North Carolina (Southern Central Style) Barbecue Sauce
| Found in the the central and southern parts of the state this vinegar based barbecue sauce, adds the distinct flavor of mustard, beer and more brown sugar to the mix, while maintaining the basic hot pepper and vinegar sauce so well established in the eastern parts of the state. |
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- 1 1/2 cups prepared yellow mustard
- 1/2 cup packed brown sugar
- 3/4 cup cider vinegar
- 3/4 cup beer
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons butter, room temperature
- 1 teaspoon Louisiana-style hot sauce, or to taste
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- In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
- Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
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