NC Barbecue~Related Recipes


Below are some various recipes for dishes related to North Carolina-Style BBQ that I've collected, and that have been sent to me to be shared with all. If you wish to add any recipe for anything related to NC Bar-B-Q or fixin's, then please   email it to me  ,  I will gladly add it to the stack, and thanks!~~~Kent

Home~Oven Cooked
Eastern North Carolina-Style
Pork Barbeque


      "The Meat"      

  • 6 to 10 pound pork
    shoulder roast

 
   "The Eastern-NC-Style Sauce"
  • 1 cup plain vinegar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 drops of lemon juice

Using an icepick, poke holes through the meat as deep as possible, using a rough 1"-2" grid pattern as a guide. Roast all day in a 350 degree oven, until it falls apart to the touch. Chop large chunks of the cooked meat on a board with a cleaver or other large knife, until your preferred texture of sized pieces is achieved. Sprinkle sauce liberally. Finish cooking by warming chopped meat in a cast-iron skillet on low heat for 10-15 minutes.


North Carolina-Style
Hush Puppies


  • 2 cups corn meal
  • 2 measured teaspoons baking powder
  • 1 teaspoon salt


  • 1-1/2 cups milk
  • 1/2 cup water
  • If desired, 1/2 an onion, diced


Mix all the ingredients well, let stand for 10-15 minutes, then drop by teaspoon fulls into very hot fat. Hush puppies should turn over by themselves when brown on one side. Remove when golden brown and let drain and cool on paper towels.


Microwave North Carolina-Style
Brunswick Stew
Recipe


*Power Levels: HIGH, MEDIUM HIGH, MEDIUM
*Approx. Cooking Time: 40 Minutes (1000 watt oven)
*Makes 4-6 hearty servings
Ingredients

  • 2 lb.s broiler-fryer chicken
  • 6 strips bacon
  • 2 teaspoons instant minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 4 beef bullion cubes
  • 2 chicken bullion cubes
  • 1/4 cup olive oil
  • 1/2 teaspoon paprika
  • 1 cup water
  • 2 bay leaves
  • pinch of cinnamon

  • 2 tablespoons brown sugar
  • 1 small can (10 oz.) tomato paste
  • 1 small can (10 oz.) tomato sauce
  • 6 drops Texas Pete liquid hot sauce
  • 1/4 teaspoon black pepper
  • 1 10 oz. package frozen mixed vegetables
  • 1 10 oz. package frozen sliced okra
  • pinch of allspice


Pre-fry the bacon and let cool and drain onto a paper towel, then crumble into bacon bits when hard and cold. In a 4-quart casserole, combine chicken, water, olive oil, instant minced onion, salt, bay leaves, Texas Pete, pepper, paprika, garlic salt, bullion cubes, cinnamon, allspice, and the bacon bits. Microwave on HIGH for 7-10 minutes.
Reduce power level to MEDIUM, and let cook 12-15 minutes longer, or until meat near bone is no longer pink, rearranging after half the time.
Remove and discard bay leaves. Remove chicken, set aside. Add remaining ingredients to pot liquor (cooking liquid). Re-cover. Microwave on HIGH for 12-15 minutes more, or until vegetables are tender, stirring 2-3 times or so.
Meanwhile, remove chicken meat from skin and bones. Discard skin and bones. Cut meat into bite-size pieces. Stir into vegetables. Microwave on MEDIUM HIGH for 3-5 minutes, or until hot.
If you have any pre-cooked and/or leftover North Carolina-style barbecue up to half a pound (half a cup) of it, it is not just practical but preferable to add that to this recipe in place of the six slices of bacon.

Kent's Famous
North Carolina Barbeque Restaurant~Style
Red Potatoes
Recipe

  • 3 pounds potatoes
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons salt
  • 2 cups plain tomato sauce
  • 1 teaspoon black pepper
  • 6-10 drops Texas Pete hot sauce

  • 3 beef bullion cubes
  • 1 chicken bullion cube (optional)
  • 6 drops lemon juice
  • 1 level teaspoon paprika
  • 1/2 teaspoon sugar
  • 1/8 stick butter



