Where To Buy Carolina Treet BBQ Sauce?

North Carolina is renowned for its distinctive barbecue and barbecue sauces, but one Wilmington family recipe is still available in stores despite the goods coming and going from grocery store shelves.

In 1953, a tiny, independent grocery store’s meat cutting area was where Carolina Treet was first created.

People began asking for methods to carry the sauce home after it was used for years to cover whole barbecued chickens. As a result, a smaller size Carolina Treet container was created.

While the majority of the brand-name barbecue sauces you can get in the grocery store are made with a tomato base, Carolina Treet’s taste comes from a different source.

Lenwood King, Jr. noted, “It has flour in it and most of the other BBQ sauces don’t have flour.” “Actually, the main distinction between it and other barbecue sauces is that this one is intended to be used as a cooking ingredient. I don’t believe I’ve ever seen a barbecue sauce with flour in it.”

Following the success of their unique barbecue sauce, the business also created a line of tea concentrates under the Aunt Bertie brand. Bertie belonged to the Kings’ family.

Because more people are preparing their own meals at home, Carolina Treet has reported strong sales despite the downturn in the economy.

Carolina BBQ sauce is what kind of sauce?

You can find out how much a nutrient in a portion of food contributes to a daily diet by looking at the% Daily Value (DV). 2,000 calories per day is the general recommendation for caloric intake.

(Nutrition data is calculated using an ingredient database and is only a rough approximation.)

In contrast to the thicker, sweeter molasses-based sauces used in the South and Midwest, Carolina-style barbecue sauce is based on vinegar and mustard. Use this sauce on both grilled chicken and the customary Carolina pulled pork. Grilled meat pairs perfectly with the tanginess of the mustard, vinegar, and a hint of liquid smoke. Fries, potatoes, and other traditional side dishes taste great with the sauce.

One of our readers, “Big Daddy,” kindly gave us this recipe. And it does not let you down. Larger amounts can be stored for up to ten days in the refrigerator. Use what you need and keep the sauce in the refrigerator because it hasn’t been pasteurized or canned to keep it fresh. Never use used utensils to spoon the sauce, and throw the sauce away right away if raw meat or chicken gets into it.

What distinguishes Texas BBQ sauce from Carolina BBQ sauce?

You’ve heard about the heated argument over each region’s distinctive BBQ. Some US communities are renowned for its unique fashion, and they compete against one another on a national scale to be considered as the best BBQ destination. We think it’s absolutely fantastic. No matter where we go—Texas, Tennessee, Indiana—we’re always up for some mouthwatering smokey sauce and succulent meats. The coziness of a warm dinner given by cooks who are passionate about their craft is unbeatable. Even though it’s all great, we’ll briefly discuss some of the minor variations in BBQ at some of the hotspots:

Memphis: Memphis is an excellent spot to find good barbeque and is full of friendly hospitality, storied music, and fantastic food. Memphis in May, an annual festival, includes The World Championship Barbecue Cooking Contest. Memphis barbecue is not to be trifled with. Memphis-style cooking entails slow-cooked pork with a moist, generous sauce or a dry rub. Memphis BBQ literally falls off the bone due to low cooking temperatures and protracted, teaser cooking durations!

Kansas City: Kansas City BBQ frequently uses tomato- and molasses-based sauces. Numerous meats are slow-smoked or expertly grilled before and while being slathered in the rich sauce beloved by Kansas City. Additionally essential to this style are the side dishes, especially baked beans. Henry Perry, a restaurant owner who utilized newspaper to roast his slow-cooked ribs in the 1920s and 1930s, has been attributed with a large portion of Kansas City barbecue’s popularity.

Texas: This state is home to many distinctive cuisine regions “larger is better is the state. Barbacoa is a specialty of Texas BBQ and is actually a modern Mexican cooking technique. Barbacoa is traditionally prepared by burying it in the ground and covering it with leaves. These days, it is produced by roasting lamb or beef over an open flame. After the meat has been cooked slowly and subtly, the fat in the flesh is where most of the taste of Texas barbecue originates. In Texas, dry rubs are frequently employed, and barbecue sauce is almost always offered on the side.

