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i need an easy vinegar based bbq sauce recipe

deepsouthdeepsouth Posts: 1,796
edited 8:54PM in EggHead Forum
we are having our homebrew club christmas party this weekend and i'm wanting to make a vinegar based sauce for the pulled pork.



thanks in advance!

Comments

  • AZRPAZRP Posts: 10,116
    This is my family's favorite for PP. -RP

    1 qt cider vinegar
    6 oz yellow mustard
    ¼ lb butter
    ¾ T salt
    ½ T black pepper
    ½ T cayenne
    Juice of ½ lemon
    ½ t sugar
    32 oz catsup

    Cook at a simmer for 10 minutes.
  • Not sure what you mean by "easy"...how about vinegar and ketchup?

    But seriously, the Elder Ward page on Naked Whiz has a vinegar based sauce recipe: http://www.nakedwhiz.com/elder.htm
  • Carolina QCarolina Q Posts: 12,841
    Here's one I like. Been making it for years. Typical Eastern NC style, very thin, can't even see it on the meat. 'Cuz it's mostly vinegar. :)

    1 ½ cups white vinegar
    1 ½ cups apple cider vinegar
    1 ½ tbls sugar
    1 ½ tbls red pepper flakes
    1 ½ tbls bottled hot pepper sauce
    1 tsp cayenne pepper (optional)
    Salt and pepper to taste

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • deepsouthdeepsouth Posts: 1,796
    thanks guys!
  • pcipci Posts: 249
    Here is one I have used

    Makes about 3 cups of sauce.

    1. 2-liter bottle of root beer
    2. 1 1/2cups apple cider vinegar
    3. 1/2 cup ketchup
    4. 1/4 cup yellow mustard
    5. 2 tablespoons lemon juice
    6. 1 tablespoon worcestershire sauce
    7. 1 tablespoon tabasco
    8. 1 teaspoon kosher salt
    9. 1 teaspoon black pepper
    10. 2 tablespoons unsalted butter

    In a large sauce pan, reduce root beer to 1 cup over medium heat. Should take about an hour.

    Add vinegar, ketchup, mustard, lemon juice, worcestershire, tabasco, salt and pepper. Stir well to combine. Simmer 20 minutes. Finish with the butter to give sauce extra body and flavor.

    Refrigerated this sauce will last a long time.
  • 1 1/2 cups cider vinegar
    1 cup yellow or brown mustard
    1/2 cup ketchup
    1/3 cup packed brown sugar
    2 garlic cloves, smashed
    1 teaspoon salt
    1 teaspoon cayenne
    1/2 teaspoon freshly ground black pepper

    combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  • MickeyMickey Posts: 18,644
    Good post guys. Thanks
    Hard to get in Texas. Salt Lick is as near as I can find. But yours sounds better.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • fishlessmanfishlessman Posts: 22,718
    i used to always have the one in elderwards tutorial in the fridge. the one i liked best though was ken stones happy pappy which was more a hybrid sauce, never seen his recipe posted though
  • deepsouthdeepsouth Posts: 1,796
    Mickey wrote:
    Good post guys. Thanks
    Hard to get in Texas. Salt Lick is as near as I can find. But yours sounds better.


    exactly! i'm not even sure i can get one vinegar based sauce pre-packaged in mississippi.
  • Carolina QCarolina Q Posts: 12,841
    I got my recipe (see post above) from an old Weber cookbook that came with my kettle, 20? years ago. I just looked up Elder Ward's recipe... looks like HE got it from the Weber folks too! Or they got it from him! Virtually identical! :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina Q wrote:
    Here's one I like. Been making it for years. Typical Eastern NC style, very thin, can't even see it on the meat. 'Cuz it's mostly vinegar. :)

    1 ½ cups white vinegar
    1 ½ cups apple cider vinegar
    1 ½ tbls sugar
    1 ½ tbls red pepper flakes
    1 ½ tbls bottled hot pepper sauce
    1 tsp cayenne pepper (optional)
    Salt and pepper to taste

    I use pretty much this same recipe, except I use brown sugar. I lived in Durham, NC and this is really close to the sauce you find in Eastern NC. You tend to get more tomatoes in the sauce the further you go West.

    Salt lick is has a mustard base, but it is nothing like a vinegar sauce. Compared to other sauces in TX, it is unique in that aspect. I lived in Austin for 10yrs so I got to sample a lot of em.
  • Spring HenSpring Hen Posts: 1,568
    http://www.blueshog.com/website/products.html

    Blues Hog Tennessee Red is great. I like to take some of it because it is thin and mix it in with the regular Blues Hog...perfect....texture and vinegar taste ;)

    http://www.hawgeyesbbq.com/blueshog/
    Judy
    Covington, Louisiana USA
  • GrumpaGrumpa Posts: 861
    Hi CQ

    Same one I have been making for decades and my favorite as well.
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