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Help with Finishing Sauce Recipe
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JWBurns
Posts: 344
I had a Carolina pork finishing sauce bookmarked that I've used a few times with great success. The link has since gone dead, so I'm reaching out to you guys in hopes that one of you may have it.
I remember it was vinegar based.. had ketchup and red pepper flakes in the recipe.
Thanks for the help guys!
Comments
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@JWBurns hope this helps carolina red sauce1-1/2 cups cider vinegar1/2 cup ketchup1/2 teaspoon cayenne pepper or red pepper flakes (more if you want a bigger kick)1 tablespoon of sugar or brown sugar for a sweeter heat1 teaspoon saltmix all together and enjoyLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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______________________________________________I love lamp..
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Both of those will work for you. Use brown sugar. The sweet heat is great.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows
I'm partial to the one in nola's post. Either will work. If it has ketchup it will definitely be thicker, in case that helps. -
Eggcelsior said:If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows
This. There really isn't such a thing as 'Carolina' BBQ, there's two different styles... Lexington style and that stuff they serve in the east and call BBQ. (And the real deal often doesn't use rubs, mops, or finishing sauces.) -
Eggcelsior said:If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows I'm partial to the one in nola's post. Either will work. If it has ketchup it will definitely be thicker, in case that helps.
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Carolina style with ketchup? Here's a mustard based sauce that I use.. it goes well with pork---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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This is the one I use for pulled pork...VINEGAR SAUCE FOR PULLED PORK 2 cups cider vinegar 1 1/3 cups water 1/2 cup plus 2 tablespoons ketchup 1/4 cuup 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 Simmer the sauce until desired thickness.
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You guys are great as always, thanks
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Here's a great source for 3 different varieties depending on the style and region you are trying to achieve:
http://www.smokingmeatforums.com/t/104039/pulled-pork-vinegar-sauces-three-varieties
Dallas (University Park), Texas -
You don't really need a recipe. Just decide what ingredients you like in the sauce and estimate the relative ratios. Taste, adjust. It's better if you let it sit a day in the fridge or cook it a bit.
______________________________________________I love lamp..
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