Barbecue Sauce Contest

Taking a page from the Democratic National Committee’s barbecue sauce contest (which I was invited to help judge but unfortunately could not participate), the Charlotte Observer and Raleigh News & Observer are seeking the best amateur sauce recipe in the state.

The Great N.C. Barbecue Sauce Contest offers a cash prize ($100) and “bragging rights” (pricelessworthless) to the winner.  The contest is open to residents of North or South Carolina who are at least 18 years old. Makers of commercially sold sauces are not eligible.  Enter by 5 p.m. on April 27th at charlotteobserver.com/food or nando.com/saucecontest

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2 Responses

  1. Barbeque Sauce: 50ml olive oil 12ml grated fresh ginger 2 cloves garlic 2 onions finely chopped salt and pepper 15ml brown sugar 1 mango peeled, stoned and julienned 50g chopped nuts chopped chives to garnish.

    Method: Fry onion, garlic and ginger in half the olive oil until cooked but not browned.Remove from heat and store in a bowl. Add the rest of the olive oil and gently fry mango for a few minutes. Sprinkle the brown sugar over the mango. Mix altogether with the nuts and heat through. Garnish with chives. Best served with barbequed chicken breasts that have been cut up into smaller pieces.

  2. Barbeque Sauce
    ingredients: 1 cup white vinegar, 1 cup cider vinegar, 1 Tb. brown sugar, 1 TB. caynene pepper 1 TB. hot pepper sauce to taste, 1 Teas. salt, 1 teas. black pepper(can be doubled)
    directions: Combine both vinegars, brown sugar, cayenne pepper, hot pepper sauce, salt & pepper. Pour into a jar with a secure top & refrigerate 1-2 days, shaking the jar occasionally.

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