city bbq swine wine recipe

Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. Smoked Sausage. All rights reserved. And for the same reason, that I grew up in NC.But you're right about the native sauce here. Now that they are deceased. I use this as my reference when I make mine. Most seem to just put their high horse on and nose up, instead of having open minds! I'm a natural health consultant, so I plan to use unrefined coconut sugar in place of the brown sugar, and I'll make my own ketchup. Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! Louisiana hot sauce or maybe Frank's hot sauce would be a better option. Adding hints of other things (lemon juice etc.) Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. I could drink that stuff straight from the bottle!Thanks for sharing the recipe! I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? Shucks, I'm hungrier than a tick on an scrawny dog! Hell, you can use it on practically anything!!! Just make sure vinegar is the main base. Most famous is Maurice's. Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. That opinion prevails anywhere east of Raleigh, and by the time you get past I-95, "them's fightin' words. This time around, A Fine Swine is getting support from Soulcial Kitchen, the Metro East area's . But definitely not Tabasco. Next, move on to Town Square to . 1 Serving : 250: Banana Pudding. I have had barbecue across this nation and nothing quite compares to how we do it at home.Posted Sun, Jan 16 2022 9:48AM, Lynn Also born and raised in Wilmington. Thank you. Bourbon (more than just a little too) makes a nice flavor profile too.Posted Thu, Oct 15 2015 2:15PM, Like 'em with and without ketchup Grew up in NC between Raleigh and Wilson in a small rural area near Middlesex. Track macros, calories, and more with MyFitnessPal. !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. But my BBQ experience was from Bladen County and theirs is more of a cross with a Piedmont (Western NC) style sauce, including some ketchup. Tabasco? Pulled pork? He started out telling me he "bet it wasn't the real Eastern NC style & that I did like he had". If it's thin and tart it's from past Charlotte east. Post your own recipe, and when people are still using and praising it five years later, then you can criticize Josh's.Posted Sun, Jan 11 2015 1:46PM, Protomeat I commented earlier - I also wanted to add that any of you eastern nc purists that think the known eastern nc pit masters are using simply vinegar crushed red pepper black pepper Texas Pete and salt - you're probably wrong. ), so your regional arguments seem completely pointless to me.If it tastes good, *eat it*, even if it isn't the way it's "always been done".In the Midwest, meat has "always been done" with a package of Lipton's soup mix, a can of cream of mushroom soup, and a dollop of ketchup.This may be tradition, but it isn't worth saving!Innovation is not a bad thing, and it doesn't strike at the roots of your regional identity. Jar up and store in refrigerator. That was 100 people! i turn to human being also at any time i want to. 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. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. Yet closer to comment 06. Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! Posted Fri, Jan 9 2015 11:22PM, Cahelie Jolly You don't have a clue about "Q" .This potion you have created resembles Lexington, NC style BBQ sauce, which no real lover of E. North Carolina BBQ can abide. Slaw, yes. I remember them being out there all night with a hickory fire burning on a steel plate and they would occasionally shovel some coals into the pit.The next day when it was time to eat, oh baby! 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. What I referred to for years as roast beef with enchilada sauce. Texas Pete has been around since 1929, when it was first mixed up by Thad Garner, who was at that time the owner of the Dixie Pig BBQ in Winston Salem. Makes no matter wether you want to bicker where the sauce is famous or what part of which state.FACT IS that Josh's "Carlolina Tang" sauce is an awesome blend for pulled pork! I think the author has made an excellent attempt here and deserves kudos. I have been eating carolina sauces all my life and cooking it at firestations all over NC. 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. I smoked a pork butt & used your recipe. Posted Wed, Jun 12 2013 12:57PM, Hermione Hairpie I've got some Carolina BBQ Sauce coming out of my "suzy" right now. In Atlanta it can be found in Ingles groceries. red pepper1 quart tomatoes, mashed. 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". Posted Sat, Oct 7 2017 4:56PM, james taylor 190 In an earlier life, I used to travel to Goldsboro for meetings. 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. Contact me at sp4369@sccoast.net and I will tell you what I think the secret is. