Centuries ago, settlers in eastern North Carolina used a vinegar-based pepper sauce to baste their meat. This sauce became known as “mop sauce,” as it was literally mopped on the meat, cutting the fat and enhancing the flavors of pork, chicken and other dishes.
Pitmaster Chris Gentry discovered this technique and distinct flavor while attending college in eastern North Carolina, where he smoked whole hogs at tailgates with friends and family.
When Chris moved to Florida, his passion for mouthwatering barbeque, delicious comfort food and eastern North Carolina-style mop sauce came with him. That mop sauce has become Chris’ signature flavor, and is perfected in “Roscoe’s Mop Sauce.” Today, Chris remains passionate about sharing the distinct flavors of eastern North Carolina.
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