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Vinegar style BBQ Sauce

Any suggestions or recepies for a good vinegar based BBQ sauce?  Looking for the really thin/watery style - not the thicker ketchup style (a la Sweet Baby Rays).

 

Thanks.

Comments

  • gdenbygdenby Posts: 4,156
    Here's one I copied some years ago from an oral history I found on a Southern Foodways web page. I adapted it for a small batch, the original was for enough to use at a county fair.

    GRANDPAPPY'S TENNESSEE STYLE

    (tiny batch)
        1 C cider vinegar
        1 C ketchup
        dash Louisiana hot sauce
        tsp white sugar
        pinch    pulverized red pepper, no seeds
        1/2 oz margarine

    Simmer till thickened but not stiff. Should be somewhat thin.

    optional substitutions: brown sugar, black pepper

    Despite using ketchup, it is not thick.

    The above recipe varies from an old No. Carolina sauce i found by not having any salt, and adding margarine. I have since come across a very old recipe from the Carolinas that mentions using butter. I've tried that, and its nice.

    From widely available commercial sauces, when I want something thinner and more on the vinegar side, I use Stubb;s original.
  • EggcelsiorEggcelsior Posts: 8,028
    Do you want a true vinegar(mop) sauce ala eastern NC? It should not contain ketchup. They are incredibly simple with only 4 or 5 ingredients.

    2 cups vinegar(white or 50/50 white/cider)
    1tbsp sugar
    1 tbsp crushed red pepper
    1 tsp salt
    black pepper, cayenne, Hot sauce to taste.


  • Do you want a true vinegar(mop) sauce ala eastern NC? It should not contain ketchup. They are incredibly simple with only 4 or 5 ingredients.


    2 cups vinegar(white or 50/50 white/cider)
    1tbsp sugar
    1 tbsp crushed red pepper
    1 tsp salt
    black pepper, cayenne, Hot sauce to taste.


    Thats pretty much what I use but I hit it with a couple squirts of ketchup and couple shakes of worcestershire.
  • RaymontRaymont Posts: 192
    I made a batch this last weekend, very similar to above. It was a big hit on pulled pork.

    Small & Large BGE

    Nashville, TN

  • fishlessmanfishlessman Posts: 15,654
    i use elderwards recipe but i bring it up to 180 degrees for a couple minutes and then shut down to cool

    • 1 C white vinegar
    • 1 C cider vinegar
    • 1 Tbs. sugar (Hawaii style when you can)
    • 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
    • 1 Tbs. Tabasco sauce
    • 1 tsp. kosher salt
    • 1 tsp. cracked black pepper

  • +1 for the recipe from Meatwave.
  • I do not really measure anything.  I just eyeball.  I am Lexington, NC raised and love our style sauce.  

    Here is what I do: 

    Apple cider vinegar - around 1 cup
    Good quality ketchup - around 1 cup
    Black pepper - to taste
    Salt - to taste
    Brown sugar - to taste (this is something I add that I happen to like)
    Garlic powder - to taste
    Red Pepper flake - To taste
    Worcheshire sauce - Couple tablespoons
    Sometimes a little yellow mustard
    Thanks,

    Matthew
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    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

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  • henapplehenapple Posts: 10,165
    Wicker's...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I like Scotts, out of North Carolina. Also I sometimes add 2-3 Tabsp. cayenne powder for hot wing sauce.
  • gdenbygdenby Posts: 4,156
    Do you want a true vinegar(mop) sauce ala eastern NC? It should not contain ketchup. They are incredibly simple with only 4 or 5 ingredients.

    2 cups vinegar(white or 50/50 white/cider)
    1tbsp sugar
    1 tbsp crushed red pepper
    1 tsp salt
    black pepper, cayenne, Hot sauce to taste.


    Quite right. My bad, I went back and looked at the NC sauce recipe, I saw there was no ketchup.
  • MickeyMickey Posts: 13,486
    The very best I have had. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • +1 on the Franklin sweet Vinegar.  Stuff is unreal
  • Here is a recipe I found here on the forum.  I add it to the pork after it is pulled - it is awesome, I now use it every time I do PP.

    2 Cups apple cider vinegar

    2 TBS Molasses

    1 TBS Dry Mustard

    1/2 C Butter

    1/2 tsp Cayenne Pepper

    1 TBS Worcestershire Sauce

    1/2 C Brown Sugar

    1/2 tsp Black Pepper

    Stir all ingredients into a saucepan over medium heat.   Cook,stirring until  sugar is dissolved.

    Don't boil.

    XLBGE, Homebrew and Guitars
    Rochester, NY
  • MaskedMarvelMaskedMarvel Posts: 1,015
    edited November 2013
    I juuuust made a batch of my favorite - a recipe given to me a while back by someone on this forum. I'll see if I can track that citation down.

    One cup apple cider vinegar
    Quarter cup brown sugar
    Tablespoon red pepper flakes

    That's it! Couldn't be easier or more delicious. Shake and taste. Adjust as you see fit. Much better when made the day before. I also make versions with more and less red pepper for groups if varying preferences.

    EDIT - it was @paulheels
    paulheels said:

    On the road. I make and taste as I go. Here is the jist.
    Apple cider vinegar, brown sugar, red pepper flakes. Start with 1cp vinegar, 1/4 cp sugar, tablespoon pepper. Shake well

    Hope this helps some.

    Paul

    Large BGE -- Greensboro!