Peel and cut potatoes into bite-size chunks to personal preference. Into a two-quart pot, pour the olive oil, swishing it around to coat the bottom and most of the sides as much possible. Add 2 tablespoons salt, 1 cup tomato sauce, 1 cup water, 1/2 teaspoon black pepper, 3-5 drops Texas Pete or similar hot sauce, and half of the potatoes. Atop them, add 2 tablespoons salt, the second cup of tomato sauce, 3 beef bullion cubes (you may add a chicken bullion cube to moderate the beef flavor), 1/2 teaspoon black pepper, and 3-5 drops Texas Pete. Add the rest of the potatoes, enough water in the pot to just barely cover them, the lemon juice (reconstituted lemon juice is fine), and the paprika. Turn burner on high, stirring occasionally, keeping the pot's lid on between stirrings. Once water reaches a rolling boil, turn burner down to high simmer, add sugar, stir well, and let cook for 20 minutes, or until a sample potato chunk has softened to personal preference. Serve in large, shallow soup bowls, placing thin-cut pats of butter atop the steaming-hot potatoes.


19th Century North Carolina~Style
Brunswick Stew
Recipe


  • 2 squirrels
  • 6 ears corn
  • 1 minced onion
  • 1/2 pound salt pork
  • 2 cups fresh Lima beans
  • 1 tablespoon salt
  • 1/4 cup sifted white flour


  • 6 potatoes
  • 4 cups sliced tomatoes
  • 1/2 pound butter
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 3 drops pressed garlic to taste



Cut squirrels into serving pieces. Add salt to 4 quarts of water and, when boiling, add onions, Lima beans, corn cut from the cob, pork, potato, pepper, and the squirrels. Cover and simmer for 2 hours, add sugar and tomato, and simmer for 1 hour more. Ten minutes before removing from heat, add butter cut into pieces the size of a walnut and rolled in flour. Bring to a boil. Serve in soup plates for 6. The most traditional of Brunswick Stew recipes always use squirrel meat as a base flavor. However, since you can't buy commercially farm-raised and USDA-inspected squirrel carcasses in any grocery store, you can still achieve that traditional flavor by using half chicken and half rabbit meat (approximately two pounds of each kind) instead. If you have a friend that hunts deer, venison also makes an equally traditional to squirrel-based Brunswick Stew.


Date: Tue, 17 Nov 1998 05:41:43 -0500
From: John Cook (jhcook1@nospam.net)
To: kent@hkentcraig.com
Subject: If you like ribs, you'll love this one
(Ingredients) 2 pounds pork loin ribs (Sams has the best!) Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
(Dry Spice Rub) 1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoons salt 2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
----------------
NOTE:
I usually prepare only the dry mix, using it to coat the meat before cooking, then add a bit of vinegar\water the the remaining amount and baste during the last portion of the cooking. Any that is left over can be put in small bowls and used for "dip" during the meal.
I add a double handful of hickory chunks (if available) to the fire just before starting the cooking. Pre-soaked in water, of course.
Modifications to the basic recipe:
Use "Texas" hot, or hot chile powder for an added kick. Also, add about a tsp of Cayenne or white pepper to the dry mix.
A large GLASS pyrex dish makes a handy container for the ribs while they are in the fridge. Cover with foil or saran as the food in the fridge will pick up the taste\smell of the spice mix.

From: "Bill Croom"
To: kent@hkentcraig.com
Subject: BBQ (and coleslaw recipe)
Date: Sun, 16 Aug 1998 10:06:57 -0400
I echo your delight in NC BBQ and your comments on hushpuppies. When I was growing up, we ALWAYS got BBQ from Lexington #1 (about a 17 mi. ride -- not trivial in those days), but hushpuppies from Kepley's at home in High Point. The best of both worlds, so to speak. Now that we live in Ohio, I am amazed at how much I miss the easy availability of what we one took so much for granted. By the way, we always freeze and bring back several pounds when we visit family. BBQ seems to be sensitive to the way it is thawed. Natural thawing in the refrigerator over several days results in the most flavor retention. Nukeing it results in quite a bit of flavor loss. Finally, we are amused that in the north, "barbecue" is a verb. To my wife and I, it will always be a noun. You may have already published this, but this is a recipe I got for coleslaw in Lexington:


4 c. cabbage, chopped fine
3 Tbsp sugar
1/3 c. Heinz catsup
2 Tbsp white vinegar
1 tsp salt
1/4 tsp black pepper, or to taste
dash (or more) Cayenne
Chop cabbage. Mix other ingredients until dissolved. Add to cabbage--mix well. Cover and refrigerate. Keeps practically forever.


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