But this is an entertaining and informative thread. Put it over smoked pork loin. Place the pork roast on top, fatty side up. I always thought they added a little BBQ sauce to it as it was slightly pink. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. 2023 national.restaurant. I have the recipe somewhere, but hubby's been digging through my recipes and I couldn't find it so I tried yours. Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? Garner Foods. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. I buy a pork tenderloin, rather large one and cook it in Georges hot carolina sauce. That's the secret of good sauce for chicken or pork. Just a few comments to add:I've been in Texas for more than 20 years and never had any trouble finding Texas Pete's. There's a fine line between passion and fanaticism, and some folks tiptoe that line pretty closely when it comes to 'cue. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. My only deviation from the recipe was using Cholula in place of Texas Petes, and I added a bit of bourbon to the sauce as it was boiling.Posted Thu, Mar 30 2017 4:40AM, Rae Lammers I have been making this recipe for about 2 years now..Everyone loves it's! Posted Sun, Aug 22 2010 3:35PM, Sophia I just became a big fan of pulled pork about a year ago. That was long before buffalo wings were invented in Buffalo, New York some time in the '60s, with another couple of decades before they caught on nationwide. 3. Most famous is Maurice's. But as you reach west of Raleigh, like Greensboro and Winston Salem the sauce starts having ketchup added. (Just used the crockpot on low to keep it warm while serving)We thought we we never go through that much since we had pulled pork with other sauces, but we ran out early while the other options did not "sell" as well. However, to state that brisket, beef ribs, shoulder clod, rib roasts, tri tips etc aint 'cue (or aint supposed to be), is a personal affront to the BBQ gods (and they could punish you with thick billowing white smoke in your rig should you not repent). Who just moved to NC. In addition, 2 stemless wine glasses and 2 bourbon glasses, a bottle of wine, and a bottle of bourbon are included to enjoy with your board. Sorry the first post was hard to read. I'm from NC born and raised right by lexington and this is far hotter than anything iv ever had. So little of it makes it to th meat that the flavor needs to be strong. Mac and Cheese Waffle Recipe. I have been eating carolina sauces all my life and cooking it at firestations all over NC. In Texas, I could not find Texas Pete at the store. Everyone who has tried it has loved it on pulled pork with coleslaw on top and a toasted bun.Mustard based sauces are typically from SC, and is a whole different ballgame.I definitely will be giving your sauce a try, as it appears to be a good one. I smoked a pork butt & used your recipe. !Posted Mon, Mar 28 2016 2:53PM, Alan Gruesbeck Would this sauce be as good if I made a lot and froze some of it?Posted Wed, Mar 30 2016 5:50PM, Tom I used this recipe as a brine for pickled eggs. Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. true eastern nc sauce is just a douche recipe but it is good in its own rights. The menu features pulled pork, ribs, chicken, brisket, and sausage, as well as Southern-style sides like collard greens, macaroni and cheese, and cornbread. It is easy, cheap, and fast to make. The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. I'm a Texas native and I found this sauce to be an amazing compliment to some pulled pork. You've convinced me it's arrogance & pride. This one sounds better than clear stuff to me. The Lexington Style I have tried is served up by Stameys, Short Sugars, Fuzzies and one other(Lexington, NC name escapes me). Looking up the definition of "sauce" #1 says: thick liquid served with food, usually savory dishes, to add moistness and flavor.Now then, adding ketchup (which I have zero problem with) and brown sugar, etccould certainly make this into a BBQ sauce but vinegar, salt, black pepper, and red pepperalone is TECHNICALLY not a sauce.Either way, as someone else mentioned, who cares if it has ketchup or not, if it's Eastern or not.all that matters is that it's good. butt that's slow cookin' in the oven. I believe it has been made popular relatively recently by Bob Gibson's. Posted Tue, Oct 18 2016 11:25AM, p3orion Scott, I am perfectly swilling to concede that Texas beef is delicious. Raised on the outer banks and catsup will get you disowned!Posted Sun, May 28 2017 3:20PM, Clemustine Sinack Ok. born and raised in NC wilson NC. I'm afraid Maurice Bessinger warped their taste buds forever.Posted Sun, Dec 6 2015 1:26PM, p3orion I have to say I like Neese's scrapple too, especially doused with some pepper vinegar. My husband made me hide some for home it was so good! He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). $14.39 +. Pour over cabbage and mix well. