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Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans (butter beans), corn, okra, and other vegetables, and one or more types of meat. Originally it was small game, such as squirrel , rabbit [ 1 ] or opossum meat, but chicken has become most common.
Crafted in Charlotte, North Carolina, the all-purpose sauce combines characteristics of regional sauces across North and South Carolina, which include vinegar, tomato, mustard, and honey. "Love ...
"White barbecue sauce" made with mayonnaise, pepper and vinegar is a specialty of Alabama barbecue usually served with smoked barbecue chicken. [110] "Yellow barbecue sauce" made with a mustard base is unique to South Carolina barbecue and has roots in the mass immigration of Germans to the area in the mid-1700s. [111]
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).
1. In a medium bowl, combine roasting juices with white wine vinegar and cider vinegar. Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar. Season with salt, pepper and hot sauce and serve.
Whether it's on wings, ribs, or brisket, it's always a treat.
Now, barbacoa dots barbecue menus across the state, and new joints feature brisket ramen, brisket shawarma and African-influenced pulled pork with tamarind molasses sauce.
Although mustard is commonly associated with South Carolina barbecue, its application in barbecue cooking can be seen throughout the United States wherever German immigrants settled. [21] Use of mustard or tomato varies drastically throughout the Carolinas, although mustard based is more common in South Carolina and eastern North Carolina, and ...