More Recipes Like Western North Carolina Vinegar Barbeque Sauce

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Magpie's Barbeque Sauce

Submitted by: The Magpie

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

This barbeque sauce starts off by cooking onions, garlic and ginger in bacon drippings to give added flavor to a combination of a lot of ingredients you probably have in your pantry.

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Eastern North Carolina Barbeque Sauce

Submitted by: Lori

Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It's great for all meats, but best on pork.

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East Carolina Barbeque Sauce

Submitted by: GRIZZLY_JIMM

This barbeque sauce is used for East Carolina pulled pork. It can be used as a marinade, or add a little corn starch and make it into a thick mop sauce or basting sauce.

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Big Daddy's Barbeque Sauce

Submitted by: Micah Mae

Home Town: San Angelo, Texas, USA

Living In: Laurel, Maryland, USA

This smoky and tangy sauce is the best barbeque sauce in the world. Plus, it's quick and easy to make!

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Uncle Mike's Vinegar Pepper Sauce

Submitted by: JIMBOSKI

This is a North Carolina-style BBQ sauce that I have used for years. It's great on any meat. Lots of vinegar - that's the North Carolina way! Be careful though, this one's spicy.

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Jbird's Authentic Sweet Vinegar BBQ Sauce

Submitted by: JBIRDHEAD

This is pure eastern North Carolina BBQ Sauce at its best. Primarily used for saucing up that perfect pig at the family and friends pig pickin', this recipe can be used for other bbq favorites. With a twist of honey, this sauce is awesome on bbq chicken and pork chops as well. Enjoy!!

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Eastern North Carolina BBQ Sauce

Submitted by: RODEO3829

I have tried a lot of recipes of Eastern North Carolina BBQ Sauce. This is the closest to what you will find in any of the BBQ Restaurants here in North Carolina. It is on the hot side, so you may wish to adjust the cayenne pepper and Tabasco™ sauce for milder flavor.

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North Carolina Barbeque Sauce

Submitted by: JOY29

Two types of barbeque sauce are blended into a rich mixture that's great on any kind of meat. Make it up to a week in advance -- it tastes better the longer it sits.

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