Butts reached target temp 190* around the 10.5 hour mark ~ they weren't very big butts, weighing in at around 6.5# each - got'em wrapped in foil & in a thermal cooler ~ ready for pick up @ 4 PM
This is the smoked turkey wings and drumsticks ~ dusted with a lil' rub and spritzed with a lil' homemade Piedmont style vinegar bbq sauce ... thinkin' they oughtta snack right fine wit a cold beer, eh?
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5 comments:
We used to live in Wilkesboro NC and they had the most delicious vinegar based sauce that they used for the Holly Farms BBQ's, secret recipe...they never would give it up. It was vinegar, oil, lots of black pepper and just the slightest orangey color. Help me with this one.
typically, the carolina vinegar sauces are called *piedmont style sauces* ... thin, vinegary, salt, pepper & mebbe a lil' sugar. there are several types of piedmont sauces within various areas of the carolinas ... some have just a touch of catsup in them, which is what gives it the orangey color you mentioned. every cook has their own spin on their own piedmont sauce. i make a homemade piedmont sauce that i use primarily on pulled/chopped pork. i'm not a big fan of the thick, sweet industrial sludge type sauces that are popular in the midwest ~ they're little more than glorified catsup.
I make your Bastardized Piedmont Sauce recipe. It's wicked good stuff.
good ... glad you like it. i just made a batch of it the other day also. i make 2 different versions of it ... the version made with sweet baby ray's (a sweet tomato based sauce) ... and another version made with dumplin' valley (a mustard based sauce). same basic recipe, just 2 different flavors - i like the sbr version on shredded smoked beef, and the dv version on pulled pork.
The Holly Farms recipe had a mustard taste, not sweet but spicy. I have googled Wilksboro sauce and tried to find the recipe that way but no such luck. It was used for fundraisers and their own functions years ago before they were bought out by Tyson.
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