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. It becomes more red and sweeter until you end up with whatever type of doctored ketchup KC BBQ sauce is supposed to be. P3orion, there is an HEB in the big city 15 miles from here, I'll grab some. One had no pig in it but a single ham hock with all the skin and fat removed. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. So mix it up, shake it up and eat it up and, remember the longer it sits the more the flavors will be released Just cooked a shoulder today so I'm enjoying some right now :)Posted Fri, Nov 23 2012 6:34PM, Phillip I grew up near Winston-Salem, where Texas Pete is made, so I tend to drown just about anything in it. . Weber's Smoke - Jamie Purviance 2016-01-01 If you can grill, you can smoke! Ruby Falls is America's tallest underground waterfall, meaning that it's literally a hidden gem. Although not quite pitch perfect, this recipe comes close. But if Vinegar, Red Pepper, Salt, and Texas Pete are the foundation, I think it can pass as NC style Vinegar Sauce. Still, it looks pretty good and, sans the ketchup, pretty close to authentic. enc style is minced. 100 % 4g Carbs. I really want to try itPosted Fri, May 28 2021 6:18PM, Rob Wish I had a dime for everytime I read or saw on Youtube someone mention eastern NC bbq sauce. But my BBQ experience was from Bladen County and theirs is more of a cross with a Piedmont (Western NC) style sauce, including some ketchup. $7.79 +. Make that Wells Hog Heaven. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Add a little ketchup to it and it is similar to A&M to me. Its kind of like Texans telling the rest of the world what chili is. From what I have seen, traditional Vinegar sauce doesn't use ketchup. This needs to be so tangy it hurts your nose to smell it. The only sauce fit to eat in GA is mine and that is because i am from Raleigh NC! Worse yet, in far western GA, it's mustard based, like the central SC sauces. you have a good point. If you like a sour, you'll probably like this! My own personal version has apple cider vinegar, red pepper flakes, Texas Pete, and a small amount of Heinz 57 steak sauce --not ketchup-- for a dash of color. $10.35 Pulled Chicken Smoked chicken, pulled from the bone and mixed with scratch-made 'bama sauce. Ingredients 1 quart milk 1 teaspoon vanilla 2 whole eggs 5 egg yolks 1 cup sugar 1/2 cup all-purpose flour Pinch salt 4-5 bananas Vanilla Wafers Instructions Bring milk and vanilla to a simmer in a double boiler. red pepper1 quart tomatoes, mashed. Small Party Salad. Located within Lookout Mountain near Chattanooga, Tennessee, visitors can . He will take this proclaimed perfect sauce & change it, to "improve" it. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved . . City Barbeque is a restaurant chain specializing in smoked meats and barbecue-style sides. Thanks for posting this! Anyway, this sauce is the best as is. 1 Serving : 600: Black Bean Burger. at the snack of my finger things are made happened. Tabasco also has a very noticable, unique, and distinct flavor that works best with foods like red beans and rice and gumbo, which makes sense considering where it comes from. It's a simple recipe and this city twist is working my nerves.!!!!! You've got in down correctly. If it's thin and tart it's from past Charlotte east. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. in a pit covered with roofing tin along with 2-3 inside round beef roasts 18-20 lb average . That makes this NC blended with a huge dollop of Bullseye. The charcuterie board and beverage glasses are etched with the PigCHAMP pig icon to add the perfect touch for any swine-o gathering! Posted Wed, Aug 26 2015 3:04PM, steve p Well I read all the posts and I guess I might be a little old fashioned. Two Chipotle BBQ Sandwiches. Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59+ Popular Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99+ Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99+ Nashville Hot Chicken We just can't do it without it feeling wrong. I used to live in Chapel Hill and Greensboro so am no stranger to NC style Q and your recipe hit the spot. Tennessee, what have you done for me lately? So I'd be fine with your revised sauce. bleh! I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? A couple of them considered their secret ingredient for Lexington Style BBQ dip to be Bennetts Chili Sauce rather than catsup. Posted Mon, Feb 5 2018 2:48PM, Mark P Ketchup is not in the Eastern NC version (as in East of Raleigh) and people will hold you down and beat you if you go anywhere near a split pig with ketchup in your hand. The best North Carolina BEST EXAMPLE of traditional sauce is @ Stamey's, in Greensboro & elsewhere. I use this as my reference when I make mine. We didnt mind the touch of ketchup, but then again we live in Western North Carolina.Posted Sat, Dec 5 2020 7:30PM, Krystal May What meats can you put the sauce on. Enough spring mix, cucumbers, tomatoes, cheese, and onions for 10-12 folks. I am doing VA BBQ and NC BBQ in a few days - do you know how many lbs of pork are seasoned by 2 cups. At this booth, wine drinkers can snag the Rombauer Zinfandel for $9.50. Made in-house at our Kansas City facility, all of our rubs, sauces and blends have an award winning history that dates back nearly 30 years.Posted Sat, Nov 12 2016 8:30AM, p3orion Anybody else put off by the frikkin' COMMERCIAL that has suddenly appeared on this longstanding forum? Texas Pete is the best, though. !Posted Thu, Jan 3 2013 10:06AM, p3orion This is off the barbecue topic, but since there are a lot of North Carolina carnivores in attendance, I thought this would be a good place to post this question: does anyone have a good livermush recipe?For those of you who do not know, livermush is a mixture of pork liver, pork broth, cornmeal, red pepper and other spices which is all cooked together, then allowed to cool into a brick shape. Tastes mainly of vinegar and brown sugar but there's more in there than that.I do very miss that good old BBQ brisket though. City Barbeque menu To that end, they have made a tacit communal vow to oppose any tomato-based product in any "true" Eastern NC sauce.I love me some good beef brisket when I am in Texas, but I also exercise a curmudgeonly refusal to call it "barbecue", in honor to my Carolina roots. Chill. Is Scott's not Eastern? It was cooked in a clear, vinegar based liquid.and I have no idea exactly what it was.but it WAS nirvana.Posted Sun, Jun 21 2020 6:30PM, Nick I lived in Charlotte for 18 years and this is as correct a recipe as you will find for what is used in that part of the state. Of course smoked pork is going to have a better flavor than one cooked in a gas pig cooker. When you bring the internal temp to 200, it allows the collogen and connective tissue melt down and turn almost sweet. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. after 8 hours at 225 degrees, the 2.2 lb loin developed a nice pink color through and through and was the most tender pork i've ever had (pats self on back). I mopped the meats every hr or so with this carolina sauce. 12 teaspoon ground black pepper. Thanks to those who offered alternative ideas.Posted Sun, Sep 27 2015 10:23AM, Nicole Kaldahl Lol my husband "RK" is from MN as well. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. What everyone is saying about the true "Eastern" sauces is true you show up with any more than 3-4 ingridents in it and you don't know what you're doing, and none of the 4 or 4 better be ketchup. He used ketchup! added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. I add my rub and it's irresistible Posted Fri, Aug 1 2014 9:29PM, Peterrabit All this hoop about sauces when the most important thing and I say again IMPORTANT to cooked pork BBQ : first is good selection of meat,then your RUB,and finally SLOWCOOKING with wood of your choice that will give you the smoke flavor you injoy Sauces are made to enhance the flavor of the meat not to cover up it's taste.Good BBQ can stand alone and be great.If used, you what your taste buds like.Don't hide the good taste of the meat..Posted Tue, Sep 9 2014 12:25PM, Meautentot Dude, I am a NC girl. Im amazed so many things are called Texas this and Texas that and they aren't at all Texan. He was a Pemlico native. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs. Wish me luck. The further east or west you go the more extreme to their sauce they will tend to.Posted Wed, Dec 6 2017 1:45PM, Dick T Born and raised in W-S, NC. I made this in a crock pot for a bar crowd, and everyone loved it. We are going to a friends house for Thanksgiving and we are bringing the pork. I can sometimes buy sliced pork liver in the grocery store, but I have no idea how much to use, since I don't know what a pig's liver would weigh.Posted Sat, Jul 11 2015 5:49PM, Marge I use to live in Goldsboro NC and I used to go to Wilbur's Barbecue resturant. Depending on the crowd I will add more or less Texas Pete to control the heat. Served with choice of 2 sides. ), so your regional arguments seem completely pointless to me.If it tastes good, *eat it*, even if it isn't the way it's "always been done".In the Midwest, meat has "always been done" with a package of Lipton's soup mix, a can of cream of mushroom soup, and a dollop of ketchup.This may be tradition, but it isn't worth saving!Innovation is not a bad thing, and it doesn't strike at the roots of your regional identity. Sauce Barbecue. 