The Carolina Sauce Company is your trusted source for the best online selection of North Carolina products, and we've recently updated our North Carolina Products Page, for your convenience. We've also added a new partner, Insane Chicken, to bring back several popular products including:
*George's Barbecue Sauce, a tangy Eastern NC barbecue sauce for pulled pork BBQ and marinating chicken *Outta the Park BBQ Sauce, a thick and rich tomato BBQ sauce that's ideal for slathering on ribs, chicken, shrimp and more
*Bone Suckin' Poultry Seasoning & Rub, to complement chicken, turkey, seafood and veggie dishes
*Scott's Barbecue Sauce, a traditional vinegar BBQ sauce that's spicy and tangy, and has zero carbs
Other new NC products now available through our partner Johnston County Hams include:
*Succulent Smoked Turkey available by the whole turkey or by the breast *Dry-cured, hickory smoked Bacon available sliced or by the slab
*Italian style aged Prosciutto made from North Carolina pork
*Old-fashioned Smithfield Country Ham, available cooked or uncooked, boneless or bone-in, by the slice or whole
*Sweet and tender Honey-Cured Ham, hickory-smoked and prepared with pure honey for mouthwatering flavor
Not to be outdone, our Carolina Sauces warehouse has ALL of its North Carolina products on sale, no coupon required, including old favorites such as:
*Bone Suckin' Sauce, a western NC tomato-vinegar BBQ sauce available in Original style Mild and Hot, and Thicker style Mild and Hot *Cackalacky Spice Sauce, a sassy all-purpose hot sauce that's thick, flavorful and not too hot, made from all-natural ingredients including tomatoes, sweet potatoes, peppers and a splash of Burgundy wine
*Officially-licensed collegiate hot sauces bearing the team logos and colors for the UNC Tarheels, NC State Wolfpack, and ECU Pirates
*Semper Fi Marine Corps Hot Sauce from Camp Lejeune, NC, dedicated to the brave men and women who have served and currently serve in the US Marines
*Castle Sauce, a classic mustard-tomato all-purpose sauce and condiment from Greensboro, NC, that's fabulous with burgers, steaks, fries and more
Want to see more BBQ Sauces available at the Carolina Sauce Company? Or are you more interested in Hot Sauces? How about gourmet gifts, accessories for your grill or BBQ, or specialty meats, cheeses or imports? Vote on our Facebook poll to tell us what you want: Simply click on the Questions tab on the Carolina Sauce Facebook page, then click on the "cast your vote" link to see the choices. Vote for one or more of your choices, and leave us a comment if you wish. Can't access the Questions tab? Click on the "Like" button at the top of our Facebook page, to the right of the Carolina Sauce Company name.
Our Carolina Sauces warehouse is working hard to re-stock popular products, and we have good news for fans of Wells Hog Heaven BBQ Sauce: The manufacturer is working on our order and the sauce should be available again very soon! We'll announce its arrival on the Carolina Sauce blog and on our Facebook page so make sure you follow our blog and are a Fan on Facebook to get the latest news. Our warehouse is also following up on JT Pappy's BBQ Sauce, and we're still waiting to hear back from the manufacturer. As to the Buderim Ginger Bears, they're still unavailable due to ongoing production problems in Australia. If you have questions about product availability or your order on the Carolina Sauces store, or any other customer service needs, please email Customer Service. Our warehouse also has a Live Chat Line you can contact for immediate assistance. 
This delicious recipe comes to us courtesy of Beth Granai of Outta the Park BBQ Sauce, and is a great party appetizer or tailgating snack. Ingredient quantities depend on how many folks you're feeding: Just make sure you have 1 strip of bacon per chicken thigh. Ingredients
Boneless chicken thighs
Bacon: 1 slice per thigh
Flour for dredging: Whole wheat pastry flour works best
Salt, pepper, poultry seasoning if desired: for seasoning the dredging flour
Butter
Olive Oil
Outta the Park BBQ Sauce, Original or Hot
Heat oven to 350F degrees. Put enough flour (1/2 to 3/4 cup) to coat chicken thighs in a shallow bowl. Season flour with salt, pepper & poultry seasoning as desired. Dredge thighs in seasoned flour until thoroughly covered. Roll chicken thighs up with a strip of uncooked bacon, and secure with a toothpick. Melt 1 TBS butter over medium heat in a saute pan that can go from stove top to oven. When butter foams add approx. 1 TBS olive oil (enough to cover the bottom of pan). Add chicken roll-ups to pan and brown on all sides until crispy golden brown. Typically this takes about 10-12 minutes for the first side and then 6 or so minutes for each turn. When browned on all sides, transfer pan from stove top to oven, cover and cook for 30-45 minutes until chicken is done. Serve with Outta the Park BBQ Sauce poured over the top, or on the side for dipping. NOTE: This dish can be made ahead. Store cooked chicken roll-ups in refrigerator BEFORE adding any sauce. Re-heat roll ups on the grill or in the oven and then add sauce the last couple of minutes of heating. Serve hot with a fresh sauce pour-over.The Carolina Sauce Facebook Page is your source for Carolina Sauce news, interesting food articles, and exclusive Facebook-only coupons. For access to these special coupons and the latest zesty news, simply visit our Facebook page and click on the "Like" button to become a Fan. You can then click on the Coupons tab and access special offers. And if you're looking for new recipes, grilling tips, product reviews, and the occasional chuckle, visit this blog on a regular basis. Here's where we post delicious recipes, review new products as soon as they arrive, announce any discontinued or unavailable products, warn of possible product shortages, run special sales and discounts, and provide other useful information. Subscribe to our free RSS feed and you won't miss a single zesty thing! Just fill in your subscription info in the spaces provided in the left-hand column of this blog.
Follow SaucyGlo on Twitter for the latest food news, pithy culinary observations & for sharing zesty tips!
Zestfully yours,
Gloria
Posts
No comments:
Post a Comment