Lexington sauce

Focker

Need some help with a project mushrooming, which happens all too often.  

I've got two cleavers, and a chop box I am in the process of making out of a thick bamboo block, and boards along the sides and back.

Anyone have a good Lexington sauce they'd like to share.  Thanks

RRP

for openers...
http://www.seriouseats.com/recipes/2011/05/sauced-lexington-dip-barbecue-sauce-recipe.html

Theophan

Here are two NC sauces from Elder Ward.  The first one is more typical of Lexington style, and it's what I use with pulled pork.  It's mostly vinegar, very light.  I really like it.  Give the pork a bit of tang but doesn't cover it up, lets it speak for itself.  All comments are his.  The "Hawaii style" sugar is turbinado or demerrara.

(A)  The Traditional North Carolina Sauce I grew up with. This would be from my mothers side of the family who are a bunch of flatlanders near the coast. We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good. She hated the mountains. We all loved her folks.

Ingredients: Ÿ 

1 Cup white vinegar Ÿ 

1 Cup cider vinegar Ÿ 

1 TBS sugar (Hawaii style when you can) Ÿ 

1 TBS cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best) Ÿ 

1 TBS Tabasco sauce Ÿ 

1 tsp kosher salt Ÿ 

1 tsp cracked black pepper 

Makes 2 Cups Place in a bottle with small neck that will allow you to shake it out a little at a time.

(B) Western North Carolina (Piedmont) style sauce

Ingredients: Ÿ 

1 Cup ketchup (Hot type) Ÿ 

1 Cup water (bottled plain if you have fluorinated/treated) yuck:~( Ÿ 

¼ Cup apple cider vinegar Ÿ 

1 onion chopped fine Ÿ 

3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA Ÿ 

2 TBS brown sugar Ÿ 

2 TBS molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?) Ÿ 

2 TBS dry mustard (Coleman's English double fine is good) Ÿ 

1 tsp cayenne or one fresh cut into ringlets seeds and all. 

Simmer for twenty minutes over low heat.

Carolina Q

This was posted some time ago. Looks very authentic. Recipe about halfway down the page. 

http://eggheadforum.com/discussion/1163980/my-attempt-to-re-create-lexington-nc-bbq-and-slaw-at-home/p1

Focker

@RRP, @Theophan, @Carolina Q

You guys are awesome, thanks much.  Looking forward to trying these out soon.

Focker

Some cleavage

New 8 incher looks very similar to the unmarked, nondominant, elder.