I have seen the recipe made in 5 gallow bucket with chicken dipped and the cooked/marinade over block fire pit.Posted Tue, Jun 11 2013 3:02PM, John McClancy As a son of tobacco road and traveling consultant, I visit and write reviews of BBQ houses all the time. I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. Not the end of the world! And you can keep your coleslaw as well. I can sometimes buy sliced pork liver in the grocery store, but I have no idea how much to use, since I don't know what a pig's liver would weigh.Posted Sat, Jul 11 2015 5:49PM, Marge I use to live in Goldsboro NC and I used to go to Wilbur's Barbecue resturant. They say a samurai sword maker retires when he makes the perfect one. it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. Garner Foods. However, I do think I will try what some have suggested and add just a touch of brown sugar to the sauce. I added a little less vinegar and more hot sauce and red pepper flakes to my second batch. Are you a City BBQ Rewards Member? P3orion, there is an HEB in the big city 15 miles from here, I'll grab some. I made this sauce again last night for a family bbq sandwich night. Josh never said this was supposed to be an authentically (or exclusively) eastern NC sauce; his recipe very nicely captures the flavors of both eastern and western Carolina styles. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. Made with premium peppers, spices, and sugar. Grilled Salmon: Chardonnay, White Rioja, Viognier, Marsanne-Blends and even lighter-bodied Beaujolais or Pinot Noir. I could drink that stuff straight from the bottle!Thanks for sharing the recipe! Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. can't wait to have 2 arms again.Posted Sat, Jan 2 2016 4:14PM, PeggyS I love these comments! I plan on using it as a low calorie, low carb sauce for my salads and veggies too. Definitely trying all the variations here. I usually like Texas style with a kick but this was my first homemade trial. Grew up on Texas Pete, by T.W. Finally comes the pulled pork, the most perfect pairing for this sauce. In addition, 2 stemless wine glasses and 2 bourbon glasses, a bottle of wine, and a bottle of bourbon are included to enjoy with your board. A peppery, vinegary sauce, perfect on pulled pork. can actually enhance an eastern nc sauce in subtle ways that if used in small enough increments would not be detectable and are the basis of secret recipes that chefs won't even let on that they are using.Some pit masters use smoked paprika among other things in the eastern carolina sauce. Love Josh B's recipes and wish to hell I could attend one of his Grilling Get-Togethers.Cheri from Treasure Island, Flor'Yda with Tenn and Illinois rootsGo figure on MY taste in great BBQ sauce. or $9 for 12 oz. Is this the same sauce? Two years ago I went through a truly transcendent experience, one involving the introduction of vinegar to pork. Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. Add Seasonings: Finally add everything else. friends & allies fresh coast ipa. All rights reserved. Now back to that 8lb. Posted Sun, Aug 22 2010 3:35PM, Sophia I just became a big fan of pulled pork about a year ago. Being from the Piedmont region just east of Charlotte, I knew the sauce wars were strong but man. I just make it now anyway.Posted Fri, Aug 7 2015 7:21PM, Greg C George's is not to shabby I sometimes use it as a starter but my favorite is Wells Hog Heven. 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. "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! Then there is slaw which can be the traditional red or white, Of course there is the issue of whether the slaw should go on top od the cue. It's SIMPLE. This sauce hit the spot on my pulled pork sammys! Don't get any better. I've lived there all my life and have never had one that contains ketchup. It also gives it some red; mine is pretty dark otherwise, because I use sorgham molasses instead of brown sugar.Posted Fri, May 13 2016 9:34AM, jethro Like it all eastern bc and e. VA are the best try 50/50 w brown sugar and molasses and instead of Texas petes(sorry garners) try Panola gourmet sauce from lousianaPosted Tue, Jul 19 2016 6:58PM, Mark There was a comment on this board that there was good BBQ sauce in Georgia. I need some sauce right now, as I have some pulled, smoked pork but no sauce, so I'm going to try this one. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. But anyway, if you ask me, you smoke it low and slow and it's BBQ no matter what meat it is, and it should be delicious before any sauce at all has been put on it. I cook and sell bbq as a fundraiser and it's common to have people tell me that it's the best they ever had. Copycat Recipe Secrets for 2023 . Grilled White Fish: Friulano, Verdejo, White Vinho Verde, Colombard. Depending on the crowd I will add more or less Texas Pete to control the heat. i become a vampire through the help of my friend who introduce me into a vampire kingdom by given me their email. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. No sweet stuff for us!. Still miss that tastePosted Mon, Jul 3 2017 4:40PM, Jay Lee Relieved you expanded your ingredient list beyond the 4 and sounded on the money, but you lost me at "ketchup." At home, I braise pork shoulders in a crock pot with milk and garlic cloves. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. More like this. Vinegar and mustard go so well together in a BBQ sauce. MAP IT! I made this and a South Carolina style for tailgating and the Carolina was a hit! Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. 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. "Posted Fri, Sep 19 2014 7:20PM, Becky The only time I was in North Carolina was a one-hour layover in Charlotte (and a lovely airport it is, by the way! My .02: MUST let it simmer and 'come together'. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! My sister was married on the beach in NC though she was living in Seattle. Liquids. 1 1/2 cups of distilled vinegar 1 teaspoon hot sauce 2 tablespoons sugar (white, light brown, or dark brown) 1 tablespoon salt 2 teaspoons crushed red pepper 2 teaspoons finely ground black pepper Notes: About the vinegar. exceptional. Go to Kings, Wilber's, Parker's or Scott's for real Q and learn.Posted Sun, Jan 11 2015 11:04AM, p3orion Don't look now Cahelie, but there's a lot more to North Carolina than just eastern NC, and their barbecue is as good or better. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. Share Fancy. My Dad gave me his recipe. Please don't. He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). 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. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside. %uD83D%uDE1CPosted Sun, Sep 27 2015 5:38PM, Tree I spent my formative cooking years in Eastern NC. They cooked over hickory. 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! Posted Sat, Oct 7 2017 4:56PM, james taylor 190 In an earlier life, I used to travel to Goldsboro for meetings. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). This one sounds better than clear stuff to me. That was just the vinegar, salt, black pepper, and chili pepper he said in the beginning. There's enough material here for a book! But there is great slaw and there is cabbage with crap. Only hickory wood. The pure pepper vinegar sauce you seem to think is the only "real" NC sauce is indigenous to the eastern parts of the state, but once you get to Raleigh, there's still almost 400 miles of North Carolina to go. This time around, A Fine Swine is getting support from Soulcial Kitchen, the Metro East area's . "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) "Posted Sun, Apr 26 2015 12:58AM, Martin P I don't care what anybody says about this sauce. Then we got transferred to Rhode Island. Keeps forever.And I do mean forever. 389 likes. Other Popular Results; Swine Wine Bbq Sauce. Great hot sauce with a unique, natural flavor. He calls it GOOD. I am from Georgia, and trust me, we have good sauces there as well. And it could even be credibly argued that smoking a brisket and ending up with an edible product takes more finesse (and perhaps, more skill) than does a more forgiving piece of meat like a pork shoulder.But suffice it to say that the much-revered Davy Crockett, though he died at the Alamo, originally came from Tennessee, and would quite likely have agreed with ME!Posted Tue, Oct 18 2016 4:50PM, Nicole Kaldahl Hahahaha I hate to chime in, but I was told I came across as "smug" when I said "Texas" to a man that asked where I was from in a hotel lobby. Ingredients Deselect All 4 medium cloves garlic 1 medium onion 2 cups ketchup 1 cup sour mash whiskey 3/4 cup honey 1/2 cup yellow mustard 1/2 cup white vinegar 1/3 cup Worcestershire sauce 1/4 cup. However, to state that brisket, beef ribs, shoulder clod, rib roasts, tri tips etc aint 'cue (or aint supposed to be), is a personal affront to the BBQ gods (and they could punish you with thick billowing white smoke in your rig should you not repent). Those look like good starting points. That was long before buffalo wings were invented in Buffalo, New York some time in the '60s, with another couple of decades before they caught on nationwide. I use this as my reference when I make mine. Jan. 21, 2023: GBA Judges Class- Rhythm & Ribs BBQ Festival 2023, Ashburn, GA. Visit downtown Carrollton businesses and enjoy samples of chocolate at participating locations . For example, I don't do whole hog in my backyard. If it's thin and tart it's from past Charlotte east. Write a Review, Win $500! 1 Water. It had that nasty raw vinegar. Now that they are deceased. 1 Serving : 330: Baked Beans with Brisket. Thanks for sharing.Posted Tue, Sep 12 2017 4:59PM, Lisa If anyone ever figures out the sauce and coleslaw recipe used a College BBQ in Salisbury, NC, you will be my hero forever. City Barbecue. 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. if i had 2 working arms, i be doing all kinds of things with porkbut, nooo any way, hope everyone had a great holiday!Posted Sat, Jan 2 2016 4:06PM, ann btw, from now on, bacon fat is where it's at when i roast pork. Mac and Cheese Waffle Recipe. I'll be trying this recipe but I will not be adding ketchup as I've got eastern roots. Mind blowing best bbq sauce recipe. i'm having to do everything with my non-dominant arm. Some want hushpuppies, but then they argue over whether to include onion. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59+ Popular Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99+ Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99+ Nashville Hot Chicken I also tend to use turbinado or demerara sugar rather than white.Posted Sun, Feb 3 2013 9:30PM, Danielle Tried this sauce and loved it.THANK YOU SO MUCH FOR POSTING IT! I made a couple changes to reduce the carbs. I know my way around a kitchen and followed the recipe to the tee despite knowing better than to add this much heat! This needs to be so tangy it hurts your nose to smell it. Get City Barbeque Swine Wine Sauce delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Ingredients 1 quart milk 1 teaspoon vanilla 2 whole eggs 5 egg yolks 1 cup sugar 1/2 cup all-purpose flour Pinch salt 4-5 bananas Vanilla Wafers Instructions Bring milk and vanilla to a simmer in a double boiler. out on the highway. Josh does an awesome job in sharing his taste buds! 1 large head cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 medium carrots, grated or julienned For the Dressing: 1 cup granulated sugar, or as desired 1 teaspoon kosher salt 2/3 cup vegetable oil, such as corn oil, grapeseed, safflower, peanut, or canola 1 teaspoon dry mustard Posted Tue, Sep 22 2015 12:25PM, p3orion Hi Nicole- I had trouble finding Texas Pete in Texas too, but I seem to recall H.E.B. Again, it's a matter of taste, but just because you disagree doesn't mean you should fancy yourself the official arbiter of what deserves to be called a "North Carolina sauce. Drooling already! Onward to the grillin!Posted Sat, Jul 19 2014 1:29PM, Jeff Great recipe! We call it a mop sauce, and then put on the table Crystal or TP or Tabasco for extra heat. The key is the proper balance of meal and liver. Great sauce even if a NY'orker developed it. he never let any one watch him make is sause but I do know that he DID use brown suger in his sause as do a lot of the other men so you are WRONG if you day they don't use suger. No one has even heard of it here in western Georgia. One of my favorite places was in Smithfield VA where I had family, it had a nice eastern NC style sauce. If you are out of state and want to make a good substitute I can tell you how to do it and you dont need a pig cooker. He started quizzing me on the ingredients, I failed to mention the ketchup part to him in fear it would taint his opinion (based on the comments posted here). Posted Wed, Oct 19 2016 10:19AM, p3orion "Tennessee, what have you done for [Texas] lately? Oh, this is my OWN recipe"Posted Sun, Sep 27 2015 4:50PM, Nicole Kaldahl Here I've been thinking it's purely men never being satisfied with what they have. Others want pinto beans on the side, or greens. This weekend I am going to use a combination of peach and bourbon barrell oak wood. Posted Tue, Aug 3 2010 11:47PM, Dave Great pics! 1 750-mL bottle Sparkling Wine 1 L Cheerwine 12 oz Sierra Mist 2 Orange wedges Maraschino cherries INSTRUCTIONS Step one Add all ingredients, save for the garnishes, to a punch bowl with a large. 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. This is not eastern style, it's Lexington style which is not in eastern nc. The big jug of it didn't last long! Oh well I guess I'd have to buy a smoker and do it myself. Thanks to those who offered alternative ideas.Posted Sun, Sep 27 2015 10:23AM, Nicole Kaldahl Lol my husband "RK" is from MN as well. Not that I stand too much on authenticity. So BBQ sauces can be different but basically it just ain't BBQ to me unless it is cooked on hickory. Red Swine Wine is a recipe right out of the heart of North Carolina. What's set a few people off is Josh's apparent blasphemy in calling a very good sauce that happens to include a tiny bit of ketchup an "eastern NC sauce." !Posted Wed, Jan 1 2014 5:52PM, Sheri Aakre I was so glad to find this recipe and the other comments helped too. But the slaw was to die for. Find City Barbeque locations near me Product Name Calories Angry Blackberry Sauce. started carrying it shortly before I moved back east. !Posted Sat, May 2 2015 10:35AM, steelerguy Made the sauce Ben in posted in comment 6, minus the pork drippingsthose were all sacrificed to the wood Gods. Cover and cook low 8 to 12 hours, until tender. The only recipes I've found online all call for "a pig's liver," as if that's a useful measurement in this age of buying it by the pound. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. Louisiana hot sauce or maybe Frank's hot sauce would be a better option. add about a cup of dark brown sugar, a half bottle of Texas Pete, 1/2 cup salt, a 1.5 oz bottle of McCormick crushed red pepper flakes and a shot of bourbon to the cider vinegar jug. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. Oh, and also that it ain't supposed to have no dang cows in it.Posted Tue, Oct 18 2016 7:43AM, Scott P3orion,Your stance on Texas 'cue is fightn' words, sir. That was 100 people! His back glances to me while eating it, I couldn't tell if he hated it or I got it right. It does have ketchup in it. Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! Like Texas Pete's (which is pretty good) and Texas Steakhouse. Got some pork cooking right now!Posted Wed, Jul 22 2015 3:24PM, Roger W I have lived in NC all my life, do many BBQ competitions all over the U.S., catered my fair share and have cooked everything from rabbit to bear to deer and back again, over open pits, closed pits, grills and smokers.North Carolina actually has 3 types of sauces which are:Eastern Western and:Lexington StyleTo suggest that mustard sauce is one of our sacred sauces is blasphemy!! Sorry the first post was hard to read. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Posted Fri, Sep 2 2011 12:31AM, cheri Made the Carolina Tang sauce yesterday. enc style is minced. No mayo!!! My family prefers my own sauce, and my ribs. 1 tbsp : 35: Apple Sauce. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. Also as a marinade!!! If I remember my T.W. You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. Green peppers, chopped fine (4 oz.) My only deviation from the recipe was using Cholula in place of Texas Petes, and I added a bit of bourbon to the sauce as it was boiling.Posted Thu, Mar 30 2017 4:40AM, Rae Lammers I have been making this recipe for about 2 years now..Everyone loves it's! The watery consistency of the mopping sauce is applied throughout the smoking. Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. We went to Albemarle, NC to Whispering Pines Restaurant for BBQ. I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. Sorry to get off point. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! I agree that "liver pudding" is more of a northern thing, with too much liver for the taste I grew up with in NC. 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. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. 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. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. I can never remember the correct amount of ingredients. Thank you, and have a Happy New Year!Posted Sat, Jan 2 2016 11:56AM, ann i broke my arm and have leftover pulled pork. I've had the gamut of BBQ across the state, and a fair sampling of SC. I'm a Texas native and I found this sauce to be an amazing compliment to some pulled pork. Even today, I don't want the sauces or rubs to be the primary flavor. Jack In The Box Pina Colada Smoothie Recipe. 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!!! I love messy pork sandwiches with regular RED sauce that my aunt used to serve EVERY Sunday in Tenn after church. Franks hot sauce? Which almost always meant it was a large family or church function. Keeps forever.Posted Sat, Oct 7 2017 6:29PM, p3orion James, thanks for posting your red slaw recipe; I've been looking for a good one. I was that way with my "fried mush" that I used to have as a child and found the basic recipes for scrapple very close to what I was looking for. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. I've finally found a local source for fresh pork livers, but I have no idea how to go about making my own livermush. It's spot on. It was horrible.George's is made in Nashville, NC and is very good more Eastern style. Don't use a blending/chopping machine that introduces too much air. City Barbeque, 2511 Blackmon Drive, Decatur. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. I believe it has been made popular relatively recently by Bob Gibson's. I live in the piedmont, west of Charlotte, so our sauces normally consist of vinegar and ketchup. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. 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. It is all good. The next day, the sauce was ever so good on a slice of bread and any left over meat.Posted Mon, Jun 3 2013 3:50PM, CJ Anyone have recipe for pit chicken? So Eastern smeastern. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. What I referred to for years as roast beef with enchilada sauce. Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. This style carries south and west into western Georgia and eastern Alabama.4) Piedmont style sauceThe Piedmont is the region in between eastern, western, and South Carolina, so it's not surprising that the typical sauce there is often a combination of all three styles. Until well into the '80s, wings were practically throw-away cheap, because there was so little use for them.By the way, you're right about Frank's being almost as good as Texas Pete, but Frank's Wing Sauce is even better than original Frank's as an all-purpose hot sauce. That's the secret of good sauce for chicken or pork. A gallon of sauce was always needed because when it came to BBQ, that meant whole-hog. IMHO most have never made the sauce themselves, so the absolute certainty expressed is disturbing. January, 2023 Kentucky Exposition Center, 937 Phillips Ln Louisville, KY, Louisville, Kentucky. Good sauces, but usually with a lot more ingredients.All of these are meant for use on pulled pork, which is what God meant when He said "Let there be Barbecue. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). All others are commonly referred to as Lexington style, but if you ask anyone living in the east we just call it wrong.Apple Cider Vinegar, Crush Red Pepper, Black Pepper, Salt, and Sugar. It took me almost 15 years to master what he did. I have been eating carolina sauces all my life and cooking it at firestations all over NC. 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".