Kay Smith writes:
My daddy and granddaddy were always barbecueing hogs, chickens and beef for all our family, friends and neighbors when I was growing up 50-60 years ago. Everyone loved the sauces that Daddy and Grandaddy made and I wanted to bring that flavor and taste to everyone now – so I started making the sauces.
And it’s a good story although I thought this sauce missed the mark. Intended to be blend between a thicker midwestern-style sauce and a thinner, spicier NC sauce. In the end, I got the simple taste of ketchup and apple cider vinegar mixed with too much water.
Smell 3
Taste 3
Consistency 1
Ingredients 3
Label and marketing 2
Ingredients
Ketchup, Water, Apple Cider Vinegar, Molasses, Sugar, Lemon Juice, Salt, Seasoning Salt, Spices, Onion Powder, Ginger, Red Pepper
Website: www.tarheelpremium.com
Site Editor, BBQ Sauce Lover, Family Guy, Hi Tech Marketer by Day. He recently wrote the Ebook “How to Market Your BBQ Sauce” which can be purchased on this site.
If this is a typical North Carolina BBQ sauce it probably has way too much vinegar in it and can only be put on the meat while it is cooking and not as a dipping sauce.