NC Red Barbeque Sauce

By David Bowers

Published: April 16, 2010

Once a year, we head down south to North Carolina for my wife’s family’s annual summer gathering. My brother-in-law has a nice cabin on a lake, an A-framed structure that looks small but sleeps a whole passel of cousins, aunts, uncles and grandparents. For three days, we swim, boat-ride and water-ski. Well, some of us water-ski and some get dragged, gasping, on the towrope. I’m not naming names because it’s not pretty.

And we feast. The grownups share cooking duties pretty cheerfully, and of course I’m always happy to take my turn. One morning last year, I decided that I wasn’t showing off enough with the grill and I proposed to slow-cook some real pork barbeque.

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