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My Story
Transplanted into eastern North Carolina as a child, I was
fascinated by the local culture and traditions. As a little girl I
developed a passion for barbecue. Of course, this is not as unusual
as it sounds. Nearly every one in eastern North Carolina has a
passion for barbecue. We love pigs. You give somebody an excuse to
throw a party and they would put on a pig pickin' (a colloquial name
for roasting a whole pig in a cooker/smoker). From the most casual
gathering to the most formal occasion, the guest of honor was most
definitely the pig.
During the festivities, I spent most of my time hanging around the
cooker, listening to the old guys tell stories, bragging all the
while about their barbecuing prowess and their special, extra secret
sauces. I soaked up more secrets than a roll of Bounty paper towels.
Little by little I gathered the knowledge usually handed down over
generations. Now that I am all grown up, I share the secrets of the
pig roast with friends at our annual Down East Pig Pickin'. I treat
them to the best barbecue they have ever tasted. I know the proper
wood to use to make the longest burning and most aromatic embers.
Because I know just how long to cook and at what temperature, I also
know just when to turn the pig and when to apply the sauce.
Aaahhh, the sauce. Now there's the real secret. Finding the right
sauce is like Lancelot finding the Holy Grail. I can assure you the
old guys back home tried their sauces on everything from pigs to
possums and steaks to squirrel. Believe you me, anything that makes
possum taste better has got to be good. This was the most difficult
piece of the puzzle to put together. Everyone guarded their sauce
recipes like the army guards at Fort Knox. Over time I was able to
piece together the very best barbecue sauce/marinade ever. It is
barbecue sauce in its purest form.
In eastern North Carolina we know the job of the sauce is not to
sweeten, cover, coat or hide the true flavor of the meat. The job of
the sauce is to enhance, to compliment and to heighten the natural
flavor and personality of the meat. That is why this is the only
barbecue sauce/marinade you will ever need. It is wonderful on
everything - pork, wild game, beef, poultry, lamb, seafood,
vegetables and even possum, if you're so inclined. If you can catch
it, this sauce will make it the best you ever tasted.
2007 BBQ Sorcerer Category Award Winner!
Recipe Suggestions
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On the stovetop over medium
heat, combine olive oil or butter with chopped onion and
garlic, stir occasionally until slightly browned.
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Add ground meat (beef,
turkey, chicken or game) and Sarah’s Possum Sauce, lower
heat and simmer before adding either homemade or store
bought spaghetti sauce.
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Stir and pour over freshly
prepared noodles.
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In a Dutch oven, cover
bottom of pot with Sarah’s Possum Sauce and cook meat
slowly on low heat, 225-250 degrees until tender and
heated through. Usually allow about an hour per pound
at this temperature. Shorten cooking time as you raise
the temperature.
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Possum Sauce is now available at the
following retailer(s): |
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Possum Sauce has a suggested retail of:
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$12.00 for a 32 oz bottle or
$120.00 for a case of 12.
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$8.00 for a 12 oz bottle (new
size!), case of 12 - $84.00
For shipping and handling prices, contact
Sarah Hunt Engsberg Enterprises.
Email:
sarah.engsberg@mindspring.com
Wholesalers, please contact Sarah
Hunt Engsberg Enterprises for bulk order discounts (Wholesale tax ID info
will be required to qualify for discount.)
Email:
sarah.engsberg@mindspring.com
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