Eastern North Carolina BBQ sauce dates back hundreds of years and can rightly claim to be the original recipe for sauces. When it was first made it was a mix of pepper and vinegar. This probably sounds quite unappetizing but it goes very well with pork, and these days people add all sorts of other ingredients to the original recipe to make it even tastier.
The United States has a long tradition of eating barbecued food and this stretches back to the times of the Native Americans. They were renowned for cooking their food on a low heat and having the spit high up and out of reach of the flames, so that food cooked slowly. The added advantage of this was that flames gathered around the meat and gave it that smoky flavor we love so much today.
Throughout the years, pigs have been the meat of choice at barbecues. This dates back to the 1500s, when the Spanish brought pigs to America and the Native Americans cooked it for them in their distinctive slow and low method. However, these days you can barbecue most foods. Beef brisket, fish, chicken, turkey and even vegetables can be put on the grill.
In the United States, the types of barbecue are usually broken down into about four distinct types. Usually the types refer to the sauces each are made with. The sauces are usually meant to fulfill two distinct roles. They act as a basting sauce - to put on the food as it is cooking - and they also act as a finishing sauce, which you dip the food in.
Although there are 4 original recipe sauces in the USA, there are many hybrid versions that have popped up over the years, ones that add a variety of ingredients. The Eastern North Carolina recipe is considered to the first ever sauce. After that you have things like light tomato, heavy tomato and mustard, each of which bring a different flavor to your meat.
Vinegar and hot pepper are the main ingredients to the recipe. Although it might seem quite strange to have a sauce with vinegar, the product actually serves a very important purpose. It acts to counter the rich texture of pork, allowing the pepper to provide the spiciness. Nowadays people have added all manner of things, like brown sugar and even cayenne. The idea behind using brown sugar is to balance out the sourness of the vinegar and the heat of pepper.
Due to the internet and the ease of communication these days, it's very easy to create your own hybrid sauces and experiment with the original recipes. What some like doing is marinating their meat for 24 hours in the liquid and then continually basting while it's cooking, so that the pork is penetrated with more flavor.
If you have not tried Eastern North Carolina BBQ Sauce then now might be the time to do so. You can adapt the recipe and even use cider vinegar. This will give it that tangy taste that is essential for the dish.
The United States has a long tradition of eating barbecued food and this stretches back to the times of the Native Americans. They were renowned for cooking their food on a low heat and having the spit high up and out of reach of the flames, so that food cooked slowly. The added advantage of this was that flames gathered around the meat and gave it that smoky flavor we love so much today.
Throughout the years, pigs have been the meat of choice at barbecues. This dates back to the 1500s, when the Spanish brought pigs to America and the Native Americans cooked it for them in their distinctive slow and low method. However, these days you can barbecue most foods. Beef brisket, fish, chicken, turkey and even vegetables can be put on the grill.
In the United States, the types of barbecue are usually broken down into about four distinct types. Usually the types refer to the sauces each are made with. The sauces are usually meant to fulfill two distinct roles. They act as a basting sauce - to put on the food as it is cooking - and they also act as a finishing sauce, which you dip the food in.
Although there are 4 original recipe sauces in the USA, there are many hybrid versions that have popped up over the years, ones that add a variety of ingredients. The Eastern North Carolina recipe is considered to the first ever sauce. After that you have things like light tomato, heavy tomato and mustard, each of which bring a different flavor to your meat.
Vinegar and hot pepper are the main ingredients to the recipe. Although it might seem quite strange to have a sauce with vinegar, the product actually serves a very important purpose. It acts to counter the rich texture of pork, allowing the pepper to provide the spiciness. Nowadays people have added all manner of things, like brown sugar and even cayenne. The idea behind using brown sugar is to balance out the sourness of the vinegar and the heat of pepper.
Due to the internet and the ease of communication these days, it's very easy to create your own hybrid sauces and experiment with the original recipes. What some like doing is marinating their meat for 24 hours in the liquid and then continually basting while it's cooking, so that the pork is penetrated with more flavor.
If you have not tried Eastern North Carolina BBQ Sauce then now might be the time to do so. You can adapt the recipe and even use cider vinegar. This will give it that tangy taste that is essential for the dish.
About the Author:
If you are looking for Eastern North Carolina bbq sauce, you have come to the right place. At Billy Bub's only the highest quality ingredients are used. To place your order, contact us via http://billybubs.com.
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