Sauces and marinades | The Press

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Eastern North Carolina barbecue has always emphasized the flavor of pork – no question of drowning it in sauces and marinades. Sam Jones of course subscribes to this school, but when he began offering a variety of meats in his new restaurants, he had to adjust the seasonings accordingly.


Sweet barbecue sauce

Yield: 6 cups

Ingredients

  • 1 1/4 cup granulated sugar
  • 1 1/4 cup brown sugar
  • 2 cups of ketchup
  • 2 tbsp. tablespoon Worcestershire sauce
  • 2 tbsp. tablespoon of yellow mustard
  • 1/2 cup Kraft barbecue sauce (yes!)

Preparation

  1. In a large bowl, combine all the ingredients and mix until the sugars are well dissolved.
  2. Can be stored in the refrigerator for weeks.

Eastern North Carolina Style Barbecue Sauce

PHOTO DENNY CULBERT, PROVIDED BY SAM JONES BBQ

Eastern North Carolina-style vinegar sauce is added to the carved pork – at Sam Jones, pieces of the carefully roasted rind are added.

Sam Jones BBQ bottles both their sweet barbecue sauce and a vinegar sauce. However, this is not the same vinegar mixture that is poured over pigs when they are ground in the kitchen. “Some people like to add a little sauce to their barbecue sandwiches,” explains the pitmaster in his book. This is why we created what we call in the restaurant our “table sauce”. It’s more like a vinaigrette, it’s light and should be used with restraint. It’s a simple vinegar-based sauce that enhances the natural flavor of pork. In my opinion, something magical happens between the acidity of the vinegar and the natural fat of the pork.”

Yield: 1 cup

Ingredients

  • 3 cups of apple cider vinegar
  • 1/2 cup granulated sugar
  • 2 tbsp. tablespoon red pepper flakes
  • 2 tbsp. tbsp. ground black pepper
  • 1 tbsp. tablespoon chili powder
  • 1/2 cup Texas Pete hot sauce (or equivalent)
  • 1/2 cup sweet barbecue sauce (see first recipe above)

Preparation

  1. In a large bowl, mix all the ingredients until the sugar is well dissolved.
  2. You can also place the ingredients in a jar with a tightly sealed lid and shake vigorously until the ingredients are evenly combined.

Rub Potion Number Swine (dry marinade)

PHOTO DENNY CULBERT, PROVIDED BY SAM JONES BBQ

Generously sprinkle the dry rub on any barbecue you are cooking except whole pork.

Yield: 3 1/2 cups

Ingredients

  • 1 cup of paprika
  • 1 cup brown sugar
  • 1/2 cup salt
  • 1/4 cup black pepper
  • 1/2 cup garlic powder
  • 1/4 cup ground mustard
  • 1/2 cup chili powder
  • 1 tbsp. tablespoon of onion powder
  • 2 tbsp. cayenne pepper

Preparation

  1. In a bowl, mix all the ingredients well with a whisk.
  2. Sprinkle generously on any barbecue you cook except whole pork.
  3. Dry marinade can be stored in a sealed container in a cool, dry place for several months.


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