I tried Josh's in an emergency and to no surprise it works! Im amazed so many things are called Texas this and Texas that and they aren't at all Texan. Texans think they like hot food but most are as cluless about spicey food as they are about BBQ.Texas sauce usually has a very unnatural liquid smoke flavor. Pour over cabbage and mix well. For the beer drinkers, we tried the Parish Brewing Co. SIPS Pinot Noir Black Currant Sour for $5 for 6 oz. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs. The first restaurant BBQ I ever tasted was at A&M Grill in Mebane, NC. Serious Eaters let me know it in no uncertain terms. In that area of SC there is a great similarity between the process and the use of mopping sauce that is shared in the eastern areas of SC, NC, and Virginia. Add another shot of Bourbon to the cook. Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. I made this in a crock pot for a bar crowd, and everyone loved it. His sauce is very good, and very close to this recipe. He also let me know that the pork was "so smoky" flavored that he probably wouldn't be able to tell anyway (giving me a reprieve?). 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. Use Josh's Carolina Tang regularly on pulled pork and other meats. Cover and cook low 8 to 12 hours, until tender. Smoked 6 cases of butts 8-10 lb avg ea. 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. I made a couple changes to reduce the carbs. 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. I use this all the time on my pork butts since finding it last year.Posted Tue, Jul 22 2014 1:19AM, Jordasche Kingston Hello. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork and some of the Carolina Tang on naked pulled pork. 1 tablespoon brown sugar. I usually like Texas style with a kick but this was my first homemade trial. it gave me a 2 inch deep hickory smoke ring all the way around the meats. . It's in the piedmont which is just below the foothills. All-natural chicken breast, filleted by hand and served on a bun. Bring it back to a boil and add cornmeal and cook until it is very stiff. So, I'm going to try the vinegary thing. Serving Size : 1 tbsp. I plan on using it as a low calorie, low carb sauce for my salads and veggies too. City Barbeque Swine Wine Sauce City Barbeque Nutrition Facts Serving Size: tbsp Amount Per Serving Calories20 Calories from Fat 0 % Daily Value* Total Fat0ggrams 0% Daily Value Saturated Fat 0ggrams 0% Daily Value TransFat 0ggrams Cholesterol0mgmilligrams 0% Daily Value Sodium130mgmilligrams 5% Daily Value Total Carbohydrates4ggrams Love this on pork. I can eat the other stuff, and I can eat other sauces, but I know what I like best, just like the rest of you.Oh, except that mustard sauce. Then there is slaw which can be the traditional red or white, Of course there is the issue of whether the slaw should go on top od the cue. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. 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. Even though it is not authentic or purist as a classic ENC sauce, it's close enough for me! Choose meat style: Pulled Pork, Beef Brisket (+ $5), Pulled Chicken, Turkey Breast, Smoked Sausage. I buy a pork tenderloin, rather large one and cook it in Georges hot carolina sauce. Tabasco also has a very noticable, unique, and distinct flavor that works best with foods like red beans and rice and gumbo, which makes sense considering where it comes from. To each their own, but at very least you sacrifice flavor authenticity (a little pride?). But being born & raised here AND an open mind). I made it once simply using pork liver, corn meal, a pack of gelatin and chicken stock, sage, salt, pepper, and some red pepper seed. I think it is best when steamed until the block (a bread pan) has set. Please note that the variety of menu may vary depending on your For dinner, split a full slab of pork baby back ribs . Hormone-free turkey breast, rubbed with salt and pepper and smoked to perfection. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. Now that they are deceased. Ive been using this recipe as my starting point for years. