fromCarolina Barbecue A MUSTARD-BASED CAROLINA SAUCE South Carolina-Style Barbecue Sauce In South Carolina, the sauce for mopping during cooking or for seasoning cooked meat is yellow with mustard. 1 cup cider vinegar1 cup white vinegar3 tablespoons sugar3/4 cup yellow mustard1 tablespoon crushed red pepper flakes2 teaspoons black pepper or to taste2 teaspoons salt or to taste Combine all the ingredients in a container with a tight-fitting lid. Shake to combine. Store in the refrigerator up to 2 months.Makes about 3 cups. Western North Carolina (Piedmont)-Style Table Sauce or Dip This sauce is used as a table sauce for pulled or chopped pork plate or sandwich, ribs, chicken, or any other smoked meat. 1 1/2 cups cider vinegar1 cup ketchup or tomato sauce1/3 cup sugar1 teaspoon salt1/2 teaspoon crushed red pepper flakes or to taste1/2 teaspoon red pepper sauce or to taste 1. Combine all the ingredients in a small saucepan over low heat.
When the mixture boils, reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.2. Remove from the heat and cool. Serve at room temperature. Store in the refrigerator up to 2 months.Makes about 2 1/2 cups."Ribs are ribs, but ribs aren't barbecue in the lexicon of North Carolina."-- BOB GARNER, NORTH CAROLINA BARBECUE South Carolina-Style Table Sauce or Dip This is a classic table sauce for pulled pork.
1 1/2 cups yellow mustard5 tablespoons brown sugar1/4 cup tomato paste3 tablespoons cider vinegar1 tablespoon Worcestershire sauce1/2 teaspoon cayenne pepper or to taste1/2 teaspoon black pepper or to taste1/2 teaspoon garlic powder or to taste 1. Combine all the ingredients in a small saucepan over low heat. When the liquid begins to pop and bubble, lower the heat as much as possible. Simmer for about 5 minutes just to dissolve the sugar, stirring frequently.2. Remove from the heat and cool. Serve at room temperature. Store in the refrigerator up to 2 months.
Makes about 2 cups. Pan-Fried Chicken Fried chicken is often served as a sidekick to barbecue at restaurants in the Carolinas. 2 1/2 to 3 pounds small chicken drumsticks, thighs, or wings or a combinationSalt as needed2 cups all-purpose flour or as needed2 teaspoons black pepper or to taste1/2 teaspoon paprikaVegetable oil or shortening for fryingCream Gravy (recipe follows), optional 1. Rinse the chicken and place in enough heavily salted water (about 2 tablespoons salt per pint) to cover. Soak for at least 1 hour or up to overnight in the refrigerator. Drain the chicken and rinse; drain again.2. In a heavy plastic bag, combine the flour, 2 teaspoons salt, pepper, and paprika.
Add the chicken, a few pieces at a time, and shake to coat evenly with the seasoned flour. Remove from the bag and place on wax paper; do not allow the pieces to touch.3. Pour oil into a large heavy skillet to a depth of about 2 inches. Heat the oil to around 325 to 350F.4. Carefully slide the chicken pieces into the hot oil, a few at a time. Do not crowd the pan.
The chicken should have room to float without the pieces touching. Cook the chicken until it is browned on one side, then turn and brown the other side. Do not turn more than once or twice. Drain the pieces on paper towels and keep warm.5. To test for doneness, pierce a leg or thigh at the thickest part. The juices should run clear. Serve with cream gravy if desired.
May also be served at room temperature.Serves 6 to 8. FAIL-SAFE TECHNIQUE:While the chicken cooks, preheat.