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Scott's Barbecue Sauce

Scott's Barbecue Sauce

Scott's Barbecue Sauce originated in 1917 when Adam Scott, a minister in Goldsboro, NC had a dream in which the exact ingredients for the sauce were revealed to him. He spent the next three years developing his sauce, and began serving it on pork barbecue out of his house. Word got around quickly and demand was so great that he opened a restaurant and used the original recipe for almost 30 years. In 1946, his son, A. Martel Scott, spiced up the original recipe and eventually bottled it for retail sale in 1948. The recipe for Scott's Barbecue Sauce remains a family secret passed down through generations of Scotts, and today Adam's grandson Martel proudly carries on his father's and grandfather's tradition. Over the decades, Scott's Barbecue Sauce has won accolades from The New York Times and Food & Wine Magazine. This all-purpose vinegar-based sauce is a true eastern North Carolina barbecue sauce and is just what you need to make authentic, spicy-tangy eastern NC pulled pork barbecue. Simply splash Scotts BBQ Sauce generously on pulled pork (or pulled smoked chicken if you prefer) and enjoy with a side of slaw. Scott's sauce is also terrific as a spicy marinade and basting sauce for chicken, shrimp and vegetables, and adds peppery tang to collard greens, field peas and green beans. Sprinkle on fried fish, calabash shrimp and French fries instead of vinegar. The old-fashioned label reflects the roots of the sauce and includes recipes for BBQ pork and chicken.

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