Tangy Carolina BBQ Sauce Recipe | Buns In My Oven (2024)

FAQs

Do you put barbecue sauce on before or after oven? ›

You only add BBQ sauce near the very end of cooking, so if you are going to be cooking your drumsticks for 45 minutes, at 35 minutes apply your BBQ sauce and cook it enough for it to warm up and maybe caramelize a little, but be careful because BBQ sauce has allot of sugar and tends to burn.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

To the tomato base, vinegar, a sweetener like sugar, brown sugar, honey or molasses, and seasonings like chili powder, onion, garlic, mustard, Worcestershire sauce, chili peppers, cayenne pepper or hot sauce is added and the sauce is simmered to marry the flavors. Is it hard to make barbecue sauce from scratch?

The best way—it seems—to do this is by soaking your favorite barbecue wood and heating them in the oven with your meat. The first thing I did was find different types of wood to use to create that memorable smoky barbecue flavor. I tend to use more fruity wood such as cherrywood or applewood.

Using a grill pan in the oven

Using a cast-iron grill pan (as opposed to your oven's normal grill pan) can help emulate the outdoor BBQ or 'grilling' experience inside the oven. These pans can withstand high temperatures and feature raised ridges to impart signature grill marks on your food.

Try adding fresh lime or lemon juice, a splash of vinegar (such as apple cider), sour condiments such as pickles or sauerkraut, and sweet-flavored herbs such as cilantro and basil.

Tangy foods, like vinegar and lemon juice, have a sharp, acidic flavor. Your salad will taste better if you pour plenty of tangy salad dressing on it. If you like tangy flavors, you'll probably enjoy lemonade that's not too sweet, as well as foods like blue cheese, lime-flavored Thai dishes, and plain yogurt.

Carolina BBQ Sauce

It's a rich, spicy, and tangy sauce made with yellow mustard that gets slathered on pork. North Carolina has a vinegar-based BBQ sauce. It's mostly cider vinegar, salt, and red pepper flakes.

Eastern Carolina barbecue sauce is tomato-free, but the Western Carolina variant, sometimes called Piedmont or Lexington, does contain some ketchup—though not enough to thicken it. It's still thin and vinegary, albeit slightly pinker than its Eastern cousin.

The ingredients of Carolina-style BBQ sauce can vary depending on the recipe, but typically include: Apple cider vinegar: This is the base of the sauce and gives it its characteristic tangy flavor. Ketchup or tomato paste: This provides a sweet and slightly acidic flavor that balances the acidity of the vinegar.

How long does homemade Carolina BBQ sauce last? ›

Homemade barbecue sauce should be stored in an airtight container in your refrigerator and should be used or tossed around the 3 week mark.

Cattlemen's® Carolina Tangy Gold™ BBQ Sauce blends signature flavors like zesty, creamy mustard, sweet molasses and sugar and tangy apple cider vinegar with hickory smoke notes and a hint of perfectly aged cayenne peppers for a complex, unmatched flavor profile and a rich, distinctive golden color.

Also called “Carolina Gold,” this style first appeared in the middle of the state + quickly spread out from there. S.C. is known for a variety of sauces (dictated by geography): vinegar-pepper, light tomato, heavy tomato + mustard-based sauce – which is unique to S.C. Search for BBQ in your area here.

Characteristics of Carolina BBQ

Carolina Style BBQ Meat - whole hog BBQ and pulled pork shoulders define the tradition, but you'll find ribs, chicken, brisket, and turkey on menus. Carolina Style Dry Rub - uses few seasonings; pitmasters slather the meat in a mop sauce during its long cooking process.

With few exceptions (such as when you're making a pesto-style sauce), pasta should be tossed with sauce that is already hot and ready. You don't want your cooked pasta to heat up in a cold pan of sauce, slowly absorbing more water and becoming mushy.

Ribs, however, can handle more sauce applied earlier in the cooking process. Most people expect a thick barbecue sauce on ribs, so it should be layered on during the last 30 minutes to an hour of cooking. Apply several thin coatings to build layers. This is what makes for a sticky, delicious surface on ribs.

Roast the chicken for 10 minutes, then brush with more sauce. Return the chicken to the oven and roast for 10 minutes more. Brush the chicken all over again with the sauce. Roast for an additional 10 minutes until burnished and sticky.

Place enough sauce in the bottom of a 9x13 baking dish to be able to spread it around and cover the bottom. Place 1 cup of flour in a shallow bowl. Dip each chicken breast into flour on both sides and place in the baking dish top side down. Spoon remaining sauce over them, making sure to coat the chicken.