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North Carolina Barbecue Sauce Eastern-style

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CATEGORY CUISINE TAG YIELD
Atlanta 1 Servings

INGREDIENTS

3/4 c Cider vinegar
1/4 c Distilled white vinegar
1 T Light brown sugar
2 t Kosher salt
1/4 t Ground black pepper
1/2 t Dried hot red pepper flakes

INSTRUCTIONS

Mix all ingredients together in small bowl, and allow to sit for 15
minutes before using.  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.  As you move east of Raleigh, North Carolina, and
toward the Carolina  coast, everything changes: eastern Carolinians
can't abide  tomato-based barbecue sauce. Here, barbecue chefs like to
moisten  their pulled pork with a sauce that is thin and vinegary, with
nary a  speck of tomato. It's a far cry from what most of the country
thinks  of as barbecue sauce. This is one sauce that only makes sense
at the  table; it doesn't have enough texture to cling to meat on the
grill.  MAKES ABOUT 1 Cup  Posted to KitMailbox Digest  by Roberta
Banghart <bobbi744@acd.net>  on Aug 15, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3769.7mg
Potassium: 201.1mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: <1g
Protein: <1g


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