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Name: How To Use Barbecue Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: See instructions

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INGREDIENTS

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Servings

INSTRUCTIONS

Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David Rosengarten, I thought Id offer these recipes from his book. Of these sauces, weve only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far, and it was terrific. My Atlanta sister says its authentic. The thicker barbecue sauces (Kansas City, Texas, western Carolina, South Carolina) present multiple possibilities. You can slather them on pieces of grilled or barbecued meat, or you can paint the meat with the sauces during the last few minutes of cooking. At the table, you can pour the sauce in tour plate and dip meat in it, or you can put your cooked meat on a sandwich and slather that with sauce. The eastern Carolina-style and the Kentucky- black barbecue sauces are another story. They are quite different from what most of us call barbecue sauce: thin and vinegary. Many Northerners wonder how to use them. The procedure is simple. You take meat that has been cooked for a long time and is falling apart (typically, pork in Carolina, lamb around Owensboro, Kentucky), you pull the shreds apart, you moisten the meat with the barbecue sauce in a bowl (shreds from a 4 to 5 pound bone-in hunk of meat will need about 2 cups of sauce), and you serve the dressed meat shreds on cheap, innocuous white rolls or on supermarket white bread. Connoisseurs may add coleslaw and hot sauce. Posted to KitMailbox Digest by Roberta Banghart on Aug 15, 1998,

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How To Use Barbecue Sauce

See instructions

Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David  Rosengarten, I thought Id offer these recipes from his book. Of these  sauces, weve only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far,  and it was terrific. My Atlanta sister says its authentic.    The thicker barbecue sauces (Kansas City, Texas, western Carolina, South  Carolina) present multiple possibilities. You can slather them on pieces of  grilled or barbecued meat, or you can paint the meat with the sauces during  the last few minutes of cooking. At the table, you can pour the sauce in  tour plate and dip meat in it, or you can put your cooked meat on a  sandwich and slather that with sauce.    The eastern Carolina-style and the Kentucky- black barbecue sauces are  another story. They are quite different from what most of us call barbecue  sauce: thin and vinegary. Many Northerners wonder how to use them.    The procedure is simple. You take meat that has been cooked for a long time  and is falling apart (typically, pork in Carolina, lamb around Owensboro,  Kentucky), you pull the shreds apart, you moisten the meat with the  barbecue sauce in a bowl (shreds from a 4 to 5 pound bone-in hunk of meat  will need about 2 cups of sauce), and you serve the dressed meat shreds on  cheap, innocuous white rolls or on supermarket white bread.    Connoisseurs may add coleslaw and hot sauce.    Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@acd.net> on Aug  15, 1998,

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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