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

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-22-2009, 07:57 PM   #11
Smoker


 
Join Date: Jan 2007
Posts: 311
BW,

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, nascar...you get my drift.
__________________

CarolinaQue is offline   Reply With Quote
Old 03-23-2009, 07:43 PM   #12
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by lantern
Quote:
Originally Posted by CarolinaQue
Lantern,

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!
Nick Prochilo is offline   Reply With Quote
Old 03-23-2009, 10:06 PM   #13
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 03-23-2009, 10:35 PM   #14
Guest
 
Posts: n/a
Here is another option for a non-starch thickening agent.

Thick-It

John
  Reply With Quote
Old 03-24-2009, 12:43 PM   #15
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.