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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.
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).
Most American barbecue sauces can trace their roots to a sauce common in the eastern regions of North Carolina and South Carolina. [4] The simplest and the earliest, it was popularized by enslaved Africans who also advanced the development of American barbecue, and originally was made with vinegar, ground black pepper, and hot chili pepper flakes.
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The Heinz Carolina Vinegar Style Tangy BBQ Sauce is a "nice burst of flavor," according to a tester. It has distilled white vinegar, apple cider vinegar, and tomato paste as its base, with added ...
A barbecue sauce made of vinegar, salt and pepper is frequently served in the Pee Dee region, and is heavily based upon Native American sauces used to baste meats. [27] [3] This style of sauce is virtually identical to the vinegar sauce used in Eastern North Carolina barbecue. [29]
Whether it's on wings, ribs, or brisket, it's always a treat.
1. Heat the soup, vinegar, molasses, orange juice, garlic and thyme in a 2-quart saucepan over medium-high heat to a boil, stirring occasionally. Reduce the heat to medium-low. Cook for 5 minutes or until the soup mixture is thickened. 2. Remove the saucepan from the heat. Let the soup mixture cool to room temperature.
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