- Feb 17, 2008
- 1,019
- 14
Rub
[size=+2]· [/size]2 Tbs. kosher salt (NEVER use iodized salt, it ruins stuff)
[size=+2]· [/size]2 Tbs. sugar (I prefer Hawaii raw when I can get it.)
[size=+2]· [/size]2 Tbs. brown sugar
[size=+2]· [/size]2 Tbs. ground cumin seed
[size=+2]· [/size]2 Tbs. chili powder (pure not with garlic etc. added)
[size=+2]· [/size]2 Tbs. cracked black pepper
[size=+2]· [/size]1 Tbs. cayenne pepper (there is no substitute)
[size=+2]· [/size]4 Tbs. Hungarian paprika
[size=+2]· [/size]2 Tbs. ground sage (my secret ingredient)
Makes 1 cup
Blend all. This you will use to cover the raw pork (we started out cooking the red coats in this country a couple of three hundred years ago and we still carry on the tradition today). Some say to leave it on and wrap it up for hours and/or days in fridge. Personally I have tried that but can not tell the difference when it has been on only 1 hour. So hay, if you're into waiting, God bless you.
(A)The Traditional North Carolina Sauce I grew up with.
This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.
[size=+2]· [/size]1 C white vinegar
[size=+2]· [/size]1 C cider vinegar
[size=+2]· [/size]1 Tbs. sugar (Hawaii style when you can)
[size=+2]· [/size]1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
[size=+2]· [/size]1 Tbs. Tabasco sauce
[size=+2]· [/size]1 tsp. kosher salt
[size=+2]· [/size]1 tsp. cracked black pepper
Makes 2 Cups
Place in a bottle with small neck that will allow you to shake it out a little at a time. (B)Western North Carolina (Piedmont) style sauce
[size=+2]· [/size]1 C ketchup (Hot type)
[size=+2]· [/size]1 C water (bottled plain if you have fluorinated/treated) yuck:~(
[size=+2]· [/size]¼ C apple cider vinegar
[size=+2]· [/size]1 onion chopped fine
[size=+2]· [/size]3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA
[size=+2]· [/size]2 Tbs. brown sugar
[size=+2]· [/size]2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?)
[size=+2]· [/size]2 Tbs. dry mustard (Coleman's English double fine is good)
[size=+2]· [/size]1 tsp.. cayenne or one fresh cut into ringlets seeds and all.
Simmer for twenty minutes over low heat.
how come we can not have a sticky for rubs and sauces.
[size=+2]· [/size]2 Tbs. kosher salt (NEVER use iodized salt, it ruins stuff)
[size=+2]· [/size]2 Tbs. sugar (I prefer Hawaii raw when I can get it.)
[size=+2]· [/size]2 Tbs. brown sugar
[size=+2]· [/size]2 Tbs. ground cumin seed
[size=+2]· [/size]2 Tbs. chili powder (pure not with garlic etc. added)
[size=+2]· [/size]2 Tbs. cracked black pepper
[size=+2]· [/size]1 Tbs. cayenne pepper (there is no substitute)
[size=+2]· [/size]4 Tbs. Hungarian paprika
[size=+2]· [/size]2 Tbs. ground sage (my secret ingredient)
Makes 1 cup
Blend all. This you will use to cover the raw pork (we started out cooking the red coats in this country a couple of three hundred years ago and we still carry on the tradition today). Some say to leave it on and wrap it up for hours and/or days in fridge. Personally I have tried that but can not tell the difference when it has been on only 1 hour. So hay, if you're into waiting, God bless you.
(A)The Traditional North Carolina Sauce I grew up with.
This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.
[size=+2]· [/size]1 C white vinegar
[size=+2]· [/size]1 C cider vinegar
[size=+2]· [/size]1 Tbs. sugar (Hawaii style when you can)
[size=+2]· [/size]1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
[size=+2]· [/size]1 Tbs. Tabasco sauce
[size=+2]· [/size]1 tsp. kosher salt
[size=+2]· [/size]1 tsp. cracked black pepper
Makes 2 Cups
Place in a bottle with small neck that will allow you to shake it out a little at a time. (B)Western North Carolina (Piedmont) style sauce
[size=+2]· [/size]1 C ketchup (Hot type)
[size=+2]· [/size]1 C water (bottled plain if you have fluorinated/treated) yuck:~(
[size=+2]· [/size]¼ C apple cider vinegar
[size=+2]· [/size]1 onion chopped fine
[size=+2]· [/size]3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA
[size=+2]· [/size]2 Tbs. brown sugar
[size=+2]· [/size]2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?)
[size=+2]· [/size]2 Tbs. dry mustard (Coleman's English double fine is good)
[size=+2]· [/size]1 tsp.. cayenne or one fresh cut into ringlets seeds and all.
Simmer for twenty minutes over low heat.
how come we can not have a sticky for rubs and sauces.