We’ll Fuse The Flavors of East Carolina and Central Europe at our Americana Hour This Saturday

To the average diner, Eastern North Carolina BBQ doesn’t seem to have a lot in common with Central European cuisine. But in reality, both regions embrace roasting over low heat with vinegar-based BBQ marinade and sauce – which mean that both the cooking technique and sauce are atypical in the United States.

That’s because most people associate barbecue with smoky, thick and sugary tomato-based sauce. However, they’re missing out on simple, yet sweet, salty and with a kick vinegar-based sauce, balanced with the acidity of both white and apple cider vinegar.

This Saturday at noon at our weekly Americana Hour, where we celebrate international cuisines and their Americana counterparts made with local ingredients and influence, we’ll serve chicken marinated and dipped in this flavorful vinegar-based sauce just like our friends in Eastern North Carolina would do.

After marinating for at least several hours, the chicken will be placed on the grill over indirect heat and the grill will then be covered. Every 15 minutes, we’ll dip the chicken back into the vinegar marinade, which adds another layer of flavor and also cools the meat down. After one hour, it will be golden brown, much of the fat will have rendered out, and it will remain moist and delicious.

Read More: Americana Hour at Mount Salem Vineyards Celebrates Authenticity With a Twist

We’ll serve the chicken with Eastern Carolina staples like housemade coleslaw, baked beans and cornbread, after starting with seasoned peanuts, deviled eggs and pimento cheese.

Plus, we’ll bring it all home by serving these dishes with our thirst-quenching yet structured Riesling, Pinot Gris and Rose.

On a hot summer day, these Central European-inspired wines will complement the chicken and other rich dishes, creating an Americana meal with influence from across the world as well as across the country.

East Carolina BBQ Chicken

Serves 4-6


  • 2 T. Dark brown sugar (light brown is OK)
  • 2 T. Kosher salt
  • 1 t. Black pepper, freshly ground
  • 2 t. Dried red chili, crushed or in flakes
  • 11⁄2 C. Cider vinegar
  • 1⁄2 C. White vinegar
  • One or two whole chickens, about 4 lbs., or about 10 thighs (with skin and bone)


  1. Mound charcoal in the center of the grill before lighting it, so you can place the meat
    around the edge of the grill, rather than directly over the flames. Gas grill users can adapt
    by using only a portion of the range. If you have both types, charcoal or wood is preferred.
  2. In a non-reactive bowl (three liquid cups or more), combine the brown sugar, salt, black
    pepper, red chili pepper, and the cider and white vinegars; mix together to dissolve salt and
    sugar. Set aside.
  3. If using whole chickens, cut into 10 pieces (thighs, drumsticks, breasts, wings). If using
    store-bought parts, rinse them and pat dry. Place parts into vinegar and seasonings bowl,
    marinate for at least 30 minutes (same time needed to light coals). Chicken should be
    completely immersed in liquid; if not, add more vinegar.
  4. When coals are gray and red hot, use tongs to place chicken pieces on the grill, skin side up,
    but not directly over the coals or flame. Cover grill but vent it slightly to allow smoke to
    escape. After 5 – 7 minutes, use tongs to dip each piece of chicken in the vinegar marinade
    and then place back on the grill; cover when done. Repeat this every 10 – 15 minutes.
  5. After one hour, the chicken pieces will have shed all of their fat and the exterior will have
    formed a glaze that locks-in the meat’s essential flavors. Serve immediately or place in the
    refrigerator for serving later as a cool dish. Accompany with coleslaw, baked beans and
    cornbread. Pair with a dry red or white wine.

Learn more by visiting us at 54 Mount Salem Road, Pittstown, or contacting us at or 908-735-9359.

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