INGREDIENTS

INSTRUCTIONS

Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David
Rosengarten, I thought I'd offer these recipes from his book. Of these
sauces, we've only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far,
and it was terrific. My Atlanta sister says it's authentic.
The thicker barbecue sauces (Kansas City, Texas, western Carolina, South
Carolina) present multiple possibilities. You can slather them on pieces of
grilled or barbecued meat, or you can paint the meat with the sauces during
the last few minutes of cooking. At the table, you can pour the sauce in
tour plate and dip meat in it, or you can put your cooked meat on a
sandwich and slather that with sauce.
The eastern Carolina-style and the Kentucky- black barbecue sauces are
another story. They are quite different from what most of us call barbecue
sauce: thin and vinegary. Many Northerners wonder how to use them.
The procedure is simple. You take meat that has been cooked for a long time
and is falling apart (typically, pork in Carolina, lamb around Owensboro,
Kentucky), you pull the shreds apart, you moisten the meat with the
barbecue sauce in a bowl (shreds from a 4 to 5 pound bone-in hunk of meat
will need about 2 cups of sauce), and you serve the dressed meat shreds on
cheap, innocuous white rolls or on supermarket white bread.
Connoisseurs may add coleslaw and hot sauce.
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@acd.net> on Aug
15, 1998, converted by MM_Buster v2.0l.

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