NORTH CAROLINA BARBECUE TURKEY
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 6
Steps:
- Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. Combine barbecue sauce, vinegar, pepper, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
- Light a charcoal fire, and let it burn until the coals have become a white ash. Alternatively, heat half of a gas grill set on medium-high.
- Brush the entire turkey with the marinade. Place the turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Close the grill lid, and cook turkey 4 to 4 1/2 hours, until the internal temperature in the thickest part of the leg and breast is 160 degrees. Baste with the marinade every 30 to 45 minutes, rotating the turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
- When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy if desired, or additional barbecue sauce.
NORTH CAROLINA EASY CHOPPED BARBECUE
Steps:
- Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
- Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
- Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
- Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
BBQ TURKEY
This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.
Provided by Julie G
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a gas grill for low heat.
- Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
- Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
- Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.
Nutrition Facts : Calories 1294.1 calories, Carbohydrate 16.2 g, Cholesterol 467.9 mg, Fat 76.7 g, Fiber 2.4 g, Protein 117.7 g, SaturatedFat 32.4 g, Sodium 1310.4 mg, Sugar 9.6 g
EASY NORTH CAROLINA BARBEQUE
I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Provided by Phil
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 9h10m
Yield 10
Number Of Ingredients 9
Steps:
- Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
- To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
- Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 4.2 g, Cholesterol 134.1 mg, Fat 37.5 g, Fiber 0.7 g, Protein 23.4 g, SaturatedFat 18.6 g, Sodium 1630.3 mg, Sugar 2.8 g
BBQ TURKEY
I don't remember where my sister found this BBQ turkey recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. -Valerie Delano, Cascade, Montana
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 24 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving., Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity., Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.
Nutrition Facts : Calories 355 calories, Fat 16g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 726mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.
NORTH CAROLINA-STYLE BBQ SAUCE
Blending two vinegars helps re-create the BBQ sauce we love from my mother's North Carolina roots. - Gloria McKinley, Lakeland, Florida
Provided by Taste of Home
Time 25m
Yield 1-2/3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PORK BARBECUE, NORTH CAROLINA STYLE
Make and share this Pork Barbecue, North Carolina Style recipe from Food.com.
Provided by SLColman
Categories Pork
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put roast in roasting pan.
- Combine remaining ingredients in a medium bowl; stir well.
- Pour mixture over roast.
- Cover and bake at 325 degrees for 5-6 hours or until meat is very tender.
- Remove from oven; let cool.
- Skim fat from surface of sauce. Remove roast from sauce.
- Remove meat from bone and chop meat. Return chopped meat to sauce in pan and stir well.
- Cover and bake at 325 degrees for 15 minutes or until thoroughly heated.
Nutrition Facts : Calories 566.7, Fat 36.8, SaturatedFat 12.5, Cholesterol 161, Sodium 773.4, Carbohydrate 15.1, Fiber 0.8, Sugar 11.1, Protein 41.2
RESTAURANT-STYLE EASTERN NORTH CAROLINA BBQ
Sauce from RODEO3829 at AllRecipes.com. Absolutely fabulous, so much so that you'll think you're at a restaurant! Cooking with beer in the crock pot gives me quite a headache so if you can put it outside to cook, do it!
Provided by NCSouthernBelle
Categories One Dish Meal
Time P1DT8h
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 12
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.
- Put your roast in the crock pot, pour a beer over it, season it with salt and pepper and throw in some garlic cloves. Cook on low for 8 hours.
- For last 30 minutes of crock pot cooking, remove the bones and shred the meat it using two forks. Put it back in the crock pot and added half of the barbecue sauce.
- Serve on hamburger buns topped with your favorite cole slaw and enjoy!
Nutrition Facts : Calories 33.8, Sodium 319.3, Carbohydrate 4, Fiber 0.1, Sugar 2, Protein 0.2
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