:17 PM by Booney Green » Logged
irishfan13
Jr. Member
*
Posts: 21



« Reply #2 on: May 30, 2010, 12:37:43 PM »



3 cups apple cider vinegar
6 T sugar
1 T dry mustard
2 to 4 t crushed red pepper
2 t hot sauce
1 1/2 t salt
1 1/2 t black pepper
Put it all in a mason jar and shake well.
Adjust any of the ingrediants to your liking, but just don't tell anyone you did it!

Boon

 


Sounds good.  I believe I will give that one a try.  Thanks.
Logged
Naptown BBQ
Jr. Member
*
Posts: 3


« Reply #3 on: July 17, 2010, 04:58:54 PM »

I made the red sauce today for some pulled pork.  It was delicious!  Thanks for the great recipe.
Logged
Mikrotikel
Newbie

Posts: 2


« Reply #4 on: February 13, 2017, 06:51:53 AM »

One a mate sent me earlier this week, not exactly bush tucker Cheesy

Griddled Venison with red wine, chocolate and chilli sauce:
Ingredients
1 venison steak
140g potatoes
4 tbsp olive oil
flatleaf parsley

For the marinade:
4 tbsp olive oil
1 garlic clove, crushed
6 sprigs thyme
freshly ground black pepper

For the red wine, chocolate and chilli sauce:
ј red onion, chopped
60g butter
150ml red wine
pinch chilli flakes
1 tbsp melted chocolate

Method
Heat the oven to 220C.
Place the potatoes in a pot of salted water, bring to the boil and cook for 10 minutes or until just tender.
Place the steak in a bowl and cover with all the marinating ingredients.
For the sauce, melt half the butter in a pan and add the onions, cook for 5 minutes or until softened.
Add the red wine and chilli flakes and simmer until it has reduced to half the original volume.
Drain the potatoes, put on to a baking tray and drizzle over the olive oil. Put into the oven and roast.
Melt the chocolate in a bowl over a pot of simmering water and add to the red wine reduction.
Season the steak with some salt and fry on a hot griddle for 3 to 4 minutes on each side.
Remove and leave to rest for a few minutes then slice into thick pieces.
Whisk the remaining butter into the sauce with the pan juices from the steak.
Put the roasted potatoes on a plate, place the venison steak on top and pour over the sauce. Garnish with chopped flatleaf parsley. Serve with a small salad.
Logged
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!