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from Carolina Barbecue
A MUSTARD-BASED CAROLINA SAUCE
South Carolina-Style Barbecue Sauce
In South Carolina, the sauce for mopping during cooking or for seasoning cooked meat is yellow with mustard.
1 cup cider vinegar1 cup white vinegar
3 tablespoons sugar
3/4 cup yellow mustard
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper or to taste
2 teaspoons salt or to taste
Combine all the ingredients in a container with a tight-fitting lid. Shake to combine. Store in the refrigerator up to 2 months.
Makes about 3 cups.
Western North Carolina (Piedmont)-Style Table Sauce or Dip
This sauce is used as a table sauce for pulled or chopped pork plate or sandwich, ribs, chicken, or any other smoked meat.
1 cup ketchup or tomato sauce 1/3 cup sugar 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes or to taste 1/2 teaspoon red pepper sauce or to taste1 1/2 cups cider vinegar
1. Combine all the ingredients in a small saucepan over low heat. When the mixture boils, reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.
2. Remove from the heat and cool. Serve at room temperature. Store in the refrigerator up to 2 months.
Makes about 2 1/2 cups.
"Ribs are ribs, but ribs aren't barbecue in the lexicon of North Carolina."
-- BOB GARNER, NORTH CAROLINA BARBECUE
South Carolina-Style Table Sauce or Dip
This is a classic table sauce for pulled pork.
5 tablespoons brown sugar 1/4 cup tomato paste 3 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon cayenne pepper or to taste 1/2 teaspoon black pepper or to taste 1/2 teaspoon garlic powder or to taste1 1/2 cups yellow mustard
1. Combine all the ingredients in a small saucepan over low heat. When the liquid begins to pop and bubble, lower the heat as much as possible. Simmer for about 5 minutes just to dissolve the sugar, stirring frequently.
2. Remove from the heat and cool. Serve at room temperature. Store in the refrigerator up to 2 months.
Makes about 2 cups.
Pan-Fried Chicken
Fried chicken is often served as a sidekick to barbecue at restaurants in the Carolinas.
Salt as needed 2 cups all-purpose flour or as needed 2 teaspoons black pepper or to taste 1/2 teaspoon paprika Vegetable oil or shortening for frying Cream Gravy (recipe follows), optional2 1/2 to 3 pounds small chicken drumsticks, thighs, or wings or a combination
1. Rinse the chicken and place in enough heavily salted water (about 2 tablespoons salt per pint) to cover. Soak for at least 1 hour or up to overnight in the refrigerator. Drain the chicken and rinse; drain again.
2. In a heavy plastic bag, combine the flour, 2 teaspoons salt, pepper, and paprika. Add the chicken, a few pieces at a time, and shake to coat evenly with the seasoned flour. Remove from the bag and place on wax paper; do not allow the pieces to touch.
3. Pour oil into a large heavy skillet to a depth of about 2 inches. Heat the oil to around 325° to 350°F.
4. Carefully slide the chicken pieces into the hot oil, a few at a time. Do not crowd the pan. The chicken should have room to float without the pieces touching. Cook the chicken until it is browned on one side, then turn and brown the other side. Do not turn more than once or twice. Drain the pieces on paper towels and keep warm.
5. To test for doneness, pierce a leg or thigh at the thickest part. The juices should run clear. Serve with cream gravy if desired. May also be served at room temperature.
Serves 6 to 8.
FAIL-SAFE TECHNIQUE: While the chicken cooks, preheat the oven to 350°F. As the pieces are removed from the skillet, place them on a shallow baking sheet. Do not allow their sides to touch. When all the chicken is fried, place the pan in the oven for about 10 minutes. This ensures that the chicken is thoroughly cooked and will be hot when served.
Cream Gravy
Cream or white gravy, made from pan drippings and milk or cream, is the universal go-with for Southern fried chicken, although not necessarily along with barbecue. Still, it goes against my common sense to offer a recipe for fried chicken without the option of cream gravy.
1/3 cup leftover seasoned flour used to coat chicken or all-purpose flour 2 1/4 to 2 1/2 cups milk or half-and-half 1 teaspoon salt or to taste 1 teaspoon black pepper or to taste Dash of red pepper sauce, optional1/3 cup drippings from frying chicken or vegetable oil
1. From the skillet used for frying the chicken, pour off all but 1/3 cup of the oil used for frying. Do not discard any of the fried bits left in the bottom of the pan. If making gravy without frying a chicken first, go ahead and use a clean skillet and fresh oil, but don't expect the gravy to be as good. Browned bits from the bottom of the frying pan give it flavor and character. So does lots of black pepper.
2. Over medium heat, use a wire whisk to stir in the flour, preferably the seasoned flour used to coat the chicken. If necessary, use fresh flour but, as with the oil, the gravy won't be the same.
3. Continue stirring and cooking until the oil bubbles and froths and the flour just begins to brown. Remove the pan from the heat and slowly stir in the milk. Use the wire whisk to break up any lumps. Return the pan and reduce the heat to low. Continue stirring and cook until the gravy begins to thicken. Season to taste with the salt and pepper; add the red pepper sauce, if desired. If the gravy seems too thick, add more milk or water to thin it to the desired consistency.
Makes about 2 1/2 cups.
Copyright © 2002 by Dotty Griffith