city bbq swine wine recipe city bbq swine wine recipe

Smoked chicken, pulled from the bone and mixed with scratch-made 'Bama sauce. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete. I can't say that I didn't like most of it, some more than others.But the first BBQ I remember is what we used to cook ourselves over open pits. exceptional. The meat is chapped or pulled and carries plenty of flavor without the sugary, tomato based thick glazes that most have to use because the meat was cooked incorrectly in the first place.Posted Thu, Dec 3 2015 1:07PM, p3orion That's true if you want whole-hog barbecue, but some of us prefer the premium cuts like butts and picnics (and also prefer ending up with less than 50 or 60 pounds of the finished product.) I know how it is to get a taste for something & have trouble recreating it. The further east or west you go the more extreme to their sauce they will tend to.Posted Wed, Dec 6 2017 1:45PM, Dick T Born and raised in W-S, NC. Posted Wed, Aug 4 2010 7:45PM, Ben Chris is correct. Now I love collecting pulled pork recipes. 100 % 4g Carbs. Definitely trying all the variations here. He obviously learned about cue as a resident of Jamaica. Need to get some buns for my BBQ sammiches!!! This is what came out. I will have to serve it up tonight as I cant wait but I will let you know how it goes down with the rest of the family. Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. Maybe even cut them in half after the soak and make deviled eggs from them to go with the 'cue? Pork was cooked for about 18 hours and the chefs were in the back, chopping it up with cleavers. Bennetts is a no meat chili sauce. I'm not a fan of Tabasco, because I feel that it is simply spicy hot without any flavor. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Tried to use the oven once, but it came out too dry. Lol But I fixed yours and it was tasty. Ketchup. It also gives it some red; mine is pretty dark otherwise, because I use sorgham molasses instead of brown sugar.Posted Fri, May 13 2016 9:34AM, jethro Like it all eastern bc and e. VA are the best try 50/50 w brown sugar and molasses and instead of Texas petes(sorry garners) try Panola gourmet sauce from lousianaPosted Tue, Jul 19 2016 6:58PM, Mark There was a comment on this board that there was good BBQ sauce in Georgia. Contactless delivery and your first delivery or pickup order is free! LowCo Barbeque Sauce. No sweet stuff for us!. i turn to human being also at any time i want to. I followed the recipe that you gave and it is super yummy. This sauce is spot on and those of us who like Lexington style BBQ will love this recipe! Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. Sign up today at Posted Wed, Aug 26 2015 3:04PM, steve p Well I read all the posts and I guess I might be a little old fashioned. Many include a mix of ketchup, brown sugar, Worcestershire sauce, lemon juice, chilis, garlic and/or cayenne pepper for heat . Love Josh B's recipes and wish to hell I could attend one of his Grilling Get-Togethers.Cheri from Treasure Island, Flor'Yda with Tenn and Illinois rootsGo figure on MY taste in great BBQ sauce. So thanks, Ill use this as a guide and make my own changes as I see fit.Posted Sun, Jan 23 2022 5:39PM, SarahS Well, everyone seems to like slamming Texans. Was a bit hot for me so added another TBL dark brown and 2 TBL white sugar. City Bbq. All rights reserved. MAP IT! Tennessee, what have you done for me lately? Mojo BBQ in Jacksonville, FL. A good example is Maurice Bessinger's, based in Columbia. Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! As a Texas native (bread and buttered here) pork, in all of its glory, shapes and sizes is a favorite of mine to throw on a smoker & is considered 'cue. It darkens the sauce and gives it a bold flavor that really compliments the meat. YUCK.I live in Connecticut now and have my own electric smoker so I can make my TN barbecue and my own vinegar sauce. Great sauce even if a NY'orker developed it. Pulled pork, beef brisket, and rib meat, mixed together in a sweet and spicy housemade sauce and served on buttery grilled Texas toast. I'm displaced in the Midwest now and I don't have a smoker, so I'm going to try a stovetop tea smoke and then cider vinegar steam in the oven. People have some strong opinions about their BBQ sauce! Ahhhh!!! I've even seen folks get red in the face debating exactly how the meat should be cut, whether to use cider or distilled vinegar and how much water, whether to use red or black pepper, etc.. Then comes the sides and how to prepare them, such as plain white bread on the side or a bun if bread is used as all. don't want to end up with dried out pork after spending 8 hours slow roasting a loin with bacon fat and dry rub. I know my way around a kitchen and followed the recipe to the tee despite knowing better than to add this much heat! I always want to taste the meat first before employing any sauce, no matter the style. (Just used the crockpot on low to keep it warm while serving)We thought we we never go through that much since we had pulled pork with other sauces, but we ran out early while the other options did not "sell" as well. Barbecue Sauce Recipe Easy. The best place to get a good ole southern dinner, the pork was delish and so was the rest of the chicken, hush puppies and so on and so on. