Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Vinegar based BBQ Sauce

BoneDaddy'sBoneDaddy's Posts: 256
edited November -1 in EggHead Forum
So my buddy and I are heading to Memphis in May to compete in several catagories. One of which is BBQ Sauce (Vinegar-based). Does anyone have a good recipe they would care to share?

-Frank
Bone Daddy's Competition BBQ & Catering
·

Comments

  • Simple recipe here:

    Old-Time Eastern North Carolina Barbecue Sauce
    Ingredients
    1 gallon cider vinegar
    1 1/3 cup crushed red pepper
    2 tablespoons black pepper
    1/4 cup salt
    Procedures
    Mix the ingredients and let stand for at least 4 hours.
    ·
  • AZRPAZRP Posts: 10,116
    This one is great on pulled pork. -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.
    ·
  • From Steven Raichlen:
    VINEGAR SAUCE
    2 cups cider vinegar
    1/2 cup plus 2 tablespoons ketchup
    1/4 cup firmly packed brown sugar, or more to taste
    5 teaspoons salt, or more to taste
    4 teaspoons hot red pepper flakes
    1 teaspoon freshly ground black pepper
    1 teaspoon freshly ground white pepper

    Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.
    ·
  • deepsouthdeepsouth Posts: 1,788
    here is one that Carolina Q gave me that went over like gangbusters and took about three minutes to make. even had a carolina guy loving it.....

    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
    ·
  • Carolina QCarolina Q Posts: 7,697
    Hahaha! Guess I won't post it again then! :) Thanks for the credit, but I got that years ago from the owner's "manual" that came with my Weber. I rarely use anything else on pulled pork.

    Glad everyone liked it - especially the Carolina guy! :laugh:
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • deepsouthdeepsouth Posts: 1,788
    Carolina Q wrote:
    Hahaha! Guess I won't post it again then! :) Thanks for the credit, but I got that years ago from the owner's "manual" that came with my Weber. I rarely use anything else on pulled pork.

    Glad everyone liked it - especially the Carolina guy! :laugh:

    it was awesome michael. everyone loved it. i thought i was making it for myself and maybe a couple other people for our homebrew club christmas party and pretty much everyone ended up using it save a couple who reached for the sweet baby rays.

    we were using it on pulled pork sandwiches. simple yet delicious.

    and the carolina guy was suprised to see a proper vinegar based sauce in mississippi. really made his day.
    ·
  • I will have to try that vinegar sauce for the pulled pork. Thanks for sharing!
    ·
  • Thanks folks, we will test these out ove the next few weeks...

    Frank
    Bone Daddy's Competition BBQ & Catering
    ·
Sign In or Register to comment.