Folded Carolina-Style Barbecue

From a national-award-winning chef

Ratio

CHICKEN STOCK 120CIDER VIN 600KETCHUP 180LEMON JUICE 15

Ingredients

CHICKEN STOCK120 ml
CIDER VIN600 ml
KETCHUP180 ml
BROWN SUGAR30 g
LEMON JUICE15 ml
SMOKED PAPRIKA7 g
SALT4.5 g
PEPPER1 g
GARLIC POWDER1.5 g
ONION POWDER1.5 g
CHILE POWDER0.7 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.

Originally published as Carolina-Style Barbecue Sauce.

Adapted from a recipe published by Sean Brock in Heritage / Saveur adaptation.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Heritage / Saveur adaptation (published as “Carolina-Style Barbecue Sauce”). Full citation lives in Provenance.