  • i use elderwards recipe but i bring it up to 180 degrees for a couple minutes and then shut down to cool

    • 1 C white vinegar
    • 1 C cider vinegar
    • 1 Tbs. sugar (Hawaii style when you can)
    • 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
    • 1 Tbs. Tabasco sauce
    • 1 tsp. kosher salt
    • 1 tsp. cracked black pepper

    +1 on Elder Ward recipe for vinegar based sauce.  Some of others look interesting though, so may have to try those too.
  • LitLit Posts: 2,363
    I always do thin sauce but I put a drip pan with water in it under the shoulder while it cooks then freeze the drippings so I can get the fat off. Then I add cider vinegar, apple cider, usually a little siracha, and then some blues hog original or any sweet sauce just for a little more sweetness and then reduce it down a little. Mixing the drippings in adds a good smoky flavor and also you don't want to get all the fat out leave some in. I don't reduce it much I leave it really thin but everyone always loves it.
  • Do you want a true vinegar(mop) sauce ala eastern NC? It should not contain ketchup. They are incredibly simple with only 4 or 5 ingredients.

    2 cups vinegar(white or 50/50 white/cider)
    1tbsp sugar
    1 tbsp crushed red pepper
    1 tsp salt
    black pepper, cayenne, Hot sauce to taste.



    That is basically what I use for a finishing sauce and for a final BBQ sauce for pulled pork.  When I pull the pork, I spritz the shreddings with the sauce, along with some Dizzy Dust.   It removes the gamey flavor without imparting a vinegar taste---if you do not apply it too heavily.  Personally, I love the vinegar taste--so that is why I have it as BBQ sauce so I can add more to taste.
  • jaydub58jaydub58 Posts: 1,158

     

    Cookinbob said:
    Here is a recipe I found here on the forum.  I add it to the pork after it is pulled - it is awesome, I now use it every time I do PP.

    2 Cups apple cider vinegar

    2 TBS Molasses

    1 TBS Dry Mustard

    1/2 C Butter

    1/2 tsp Cayenne Pepper

    1 TBS Worcestershire Sauce

    1/2 C Brown Sugar

    1/2 tsp Black Pepper

    Stir all ingredients into a saucepan over medium heat.   Cook,stirring until  sugar is dissolved.

    Don't boil.

    This is the one I have used for a couple of years.  I love it and it always gets great compliments.
    John in the Willamette Valley of Oregon
  • I like both major NC styles, real vinegar sauces and the Piedmont styles that have a little ketchup in them.  Here's the one that I got from my grandmother and was the BBQ that made me fall in love with barbecue pork.

    Lisbon Fire Department BBQ Sauce for Pulled Pork
    (This recipe is very personal to me as it was the first real NC BBQ I ever had as a kid and my grandmother gave this recipe to me on a 3 x 5 card shortly before she passed away.)

    Ingredients

    1 gallon vinegar
    4 ounces lemon juice
    1 ounce red pepper
    2 sticks margarine
    1 gallon catsup
    4 ounces Hot sauce
    1 ounce black pepper
    Salt to taste
    1 cup honey

    Instructions
    Combine and heat over medium heat until flavors blend.
    Could be easily reduced to 1/4 recipe which would still make 1/2 gallon; however, should keep for ages in the refrigerator. The Fire Department used either a whole pig or whole fresh hams.

  • smokeyjsmokeyj Posts: 185

    I can't remember where I got this recipe but it is really good. It was an old VA recipes.

    I copied the recipe and forget to get the name and site where I got it.

     

    1 1/2 cup Apple Cider Vinegar
    1/4 cup water
    1/4 cup of your favorite hot sauce
    1 Tablespoon (TBS) Paprika
    1 TBS Black Pepper
    1 TBS Kitchen Salt
    2 TBS Yellow Mustard (French)
    Mix well, let sit for at least 24 to 48 hours before serving for best results.

  • TonyATonyA Posts: 522
    I've done the following a couple times if you just want something quick and easy

    1 cup Bone sucking Sauce
    1/2 cup white vinegar
    1/2 cup ACV
    Sriracha and Black Pepper to taste - I think i use about a tablespoon and a teaspoon respectively
  • HelmetHelmet Posts: 97
    edited November 2013
    Cornell Sauce, my alltime favorite for chicken. 
    1 cup cooking oil 
    1 pint cider vinegar 
    3 tablespoons salt 
    1 tablespoon poultry seasoning 
    1/2 teaspoon pepper 
    1 egg 

    Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. 
    Source:
    http://www.cornell.edu/search/index.cfm?id=132&tab=facts
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
  • I'm from eastern North Carolina and I was told that legitimate eastern nc vinegar based has no sugar, ketchup. We leave that to folks in Lexington, NC. I'd recommend for something authentic you go with Scott's BBQ sauce. A Goldsboro, N C company. It's found at Food Lion in the Carolinas.. Also, Fresh Market and Harris Teeter carries a good one called Guy Parker's BBQ sauce. Both are legit. I got a shoulder on now, and plan on slapping on some Scott's and slaw, after I pull it
  • WolfpackWolfpack Posts: 790
    There is a very popular one on another forum called shack attack- copied and pasted below: Shack Attack BBQ Sauce Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away. INGREDIENTS 1 1/2 cup Apple Cider Vinegar 1/4 cup water 1/4 cup of your favorite hot sauce 1 Tablespoon (TBS) Paprika 1 TBS Black Pepper 1 TBS Kitchen Salt 2 TBS Yellow Mustard (French) INSTRUCTIONS 1. Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces
    Greensboro, NC
  • i use elderwards recipe but i bring it up to 180 degrees for a couple minutes and then shut down to cool

    • 1 C white vinegar
    • 1 C cider vinegar
    • 1 Tbs. sugar (Hawaii style when you can)
    • 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
    • 1 Tbs. Tabasco sauce
    • 1 tsp. kosher salt
    • 1 tsp. cracked black pepper

    I guess I use Elder's too but didn't even know it! I'm sure I saw in on The Whiz years back and just adopted it as my own...........pretty much like everything else I do :))



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