Raleigh, the capital of North Carolina, serves as the state’s east-west dividing point in Carolina barbecue. To the east of the city, whole hog is the meat of choice and simple Eastern Carolina–style vinegar sauce is the preferred slather. West of Raleigh is the land of the pork shoulder, and the “sauce” is referred to as a “dip.” Most Western Carolina dips can be characterized as a vinegar/ketchup–based sauce. Dips can be used as a baste mop, a finishing slather, or a post-cooking soak for the meat.

Ingredients

　　4 cups distilled vinegar

　　2 cups ketchup

　　1/2 cup brown sugar

　　8 teaspoons Worcestershire sauce

　　4 teaspoons salt

　　1 tablespoon paprika

　　1 teaspoon hot sauce

　　1 teaspoon black pepper

　　In a large nonreactive bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 1 month refrigerated.

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.