NC Style Sauce....Thickened - Page 2 - BBQ Central

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Old 03-22-2009, 07:57 PM   #11

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I grew up in the piedmont region, so I'm used to ketch-up and mater paste in my sauce, but I love eastern style sauce for basting chicken. If I showed you my sauce recipe's for each style, one might not make heads or tails out of which way is what. But both styles are very thin indeed. As far as thick sauce, I love that style on ribs. But as far as I can tell, it is not uncommon at all to see ketch-up and mater paste in piedmont sauce. But that could be the problem with us Northern Cackalakies...we have to many choices for every thing from collage basketball, collage football, get my drift.

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Old 03-23-2009, 07:43 PM   #12
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Originally Posted by lantern
Originally Posted by CarolinaQue

I agree that it's a good idea, but as you well know, thick sauce isn't common in NC. Have you tried putting slaw on the bottom first, then the pork and then a little sauce? The slaw on the bottom will help absorb the sauce before it get's to the bun.

These are suggestions that I have already given these gals. They still gripe. I wasn't going to ruin my whole batch, just have one with a bit more cling as opposed to actually thick. Probably close to a thin piedmont sauce
The problem is that they are eating the sammies to slow! Kind of like a coozie on a can of beer. Pick up the pace and it won't get warm!

I hope this isn't negative!
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Old 03-23-2009, 10:06 PM   #13
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Well, while you only hear about eastern NC and western NC sauces there really is more.

Traditionally the further west you go the more catsup and the thicker the sauce. Now that's not saying that there isn't a lot of places in the west that serve a 'Lexington' style thin sauce. But I think that is more because that is what people expect in NC... not because it was traditional to the area.

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Old 03-23-2009, 10:35 PM   #14
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Here is another option for a non-starch thickening agent.


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Old 03-24-2009, 12:43 PM   #15
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Well ya know the Checks from Texas use a thin vinegar sauce which as far as I can tell is composed of white vinegar..oleo margarine..chopped onyawns and water. Sure tastes good as a mop sauce. They dont serve it at the table as far as I know. One of them tole me it was the Chezk version of Eyetalian Dressing.


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