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. This 'Carolina Tang' sauce is awesome regardless of a little tomato included. Similar vinegar based sauces can be found all over the central and western parts of the state. Only hickory wood. Barbecue Sauce Recipe Easy. I have eaten BBQ from the mountains to the coast. City Barbeque is a restaurant chain specializing in smoked meats and barbecue-style sides. I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. In fact, my second favorite vinegar sauce recipe comes from a cousin of mine and it contains sugar and ketchup. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. "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! What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. This whole, you should know better than do such and such, "you're not traditional, you're so wrong" is so idiotic and a symptom of the degradation of morality and politeness in today's modern society.I followed his recipe, modified the peppers to piquins, the hot sauce to a real good Mexican one we like and have on hand, and it turned out great. $29.99. Place pork in slow cooker. Posted Mon, Jul 6 2015 10:57PM, TK The argument over sauce reminds me of the Woody Allen movie "Radio Days" where his parents argue heatedly over the Pacific Ocean and Atlantic Ocean -- which ocean is better? !Posted Tue, Jun 2 2015 12:57PM, Donna Wow. $$ sweetswinebbq@gmail.com Closed now 11:00 AM - 3:00 PM Food Truck See menu Photos See all Videos See all If I remember my T.W. Heck, it's not even a sauce. LowCo Barbeque Sauce. Garner history correctly, TP was originally conceived as a buffalo wing sauce, so I find the sauce it was designed to mimic, Frank's Red Hot, to be an acceptable substitute for those horrific occasions when I have a plate of hashbrowns and scrambled eggs but am out of Texas Pete. But the slaw was to die for. When used as a mop, butter is often added. 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. Usually a bit sweeter and thicker than Eastern style. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. I suspect there isn't enough fat content in most for it to really "pull," which requires rendered fat to break down during a "low and slow" cook, allowing the meat fibers to pull apart. Not sure why those in East NC have such disdain for a little ketchup--just brightens up the sauce and adds a little body and complexity, IMHO. Scott's is a traditional Eastern NC sauce made in Goldsboro, which is the heart of ENC BBQ country. Been to, and helped with, a number of pig pickin's through the years. 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! LowCo Barbeque Sauce. The reason it's so popular is because of the simplicity. "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. Melt the butter in the pan and add the garlic. Share 0 Tweet 0 Pin it 0 Fancy +1. Now back to that 8lb. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. So little of it makes it to th meat that the flavor needs to be strong. As far as I'm concerned, either way can be good. Besides, I'm not a purist. I love messy pork sandwiches with regular RED sauce that my aunt used to serve EVERY Sunday in Tenn after church. 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 The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. Once cool, de-bone and chop the meat finely and set aside. They're still around and in Greenville too though it doesn't taste like it used to. I made this in a crock pot for a bar crowd, and everyone loved it. give it a try before you snub your nose! Liquids. The thing about that is Texas Pete isn't just any ole regular hot sauce. The watery consistency of the mopping sauce is applied throughout the smoking. Add to Cart. 2023 Joshua Bousel, All rights reserved. ketchup is a nice addition as I enjoy western nc sauce. Plain and Simple!!!!! The smoker has been running non stop since Sunday. Uhm, flavored vinegar is not BBQ sauce. 4 Mojo BBQ Old CityMojo Hogtown Bar-B-Que Brick City Southern . The mustard came later with German immigrants and was popularized around Lexington.Liver mush is still made and very popular around Shelby. 5 stars on this sauce! In Texas, I could not find Texas Pete at the store. Red Swine Wine is a recipe right out of the heart of North Carolina. Then we got transferred to Rhode Island. Currently there is no recipe available for City Barbeque Swine Wine Sauce, however here are some other copycat recipes you might be interested in: Golden Corral Seafood Salad Recipe Golden Corral Pot Roast Recipe Jack In The Box Garlic Herb Chicken Recipe City Barbeque Deals & Coupons Then again, down there they think barbecue is beef brisket, so Texans may be beyond saving.Posted Wed, Sep 12 2012 10:52AM, cheri Cracker from Florida with Northern and Southern roots. 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. 