Carolinas: While pork is typically the main ingredient in Carolina BBQ, the type of meat used might vary by region. While Eastern-style BBQ concentrates on the whole hog and sauces with a mayonnaise base, Lexington-style BBQ uses a ketchup and vinegar-based sauce and pork shoulder. Between these two regions, there is a lot of dispute on correct BBQ methods! Several southern gatherings, including weddings, entertain the “pig pickin’ method of catering, in which customers take their own slowly cooked meat off a smoked hog’s body. During family get-togethers, the lengthy period spent preparing and perfecting the hog is valued and highlighted.

We hope you have a delicious and gratifying BBQ experience wherever you are! The best homemade barbecue sauce can be found right here in Indiana. A statement is being made by Wever’s Smoke Eaters Barbecue!

Which barbecue sauce brand does Panera use?

The next new Panera items we recently sampled were the Smokehouse BBQ Chicken Sandwich and BBQ Chicken Salad.

Texas toast is what the Panera Smokehouse BBQ Chicken Sandwich bread reminds me of, much like the Panera Chipotle Bacon Melt that I previously reviewed. As described “On the Panera website, smoked, pulled chicken raised without antibiotics is served with BBQ sauce, red onions, Vermont white cheddar, and frizzled onions.

On the interior, there is a lot of pulled chicken with BBQ sauce. It makes me think of a healthier BK rodeo burger because to the frizzled onions. but with 380 calories and chicken as an alternative. Despite not being a great lover of raw red onions normally, I particularly liked the extra interest the red onions offered. Overall, a fantastic choice.

The Panera BBQ Chicken Salad is up next. When I ordered, the salad dressing, to my surprise, didn’t resemble the dark dressing on the Panera picture. The description of Panera is “Antibiotic-free chicken, romaine, black bean and corn salsa, BBQ ranch dressing, frizzled onions on top, and apple cider vinegar BBQ sauce as a finishing touch. It appears that they omitted the actual dressing and instead only displayed the apple cider vinegar BBQ sauce in a side cup.

The flavor was…? disappointing and a little hot. The dressing, in my opinion, overwhelmed everything. I won’t lie; I hardly even finished this tiny salad (260 calories). In general, I enjoy their frizzled onions, which are similar to French fries with additional Southwestern flavour. Perhaps the chicken would have been wonderful with just a spray of barbecue sauce? I poured the dressing on everything, which was a mistake, and I did not like it.

I would choose either the Panera Smokehouse BBQ Chicken Sandwich or the Panera Chipotle Bacon Melt if I had to choose one of their new sandwiches. I’ll stick with soup and salad or perhaps a lighter sandwich the next time.

The best BBQ sauce comes from which state?

Top ten states in the US for BBQ

  • Tennessee.
  • Texas.
  • Missouri.
  • N. Carolina.
  • Georgia.
  • Florida.
  • Southern Carolina.
  • California.

What barbecue sauce has the most sweetness?

Nothing compares to an original. Despite the fact that no two barbecue sauces are exactly alike, the majority of sauces that claim to be the “original” share the same fundamental ingredients: tomato, vinegar, molasses or sugar, some kind of apple or pineapple juice, garlic, mustard powder, and spices. Some brands have a tendency to be more sweet than others, while some rely more heavily on spices like pepper and paprika powders. The majority of barbecue foods may be served on an original without drawing undue attention to the gathering.

