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No, Carolina Red is not some form of backwoods moonshine, nor is it a chewing tobacco, but it is a tangy, ketchup-added variation of the vinegar-based barbecue sauce found closer to the Eastern Seaboard in the Carolinas. Give this sauce a try at your next pork barbecue and you'll see what I mean... Special
tools: Quart mixing bowl, ceramic or plastic, storage
container with lid
1-1/2
cups apple cider vinegar; do not substitute other varieties
of vinegar In a ceramic or plastic mixing bowl, combine and thoroughly mix all ingredients until the sugar is well-blended. Transfer to storage container with tight-fitting lid and refrigerate for at least an hour. Serve chilled or at room temperature. If this sauce is stored in a container with a tightly-closed lid, it will keep in the refrigerator for several weeks. Serve this tangy, red sauce with barbecued pork, either on the side, mixed in with the meat, or a dip. It will also work with fried fish, fried chicken, hush puppies, French fries, and just about anything else that is deep-fat fried.
Photo: Carolina Red barbecue sauce is ready to serve. It makes an excellent sauce for pork, fried fish, chicken, french fries and a lot more. By the way, it also makes an excellent dip on the side. It is interesting to note that along the eastern shore of the Carolinas, an almost pure vinegar-style sauce is preferred, such as our Eastern Carolina Vinegar sauce, but when you move inland to the Piedmont region, ketchup seems to find its way into the sauce. Hi have to admit that I love the thick, sweet-sour, ketchup-based sauce that this recipe makes. I know you'll love it as much as I do.
Copyright(c) 2007 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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