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. ;)He made the perfect chili, I even let the fact there are beans in it slide (Texas chili (competition) does not allow beans. She cooked it for hours in sauce and we only had the pork the bun grilled in a sandwhich press. Market value: $240. I like just a touch of ketchup as well as just a hint of brown sugar to balance the vinegar(not much still want the vinegar bite) For my basting sauces I add nothing with sugar because of the long cook time 12-14 hr this can lead to burning of the bark too much. I won't eat commercial souse or scrapple as they use the cheapest possible ingredients and I have seen it made in those processing facilities.Posted Sun, Dec 6 2015 12:38PM, p3orion Conclusion, I'd sure like to have your livermush recipe. I'm 66, but my research into my early ancestor revealed that he was a sea captain and buccaneer who first owned the land near Charleston called SeeWee. Choose a chicken style- Choose 1: Chicken Breast & Wing, Chicken Leg & Thigh. I lived in Raleigh for 16 years and had a sales territory of Chapel Hill to the coast, so I had the true pleasure of eating at every little mom and pop Eastern NC joint I could find (Ralph's in Roanoke Rapids, Olde Tyme in Raleigh, and the little one in Williamston were my favorites). Posted Tue, Oct 18 2016 11:25AM, p3orion Scott, I am perfectly swilling to concede that Texas beef is delicious. Help guests by leaving a review of your favorite dishes. LowCo Barbeque Sauce. Allen & Son uses butts, but I don't know about anyone East of Chapel Hill doing that. You'll know when you get there. I'm just a NC born gal who was transplanted to California in her youth. He was from Tennessee & quick to mention the Tennessee boys that pitched in, back in the Alamo days. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. 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. Share Fancy. this was really interesting to me. The only sauce fit to eat in GA is mine and that is because i am from Raleigh NC! I suspect there isn't enough fat content in most for it to really "pull," which requires rendered fat to break down during a "low and slow" cook, allowing the meat fibers to pull apart. ;-)Posted Sun, May 26 2019 3:39PM, Lina Merlina I turn to a vampire any time i want to. for those of you that insist ketchup is taboo in eastern nc. There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. Who just moved to NC. I think you got it right here except for the addition of the ketchup and the Texas Pete -- ketchup doesn't belong east of Durham at all, and you don't need the premade TP (or tabasco or even crystal, my favorite for flavor) if you steep the crushed reds in the vinegar/sugar/salt. I mopped the meats every hr or so with this carolina sauce. City Barbeque menu Pulled pork marinated in vinegary Swine Wine and topped with creamy slaw $9.59 + Pulled Pork Hand-rubbed, smoked over local hickory wood, and pulled to order $8.99 + Beef Brisket Award-winning for a reason: smoked for up to 18 hours and always carved to order $11.99 + Nashville Hot Chicken Oh well I guess I'd have to buy a smoker and do it myself. I think of it as the cucumber and tobacco belt.Posted Mon, Nov 16 2015 4:45PM, Cheri Nice to hear someone speak with an open mind about this sauce and others. While smoking is preferred, grilling low-and-slow works well too. A couple of them considered their %u201Csecret ingredient%u201D for Lexington Style BBQ %u201Cdip%u201D to be Bennett's Chili Sauce rather than catsup. This is for those of you that prefer a little drier wine thanmy normal recipe.You asked for a wine less sweet and I listened.You will NOT be disappointed in . Tabasco? The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. Jack In The Box Pina Colada Smoothie Recipe. 100.0% carbs, I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. I am going to try this sauce out this weekend and I will let you know how it compares to some of those I've had, thanks for sharing.Posted Fri, Jan 15 2016 10:45AM, p3orion If you have to ask how long it will keep, then you're not eating enough barbecue!However, my sauce is pretty similar, and I have had some in the fridge for six months (I made way too much in one of my batches) with no appreciable loss of quality. Bacon, ribs, and tonight, rump roast. Posted Wed, Oct 19 2016 10:19AM, p3orion "Tennessee, what have you done for [Texas] lately? Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. I have had barbecue across this nation and nothing quite compares to how we do it at home.Posted Sun, Jan 16 2022 9:48AM, Lynn Also born and raised in Wilmington. Until now make it taste right.Posted Sat, Mar 8 2014 11:06AM, jerry v Well I live in va but born and raised in eastern nc my grandfather and relative's raised hogs and cooked them in a pit.I use his sauce and I have never in 50 yrs ever put or heard anyone put ketchup in the E N C sauce.Posted Thu, Mar 13 2014 10:51AM, Mike's Carolina BBQ Sauce Seasoning Excellent info here. With a couple sugars and salt in the mix, I thought it would be best to give the sauce a quick boil to help dissolve the solids. Will be my new goto pulled pork sauce base (personal touches are what makes it your own).Thanks Ben!Posted Sun, May 3 2015 6:00PM, kellee It was awfull ! That's Lexington style, but I have never found a BBQ that I did not like.Posted Mon, Jul 10 2017 10:26AM, Nicole Don't knock it before you try it my "no tomato product east nc style all the way, I know east nc sauce blah blah blah" husband went nuts over this stuff, having not a clue there was any ketchup in there. until I just had to rub it in his face after his stellar review of my (your) sauce recipe and how I "nailed it". Not sure why those in East NC have such disdain for a little ketchup--just brightens up the sauce and adds a little body and complexity, IMHO. You might lose some of the pepper "punch" after a while, but that much acid from the vinegar is going to prevent actual spoiling, especially if kept cold.Posted Fri, Jan 15 2016 10:47AM, tbearsghia Being from the middle section of NC The Piedmont Triad Area(Greensboro High Point Winston Salem). Raised on the outer banks and catsup will get you disowned!Posted Sun, May 28 2017 3:20PM, Clemustine Sinack Ok. born and raised in NC wilson NC. Yummy!!!! I tend to like stuff that tastes good, irregardless of whether it crosses the line of tradition or not.Posted Fri, Aug 6 2010 10:31AM, Ben Cops What's texas pete sauce and what can I substitute for it in the UK? !Posted Tue, Jun 2 2015 12:57PM, Donna Wow. LOL I guess I'll add my twist as well since I cook a lot of BBQ. I've asked my brother who is a great cook to critique to see what he thinks might improve that famous taste. I believe it has been made popular relatively recently by Bob Gibson's. We are going to a friends house for Thanksgiving and we are bringing the pork. true eastern nc sauce is just a douche recipe but it is good in its own rights. First is dark brown sugar, adding a nice molasses sweetness that balances out some tartness and also deepens the overall color of the sauce. I'm making some crock-pot pulled pork right now and I added some Buffalo Salsa Chipotle from Mexico in place of the Texas Pete in my sauce. I found that I like the flavor more if I bring the temp up almost to boil and then turn it off. I could drink that stuff straight from the bottle!Thanks for sharing the recipe! 404-410 Meanwhile melt the butter in a large sauce pan over medium low heat. What's set a few people off is Josh's apparent blasphemy in calling a very good sauce that happens to include a tiny bit of ketchup an "eastern NC sauce." I wonder how the two will go together Memphis meets North CarolinaPosted Sat, Aug 18 2012 11:33AM, James Josh, thanks for the recipe, it turned out great! Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. But, there is nothing like a Carolina vinegar based sauce. Join us for our wine dinner on the 13th at Keepers on Slaughter Lane . I don't just use it for the meat --- it goes on the boiled potatoes, the greens, green beans, and I even dip the hush puppies in it. I smoke my own pork butts for pulled pork about 14-18 hours, and I think it's better than anything I can get locally. Only hickory wood. 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. It was the very best. Remove from the pan and set aside. Please don't. 2000 calories a day is used for general nutrition advice. To that end, they have made a tacit communal vow to oppose any tomato-based product in any "true" Eastern NC sauce.I love me some good beef brisket when I am in Texas, but I also exercise a curmudgeonly refusal to call it "barbecue", in honor to my Carolina roots. Chill. The best North Carolina BEST EXAMPLE of traditional sauce is @ Stamey's, in Greensboro & elsewhere. Born and raised in W-S, NC. Thanks again Josh for sharing your recipe. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. Lol But I fixed yours and it was tasty. Posted Sun, May 12 2019 10:05PM, janet sonier August 2010 to May 2019 and apparently still going strong is remarkable-and a testament to the cultural aspects of Bar-B-Que.I grew up in Memphis and Jackson, TN - Leonard's opened int 1922 and was/is renowned. exceptional. Hell, you can use it on practically anything!!! This is some kind of bastard hybrid. Thank you, again. The Lexington Style I have tried is served up by Stameys, Short Sugars, Fuzzies and one other(Lexington, NC name escapes me). I cook and sell bbq as a fundraiser and it's common to have people tell me that it's the best they ever had. The best I've had omits the molasses and flakes. Just a few comments to add:I've been in Texas for more than 20 years and never had any trouble finding Texas Pete's. This was a simple and great sauce with equal parts tang and sweetness. I smoked a pork butt & used your recipe. The new Ponce City Market location marks the business' third storefront and opens on Mar. ;)Posted Wed, Oct 19 2016 10:54PM, okjoesdc1 Oklahoma Joe's BBQ The Best BBQ in America. I gues I was stuck in the middle. Looks like this is the oneI'll let you know how it turns out. If a NC-style sauce is going to have hot sauce in it at all (rather than just red pepper flakes) Texas Pete the THE only one to use if you're going to be authentic.Proto, as Ashley says, there are some eastern NC sauces that contain a bit of brown sugar (at least I think that's what she's saying.) Vinegar and mustard go so well together in a BBQ sauce. Sorry, but what makes it truly "Eastern North Carolina Style" is the absence of Ketch-up or any tomato based product. butt that's slow cookin' in the oven. Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. Personally like to use just a little bit of Piedmont/Lexington style finishing sauce. Posted Sun, Feb 4 2018 5:17PM, Dick T Cheri, obviously we cannot use quotation marks on this site. City Barbeque location. Finally comes the pulled pork, the most perfect pairing for this sauce. These spins are often what becomes a guarded secret in a recipe. But I moved away a few years back and my current state has nothing even close. How good it was on beef, pork, mutton and sheep which was cut up in chunks, big as your fist. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. However, I doubt the difference is really noticeable with only 2 Tbs mixed into more than 2 cups of other ingredients. My good friend Adam and I made this the other night and he said "Well, I'll suffer that yankee for this sauce. Texas Pete is the best, though. No one has even heard of it here in western Georgia. And for the same reason, that I grew up in NC.But you're right about the native sauce here. am now a powerful man and no one step on me without an apology goes free. All the best bar b q joints in the area use some variation. HYDE PARK Saucy Porka has opened a second location serving up Latin-Asian food like chorizo egg rolls with queso fresco cheese, sweet potato, red cabbage and onions served with avocado aioli . . I say try it all at least once.Good luck with whatever you put in. I'm not religious about measuring the flakes, either, but I probably double them. Post your own recipe, and when people are still using and praising it five years later, then you can criticize Josh's.Posted Sun, Jan 11 2015 1:46PM, Protomeat I commented earlier - I also wanted to add that any of you eastern nc purists that think the known eastern nc pit masters are using simply vinegar crushed red pepper black pepper Texas Pete and salt - you're probably wrong. Giving My RK the recipe, it's also like giving him enough rope to hang himself. Gotta bite to it we're not familiar with. Served with choice of 2 sides. City Barbeque is a fast-casual restaurant chain that specializes in competition-level barbeque. Leave it out, and you would have an "authentic" Eastern dip. What a great side dish!As far as the great tomato controversy, I also am willing to add just a little to my sauce to tweak the color. I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! I can't pick a favorite because I love them all.Posted Thu, Dec 20 2018 3:41AM, Vincent Ketchup?????? 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.) Posted Sun, Feb 4 2018 5:02PM, cheri Dick T, not sure your comment is understandable with all the 'characters' insert. The so-called purists recipe is almost inedible so slow your roll. BBQ Chicken: Ros, White Zinfandel, Gewrztraminer, Off-Dry Riesling. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. You might like these things (a lot) but that doesn't suddenly qualify them to be called something they're not.Posted Sat, Apr 25 2015 7:14PM, p3orion Don't be a pretentious ass, Carpetbgger. A classic Southern banana pudding made with a real custard that's perfect for BBQ or any meal. The next day, the sauce was ever so good on a slice of bread and any left over meat.Posted Mon, Jun 3 2013 3:50PM, CJ Anyone have recipe for pit chicken? $10.79 +. A peppery, vinegary sauce, perfect on pulled pork. To distilled vinegar, Red Swine Wine adds tomato paste, sugar, salt and spices to create their tangy concoction. $7.00. Was fabulous, my family enjoyed it immensly even though we usually eat my dad's Tennessee sauce on our pork. Just reading this recipe and many of the comments, I know this concoction is good and I will be trying it.And if Carolinians think only Pork is BBQ, they don't know much about BBQ. I'll be trying this recipe but I will not be adding ketchup as I've got eastern roots. I've had the gamut of BBQ across the state, and a fair sampling of SC. Josh never said this was supposed to be an authentically (or exclusively) eastern NC sauce; his recipe very nicely captures the flavors of both eastern and western Carolina styles. But there is great slaw and there is cabbage with crap. Once cool, de-bone and chop the meat finely and set aside. It's even in the Cole slaw. Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. For example, I don't do whole hog in my backyard. The only recipes I've found online all call for "a pig's liver," as if that's a useful measurement in this age of buying it by the pound. enc style is minced. !Posted Mon, Mar 28 2016 2:53PM, Alan Gruesbeck Would this sauce be as good if I made a lot and froze some of it?Posted Wed, Mar 30 2016 5:50PM, Tom I used this recipe as a brine for pickled eggs. 499. 1 tbsp : 25: Baja Turkey. No sweet stuff for us!. However, to state that brisket, beef ribs, shoulder clod, rib roasts, tri tips etc aint 'cue (or aint supposed to be), is a personal affront to the BBQ gods (and they could punish you with thick billowing white smoke in your rig should you not repent). 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. The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. I have sampled for many years from Bill Ellis, Parkers, Wilburs, Cherrys, and Ralphs for Eastern NC Style, and just in the last 2 years have added Smithfields into that rotation. Wine & Swine BBQ LLC. I know that stuff had to have been cooked in smoke and it was delicious but smoke flavor was missing. The recipe would be easy to scale up as needed. Thank you. 1990 Old Trolley Road Summerville, SC 29485 843.974.8688. You're a brave man, Josh, and I will try your recipe (and a few others mentioned in the comments).Posted Sun, Jan 3 2016 8:47PM, countryliving p3orion, good luck with the liver pudding. That was over 60 years ago. Back then it was the process, the event, and the technique that all led to a perfect barbecue. added half a bag of brown sugar a lot of ketchup and a cup water and strained out the red pepper just to make it edible.Posted Thu, Apr 2 2015 4:10AM, p3orion A Says-I know some folks have less tolerance for pepper heat, and there's no accounting for taste, but wouldn't it have been easier just to start over?Posted Thu, Apr 2 2015 9:06AM, carpetbagger This is NOT "NC pepper vinegar sauce". In Texas, I could not find Texas Pete at the store. I know how it is to get a taste for something & have trouble recreating it. Posted Sun, Aug 8 2010 4:26PM, Josh @Ben Cops Texas Pete is a hot sauce born in NC and made from cayenne peppers. I never measure a thing and its never the same twice- yet pretty close every time. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved . He obviously learned about cue as a resident of Jamaica. Start shopping online now with Instacart to get your favorite products on-demand. 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. Had BBQ all over. !Posted Mon, Jun 16 2014 2:12PM, cheri GG this Carolina Tang sauce is brought to a boil and laid to rest a bit before putting on the pig, and is truly tasty. I add some water to the vinegar and a LOT of black pepper, a little sorghum molasses and much more red pepper. 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. That same style sauce will be used on pulled pork up and down the Mississippi (Memphis style, Chicago style, etc.) I think the author has made an excellent attempt here and deserves kudos. Keeps forever.Posted Sat, Oct 7 2017 6:29PM, p3orion James, thanks for posting your red slaw recipe; I've been looking for a good one. Texas-style smoked beef sausage in a natural pork casing, served on Texas toast with coleslaw. Updated Mar 2, 2023. $9.59 +. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. I grew up in Piedmont NC. $7.79+. Browse a list of all products from City Barbeque. Tried to use the oven once, but it came out too dry.

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