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. I have eaten BBQ from the mountains to the coast. I grew up in Piedmont NC. Gotta bite to it we're not familiar with. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. Oh, and also that it ain't supposed to have no dang cows in it.Posted Tue, Oct 18 2016 7:43AM, Scott P3orion,Your stance on Texas 'cue is fightn' words, sir. Got some pork cooking right now!Posted Wed, Jul 22 2015 3:24PM, Roger W I have lived in NC all my life, do many BBQ competitions all over the U.S., catered my fair share and have cooked everything from rabbit to bear to deer and back again, over open pits, closed pits, grills and smokers.North Carolina actually has 3 types of sauces which are:Eastern Western and:Lexington StyleTo suggest that mustard sauce is one of our sacred sauces is blasphemy!! Sorry to get off point. I was very surprised how mild "hot" food is here. The watery consistency of the mopping sauce is applied throughout the smoking. However, I have had vinegar sauces made with ketchup and sugar and I like some of them also. i become a vampire through the help of my friend who introduce me into a vampire kingdom by given me their email. Read the article. My family prefers my own sauce, and my ribs. Mac and Cheese Waffle Recipe. Some times I just add more cabbage and keep going.Posted Sun, Feb 5 2017 12:10AM, sue fortier I have Tyrell County, North Carolina roots from my mom and our whole family loves Eastern Style Bar BQ! City Barbeque 373 reviews Claimed $$ Barbeque, Caterers, American (Traditional) Closed 11:00 AM - 10:00 PM See hours See all 379 photos Write a review Location & Hours 208 West N Carolina 54 Durham, NC 27713 Chris K. said read more read more Thanks for the shout out about our 'que! Franks hot sauce? All-natural chicken breast, filleted by hand and served on a bun. The recipe that initiated this threat is almost identical to what i use, which is what my father used and my Grandfather used Its about as traditional and authentic as it comes.Posted Mon, Jul 25 2016 5:06PM, p3orion C'mon now, Mark, there's at least one other good sauce in Georgia: mine! Thanks so much-it's a Keeper! Watch on. )I suppose they have their purposes, the "Bama white sauce is pretty good on chicken, But it just ain't "barbecue. Is Scott's not Eastern? i become a vampire because of how people treat me, this world is a wicked world and not fair to any body. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. Join for free! The smoker has been running non stop since Sunday. Texas Pete has been around since 1929, when it was first mixed up by Thad Garner, who was at that time the owner of the Dixie Pig BBQ in Winston Salem. Add onions to skillet and stir until just softened, about 2-3 minutes. He started quizzing me on the ingredients, I failed to mention the ketchup part to him in fear it would taint his opinion (based on the comments posted here). Our bread is baked daily, sauce home-made and only the world's finest aromatics are used in our award winning rubs.Then we add our ownAward-Winning Sauces & Dry RubsAs one of the most decorated barbecue champions in the world, Joe Davidson's award winning sauces and dry rubs are the standard in modern day BBQ. That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) Thanks to those who offered alternative ideas.Posted Sun, Sep 27 2015 10:23AM, Nicole Kaldahl Lol my husband "RK" is from MN as well. Had to drive to Hursey's in Burlington NC last month while visiting a friend to bring 5# of it home. Melt the butter in the pan and add the garlic. Posted Mon, Jul 28 2014 1:42PM, Scott There is noi substitute for making your own sauce, but I have to say, being born and raised in eastern NC, the most authentic vinegar sauce in a bottle has to be Grendeddy Daves "Hawgwash" based out of Wake Forest, NC. I am doing VA BBQ and NC BBQ in a few days - do you know how many lbs of pork are seasoned by 2 cups. Posted Sat, Dec 5 2015 11:41AM, In conclusion Over the many past decades I have heard countless debates about NC barbecue. (another shall! picked, pulled and chopped the pork drenched with the sauce then added what ever other sauce the customer wanted or sliced "naked" my personal favoritecouldn't use tomato, sugar or butter or the meats would char before they cooked thru. Louisiana hot sauce or maybe Frank's hot sauce would be a better option. Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. Posted Tue, Jun 10 2014 8:43AM, GG Never, ever, ever use raw vinegar on Eastern NC Barbecue. Thanks again Josh for sharing your recipe. I've never had true BBQ, being from Canada, but I love the way you guy's talk about it with passion. Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste. All others are commonly referred to as Lexington style, but if you ask anyone living in the east we just call it wrong.Apple Cider Vinegar, Crush Red Pepper, Black Pepper, Salt, and Sugar. I think it is best when steamed until the block (a bread pan) has set. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. I was slayed by Short Sugar's in Reidsville. A Fine Swine BBQ is once again selling its smoked and pulled meats from its food truck on the east side of the river in the St. Louis metro area. There are 20 calories in a 1 tbsp serving of I bet they were good! We are all proud of our regional cooking ( chowders and best lobster roll here on the Maine coast)My mom and grandmother would feel proud of their traditional recipes, but were never rude. I lived in Charlotte years ago, and that sauce has still been on my taste budsthe sauce, pickles, and slaw. Tastes mainly of vinegar and brown sugar but there's more in there than that.I do very miss that good old BBQ brisket though. It's ok on chicken and my wife likes it but I don't consider it BBQ sauce or "Alabama white sauce'.Tabasco only adding heat is one of the dumbest things I've ever read. Barbecue products - rubs and sauces as well as other BBQ related items. Been making variations of Moore's similar sauce for 30 years. I always try and use fruit wood when I smoke my pork butts with peach being my favorite. But I use V8 juice, which adds a little depth of flavor too, without really CHANGING the flavor. Posted Sun, Feb 4 2018 5:17PM, Dick T Cheri, obviously we cannot use quotation marks on this site. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. I believe it has been made popular relatively recently by Bob Gibson's. . LowCo Barbeque Sauce. When: Friday, 3 to 9 p.m.; Saturday . Grew up on Parker's Barbecue (Wilson). There are more "Thou Shall's and Shall Not's" with BBQ rules than any topic known to man. Eaten pulled pork here in central NC 4 times now and still haven't tasted a hint of smoke in any of them but usually the pork is at least good. Until I could get it again, I used Frank's or Trappey's, both of which are a bit closer to Texas Pete in flavor than Chulula. But I'm a Texan. Brush Fire Barbeque Sauce. "NO KETCHUP!" Similar vinegar based sauces can be found all over the central and western parts of the state. $7.79+. This sauce is actually good for dipping grilled wings into!!! This looks like a great recipe, sans tomatoes. Bbq Sauce Homemade. Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. I was raised in Winston-Salem and Texas Pete is a complete MUST. "Posted Sun, Apr 26 2015 12:58AM, Martin P I don't care what anybody says about this sauce. The vinegar sauce was the winner and oh so tasty. I'm hoping the smokiness of the chipotle will make up for the lack of smoke flavor in my meat.Posted Tue, May 22 2012 5:04PM, Seline Eastern North Carolina Style is strictly east of Raleigh. !Posted Sun, Sep 27 2015 4:01PM, p3orion Yeah, well I can sympathize with him. More cynically speaking, ketchup in NC vinegar sauce is not dissimilar to the so-called "Americanization" off Italian, Chinese, Thai, Mexican etc cuisine most Americans eat. I grow up doing pig pickens an tasted 100s of sause to know.Posted Sat, May 31 2014 12:11PM, p3orion Ashley, I don't think anyone said Texas Pete was not from North Carolina; it's made in Winston-Salem. Add to Cart. Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! Jan. 21, 2023: GBA Judges Class- Rhythm & Ribs BBQ Festival 2023, Ashburn, GA. Visit downtown Carrollton businesses and enjoy samples of chocolate at participating locations . Pour the contents of the skillet over the pork in the slow cooker. 1 Serving : 250: Banana Pudding. Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! Others want pinto beans on the side, or greens. Depending on the crowd I will add more or less Texas Pete to control the heat. This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. $29.99. 499. Why even bother smoking the pork in your all electric smoker? He appreciates good barbecue, and that is, of course, the great mediator. Don't forget the slaw, which is another argument all by itself. ketchup is a nice addition as I enjoy western nc sauce. 