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Vinegar-Based BBQ Sauce
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Biggins
Posts: 16
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?
Anyone have any other good vinegar-based BBQ sauce recipes out there they'd be willing to share?
Comments
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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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Can you share the recipe you used?
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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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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. -
I do a traditional eastern sauce. No ketchup for me. I would get excommunicated from my family in North Cacalacky.1 cup w. vinegar1 cup AC vinegar1 tbsp salt1tbsp w sugar1 tbsp b. sugarcayanne to taste1 tbsp red pepper flakespinch of white pepperI 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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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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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. - Whiskey and steak, because no good story ever started with someone having a salad!
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heat not gear
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Skiddymarker said: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.
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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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
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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Any problem with the garlic that long?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Don't know. I don't add that to mine.
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Mickey said:Any problem with the garlic that long?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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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@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. - Whiskey and steak, because no good story ever started with someone having a salad!
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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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