by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Side Dishes
Carolina Eastern-Style Slaw for a Crowd 6 medium heads of cabbage (about 36 cups finely shredded)1 1/2 cups sliced green onion1 1/2 quarts mayonnaise or salad dressing3/4 cup sugar3/4 cup vinegar2 to 4 tablespoons celery seed2 tablespoons salt (or to taste) Combine...
by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Sauces & Condiments
Eastern Carolina Pig Pickin' Sauce 1 gallon vinegar3/4 cup salt2 tablespoons red pepper3 tablespoons red pepper flakes1 cup firmly packed brown sugar or 1/2 cup molasses Combine all ingredients; mix well.Allow to stand 4 hours before using. Courtesy North...
by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Pork
What to feed a crowd by cooking a whole pig and don’t know where to start? Begin with this guide, courtesy of the North Carolina Pork Council. Select Your Menu What do you plan on serving? Here are some recipes to get your started. All recipes feed a crowd....
by All Q'd Up BBQ Blog Writers | Sep 29, 2017 | Sauces & Condiments
Merle's Mop Sauce Credited to Merle Ellis, “The Butcher.” Use this mop sauce to baste beef, pork, or poultry. 1 cup vinegar (cider or wine)5 tablespoons Worcestershire sauce2/3 cup vegetable oil3 tablespoons butter1 lemon (thinly sliced)3 tablespoons...
by All Q'd Up BBQ Blog Writers | Sep 29, 2017 | Sauces & Condiments
Basic Barbecue Mop Sauce Bring mixture to a boil, then cool to room temperature.Wrap, and chill overnight to develop flavors.Use to rub over meats and to baste while cooking. Adapted from Best Barbecue Recipes by Mildred Fischer; Golden West,...
Welcome to All Q’d Up. Dedicated to the art of barbecue. 