1 Serving : 330: Baked Beans with Brisket. I'm not sure you should have given it to him; it's not uncommon to have a "secret" sauce, and it might have been better just to leave him wondering enviously at your barbecue mastery!Posted Wed, Sep 23 2015 9:20AM, RK Sheesh. It was very refreshing, even without being the lightest beer. So mix it up, shake it up and eat it up and, remember the longer it sits the more the flavors will be released Just cooked a shoulder today so I'm enjoying some right now :)Posted Fri, Nov 23 2012 6:34PM, Phillip I grew up near Winston-Salem, where Texas Pete is made, so I tend to drown just about anything in it. I can eat the other stuff, and I can eat other sauces, but I know what I like best, just like the rest of you.Oh, except that mustard sauce. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59 + 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 More like this. City Barbeque Swine Wine Sauce. I think it is best when steamed until the block (a bread pan) has set. The further east or west you go the more extreme to their sauce they will tend to.Posted Wed, Dec 6 2017 1:45PM, Dick T Born and raised in W-S, NC. No one has even heard of it here in western Georgia. I recently went looking for that taste. Enough spring mix, cucumbers, tomatoes, cheese, and onions for 10-12 folks. They have a lady there who does nothing but cook hushpuppies all day, for goodness sake, and hushpuppies show up on the table when the waitress brings the water. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete. For example, I don't do whole hog in my backyard. Posted Wed, Sep 12 2012 12:35PM, Flip Just got a smoker and a 130 lbs of pork. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. A couple of the fractional amounts didn't go through on your posting, though: how much salt, and how much red pepper?Posted Mon, Oct 9 2017 4:41PM, james taylor 6 lb. Haters are gonna hate. Grew up on Texas Pete, by T.W. Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. Pour it into loaf pans lined with foil or wrap. 499. 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. Thanks, Josh for the light-hearted intro and recipe!Posted Wed, Mar 8 2017 11:49PM, Howard I'm following the great ketchup debate with great interest. Posted Sun, Aug 22 2010 3:35PM, Sophia I just became a big fan of pulled pork about a year ago. I'm leery of the ketchup, not because I'm philosophically opposed to the ketchup, per se, but because I really love the flavor you typically find in that true Eastern NC BBQ. The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. "Where did I get this recipe? Posted Tue, May 7 2013 8:27AM, darren Just made your sauce last nite and added tablespoon of honey deliciousPosted Mon, May 27 2013 9:53AM, Fred NOT an eastern NC BBQ sauce. 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?). So thanks, Ill use this as a guide and make my own changes as I see fit.Posted Sun, Jan 23 2022 5:39PM, SarahS Well, everyone seems to like slamming Texans. It will be interesting to get her take on it.Posted Tue, Aug 3 2010 10:52AM, Bryan Koen Oh, this looks delicious. For example there are many ingredients that are also tangy besides vinegar. Which almost always meant it was a large family or church function. Posted Fri, Jan 15 2016 8:00AM, David I am from central NC, 2.5 hours to the mountains and 2.5 hours to the beach and live in the same county where Hurseys bbq originally opened, That being said I enjoy both styles of bbq, I think the term you are referring to is lexington style bbq and eastern style bbq. Choose meat style: Pulled Pork, Beef Brisket (+ $5), Pulled Chicken, Turkey Breast, Smoked Sausage. I don't just use it for the meat --- it goes on the boiled potatoes, the greens, green beans, and I even dip the hush puppies in it. For the record, Eastern-style que should really be shredded, not just chopped. Sorry the first post was hard to read. Put the swineapple on the grill over the drip pan with the bacon seam-side down. $10.35 Pulled Chicken Smoked chicken, pulled from the bone and mixed with scratch-made 'bama sauce. Nice post!Posted Sun, Jun 2 2013 12:35PM, Melba Wells Growing up in the 30' & 40's, in Central Texas, my dad made what I would call NC barbecue sauce--just vinegar, red pepper, black pepper and salt. I am in the process of planning the menu for an upcoming event, and pulled pork sandwiches will be on the menu one day.I peruse sites all the time, and my taste buds know what they know. The other sides and styles are endless. ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. I was very surprised how mild "hot" food is here. I really want to try itPosted Fri, May 28 2021 6:18PM, Rob Wish I had a dime for everytime I read or saw on Youtube someone mention eastern NC bbq sauce. Other Popular Results; Swine Wine Bbq Sauce. However, I have had vinegar sauces made with ketchup and sugar and I like some of them also. 1 Serving : 600: Black Bean Burger. Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. They say a samurai sword maker retires when he makes the perfect one. It was absolutely excellent. Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) Don't use a blending/chopping machine that introduces too much air. Great hot sauce with a unique, natural flavor. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. But this is an entertaining and informative thread. This is not eastern style, it's Lexington style which is not in eastern nc. I added a little less vinegar and more hot sauce and red pepper flakes to my second batch. Thank you! Chill. We went to Albemarle, NC to Whispering Pines Restaurant for BBQ. For backyard, I do butts with eastern dip.I found my favorite vinegar recipe at Weber's site:1-1/2 cups cider vinegar2 Tbsp granulated sugar1 tsp Tabasco sauce1/2 tsp crushed red pepper flakesKosher salt (to taste)Ground black pepper (to taste)(Bring to boil, simmer 10 minutes)Of course I prefer Texas Pete to Tabasco. All-natural chicken breast, filleted by hand and served on a bun. 499. It is a staple in our kitchen and I don't remember the last time we didn't have at least 1 bottle.There are places here that have hot versions of their sauce, but Texas sauce does not have a "kick" compared to anywhere else. Who just moved to NC. Since the sauce is vinegar based I suspect he may have been raised in Eastern NC.When I moved to TX and ordered a Barbecue sandwich I was horrified to find BEEF between my bread slices. GET OVER IT! Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. I use this all the time on my pork butts since finding it last year.Posted Tue, Jul 22 2014 1:19AM, Jordasche Kingston Hello. However, I do think I will try what some have suggested and add just a touch of brown sugar to the sauce. I'm just a NC born gal who was transplanted to California in her youth. Since then, I have tried sauces from many different places in the U.S. but my favorite still is vinegar based sauce and my favorite place to get a BBQ sandwich from is Parker's BBQ (Wilson and Greenville). Thanks so much!Posted Thu, Apr 9 2020 7:37AM, Kirsten My Dad lived many years in Winston Salem and for years tried to find the best sauce that mimicks the 'cue from that area. The only sauce fit to eat in GA is mine and that is because i am from Raleigh NC! Not being a North Carolinian though, I still have to ask, "How am I doing? Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). And he used shoulders exclusively, but did cater whole pig sometimes. Garner Foods. Butts? City Bbq. The recipe would be easy to scale up as needed. 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! I had no idea this was a local thing, but I should have guessed. I am really excited to try a high fructose corn syrup free bbq sauce. vinegar, water, butter, salt, and pepper (red & black) -- wonderfully simple and and simply wonderful. 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. Posted Mon, Feb 5 2018 2:48PM, Mark P Ketchup is not in the Eastern NC version (as in East of Raleigh) and people will hold you down and beat you if you go anywhere near a split pig with ketchup in your hand. Start shopping online now with Instacart to get your favorite products on-demand. It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. Feeding 100%u2026. can't wait to have 2 arms again.Posted Sat, Jan 2 2016 4:14PM, PeggyS I love these comments! The best I've had omits the molasses and flakes. Cabbage, grated (fine or coarse, your choice)2 lg. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. It can be eaten cold, but is much better sliced and fried (in bacon grease, ideally) and served as a breakfast item.Livermush is similar to the scrapple of Pennsylvania (and no doubt evolved from the recipes of the same German settlers) but has relatively less cornmeal than that, I believe. Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. Even some commercial brands have far too much meal. There really is no "right or wrong way" to do it. You'll know when you get there. I always want to taste the meat first before employing any sauce, no matter the style. I am Texan that loves her Texas BBQ, have a bit of a competitive streak & I enjoy the praise I get when my wanna-be food critic hubby gives it. Stamey's in Greensboro has a similar slaw, and I love the que there.Allen & Son's near Chapel Hill recently closed also. I guess charcoal comes from wood so maybe it counts a little bit. i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. City Barbeque menu It's even in the Cole slaw. I use a similar recipie for anything smoked or grilled. 404-410 Great sauce even if a NY'orker developed it. 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. LOL I guess I'll add my twist as well since I cook a lot of BBQ. if you want to become a powerful vampire kindly contact the vampire kingdom on their email worldofvampir@hotmail.comPosted Tue, Aug 13 2019 3:39PM, Amanda1nc First off, all the people commenting that eastern style bbq sauce doesn't have ketchup. Ingredients 1 quart French's yellow mustard 2 tsp cayenne 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. Those look like good starting points. The caterers were very impressed and mine was especially spicy. enc style is minced. Posted Sun, Aug 8 2010 4:26PM, Josh @Ben Cops Texas Pete is a hot sauce born in NC and made from cayenne peppers.

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