1 White wine vinegar. We call it a mop sauce, and then put on the table Crystal or TP or Tabasco for extra heat. I am trying to figure out what sauce to serve with my 6lb butt tomorrow. You'll just need to scale up your cooking pot as well. Very thin, usually clear. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. Recipes. Updated Mar 2, 2023. It's got the spice, sweet, and salt to make some of the best NC BBQ ever in your back yard.Posted Fri, Aug 1 2014 12:47PM, DR LR BARYQUE Pretty good sauce, mine is similar BUT I add A handful of my special rub I save while rubbing pork. i live alone. give it a try before you snub your nose! Pulled pork marinated in vinegary swine wine and topped with creamy slaw. Tabasco? ;) %u2764%uFE0FPosted Wed, Oct 19 2016 12:34AM, Scott %u201CYou may all go to hell and I will go to Texas for the cue'.%u201D Davy Crockett Abe Lincoln told me to believe everything you read on the internet. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside. Yummy.Posted Mon, Dec 23 2019 1:55PM, Erin I was born and raised and still live here in central NC (wake/franklin counties). For me, I prefer Thai food as prepared in Thailand; Greek as in Athens; NC bbq as written in Eastern NC--save the ketchup for your steak ; ) **Credentials--Chapel Hill born, Wilmington raised and Jackson's Big Oak BBQ**Posted Mon, Jul 10 2017 2:56AM, p3orion Keep in mind that although eastern North Carolina purists are perfectly within their rights to indulge a fanatical insistence on NO KETCHUP, there's a whole lot of North Carolina that is NOT east of Fayetteville, and where people are perfectly willing to follow a more relevant guideline: what tastes good.Posted Mon, Jul 10 2017 9:11AM, James B Taylor Credentials-Portsmouth, VA born, Wadesboro, NC raised, Time in Raleigh, Fayetteville and Wilmington(43 yrs now) BBQ choice Whispering Pines in Albemarle, NC. It's under lock and key, and won't be casually doled out to just anyone! We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. He started out telling me he "bet it wasn't the real Eastern NC style & that I did like he had". It does have ketchup in it. Keeps forever.And I do mean forever. So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. Posted Sun, Feb 4 2018 5:02PM, cheri Dick T, not sure your comment is understandable with all the 'characters' insert. We are going to a friends house for Thanksgiving and we are bringing the pork. The western piedmont and mountain regions were settled by different people with different tastes, and some very good barbecue made there may often contain both sugars and a bit of tomato, and yet is every bit as much a "genuine North Carolina barbecue sauce" as the eastern sauces. The only change I make is to add 1 heaping tbs of chili powder. Next, move on to Town Square to . Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. I love Carolina sauce as a finishing sauce for pulled pork. They usually start with dry rubs, too, and get some or all of the heat from that rather than the sauce.Texas sauce is a lot like Memphis rib sauce, except it's sometimes a bit hotter (the south-of-the-border influence) and may have a bit of added mustard or black pepper (the German influence.) Those look like good starting points. @Bryan Koen I'll have your own pork butt waiting for the day you start eating meat again.Posted Tue, Aug 3 2010 2:09PM, Chris The fact that you added any ketchup will get you beat up by East NC diehards (ha ha). I can sometimes buy sliced pork liver in the grocery store, but I have no idea how much to use, since I don't know what a pig's liver would weigh.Posted Sat, Jul 11 2015 5:49PM, Marge I use to live in Goldsboro NC and I used to go to Wilbur's Barbecue resturant. One of my favorite places was in Smithfield VA where I had family, it had a nice eastern NC style sauce. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. We Also Recommend Like Texas Pete's (which is pretty good) and Texas Steakhouse. The Swifty Swine Pig Races . I raised hogs as a kid on up and this is how its made Eastern NC area and south. It took me almost 15 years to master what he did. I have the recipe somewhere, but hubby's been digging through my recipes and I couldn't find it so I tried yours. