I found that this recipe gave me a decent baseline for understanding HOW to make a Carolina BBQ (I'm a New Englander), but I definitely had to make some adjustments. I followed the recipe exactly and it came out very thin and watery, and the vinegar flavor was totally overpowering. So I tried making it a second time, and what I did to combat these issues was actually pretty simple: I cut the amount of vinegar in half, and added some blackstrap molasses to balance out the flavor and add some more body. The result was absolutely delicious, and I highly recommend trying it that way. Although I am from up North, I have had the authentic Carolina BBQ sauce before, and I don't think that my adjustments hurt the integrity at all, or at least it didn't alter the makeup enough to render it unrecognizable as a Carolina BBQ. If the way I ended up doing it was how it was initially written up, I would have given this recipe a sure-fire five stars.
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I found that this recipe gave me a decent baseline for understanding HOW to make a Carolina...