{"id":3326,"date":"2014-06-05T08:43:17","date_gmt":"2014-06-05T15:43:17","guid":{"rendered":"http:\/\/theguycancook.com\/blog\/?p=3326"},"modified":"2014-06-05T08:43:17","modified_gmt":"2014-06-05T15:43:17","slug":"barbecue-sauce-basics-lexington-dip","status":"publish","type":"post","link":"http:\/\/theguycancook.com\/blog\/2014\/06\/05\/barbecue-sauce-basics-lexington-dip\/","title":{"rendered":"Barbecue Sauce Basics–Lexington Dip"},"content":{"rendered":"

\"Lexington<\/p>\n

If I could only use one type of barbecue sauce the rest of my life, I would choose Piedmont Dip without hesitation.<\/strong><\/p>\n

While East Carolina Sauce<\/a> may be the original, I think it gets far better with the addition of just one ingredient.<\/p>\n

You\u2019ve still got the basic foundation of hot peppers immersed in sour vinegar, but the addition of tomatoes adds sweetness to balance it out, without becoming too overwhelming on its own.<\/p>\n

Serving Piedmont Dip at a cookout will immediately make you stand out from the rest of the masses, without alienating them with a sauce that\u2019s too<\/em> different from what they are used to.<\/p>\n

And it\u2019s a perfect addition to the ribs and pulled pork I\u2019m making with the Whole Hog Project<\/a>!<\/p>\n

History<\/h2>\n

The further you go West in the Carolinas, the more you are going to start finding tomatoes in your barbecue sauce. (At least, that\u2019s what I\u2019ve read. I haven\u2019t yet had the pleasure of doing a barbecue road trip of the Carolinas!)<\/p>\n

Everyone\u2019s favorite vegetable-that\u2019s-actually-a-fruit was likely a later addition to the standard East Carolina Sauce, but once people tasted the sweeter concoction, they didn\u2019t look back.<\/p>\n

Now, you\u2019ve got three choices of tomato products to put in your barbecue sauce:<\/p>\n

    \n
  1. Ketchup<\/li>\n
  2. Tomato sauce<\/li>\n
  3. Tomato paste<\/li>\n<\/ol>\n

    As a general rule, ketchup is used in the north, tomato sauce in the middle, and tomato paste in the south. So, the further south you go, the thicker the Piedmont Dip you\u2019re likely to find.<\/p>\n

    I\u2019d suggest you try tomato sauce first. If you decide you want something thicker or thinner, use tomato paste or ketchup next time.<\/p>\n

    The Ingredients<\/h2>\n

    \"Lexington<\/p>\n

    At its heart, Piedmont Dip is simply East Carolina Sauce with tomatoes added.<\/strong><\/p>\n

    As such, you\u2019ll simply need to add a tomato product of your choice to the classic combination of apple cider vinegar, crushed red pepper, and black pepper.<\/p>\n

      \n
    • 1 cup apple cider vinegar<\/li>\n
    • 1\/4 cup tomato sauce \/ 2 Tablespoons ketchup \/ 1 Tablespoon tomato paste<\/li>\n
    • 1 Tablespoon crushed red pepper<\/li>\n
    • 1 teaspoon black pepper<\/li>\n<\/ul>\n

      The Recipe<\/h2>\n
        \n
      1. Into a bowl (or squeeze bottle), add:\n
          \n
        • 1 cup apple cider vinegar<\/li>\n
        • 1\/4 cup tomato sauce<\/li>\n
        • 1 T crushed red pepper<\/li>\n
        • 1 t black pepper<\/li>\n<\/ul>\n<\/li>\n
        • Shake and serve!<\/li>\n<\/ol>\n

          This recipe can be scaled up or down as needed, and you\u2019ve got plenty of flexibility with the ratio of these ingredients.<\/p>\n

          Have fun with it, and don\u2019t say I didn\u2019t warn you how good it was!<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

          If I could only use one type of barbecue sauce the rest of my life, I would choose Piedmont Dip without hesitation. While East Carolina Sauce may be the original, I think it gets far better with the addition of just one ingredient. You\u2019ve still got the basic foundation of hot peppers immersed in sour […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[260],"tags":[],"class_list":["post-3326","post","type-post","status-publish","format-standard","hentry","category-whole-hog-project"],"_links":{"self":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/3326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/comments?post=3326"}],"version-history":[{"count":1,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/3326\/revisions"}],"predecessor-version":[{"id":3329,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/3326\/revisions\/3329"}],"wp:attachment":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/media?parent=3326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/categories?post=3326"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/tags?post=3326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}