Place pork in slow cooker. And even if I have to adjust flavors, regardless of regional distinctions, I can do that well. About; Contact; All Recipes; Design by Grace + Vine Studios. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! Typically, Eastern NC sauce only consists of vinegar, sugar, salt and hot sauce/peppers. 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. friends & allies fresh coast ipa. Use Josh's Carolina Tang regularly on pulled pork and other meats. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. The watery consistency of the mopping sauce is applied throughout the smoking. Don't use a blending/chopping machine that introduces too much air. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. I passed this post on to my friend @cyndiallison that lives in NC and knows here sauces. It took me almost 15 years to master what he did. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. Those that want to split hairs & trash it without trying it, more for me! $8.05 Pulled Pork Also great with chicken!!!! The best barbecue sauce I have ever had is King's Barbecue Sauce was in Greensboro, NC.Unbelievable! The only alteration I make is in the 'hot sauce'. He obviously learned about cue as a resident of Jamaica. The best place to get a good ole southern dinner, the pork was delish and so was the rest of the chicken, hush puppies and so on and so on. Market value: $240. The further east or west you go the more extreme to their sauce they will tend to.Posted Wed, Dec 6 2017 1:45PM, Dick T Born and raised in W-S, NC. A lot of places I've been to offer either, I prefer shredded. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. Unless otherwise noted, all recipes have been created by copykat.com. Join us for our wine dinner on the 13th at Keepers on Slaughter Lane . Bennett's is a %u201Cno meat%u201D chili sauce. Add onions to skillet and stir until just softened, about 2-3 minutes. Are you a City BBQ Rewards Member? Hormone-free turkey breast, rubbed with salt and pepper and smoked to perfection. I am willing to try'em'all. 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. Drooling already! bleh! ..Posted Fri, Aug 21 2015 2:53PM, GregC Darn auto correct. I would kill for their recipe!Posted Sun, Aug 16 2020 5:55PM, Phillipe Whooo-weee!---what a nice bunch of sentiment and what-for! 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 0.0% protein. The only sauce fit to eat in GA is mine and that is because i am from Raleigh NC! I'm leery of the ketchup, not because I'm philosophically opposed to the ketchup, per se, but because I really love the flavor you typically find in that true Eastern NC BBQ. 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. Calorie breakdown: 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!!!!!! $9.59 +. No brown sugar, no red of any kind except for the red pepper flakes. He used ketchup! First is dark brown sugar, adding a nice molasses sweetness that balances out some tartness and also deepens the overall color of the sauce. After simmering for a few minutes and cooling, I added several packets of Splenda and adjusted the salt to taste. 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. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. after 8 hours at 225 degrees, the 2.2 lb loin developed a nice pink color through and through and was the most tender pork i've ever had (pats self on back). Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved . !Posted Sat, May 2 2015 10:35AM, steelerguy Made the sauce Ben in posted in comment 6, minus the pork drippingsthose were all sacrificed to the wood Gods. Got some pork cooking right now!Posted Wed, Jul 22 2015 3:24PM, Roger W I have lived in NC all my life, do many BBQ competitions all over the U.S., catered my fair share and have cooked everything from rabbit to bear to deer and back again, over open pits, closed pits, grills and smokers.North Carolina actually has 3 types of sauces which are:Eastern Western and:Lexington StyleTo suggest that mustard sauce is one of our sacred sauces is blasphemy!! I know that stuff had to have been cooked in smoke and it was delicious but smoke flavor was missing. 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. Just make sure vinegar is the main base. Crushed red pepper is not usually used, the heat (if any) coming from cayenne or Texas Pete.3) South Carolina sauceMustard based. The one that started it all! 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! ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! It can be eaten cold, but is much better sliced and fried (in bacon grease, ideally) and served as a breakfast item.Livermush is similar to the scrapple of Pennsylvania (and no doubt evolved from the recipes of the same German settlers) but has relatively less cornmeal than that, I believe. And you can keep your coleslaw as well. We Also Recommend. Thank you for sharing your recipe. I make a thicker sauce for my grill, the thin for a long cooked smoked something.Posted Mon, Jul 16 2012 3:49PM, James I put a pork butt in the smoker an hour ago and thought I would find a NC style sauce to go with it. The vinegar sauce we almost always used didn't have any ketchup or sugar in it and it was delicious. Remove from the pan and set aside. Green peppers, chopped fine (4 oz.) My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. The smoker has been running non stop since Sunday. You can certainly substitute another hot sauce, like Tabasco, but Texas Pete has a flavor and history unique to NC, which is why I used it here.Posted Sun, Aug 8 2010 10:07PM, JoshGrillsItAll Have you tried the mustard/vinegar sauces from South Carolina? I mopped the meats every hr or so with this carolina sauce. The key thing was the flavor of the free range hogs the came first and foremost. He calls it GOOD. If that offends your highly developed barbecue sensitivities, do what most people do and recognize that there are BOTH eastern and western North Carolina sauces.As for butter, Josh never mentioned it anyway, but some folks DO (and legitimately so) add it to a mop sauce, since modern pigs are generally much lower in fat than what were raised some decades ago. Posted Sun, Mar 4 2018 11:50PM, Laid Back N Livin Slow The recipe you have here is about identical to George's which isn't a bad sauce at all. $10.79 +. GET OVER IT! You're right that sauces with a lot of sugar, like most rib sauces, would burn if used throughout the cooking process, but the small amount in a basting sauce does OK, especially considering the temperature on a long cook will probably be less than 250 degrees.Posted Mon, Jun 2 2014 3:18AM, Hoss I have been using this sauce for years. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. This is why you remain in the best website to look the incredible book to have. 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. Maybe it is the ketchup and lack of butter? 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. It's hard to go wrong with vinegar sauces on bbq and I don't think my taste buds will ever disagree. No one has even heard of it here in western Georgia. Born and raised in Wilmington. Cook macaroni al dente and drain. 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 . 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. I used to live in Chapel Hill and Greensboro so am no stranger to NC style Q and your recipe hit the spot. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. That makes this NC blended with a huge dollop of Bullseye. 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. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. Posted Thu, Jul 9 2015 7:59PM, ann @Ben Of course as long as the ribs were not cooked slathered in bbq sauce.! Jar up and store in refrigerator. Plain and Simple!!!!! Hope to be able to join one of your get-to-gethers someday. People have some strong opinions about their BBQ sauce! 1 Serving : 250: Banana Pudding. out on the highway. Cabbage, grated (fine or coarse, your choice)2 lg. Share 0 Tweet 0 Pin it 0 Fancy +1. I buy a pork tenderloin, rather large one and cook it in Georges hot carolina sauce. We were on a two week vacation in Florida, and on the way home, stopped at Duke's BBQ, which was in my top 3 favorite restaurants (and we visited some great places) and will be trying to come close to those great, thin, vinegar based sauces. "Posted Fri, Sep 19 2014 7:20PM, Becky The only time I was in North Carolina was a one-hour layover in Charlotte (and a lovely airport it is, by the way! I like the "natural butter-type flavor" that's listed on the label as one of the ingredients, although for the life of me I can't decide exactly what "natural butter-type flavor" actually means. Personally like to use just a little bit of Piedmont/Lexington style finishing sauce. No one here does it right. Sorry the first post was hard to read. 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! A good example is Maurice Bessinger's, based in Columbia. ;) %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. Browse a list of all products from City Barbeque. Other Popular Results; Swine Wine Bbq Sauce. 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. Melt the butter in the pan and add the garlic. His sauce is very good, and very close to this recipe. I use nothing else since finding this recipe. As a Texas native (bread and buttered here) pork, in all of its glory, shapes and sizes is a favorite of mine to throw on a smoker & is considered 'cue. But being born & raised here AND an open mind). I feel like you hit the nail on the head as far as a blending of all takes. It's in the piedmont which is just below the foothills. All-natural chicken breast, filleted by hand and served on a bun. I'm also growing to love their mustard based sauces for pork and chicken. Thanks for taking the time to break it down to help those of us that had only eatin it. I add my rub and it's irresistible Posted Fri, Aug 1 2014 9:29PM, Peterrabit All this hoop about sauces when the most important thing and I say again IMPORTANT to cooked pork BBQ : first is good selection of meat,then your RUB,and finally SLOWCOOKING with wood of your choice that will give you the smoke flavor you injoy Sauces are made to enhance the flavor of the meat not to cover up it's taste.Good BBQ can stand alone and be