North Carolina Pulled Turkey Barbecue Platter

    
     North Carolina pulled meat barbecue has become very popular in recent years.  This style of BBQ ranges from the Carolinas to Georgia, Alabama, Virginia and Maryland.  North Carolina BBQ sauces are very thin vinegar hot pepper or vinegar mustard sauces.  The vinegar sauce is sprinkled on the meat while dining, just like sprinkling malt vinegar on English chips.
     Pulled meat barbecue is basted with the Carolina thin vinegar BBQ sauces to create an outstanding clean flavor.  Pork, chicken and turkey are the most popular meats to use for pulled meat BBQ cooking.  Honestly, the best part of a turkey for pulled meat BBQ is the wings.  There is plenty of white meat on an inexpensive turkey wing.  I got two 5 oz portions of BBQ from one turkey wing.
     True pulled meat barbecue is pulled and shredded by hand.  Chopping the meat is not the way to make this barbecue.  Second rate chef's tend to chop the meat with a knife instead of pulling, because the meat was not tender enough after cooking.
     North Carolina Pulled Meat BBQ Basting Sauce Recipe:   Place 1 cup of water into a sauce pot over medium low heat.
     Add 2 tablespoons of rice vinegar.
     Add 4 tablesppons of cider vinegar.
     Add 1 tablespoon of dijon mustard.
     Add 1 tablespoon of  hot crushed red chili sauce.  (Korean crushed red serrano pepper sauce is perfect for this recipe.)
     Add sea salt and coarsely ground black pepper.
     Add a small splash of worcestershire sauce.
     Add 2 ounces of unsalted butter.
     Simmer the basting sauce for 5 minutes, till the flavors meld. 
     North Carolina Pulled Turkey Barbecue Recipe:  Place a turkey wing on a wire rack in a roasting pan.
     Very slow roast the turkey wing at 230 degrees in a wood fired pit or smoker with the vent set to a minimum of smoke.  (You can bake the turkey at 230 degrees in a standard oven if no BBQ pit is available.)    
     Be sure to set a pan under the the turkey wing to catch the excess basting sauce.
     Baste the turkey wing often with the North Carolina style basting BBQ sauce. 
     Baste and slow roast the turkey wing for more than an hour till the meat is cooked and tender but not dry.
     The meat sould easily pull away from the skin and bones.  The meat should be tender enough to shred by hand.
     Let the turkey wing cool.
     Remove and discard the skin, fat and bones.
     Pull the meat with your fingers across the meat grain.  The meat will come off in small chunks and shreds.
     Place the pulled turkey meat in a roasting pan.
     Sprinkle a little of the vinegar BBQ basting sauce on the turkey meat.
     Place the pan in a 300 degree oven for ten minutes.
     Moisten with more sauce as needed so the meat does not dry.
     The North Carolina Pulled Turkey Barbecue is now ready to serve.
     North Carolina Chopped Cole Slaw Recipe:  Place a large handful of finely chopped cabbage into a mixing bowl.
     Add 1 tablespoon of finely chopped carrot.
     Add 1/2 tablespoon of  minced onion.
     Add 1 generous splash of buttermilk.
     Add 2 teaspoons of sugar.
     Add sea salt and black pepper.
     Add 1 tiny splash of apple cider vinegar.
     Allow the cole slaw to marinate in the refrigerator for 1 hour.
     Dill Potato Salad Recipe:  Boil a peeled russet potato in water, till it is cooked tender but not mushy.
     Chil the potato in a refrigerator.
     Diced the boiled potato into cube shaped pieces.
     Place the diced boil potato into a mixing bowl.
     Add 1 chopped green onion.
     Add 1 tablespoon of chopped onion.
     Add a chopped boiled egg.
     Add 2 pinches of chopped parsley.
     Add 4 pinches of chopped dill.
     Add sea salt and black pepper.
     Add 1 small dollop of sour cream.
     Add 1 teaspoon of dijon mustard.
     Add 1 small dollop of mayonnaise.
     Mix the ingredients together.
     Chill the potato salad in a refrigerator.
     Corn on the Cob Recipe:  Cut a shucked corn on the cob in half.
     Boil  the corn on the cob in water, till till the corn becomes tender.
     Drain the water off of the corn.
     Brush the corn on the cob with melted unsalted butter.
     Season with sea salt and black pepper.
     Mashed Sweet Potato Recipe:  Boil a sweet potato in water, till it becomes soft and tender.  (Leave the skin on the sweet potato.)
     Remove the sweet potato from the pot and let it cool for a few minutes.
     Remove the skin with the back of a paring knife.
     Place the peeled boiled sweet potato into a mixing bowl.
     Add 1 pat of unsalted butter.
     Add 1 tablespoon of cream.
     Add 2 teaspoons of brown sugar.
     Add 1 pinch of allspice.
     Add 1 pinch of nutmeg.
     Add 1 pinch of cinnamon.
     Add sea salt and white pepper.
     Mash the ingredients together.
     Place the mashed sweet potato in a star tipped pastry bag.
     Keep the mashed sweet potatoes warm on a stove top.
     Garlic Bread Recipe:  Simmer 2 ounces of unsalted butter in a sauce pot over low heat.
     Add about 4 cloves of minced garlic.
     Add sea salt.
     Simmer for 5 minutes. 
     Remove the sauce pot from the heat.
     Heat a griddle or saute pan over medium heat.
     Brush 2 slices of bread with the garlic butter.
     Grill both sides of the bread, till it becomes golden brown. 
     Assembly:  Place a mound of the pulled BBQ turkey on a platter.
     Place grilled garlic butter bread slices on the platter.
     Set some potato salad on top of lettuce leaves on the platter.
     Pipe some mashed sweet potato on the platter with a star tipped pastry bag.
     Set a ramekin of the cole slaw on the platter.
     Place the corn on the cob section on the platter.
     The clean slow cooked, tender, juicy flavors of pulled BBQ turkey are superb!  Garlic bread is commonly served with North Carolina pulled meat BBQ.  This is a great southern BBQ summer dinner! ...  Shawna