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1. Check out our location and hours, and latest menu with photos and reviews. "Losing to A&M was a nice startPosted Wed, Oct 19 2016 5:42PM, Nicole Kaldahl I love your sass, you sure sound like you're from Texas!No Gig 'Em in this house Hook 'em Horns! Makes no matter wether you want to bicker where the sauce is famous or what part of which state.FACT IS that Josh's "Carlolina Tang" sauce is an awesome blend for pulled pork! 1 750-mL bottle Sparkling Wine 1 L Cheerwine 12 oz Sierra Mist 2 Orange wedges Maraschino cherries INSTRUCTIONS Step one Add all ingredients, save for the garnishes, to a punch bowl with a large. Posted Fri, May 13 2016 6:13AM, p3orion Tom, I like your idea of using this or similar sauces for pickled eggs. Really the Texans should probably stay out of this debate. We were on a two week vacation in Florida, and on the way home, stopped at Duke's BBQ, which was in my top 3 favorite restaurants (and we visited some great places) and will be trying to come close to those great, thin, vinegar based sauces. That was 100 people! To me, it will always be my favorite. $9.59 +. friends & allies fresh coast ipa. I have tried many of Josh's recipes and they are Awesome, he goes where the BBQ 'masters' or so you call yourselves are too afraid to alter tradition. $10.35 Pulled Chicken Smoked chicken, pulled from the bone and mixed with scratch-made 'bama sauce. It was the absolute best sauce I have ever had poured over a hot hog at a pig picking. !Posted Wed, Jan 1 2014 5:52PM, Sheri Aakre I was so glad to find this recipe and the other comments helped too. Top notch, A , 5*! Share Tweet Pin it Fancy. Many old-timers added a small amount of tomato paste (never ketchup) to darken the sauce a little so it could used on both pigs and chickens. Once cool, de-bone and chop the meat finely and set aside. My grandmother made the sauce in a 10 gallon batch at a time. Choose a sauce: No Sauce, Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce $4.99 Family Pack 1 lb. If I remember my T.W. 2 cups apple cider vinegar 2 tablespoons dark brown sugar 1 tablespoon ketchup 1 tablespoon Texas Pete's 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon kosher salt Procedure Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. i'm having to do everything with my non-dominant arm. His sauce is very good, and very close to this recipe. I opened a restaurant in tyrone ga. called barbeque junction where i served a wide variety of sauces hence "the Junction" the house sauce was a half gal of cider vinegar, a qt or so of water,1/4 cup of salt, 3tbl sp granulated garlic, 3tbl sp onion powder, 5 tbl sp crushed red pepper brought the mix to a boil on the stove then put in the fridge over night. It is a staple in our kitchen and I don't remember the last time we didn't have at least 1 bottle.There are places here that have hot versions of their sauce, but Texas sauce does not have a "kick" compared to anywhere else. ;)Posted Mon, Jun 23 2014 7:08PM, ATL Pirate I am a Greenville, NC native and truly miss a good pig pickin' and all the sides and fellowship that goes along with the event. Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. good bacon! ), so your regional arguments seem completely pointless to me.If it tastes good, *eat it*, even if it isn't the way it's "always been done".In the Midwest, meat has "always been done" with a package of Lipton's soup mix, a can of cream of mushroom soup, and a dollop of ketchup.This may be tradition, but it isn't worth saving!Innovation is not a bad thing, and it doesn't strike at the roots of your regional identity. I discovered Carolina Sauce in 2013, and my taste has been changed forever away from tomato based sauce. is the same thing, just dialed up a notch.Eat what you like, enjoy the sauce you make, and appreciate the common ground we DO share: that barbecue is one of life's great joys. Making a 4 cup batch, I used 1 packet of Raw Sugar and 1 teaspoon of molasses (as I was out of brown sugar). It was just so yummy and the ONLY WAY I knew how to eat a good pulled pork sandwich until I found this sauce. It can be eaten cold, but is much better sliced and fried (in bacon grease, ideally) and served as a breakfast item.Livermush is similar to the scrapple of Pennsylvania (and no doubt evolved from the recipes of the same German settlers) but has relatively less cornmeal than that, I believe. Add a little ketchup to it and it is similar to A&M to me. So, I'm going to try the vinegary thing. Sorry the first post was hard to read. I have been eating carolina sauces all my life and cooking it at firestations all over NC. If you don't want it with as much kick, reduct the red pepper and cayenne by a teaspoon each, and increase the brown sugar by a tablespoon back to the original proportions.Posted Sun, Oct 21 2012 7:44AM, Doug Just wanted to say thank you for posting this. All that I find call for "one pig's liver" rather than a weight. Place in refrig overnight, dump from pans, slice, dip in flour and then fry it until golden brown on both sides. 20 Cal. Fry until fragrant then add the wine and lemon juice. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. I've found a new website that I'm sure I will love as a "low-carber"!Posted Fri, Jul 10 2015 6:33PM, ann @p3orion Love liver mush also called liver cheesePosted Fri, Jul 10 2015 6:48PM, p3orion Got a recipe for it, Ann?