great.If used, you what your taste buds like.Don't hide the good taste of the meat..Posted Tue, Sep 9 2014 12:25PM, Meautentot Dude, I am a NC girl. Ingredients Deselect All 4 medium cloves garlic 1 medium onion 2 cups ketchup 1 cup sour mash whiskey 3/4 cup honey 1/2 cup yellow mustard 1/2 cup white vinegar 1/3 cup Worcestershire sauce 1/4 cup. Haters are gonna hate. no need to mess up a great thing.Posted Sun, Jul 7 2013 10:00AM, Jodie He calls it NC sauce, so the argument about whether this sauce is authentically eastern is irrelevant. YUCK.I live in Connecticut now and have my own electric smoker so I can make my TN barbecue and my own vinegar sauce. Josh's version of Carlolina vinegar sauce, whether it be Eastern, Northern, Western, Southern or his own NY style is truely awesome. 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! 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.) Meanwhile melt the butter in a large sauce pan over medium low heat. 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. I ordered bbq pig. I'd love to get a local expert opinion. Ahhhh!!! ONE OF THESE DAYS I am going to join a cook out in NY! 499. From there, he tweaked his (which was perfect, #1) the last two times & it didn't get ate. They're still around and in Greenville too though it doesn't taste like it used to. Mine turned out very thin. My go to sauce has:1 cup cider vinegar1 cup ketchup3 Tbsp dark brown sugar1 Tbsp molasses1 Tbsp yellow mustard1 tsp salt1 Tbsp crushed red pepper1/4 cup de-fatted pork pan drippingsNo cooking, just mix and throw it on. Make that Wells Hog Heaven. Posted Mon, Oct 24 2011 11:42AM, Texas Craig I hate to admit it, but this Dallas-born and raised boy had to modify the original recipe - it was TOO Hot!I used a different hot sauce, so that might have been the reason, but I doubled (at least) the brown sugar, and tripled the ketchup - was still a little bit too vinegar/spicey, but I thought I'd chalk it up to the experiencewe in the western-most Southern state prefer our bbq sauce sweeter and with more tomatoremember, it's just a preference, not a requirementthanks for the recipe to try!Posted Sun, Jan 8 2012 9:07PM, Jonathan Rice You forgot the most important thing.. 1 half a stick of butter.. $7.79 +. i live alone. 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. All-natural chicken breast, filleted by hand and served on a bun. I suspect there isn't enough fat content in most for it to really "pull," which requires rendered fat to break down during a "low and slow" cook, allowing the meat fibers to pull apart. Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. Wish me luck.Posted Sat, Jun 20 2020 11:11AM, stephen pontious Lived in Durham about 40 years ago and the very BEST pulled pork meal was from "Turnages." Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. I did confess the ketchup ingredient, days later when I had heard non-stop compliments about it and he asked for the recipe. I fell in love with the magic it imparted onto some smoky pork in North Carolina and I feel it's replicated incredibly well at home now. So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. Even in Wilmington bbq joints (thats what we call them) the sauces are different. Posted Tue, Oct 16 2012 6:39PM, Bob I doubled the recipe with slight changes, including ditching the ketchup, and substituting cayenne pepper for texas pete and kicking up the heat a notch and it was a hit at our annual bonfire party last night:4 cups apple cider vinegar3 tablespoons dark brown sugar4 teaspoons cayenne pepper4 teaspoons red pepper flakes2 teaspoon ground black pepper4 teaspoons kosher saltI added this to a 4 quart crockpot full of diced roast pork. Most seem to just put their high horse on and nose up, instead of having open minds! He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). 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. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. 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? Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. The menu features pulled pork, ribs, chicken, brisket, and sausage, as well as Southern-style sides like collard greens, macaroni and cheese, and cornbread. We Also Recommend I usually add de-fatted drippings to a western (KC or STL) sauce to thin it enough for pulled pork, but it tends to be too rich and sweet. 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. Back in the 50s a pig pickin was a family and community event, but even more, it reflected the lengthy history that went well back into the 1600s. Double Smoked Holiday Ham (with Caramel Country Gravy) Watch on. