North Carolina Bbq Chicken Sauce Recipes

Steps:

• Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

Steps:

• Mix together all ingredients in a sauce pan.
• Simmer for 10 minutes.
• Allow to cool.
• Bottle for use on BBQ Chicken.

Steps:

• Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder.

Steps:

• Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
• Preheat the oven to 225 degrees F.
• Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
• In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

Steps:

• In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

Steps:

• Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and all ingredients are thoroughly combined, about 10 minutes.
• Remove from heat, cover and let sit for an hour, or refrigerate overnight before serving.
• Simmer chicken breasts in water to cover, until cooked through and tender, about 20 to 30 minutes. Add onion and celery leaves to the coking water for enhanced flavor, if desired.
• When chicken breasts are done, remove them to a cutting board or plate. When cool enough to handled, shred or chop the chicken and add the barbecue sauce.
• Keep the mixture warm in a slow cooker, if serving buffet style.