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Vinegar-Based BBQ Sauce

Made an awesome vinegar-based BBQ sauce last week. It was the first time we did the vinegar based style, which was not nearly as thick, and much more to our likings. It was a combo of apple cider vinegar, tomatoe paste, garlic, brown sugar, red pepper, and creole mustard. Wife and I loved it so much we've been using it on everything now, even basic sandwiches.

Anyone have any other good vinegar-based BBQ sauce recipes out there they'd be willing to share?
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Comments

  • gdenbygdenby Posts: 4,520
    I toss together one w. red wine vinegar, a bit of peanut oil, red pepper flakes, black pepper and yellow mustard. Maybe a bit of onion and garlic powder, but those are usually well represented in the rub, as is the sugar. Did know a fellow who used a bit of pineapple juice too. Not entirely to my liking, but lots of other folks went for it.
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  • bsgatorbsgator Posts: 30
    Can you share the recipe you used?
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  • BigginsBiggins Posts: 15
    The one I used was:
    2 cups apple cider vinegar
    3 cloves garlic, smashed and finely chopped
    1 teaspoon crushed red pepper flakes
    1/2 cup tomato paste
    2 tablespoons Creole mustard
    1/4 cup brown sugar

    Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Turn off the heat and let cool.

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  • HashmakerHashmaker Posts: 149
    1 cup white vinegar
    1 cup apple cider vinegar
    1 tablespoon ketchup
    1 teaspoon crushed pepper flakes
    1/2 teaspoon salt

    Put everything in a pint mason jar, put the lid on tight and shake well.

    Really good on smoked pork. My 11 year old daughter says its her favorite.
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  • EggcelsiorEggcelsior Posts: 11,298
    edited January 2013
    I do a traditional eastern sauce. No ketchup for me. I would get excommunicated from my family in North Cacalacky.

    1 cup w. vinegar
    1 cup AC vinegar
    1 tbsp salt
    1tbsp w sugar
    1 tbsp b. sugar
    cayanne to taste
    1 tbsp red pepper flakes
    pinch of white pepper

    I bloom the red pepper flakes in a sauce pot then add all ingredients and heat on low. I cook it over an hour or so to allow the sauce to reduce. Then I stick it in a bottle and let it sit overnight.

    There is a reason the sky is Carolina blue....
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  • jscarfojscarfo Posts: 399
    1 cup cider vinegar, 1 cup distilled white vinegar,1 tps hot sauce,2 tbs sugar, white 1tbs salt, 2 tps. Red pepper crushed,2 tps black pepper, I like gear so I float a habanero sliced in half if you don't like crushed red pepper you can use cayenne pepper powder instead if your doing a big pork butt just double or triple the recipe
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  • SkiddymarkerSkiddymarker Posts: 7,077
    We use a similar to @Eggcelsior eastern sauce, but add 1/2 cup ketchup or tomato sauce or even a mild BBQ sauce we want to use up. I think we call it Lexington-Style. Our favorite on pulled pork. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • jscarfojscarfo Posts: 399
    heat not gear
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  • EggcelsiorEggcelsior Posts: 11,298
    We use a similar to @Eggcelsior eastern sauce, but add 1/2 cup ketchup or tomato sauce or even a mild BBQ sauce we want to use up. I think we call it Lexington-Style. Our favorite on pulled pork. 
    Yes. Lexington(western, Piedmont) has ketchup. My aunt would kill me if I tried to serve that. 
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  • FanOfFanboysFanOfFanboys Posts: 1,845
    Nothing better than vinegar sauce IMO
    Boom
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  • MickeyMickey Posts: 16,422
    Guys all sounds very good and I like want to make some. The QUESTION: after makeing do you put in fridge or leave out and how long is it good for?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • billyraybillyray Posts: 1,122
    Mickey said:
    Guys all sounds very good and I like want to make some. The QUESTION: after makeing do you put in fridge or leave out and how long is it good for?

    I put mine in the fridge for up to 2 weeks.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • EggcelsiorEggcelsior Posts: 11,298
    I put it in the fridge and leave it until it's gone. I still have some from last summer. I suppose the level of salt and acid keeps it relatively aseptic.
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  • MickeyMickey Posts: 16,422
    Any problem with the garlic that long?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • EggcelsiorEggcelsior Posts: 11,298
    edited January 2013
    Don't know. I don't add that to mine.
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  • fishlessmanfishlessman Posts: 17,128

    Mickey said:
    Any problem with the garlic that long?
    i believe that garlic in vinegar is good for 4 months in the fridge by the safety police, most of these recipes are heavily vinegar. with all the hysteria about storing it in oil ive never heard of it happening around me and i knew lots that kept it on the fridge, not in it and i bet some was there for years as you just added to it as needed, i know i did
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  • HashmakerHashmaker Posts: 149
    Mine goes in the fridge right after I make it and usually make it the day before I want to use it. It gets better the longer it sits but with the ketchup in it, I don't let it sit more than a month.
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  • SkiddymarkerSkiddymarker Posts: 7,077
    @Mickey - my limited experience with the ketchup as an ingredient sauce is that we make it when the butt comes out of the freezer so it is maybe 2-3 days old in the fridge when we use it. It may be around for a week or two max, then we make some more. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Ours changes every time, but consists of most of the above ingredients to taste each time. I definitely love adding a few chipotles to the mix.
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