Sauce Barbecue. The BBQ Central Show is a weekly internet based show that airs live each Tuesday from 9pm-11pm EST originating from Cleveland, Ohio. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. Like what's on your plate at the end of playing with all the sauces on the table at Famous Dave's. He hadn't learned by now he just f**** it up. I'm 66, but my research into my early ancestor revealed that he was a sea captain and buccaneer who first owned the land near Charleston called SeeWee. . Beyond that, each of the states had many small regions with a world of difference between each, but when I see the new machines and mass marketed sauces it makes me glad to have been raised when I was. Any left overs goes on to dress collard/mustard/turnip greens. i turn to human being also at any time i want to. all the hoopla about no this and not that..what counts is the tastePosted Fri, Jun 2 2017 7:38PM, CLC Amazing that this started in 2010 and is still going.I've tried just about every type of BBQ sauce and see no need to stick with just one. Brush Fire Barbeque Sauce. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. You can certainly substitute another hot sauce, like Tabasco, but Texas Pete has a flavor and history unique to NC, which is why I used it here.Posted Sun, Aug 8 2010 10:07PM, JoshGrillsItAll Have you tried the mustard/vinegar sauces from South Carolina? This whole, you should know better than do such and such, "you're not traditional, you're so wrong" is so idiotic and a symptom of the degradation of morality and politeness in today's modern society.I followed his recipe, modified the peppers to piquins, the hot sauce to a real good Mexican one we like and have on hand, and it turned out great. The flour dipping gives it a nice crispy, golden finish. :)Posted Fri, Aug 21 2015 2:58PM, BillS Great sauce! Heck, it's not even about pulled pork!Even though OKLAHOMA Joe is actually in Kansas City MISSOURI, he's still about 1200 miles too far west for this discussion of EASTERN NC barbecue.Posted Sat, Nov 12 2016 10:38AM, Nicole Kaldahl So much so I wouldn't frequent the place, even if they were right next door. To that end, they have made a tacit communal vow to oppose any tomato-based product in any "true" Eastern NC sauce.I love me some good beef brisket when I am in Texas, but I also exercise a curmudgeonly refusal to call it "barbecue", in honor to my Carolina roots. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. Chill. Share 0 Tweet 0 Pin it 0 Fancy +1. MAP IT! How long would it take to burn off 20 calories of City Barbeque Swine Wine Sauce ? There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. Making a 4 cup batch, I used 1 packet of Raw Sugar and 1 teaspoon of molasses (as I was out of brown sugar). This stuff hit the spot and even my kids enjoyed it and poured it all over just like I do. But being born & raised here AND an open mind). Josh does an awesome job in sharing his taste buds! Jack In The Box Pina Colada Smoothie Recipe. The watery consistency of the mopping sauce is applied throughout the smoking. He calls it GOOD. The Sip & Swine BBQ Festival not only touts some of the best Kansas City-style barbecue in America, but it also impacts the future in extremely positive ways. Fairly sweet, tangy from the mustard rather than vinegar. Located within Lookout Mountain near Chattanooga, Tennessee, visitors can . Fiorella's Jack Stack Barbecue. $10.79 +. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. Swig & Swine Style Mustard Sauce Recipe Yield: 64 Servings Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes A classic SC BBQ mustard-based barbecue sauce by Chef Anthony DiBernardo with a bright yellow color, tangy mustard flavor tempered by sweet undertones. She'd attended UNC Chapel Hill and was quite fond of NC 'Q!). I personally prefer the meat from the neckbones. Mark my words! Pork was cooked for about 18 hours and the chefs were in the back, chopping it up with cleavers. After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. 7858 Shoal Creek Blvd. They gobbled it up. 20 Cal. All-natural chicken breast, filleted by hand and served on a bun. 3. By the way, many would consider Eastern NC as the area around and east of Interstate 95. Besides, I'm not a purist. Two years ago I went through a truly transcendent experience, one involving the introduction of vinegar to pork. After cooling to room temperature, sauces that were refrigerated at least one day ended up having a stronger flavor that was more distinguishable when doused onto to meat. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. I can never remember the correct amount of ingredients. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. I never heard of anyone dipping livermush in flour before frying it, though; that must be strictly a scrapple thing.I agree about interchangeable "pork parts," except that you want be sure there are enough un-meaty parts like snouts and ears, so that you end up with some gelatin in the broth, and don't have to count on loads of cornmeal to hold it all together.And I think we can all agree that "Interchangeable Pork Parts" would be a fine name for a southern rock band.Posted Fri, Jan 1 2016 12:58PM, p3orion On second thought, I don't think I can use anything from these scrapple recipes. They have a lady there who does nothing but cook hushpuppies all day, for goodness sake, and hushpuppies show up on the table when the waitress brings the water. Similar vinegar based sauces can be found all over the central and western parts of the state. Ingredients 1 - 750 ml bottle Firefly Spirits Strawberry Moonshine 1 - 750 ml bottle sparkling wine 1 2-liter Cheerwine 12 ounces citrus soda 2 oranges, cut into wedges (garnish) Maraschino cherries (garnish) Instructions Add all liquid ingredients to punch bowl with large block of ice. Cross the border into 'Bama and it has MAYONNAISE in it (the horror! Brush Fire Barbeque Sauce. However, I do think I will try what some have suggested and add just a touch of brown sugar to the sauce. Thanks, Josh for giving me a sauce recipe that at least closely resembles one that my dad cooked up. added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". Posted Wed, Feb 4 2015 1:37AM, a This is way too hot!! . Wine & Swine BBQ LLC. Also putting texas Pete is basically pointless if you actually understand how to season things. Had to drive to Hursey's in Burlington NC last month while visiting a friend to bring 5# of it home. A good example is Maurice Bessinger's, based in Columbia. And even if I have to adjust flavors, regardless of regional distinctions, I can do that well. Looks like this is the oneI'll let you know how it turns out. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. Posted Tue, Oct 16 2012 6:39PM, Bob I doubled the recipe with slight changes, including ditching the ketchup, and substituting cayenne pepper for texas pete and kicking up the heat a notch and it was a hit at our annual bonfire party last night:4 cups apple cider vinegar3 tablespoons dark brown sugar4 teaspoons cayenne pepper4 teaspoons red pepper flakes2 teaspoon ground black pepper4 teaspoons kosher saltI added this to a 4 quart crockpot full of diced roast pork. Remove from the pan and set aside. "Losing to A&M was a nice startPosted Wed, Oct 19 2016 5:42PM, Nicole Kaldahl I love your sass, you sure sound like you're from Texas!No Gig 'Em in this house Hook 'em Horns! Pulled pork marinated in vinegary swine wine and topped with creamy slaw. My Dad gave me his recipe. I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. picked, pulled and chopped the pork drenched with the sauce then added what ever other sauce the customer wanted or sliced "naked" my personal favoritecouldn't use tomato, sugar or butter or the meats would char before they cooked thru. Weber's Smoke - Jamie Purviance 2016-01-01 If you can grill, you can smoke! That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) Bennetts is a no meat chili sauce. Add onions to skillet and stir until just softened, about 2-3 minutes. Mine is a secret. Louisiana hot sauce or maybe Frank's hot sauce would be a better option. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. Copycat Recipe Secrets for 2023 . As for the sugar, originally it was brown sugar. First is dark brown sugar, adding a nice molasses sweetness that balances out some tartness and also deepens the overall color of the sauce. I know my way around a kitchen and followed the recipe to the tee despite knowing better than to add this much heat! It was the absolute best sauce I have ever had poured over a hot hog at a pig picking. Ingredients: Raw Pork Shoulder - around 9 pounds Rub Seasoning: cup brown sugar cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1. Maybe it is the ketchup and lack of butter? I have eaten BBQ from the mountains to the coast. A zingy mustard-based barbeque sauce. My grandmother made the sauce in a 10 gallon batch at a time. Still, it looks pretty good and, sans the ketchup, pretty close to authentic. I remember them being out there all night with a hickory fire burning on a steel plate and they would occasionally shovel some coals into the pit.The next day when it was time to eat, oh baby! Write a Review, Win $500! You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. Posted Sat, Apr 26 2014 4:39PM, Paul This is roughly the same recipe that I use except with the addition of onion and garlic powder. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. Makes no matter wether you want to bicker where the sauce is famous or what part of which state.FACT IS that Josh's "Carlolina Tang" sauce is an awesome blend for pulled pork! $14.39 +. We went to Albemarle, NC to Whispering Pines Restaurant for BBQ. The person asking about Neese's Liverwurst you can go to their web site and order what you want and they will deliver it to you.. Neese's has always been the best.Posted Fri, Aug 5 2016 1:49AM, mike owen I was born and raised just outside Raleigh, where the traditional vinger-base is called 'devil's dew), I have ended up here in Western Tennessee, where despite being fairly near Memphis I've discovered a pit BBQ very near to me in Paris called Trolinger's that's been doing the classic Carolina and vinegar slaw recipes since 1917 .. they even make a great vinegar slaw that tastes just right to this old tarheel.Posted Tue, Aug 16 2016 10:07AM, Jacobward really good recipe wee cooked it on weber spirit sp-320 linkPosted Thu, Sep 1 2016 12:25PM, L. Chance It still amazes me how people come out of the woodwork to tell how wrong someone is when they share their ideas and opinions, even with the caveat of "this is my opinion, you have yours too". When I was a kid, my family and many others in my neighborhood raise hogs. I know how it is to get a taste for something & have trouble recreating it. Definitely trying all the variations here. I discovered Carolina Sauce in 2013, and my taste has been changed forever away from tomato based sauce. I fell in love I tried your sauce and it is good.Posted Fri, Aug 17 2018 8:50AM, Danny Griffin Lots of great ideas here but I would like to add that Eastern NC BBQ is made from the whole hog and Lexington Style BBQ is only from the pork shoulder. Very thin, usually clear. Posted Wed, Aug 26 2015 3:04PM, steve p Well I read all the posts and I guess I might be a little old fashioned. Bills BBQ( God rest his soul) and Parkers BBQ. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. The best I've had omits the molasses and flakes. They're still around and in Greenville too though it doesn't taste like it used to. For the beer drinkers, we tried the Parish Brewing Co. SIPS Pinot Noir Black Currant Sour for $5 for 6 oz. Captured within those pages was an original recipe for North Carolina vinegar sauce, which I made during my next pulled pork cook, and with just a little cut down on the salt, it tasted pretty good to me. Check out our location and hours, and latest menu with photos and reviews. I have the recipe somewhere, but hubby's been digging through my recipes and I couldn't find it so I tried yours. I was raised in Winston-Salem and Texas Pete is a complete MUST. Like most have already posted, there are MANY VARIATIONS to the "NC Vinegar Based Sauces." Jar up and store in refrigerator. The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! It does have ketchup in it. I miss pork.Posted Tue, Aug 3 2010 11:18AM, Josh @Wilfred Reinke Thanks! Add oregano, cinnamon and cumin and stir until mixed. You aren't a master if all you do is copy someone else.Josh, keep on posting your recipes, and ignore the haters.Posted Thu, Oct 23 2014 7:14PM, plasterers bristol Yummy sounds delicious this, thanks for posting this up.SimonPosted Tue, Nov 11 2014 6:27AM, Dean Too many folks like to split hairs these days. I was slayed by Short Sugar's in Reidsville. it gave me a 2 inch deep hickory smoke ring all the way around the meats. Hope to be able to join one of your get-to-gethers someday. Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. Your sauce looks and sounds great, thank you for sharing. 0.0% fat, Since the sauce is vinegar based I suspect he may have been raised in Eastern NC.When I moved to TX and ordered a Barbecue sandwich I was horrified to find BEEF between my bread slices. 1 teaspoon salt, to taste. I love messy pork sandwiches with regular RED sauce that my aunt used to serve EVERY Sunday in Tenn after church. Then slice, shred and mix in sauce. Served with choice of 2 sides. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. It darkens the sauce and gives it a bold flavor that really compliments the meat. I would think other pork "parts" could be interchanged.Posted Fri, Jan 1 2016 11:21AM, p3orion Thanks, Country, I guess I'm just going to have to just take one of those scrapple recipes and tinker until I can convert it to livermush. I had no idea this was a local thing, but I should have guessed. Many old-timers added a small amount of tomato paste (never ketchup) to darken the sauce a little so it could used on both pigs and chickens. Add another shot of Bourbon to the cook. Don't get any better. I made this sauce again last night for a family bbq sandwich night. As one of the most decorated barbecue champions in the world.how to make a best bbq ribswe start withPremium Cuts & Fresh IngredientsWe take pride in using the freshest ingredients, the best quality farm raised beef, pork, chicken and turkey always prepared daily and wood smoked in-house. (another shall! Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. I'm from NC born and raised right by lexington and this is far hotter than anything iv ever had. There really is no "right or wrong way" to do it. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. Add Seasonings: Finally add everything else. I wonder how the two will go together Memphis meets North CarolinaPosted Sat, Aug 18 2012 11:33AM, James Josh, thanks for the recipe, it turned out great! Others want pinto beans on the side, or greens. Drooling already! Who just moved to NC. It is easy, cheap, and fast to make. I grew up in Piedmont NC. City Bbq. Born from a historic recipe that was resurrected in 1987, Yuengling Traditional Lager is a true classic. Thanks!Posted Thu, Jul 9 2015 12:20PM, Ben Would this be good on st louis ribs? Smoked Chicken Sandwich. But I use V8 juice, which adds a little depth of flavor too, without really CHANGING the flavor. Butts? Browse a list of all products from City Barbeque. Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. in a pit covered with roofing tin along with 2-3 inside round beef roasts 18-20 lb average . Really the Texans should probably stay out of this debate. Garner Foods. Great hot sauce with a unique, natural flavor. Great sauce even if a NY'orker developed it. Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. The one that started it all! Mac and Cheese Waffle Recipe. Posted Tue, Mar 8 2011 10:48AM, wes I'm from SC, too, where have sort of a sauce schizophrenia, based on region, but I've always been partial to the eastern NC and SC vinegar based or the midlands SC vinegar/mustard base. The restaurant also offers catering services. To me, it will always be my favorite. A little different but tasty. I live in the piedmont, west of Charlotte, so our sauces normally consist of vinegar and ketchup. Cabbage, grated (fine or coarse, your choice)2 lg. Onward to the grillin!Posted Sat, Jul 19 2014 1:29PM, Jeff Great recipe! I never measure a thing and its never the same twice- yet pretty close every time. I grew up in the Piedmont region of North Carolina.Posted Wed, May 21 2014 5:00AM, ashley gray My step father use to do easter Carolina pig pickens be for he past away my he r.i.p. Even today, I don't want the sauces or rubs to be the primary flavor. The sauce y'all got is off. but he grew up in fayetteville nc. and am one of the most dreaded man in my country. $9.59 +. The other sides and styles are endless. I guess charcoal comes from wood so maybe it counts a little bit. Started searching for some sauces for the pulled pork, and think it's the coolest thing, all the differences in sauces even from county to county in the Carolinas- to this kid from the Adirondacks, it's all good. Obviously I am not a purist, because I think the tiny amount of ketsup is ok and adds nice color without impacting flavor much. I plan on using it as a low calorie, low carb sauce for my salads and veggies too. red pepper or to taste1 quart tomatoes, mashed. We didnt mind the touch of ketchup, but then again we live in Western North Carolina.Posted Sat, Dec 5 2020 7:30PM, Krystal May What meats can you put the sauce on. Instructions. Hadn't been to E NC in a while and wanted a little taste to show wife what it was like She is from TX and I'm from SC (mustard based)I'm hoping she likes it but I've already tasted and it is awesome, despite the no ketchup critics.Thanks for the research and posting recipe. Sign up today at These spins are often what becomes a guarded secret in a recipe. Recipes. Maybe some day I will. If you like Eastern North Carolina barbecue this is it ! Posted Fri, Jan 15 2016 8:00AM, David I am from central NC, 2.5 hours to the mountains and 2.5 hours to the beach and live in the same county where Hurseys bbq originally opened, That being said I enjoy both styles of bbq, I think the term you are referring to is lexington style bbq and eastern style bbq. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. The thing about that is Texas Pete isn't just any ole regular hot sauce. Not being a North Carolinian though, I still have to ask, "How am I doing? friends & allies fresh coast ipa. My favorite BBQ joint growing up was always B's. When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. What a waste of a good pig..The vinegar sauce must be cooked, or you don't know what you're doing imho !! Get City Barbeque Swine Wine Sauce delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Posted Sun, Feb 4 2018 5:17PM, Dick T Cheri, obviously we cannot use quotation marks on this site. Posted Sun, Feb 4 2018 5:02PM, cheri Dick T, not sure your comment is understandable with all the 'characters' insert. ^.