0 %--Fat. Thank you, and have a Happy New Year!Posted Sat, Jan 2 2016 11:56AM, ann i broke my arm and have leftover pulled pork. Thx u so much!Posted Wed, Aug 9 2017 9:38PM, dave this is really good sauce. Of course, we slow roasted the entire hog outside for 24 hours. 7858 Shoal Creek Blvd. Maybe some day I will. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. 1 Serving : 250: Banana Pudding. Thanks, Josh for the light-hearted intro and recipe!Posted Wed, Mar 8 2017 11:49PM, Howard I'm following the great ketchup debate with great interest. $29.99. Keep it open! Eastern refers to east of I-95, not just east of Raleigh. Is this the same sauce? 20 Cal. Not the end of the world! When I was a kid, my family and many others in my neighborhood raise hogs. I have lived in NC for over 50 years and have enjoyed pork BBQ all over the state. You'll just need to scale up your cooking pot as well. "Losing to A&M was a nice startPosted Wed, Oct 19 2016 5:42PM, Nicole Kaldahl I love your sass, you sure sound like you're from Texas!No Gig 'Em in this house Hook 'em Horns! Bourbon (more than just a little too) makes a nice flavor profile too.Posted Thu, Oct 15 2015 2:15PM, Like 'em with and without ketchup Grew up in NC between Raleigh and Wilson in a small rural area near Middlesex. This is what came out. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. It is not spicy so skip the Texas thing for NC authenticity. Posted Fri, Jun 2 2017 7:32PM, cheri strachan This is plain and simple vinegar base and quite awesome. I've even seen folks get red in the face debating exactly how the meat should be cut, whether to use cider or distilled vinegar and how much water, whether to use red or black pepper, etc.. Then comes the sides and how to prepare them, such as plain white bread on the side or a bun if bread is used as all. the fat came from a locally made, uncured, heavily peppered bacon. I lived in Charlotte years ago, and that sauce has still been on my taste budsthe sauce, pickles, and slaw. Made great BBQ sandwiches.Posted Sat, Jan 2 2016 9:14AM, countryliving Found these also:http://www.chitterlings.com/liver-pudding.htmlhttp://www.cooksinfo.com/liver-puddingPosted Sat, Jan 2 2016 9:17AM, countryliving Sorry, forgot to add the website earlier -- http://allrecipes.com/recipe/21688/pork-liver-pudding/Posted Sat, Jan 2 2016 9:23AM, p3orion Thanks, Countryliving. Join for free! All rights reserved. If you get the chance try it m'm m'm good!PS: I have been across the country trying barbecue when I ate meat and by far there is nothing finer than North Carolina Barbecue. And he used shoulders exclusively, but did cater whole pig sometimes. no way i can eat that much less handle with one arm. Posted Sat, Apr 26 2014 4:39PM, Paul This is roughly the same recipe that I use except with the addition of onion and garlic powder. Since 1957, this small chain has catered to a crowd craving all things meat: pork, ribs, turkey, and sausage. Mine is a secret. i live alone. City Barbeque City Barbeque - Swine Wine Sauce. The key is the proper balance of meal and liver. So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. Pickup ASAP. Posted Fri, Aug 11 2017 8:35PM, Fran This was good,but I thought it was missing something,so I poured in about 1/4 c of dark Molasses,and, a healthy dollop and f Frenchs yellow mustard..maybe 2 tbsIt was delicious ,and,added the extra kick I was looking for!.Posted Fri, Sep 8 2017 11:05AM, Chris I have a similar sauce. You might like these things (a lot) but that doesn't suddenly qualify them to be called something they're not.Posted Sat, Apr 25 2015 7:14PM, p3orion Don't be a pretentious ass, Carpetbgger. Not being a North Carolinian though, I still have to ask, "How am I doing? Daily Goals. Eaten pulled pork here in central NC 4 times now and still haven't tasted a hint of smoke in any of them but usually the pork is at least good. 4 Mojo BBQ Old CityMojo Hogtown Bar-B-Que Brick City Southern . A gallon of sauce was always needed because when it came to BBQ, that meant whole-hog. It has a more earthy taste that I enjoy. "NO KETCHUP!" That's the beauty of this sauce and why, after posting a seemingly "wrong" recipe, I took a couple years to refine it to what I now consider its proper state. My brother is a judge on the Memphis BBQ scene and