Some originals to try:

  • One of the most popular original sauces comes from Sweet Baby Ray’s Barbecue. The sweetness and acidity in this version are expertly balanced, giving it a controlled tang.
  • The main ingredients in this variation of Kraft Original Barbecue Sauce are substantial amounts of tomato and brown sugar, but it also has a unique spice mixture with undertones of paprika and garlic. With frozen cherries or blueberries, you may give it a delicious twist.
  • Trader Joe’s Kansas City Style BBQ Sauce: This sauce, which was previously absent from the store’s inventory, is a sweet and tangy combination that goes well with grilled pork chops and smash burgers. It pairs beautifully with acidic toppings like pickles or jalapenos due to the molasses thickness.

What distinguishes Carolina BBQ from Kansas City BBQ?

There are countless variations of barbecue across the globe, and each location has its own method for grilling, smoking, or cooking meat. For instance, Kansas City BBQ frequently uses a sweet, tangy sauce made from tomatoes. Although there are many various types of barbecue, Kansas City and Carolina are two of the most well-liked. Carolina BBQ often has more heat and bases its sauces on vinegar. We will talk about these two various barbeque techniques and which is optimal for cooking certain cuts of meat.

Before you begin cooking, it’s crucial to know which method is appropriate for the type of meat you’ll be using. In general, Carolina BBQ is superior for pork, whereas Kansas City BBQ is superior for beef.

The sweet sauce for Kansas City-style barbecue is made from tomato soup or ketchup combined with sugar, vinegar, and spices. In order to give it a true “barbecue flavour,” hickory wood chips were used in the smoker, which gave the food a smoky hickory flavor. Beef brisket or ribs are the primary cuts utilized. Pork spareribs or bacon-wrapped sausage links can also be used to make it. Since Kansas City style barbecue has a sweeter flavor profile than Carolina barbecue, it pairs well with several common American meat cuts including chicken thighs and turkey breast.

Although dish has Virginia and North Carolina roots, South Carolina pulled pork is most strongly identified with that state (also shares some similarities with Memphis-style barbecue). The pulled pork sandwich won the hearts of barbecue enthusiasts and is now a mainstay of backyard barbecues across the nation. Carolina-style barbecue uses vinegar as the primary ingredient in its sauces, giving it a tarter flavor than Kansas City versions. This style is often prepared with shoulder cuts of pork and a sour, spicy sauce. To give it that smokey flavor, it can be slowly cooked or smoked with a variety of woods, including as hickory and pecan.

Usually done using beef brisket or ribs, Kansas City style barbecue also works great with elk, deer, or boar if you’re looking for something a little more adventurous.

Pork ribs and pulled pork sandwiches are best prepared with Carolina style barbecue. The vinegar sauce complements the fatty hog cuts like spareribs and Boston butt well. Additionally, this kind is excellent with poultry meals like fried chicken or grilled chicken wings.

Trying out various cuts of meat and even wood chips to determine your favorite is one of the most crucial steps in preparing any form of barbecue. Before testing it out on visitors, try preparing a few dishes at home in your preferred way so you can get acclimated to how it functions. Everyone will enjoy your BBQ when guests come over for dinner if you do it this way!

What distinguishes Carolina barbecue?

In America, BBQ is almost always associated with summer. Yes, the majority of the cooking is done slowly with a variety of mouthwatering marinades and sauces. But there’s so much more than that; it brings to mind mesquite smoke, red and white checkered tablecloths, and wooden picnic tables.

This method of slow cooking meat dates back to the 1500s in the Caribbean. Even Christopher Columbus invented the barbacoa method of slow-cooking beef over green wood (hence the word barbecue).

In the centuries that have followed, barbeque has established itself as a mainstay in American cuisine, and today, the regional variations within our own nation are just as varied. You’ll need two hands to tally all the numerous barbecue variants in the Carolinas alone.

In order to be of assistance, we have outlined the several Southern locations that have contributed to the American definition of barbecue as well as what makes each one unique. We can all agree that barbecue, especially Southern barbecue, is excellent no matter how you slice or smother it, whether you cook on a pit or use a smoker, baste with a sauce or dry rub with spices.

