I am looking for the best recipe for the barbecue I grew up on. That lowcountry Lake City, Hemingway, Scranton, Cades style where once the hog is cooked over hickory and the wonderful peppery and vinegar mopping sauce, the flavor is in the meat!
I have tried to reproduce it here and come close, but it's just not the same. Maybe it's the little secrets, like what vinegar to use, lemons or not, whether to boil the mopping sauce and the proportions of pepper. Seemed like the Godwins and Huggins used mostly black pepper. Any help...like a recipe... and mopping sauce preparation technique would be GREATLY appreciated! mensplace@bellsouth.net Tired of thick sugary stuff and even Lexington NC style. Want some real Florence County cue.