by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Side Dishes
A Brunswick stew recipe for a crowd. This recipe makes 8 quarts. A perfect side dish for a barbecuing a whole pig. Brunswick Stew for a Crowd Cook the ham, chuck, and chicken together in a large stewing pot until tender. Add the pepper pods. Remove chicken from the...
by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Side Dishes
Carolina Piedmont-Style Slaw (Red Slaw) For a Crowd 6 medium heads of cabbage (about 36 cups finely shredded)1 1/2 quarts mayonnaise or salad dressing3/4 cup sugar3/4 cup vinegar1/4 cup ketchup<a...
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 | 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,...
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