North Carolina

The fact that North and South Carolina each have their own distinctive barbecue styles may be bewildering enough if you’re not from this region of the United States. North Carolina has two distinct methods of its own, Eastern style and Lexington style, which further complicates matters (aka Piedmont style).

The condiments

One of the earliest methods of barbecue is frequently regarded as being Eastern-style North Carolina barbecue. It entails basting the meat in a sauce made of vinegar, sugar, and red pepper flakes. Additionally, a side dish of this runny sauce is provided with your BBQ meal for dipping.

Western North Carolinians, however, prefer the Lexington or Piedmont style of barbecue sauce, which includes a small amount of tomato or ketchup.

The specifics:

Purists in Lexington only utilize the pig shoulder, whereas Eastern cooks use the entire hog. According to the North Carolina magazine Our State, it’s a tribute to the German settlers who developed the strategy in the 1700s.

competing in:

One thing is certain despite the ongoing argument about which type of North Carolina barbecue is best: Eastern is the original.

John Shelton Reed, co-author of Holy Smoke: The Big Book of North Carolina Barbecue, told Our State, “I don’t want to say ‘the truest,’ because I don’t want to take sides in that issue, but it is the original, that’s for sure.

South Carolina

If variety is the flavor of life, South Carolina barbecue is the spiciest in the nation. The state is one of many that makes the claim to be the “birthplace of barbecue,” and it offers a wide variety of sauce choices if you want to switch things up.

The Pee Dee region in the state’s north uses a similar strategy to North Carolina’s Eastern style, but without the addition of sugar. Theirs is a hot concoction of cayenne, salt, black pepper, and vinegar.

Due to its vividly colored mustard foundation, the barbecue sauce served in the South Carolina Midlands is simple to identify. The state is probably best known for this sweet and sour sauce.

There are both light tomato concoctions (made of vinegar, pepper, and tomato sauce or ketchup) and heavy tomato concoctions because of the impacts of other states on South Carolina barbecue. While the latter is more prevalent in western and northern South Carolina, the former is more frequently seen in the Pee Dee region and the upper Midlands.

According to Gwen Fowler on the South Carolina tourism website, “At one point, you’d know what style of barbecue you’d be given just by knowing what portion of the state you’d be in.” But the lines have become more hazy today.

Since pigs are particularly common in the region, most of South Carolina’s barbecue is made with pulled pork and served with one of the four local sauces.

The barbecued pork is also served with hash and rice in South Carolina, which is a stewed combination of meats, spices, sauces, and vegetables. Some of the most well-known alternatives may be found at Melvin’s Barbecue in Charleston or Duke’s Barbecue in Waterloo.

South Carolina doesn’t technically have a distinctive style of barbecue because there are so many different varieties of it, but locals undoubtedly like debating which is the best.

According to Jack Hitt, a native of Charleston, “people typically want to start a debate over sauces when you mention S.C.” “South Carolinians realize it’s really just a fabricated argument about condiments,”


In Texas, everything is bigger and more intricate. Nearly as many different types of barbecue are served in the Lone Star State as in South Carolina. But no matter where you go, beef brisket is the most popular cut, and mastering it is difficult.

Your barbecue will be marinated in a sweet tomato-based sauce in East Texas and a molasses-based sauce in South Texas. Mexican-style barbacoa can be found in the far south, close to the Rio Grande.

However, in Central Texas and elsewhere, the meat is simply dry-rubbed with salt and pepper and left alone. Whether using a wet or dry rub, Texans cook their meat slowly over pecan, hickory, oak, or mesquite wood until it is falling from the bone.

Texas residents choose beef brisket, a cut that needs to be cooked for up to 20 hours to get the desired level of tenderness. The meat is then allowed to sit and marinate in its own juices for the best flavor.

The annual Texas Monthly BBQ Fest Weekend, which takes place in Austin every November, honors Texas-style bbq.

Famous chefs, such as James Beard Award winner Aaron Franklin of the renowned Franklin’s Barbecue, host classes and demonstrations.