Alright, let’s talk about this Scott’s BBQ sauce, you know, the stuff they put on them meats. I heard tell it started way back in 1917, some fella named Adam Scott, he got into the barbecue business down in Goldsboro. Been around a long time, that sauce has.
Now, there’s different kinds, you see. One they call Eastern Carolina, that’s the vinegary one. You take vinegar, some lemon slices – thin ones, mind you – black pepper, that cayenne pepper to make it hot, paprika, and some ancho chile powder. That’s what they say makes it real good on hog.
Making that Eastern Carolina BBQ sauce ain’t rocket science, you know? Just dump it all together, I reckon. They use it on all sorts of things, not just hog. Meat, seafood, chicken, even them vegetables. I guess if you got enough sauce, you can put it on anything.
Then there’s this other fella, Rodney Scott. He won some fancy award, James Beard they call it. He makes his own sauce too. He puts it on whole hogs down in Charleston. Martha Stewart, she even talked about his sauce. Said it’s just vinegar, lemon, sugar, black pepper, and cayenne. Simple stuff, really. But I guess it’s how you mix it up that makes it special.
- Vinegar: Gotta have that tang.
- Lemon: Adds a little zip.
- Black Pepper: For a little kick.
- Cayenne Pepper: For when you want it real hot.
- Sugar: To sweeten it up a bit.
- Paprika and Ancho Chile Powder: Gives it that color and extra flavor.
Some folks, they like to put all sorts of stuff in their BBQ sauce. Ketchup, brown sugar, honey, cumin, spices… you name it. But the real deal, the way them Scotts do it, it’s mostly about the vinegar and the pepper. That’s what gives it that bite.
I saw some recipes, they talk about stockpots and all that fancy cooking stuff. But back in the day, I bet they just mixed it up in a bucket, you know? Ain’t nothing complicated about good barbecue.
Now, if you go to the store, you’ll see all kinds of bottles with Scott’s name on them. They got tomato paste, water, sugar, all sorts of stuff listed on the back. Corn syrup, salt, liquid smoke, Worcestershire sauce… it goes on and on. Some even got pineapple juice! Can you believe that? Pineapple in BBQ sauce! And then they put in all them chemicals to make it last longer, sodium benzoate and such. I ain’t too sure about all that. Probably better to make your own if you got the time.
The real secret to good BBQ sauce, though, ain’t just the ingredients. It’s the time you put into it. You gotta let it simmer, let them flavors meld together. And you gotta cook it with love, you know? That’s what makes it taste real good. Whether you’re putting it on burgers, with bacon, lettuce, onion, tomato, mayonnaise, mustard or just slathering it on a big ol’ piece of pork, it’s gotta be made with heart.
So there you have it, a little bit about Scott’s BBQ sauce. It’s vinegar, it’s pepper, it’s tradition, and it’s a whole lot of good eatin’. Don’t get too caught up in all them fancy recipes. Just keep it simple, keep it real, and you’ll have some mighty fine BBQ.
Tags: [BBQ Sauce, Scott’s BBQ, Eastern Carolina BBQ, Rodney Scott, BBQ Ingredients, Vinegar BBQ, Homemade BBQ Sauce, Barbecue, Grilling, Southern Cooking]