^ Thanks so much!Posted Mon, Jan 27 2020 7:32PM, Shanna Travis Love this sauce! Also great with chicken!!!! Order Bbq Grinder online from Shorties Pizza & Grinders. Now back to that 8lb. Texas Pete is the best, though. I am a BBQ sauce on the right meat with the right sauce kinda' grill person. I use this as my reference when I make mine. This is for those of you that prefer a little drier wine thanmy normal recipe.You asked for a wine less sweet and I listened.You will NOT be disappointed in . My instant enthusiasm led me to the purchase of Holy Smoke: The Big Book of North Carolina Barbecue, a tome of all things North Carolina barbecue. Sorry, but what makes it truly "Eastern North Carolina Style" is the absence of Ketch-up or any tomato based product. We always had Kings Barbeque. Quillin transformed Sugar Shane's ghost kitchen in Atlanta's Midtown neighborhood into a storefront open to the public in the summer of 2021 and followed it with a location in Sandy Springs in 2022. The crockpot method was just not good enough last time! So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. If it's thin and tart it's from past Charlotte east. I can't wait to try this! Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! All-natural chicken breast, filleted by hand and served on a bun. Posted Fri, May 13 2016 6:13AM, p3orion Tom, I like your idea of using this or similar sauces for pickled eggs. This looks like a great recipe, sans tomatoes. Grew up on Parker's Barbecue (Wilson). Posted Sun, Oct 20 2013 11:46PM, p3orion Good call, Brandi. I am from Georgia, and trust me, we have good sauces there as well. As far as I'm concerned, either way can be good. But as you reach west of Raleigh, like Greensboro and Winston Salem the sauce starts having ketchup added. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. Posted Tue, Jul 16 2013 7:30PM, charlotte stephens Can I base babyback ribs with this saucePosted Sun, Sep 29 2013 5:21PM, BBQGuru Inclusion of tomator kethcup clearly marks you as an amatuer and not to be taken seriously as a BBQ Pitmaster!Posted Thu, Oct 10 2013 6:36PM, cheri WHATEVER, BBQGuru, or so you call yourself. For me, I prefer Thai food as prepared in Thailand; Greek as in Athens; NC bbq as written in Eastern NC--save the ketchup for your steak ; ) **Credentials--Chapel Hill born, Wilmington raised and Jackson's Big Oak BBQ**Posted Mon, Jul 10 2017 2:56AM, p3orion Keep in mind that although eastern North Carolina purists are perfectly within their rights to indulge a fanatical insistence on NO KETCHUP, there's a whole lot of North Carolina that is NOT east of Fayetteville, and where people are perfectly willing to follow a more relevant guideline: what tastes good.Posted Mon, Jul 10 2017 9:11AM, James B Taylor Credentials-Portsmouth, VA born, Wadesboro, NC raised, Time in Raleigh, Fayetteville and Wilmington(43 yrs now) BBQ choice Whispering Pines in Albemarle, NC. That was just the vinegar, salt, black pepper, and chili pepper he said in the beginning. Join for free! To each their own, but at very least you sacrifice flavor authenticity (a little pride?). Minced or shredded? There are more "Thou Shall's and Shall Not's" with BBQ rules than any topic known to man. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. Then again, down there they think barbecue is beef brisket, so Texans may be beyond saving.Posted Wed, Sep 12 2012 10:52AM, cheri Cracker from Florida with Northern and Southern roots. The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. City Barbeque location. I add some water to the vinegar and a LOT of black pepper, a little sorghum molasses and much more red pepper. I used to live in Chapel Hill and Greensboro so am no stranger to NC style Q and your recipe hit the spot. But it got two lip smacking thumbs up from King Gastronome. I use 2 cans of petite diced and squeeze by handPosted Mon, Oct 9 2017 4:54PM, Roy WOW!! Finally, the vinegar sauce really needs a nice rest to finish it off. I hate that. Posted Sun, Mar 20 2016 1:41PM, Cookie I have taste pulled pork also known as chopped bar-b-que with vinegar based sauce from the Viginia line to the South Carolina line, and i have found no place has better vinegar based pit cooked pulled pork than McCalls 1st and Wilburs 2nd, both located in GOLDSBORO NC.Posted Sun, Mar 27 2016 10:18PM, JT NC native Yes, Great!!! Bennett's is a %u201Cno meat%u201D chili sauce.