Woodies in Eastern NC BBQ sauce

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Woodies in Eastern NC BBQ sauce

Postby apexhunter » Wed Dec 27, 2006 10:11 am

Try this for the most tender and succulent Woody you've ever had:

Pluck, clean & dry a few wood ducks, salt & pepper the birds and lay them in a dutch oven. Pour 1" of vinegar based BBQ sauce (recipe below) around the birds, cover and cook for 10-20 minutes- or until tender & done meduim in a HOT, 450-500 degree oven.

Eastern NC BBQ sauce:

1/2 Gallon apple cider vinegar
1/4 to 1/3 box of salt
1/4 cup crushed red pepper
1-1/2 tbs ground black pepper
Combine all ingredients in a pot & bring to a boil: when it boils immediately remove from the heat.

Don't be scared by the qty of salt in the sauce...it takes a bunch of salt to neutralize the vinegar taste. The sauce should taste a little bit salty (not vinegary)...the red pepper is mostly for flavor- the heat (to taste) is in the black pepper.

This is the basic Eastern NC sauce, note there is NO KETCHUP or tomato in it...use it on pig or add some butter and dip chicken halves in it before puting on a charcoal grill.
apexhunter
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