I'm using a rub he gave me for the pork. am now a powerful man and no one step on me without an apology goes free. %uD83D%uDE1CPosted Sun, Sep 27 2015 5:38PM, Tree I spent my formative cooking years in Eastern NC. I feel like you hit the nail on the head as far as a blending of all takes. It is good but whoa! Texas Pete, or Frank's, never Tabasco. I am from Georgia, and trust me, we have good sauces there as well. I know my way around a kitchen and followed the recipe to the tee despite knowing better than to add this much heat! !Posted Sun, Jul 26 2015 3:29PM, Perch Teri mentioned one of my favorite BBQ places ever, Ralph's in Roanoke Rapids. LowCo Barbeque Sauce. One of my favorite places was in Smithfield VA where I had family, it had a nice eastern NC style sauce. But I'm a Texan. add about a cup of dark brown sugar, a half bottle of Texas Pete, 1/2 cup salt, a 1.5 oz bottle of McCormick crushed red pepper flakes and a shot of bourbon to the cider vinegar jug. !Posted Mon, Jun 16 2014 2:12PM, cheri GG this Carolina Tang sauce is brought to a boil and laid to rest a bit before putting on the pig, and is truly tasty. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. How long would it take to burn off 20 calories of City Barbeque Swine Wine Sauce ? Also great with chicken!!!! Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. Barbecue products - rubs and sauces as well as other BBQ related items. Put the swineapple on the grill over the drip pan with the bacon seam-side down. They gobbled it up. However, I do think I will try what some have suggested and add just a touch of brown sugar to the sauce. You aren't a master if all you do is copy someone else.Josh, keep on posting your recipes, and ignore the haters.Posted Thu, Oct 23 2014 7:14PM, plasterers bristol Yummy sounds delicious this, thanks for posting this up.SimonPosted Tue, Nov 11 2014 6:27AM, Dean Too many folks like to split hairs these days. 1 750-mL bottle Sparkling Wine 1 L Cheerwine 12 oz Sierra Mist 2 Orange wedges Maraschino cherries INSTRUCTIONS Step one Add all ingredients, save for the garnishes, to a punch bowl with a large. I've had the gamut of BBQ across the state, and a fair sampling of SC. Read the article. It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete. i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. I make a thicker sauce for my grill, the thin for a long cooked smoked something.Posted Mon, Jul 16 2012 3:49PM, James I put a pork butt in the smoker an hour ago and thought I would find a NC style sauce to go with it. Red Swine Wine is a recipe right out of the heart of North Carolina. Gotta bite to it we're not familiar with. But I doubt I can find Texas Pete in Minnesota. Vinegar and mustard go so well together in a BBQ sauce. Instructions. And for the same reason, that I grew up in NC.But you're right about the native sauce here. This is not eastern style, it's Lexington style which is not in eastern nc. Josh never said this was supposed to be an authentically (or exclusively) eastern NC sauce; his recipe very nicely captures the flavors of both eastern and western Carolina styles. Copycat Recipe Secrets for 2023 . So Eastern smeastern. They usually start with dry rubs, too, and get some or all of the heat from that rather than the sauce.Texas sauce is a lot like Memphis rib sauce, except it's sometimes a bit hotter (the south-of-the-border influence) and may have a bit of added mustard or black pepper (the German influence.) I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. 1 1/2 cups of distilled vinegar 1 teaspoon hot sauce 2 tablespoons sugar (white, light brown, or dark brown) 1 tablespoon salt 2 teaspoons crushed red pepper 2 teaspoons finely ground black pepper Notes: About the vinegar. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! Cook macaroni al dente and drain. $9.59+. Fiorella's Jack Stack Barbecue. Get the grill out for your meat, not the stove not the crock pot, although with this sauce on it, it probably would not matter. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. As a Texas native (bread and buttered here) pork, in all of its glory, shapes and sizes is a favorite of mine to throw on a smoker & is considered 'cue. But, there is nothing like a Carolina vinegar based sauce. Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. I opened a restaurant in tyrone ga. called barbeque junction where i served a wide variety of sauces hence "the Junction" the house sauce was a half gal of cider vinegar, a qt or so of water,1/4 cup of salt, 3tbl sp granulated garlic, 3tbl sp onion powder, 5 tbl sp crushed red pepper brought the mix to a boil on the stove then put in the fridge over night.