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Good vinegar sauce needed

DHallDHall Posts: 180
edited 7:10AM in EggHead Forum
Need a good vinegar sauce to try on some PP this weekend. Anyone got a good simple one?


  • BENTEBENTE Posts: 8,337
    this is a basic version

    Sauce, BBQ, NC, Eastern North Carolina

    4 cups cider vinegar
    1/4 cup brown sugar
    3 Tbs salt
    1 Tbs red pepper flakes
    1 1/2 tsp cayenne
    1 tsp black pepper

    Mix ingredients well.

    Servings: 1

    Recipe Type

    Recipe Source
    Source: BBQ List

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • :) Goodmornin'
    Found this on an internet search "way back" when I first started Eggin'--12/13/2008 :woohoo: it a bit, of course! I use it to reheat Pulled Pork in a Pan, often adding a bit of rub*, too B)

    Vinegar Finishing Sauce

    1 cup water
    1 cup cider vinegar
    1/2 cup ketchup
    1 Tbs sugar (I use turbinado or brown)
    3/4 tst salt
    1/2 tsp ground black pepper
    1/2 tsp red pepper flakes

    whisk together until all ingredients dissolved.

    * since I really like Dr. BBQ's Sweeter Big Time Barbecue Rub, I often add a heaping Tablespoon of that and omit the salt and peppers from the recipe!

    Keeps will in fridge-have some in a screw-top wine bottle waiting for more Pulled Pork :woohoo:
  • This is pulled from the internet, but looks just like the one in Smoke and Spice. Great stuff. I use 1 teaspoon of ground cayenne. Great stuff. The family loves it.
    This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.
    Prep Time: 10 minutes
    1 1/2 cups cider vinegar
    1/2 cup ketchup
    1 tablespoon sugar
    1 teaspoon salt
    1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes
    Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.
  • DHallDHall Posts: 180
    Thanks everyone. I will give a couple of them a try.
  • Here is a couple of more

    4 cups Apple cider vinegar
    2 cups Mustard, just plain old yellow mustard, the fancy ones overwhelm the flavor
    3 tps Black pepper, fine grind, or to taste but don't over do it
    2 tbl Worcestershire sauce
    2 cups Dark brown sugar,
    1 tsp Cayenne pepper
    1 tsp kosher or sea salt
    2 tsp of your favorite hot sauce, or to taste,

    Simmer for 1/2 hour. Sauce improves after being aged a few days.
    Great on pulled pork or as a mop for ribs. Also, good on chicken but not so good on beef, except brisket


    1/2 cup of prepared yellow mustard
    1/4 cup of apple cider vinegar
    3 tablespoons of molasses, mild or dark
    1/2 teaspoon of Worcestershire sauce
    1/2 teaspoon of Hungarian or Smoked Spanish paprika
    1/2 teaspoon white pepper
    1/2 teaspoon of cayenne pepper
    1/4 teaspoon of black pepper
    1 teaspoon hot sauce
    Combine everything In a medium saucepan. Simmer over low heat for 20 minutes. Pour into a container and refrigerate overnight before using.

    One is more mustard. One is more vinegar.

    Customize as needed.
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