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Hi, I was in Raliegh several weeks ago at an auto auction where they served bar b que for linch. There was some barbque sauce there that I had never heard the name of, I think it was something like "Murphy" but not sure of the spelling. It was a thin sauce with a vinegar taste. I would love to buy some if I can get the right name and a location that sells it, can anyone help?
Any and all help would be greatly appreciated.
Thanks and have a Blessed day,
Wade
NC Tarheel posted some info in this thread (post #11) on a couple of restaurants in Wilson, and it sounds like he knows about sauces...I suggest reading that post and then perhaps you can get some direction from it. God luck in your search as SunnyKayak said as everyone appears to have a slightly different opinion when it comes to bar-b-q sauce. Happy New Year!
In Greensboro NC (near Lexington NC where the Barbque festival in the Fall is held has a great long time restaurant STAMEY'S Very good and inexpensive.
Hi, I was in Raliegh several weeks ago at an auto auction where they served bar b que for linch. There was some barbque sauce there that I had never heard the name of, I think it was something like "Murphy" but not sure of the spelling. It was a thin sauce with a vinegar taste. I would love to buy some if I can get the right name and a location that sells it, can anyone help?
Any and all help would be greatly appreciated.
Thanks and have a Blessed day,
Wade
Never heard of "Murphy" sauce, but with a quick google I found a Mrs. Murphy's sauce. Unfortunately the web site doesn't say what's in it, so I have no idea if it's what you had. But I can highly recommend Scott's sauce. It's the real deal--eastern-style vinegar based sauce with a nice pepper kick. You can order it online if you can't find it locally.
Moe's bbq on Sweeten Creek Rd. (just south of Biltmore Village) specializes in Alabama style barbecue. I was born and raised on the West Coast and ate bbq wherever I found it. Nothing beat the worst I've had in WNC. I always heard Memphis was the regional capital of bbq, so when my travels brought me there a few months ago, I sought out the famous Bryant's. It was good but while I was diving into the plate of goodness, kept thinking of getting back home to 12 Bones Smokehouse in Asheville. I consider myself spoiled and at long last, can rest in the knowledge I have found the Holy Grail of BBQ. Of course, I'll continue to consume the stuff in my travels wherever they lead me. And if I find something better, I'll acknowledge it. It's all good.
A few months ago, I bought a Cameron's Stovetop Smoker at Kitchen & Company. I also bought a variety of chips, which look more like sawdust. It works amazingly well. The first few weeks, I smoked just about everything I could get my hands on, including portabella mushrooms and salmon. This is the best thing since sliced bread. And when I don't want the house to smell smoky, I put it outdoors on a hotplate as it uses low heat.
I'd rather get flavor from the meat than a heavy sauce. Heavy sauce is like too much dressing on salad.
Now I'm hungry.
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