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. Good sauces, but usually with a lot more ingredients.All of these are meant for use on pulled pork, which is what God meant when He said "Let there be Barbecue. Please forgive me for the sin of buying bottled bbq sauce, but I found something called Scott's bbq sauce in Harris Teeter up here in Delaware, it worked wonderfully dressing a slow roasted shredded butt and it appears to be both Eastern NC and red in color enough to require matchup to properly emulate it. I cook and sell bbq as a fundraiser and it's common to have people tell me that it's the best they ever had. The only change I make is to add 1 heaping tbs of chili powder. Pour over cabbage and mix well. This time around, A Fine Swine is getting support from Soulcial Kitchen, the Metro East area's . Order Bbq Grinder online from Shorties Pizza & Grinders. Of course smoked pork is going to have a better flavor than one cooked in a gas pig cooker. Updated Mar 2, 2023. %uD83D%uDE1CPosted Sun, Sep 27 2015 5:38PM, Tree I spent my formative cooking years in Eastern NC. It had that nasty raw vinegar. This sauce is actually good for dipping grilled wings into!!! . City Barbeque location. Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! I'm on my second batch in two days! Smoked Sausage. 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." Good sauce. 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. My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. Put it over smoked pork loin. enc style is minced. Posted Tue, Jul 16 2013 7:30PM, charlotte stephens Can I base babyback ribs with this saucePosted Sun, Sep 29 2013 5:21PM, BBQGuru Inclusion of tomator kethcup clearly marks you as an amatuer and not to be taken seriously as a BBQ Pitmaster!Posted Thu, Oct 10 2013 6:36PM, cheri WHATEVER, BBQGuru, or so you call yourself. you have a good point. Bbq Sauce Homemade. Many include a mix of ketchup, brown sugar, Worcestershire sauce, lemon juice, chilis, garlic and/or cayenne pepper for heat . This was a simple and great sauce with equal parts tang and sweetness. it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. Besides, I'm not a purist. There are 20 calories in a 1 tbsp serving of Eastern refers to east of I-95, not just east of Raleigh. 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 Occasionally, somebody would slip a can of beer in the sauce. 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. 1 White wine vinegar. I smoked a pork butt & used your recipe. If a NC-style sauce is going to have hot sauce in it at all (rather than just red pepper flakes) Texas Pete the THE only one to use if you're going to be authentic.Proto, as Ashley says, there are some eastern NC sauces that contain a bit of brown sugar (at least I think that's what she's saying.) Which almost always meant it was a large family or church function. Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. Uhm, flavored vinegar is not BBQ sauce. This is still a thin sauce, but not as thin as eastern NC style. Like most have already posted, there are MANY VARIATIONS to the "NC Vinegar Based Sauces." Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. I have sampled for many years from Bill Ellis, Parkers, Wilburs, Cherrys, and Ralphs for Eastern NC Style, and just in the last 2 years have added Smithfields into that rotation. I'm not religious about measuring the flakes, either, but I probably double them. Its like most home cooked stuff, dont measure, just keep the proportion of ingredients and taste/add ingredients till its to your liking. 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. Usually a bit sweeter and thicker than Eastern style. The big jug of it didn't last long! Ketchup to us is for fries/heavens, not on no BBQ!.and yeah, we do that white sauce thing on bbq chicken--some folk even dip a hushpuppy in itPosted Tue, Oct 27 2020 11:09PM, Porky We loved this hot pepper vinegar sauce. My "go to" now us Smithfield's Chicken and Barbecue in the east and Lexington in the Piedmont. Texas Pete, or Frank's, never Tabasco. Thank you. Similar vinegar based sauces can be found all over the central and western parts of the state. That's the secret of good sauce for chicken or pork. 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. i'm having to do everything with my non-dominant arm. Cabbage, grated (fine or coarse, your choice)2 lg. Bourbon (more than just a little too) makes a nice flavor profile too.Posted Thu, Oct 15 2015 2:15PM, Like 'em with and without ketchup Grew up in NC between Raleigh and Wilson in a small rural area near Middlesex. Pork was a huge part of our diet. Thank you, and have a Happy New Year!Posted Sat, Jan 2 2016 11:56AM, ann i broke my arm and have leftover pulled pork. For example, I don't do whole hog in my backyard. Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. Enc style is whole hog. His style and tastes are just too awesome for words. On purpose or are those fingers on the wrong keys? Giving My RK the recipe, it's also like giving him enough rope to hang himself. Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. exceptional. $7.79+. You'll just need to scale up your cooking pot as well. 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. but he grew up in fayetteville nc. I'm sure all the experimenting was painful. 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 . A gallon of sauce was always needed because when it came to BBQ, that meant whole-hog. Garner Foods. I was that way with my "fried mush" that I used to have as a child and found the basic recipes for scrapple very close to what I was looking for.
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