Vinegar based sauce - white or apple vinegar

Unknown

My dad gave me a recipe for sauce that is ages old, and his great uncle used to sell it via grocery stores... it's great stuff... [p]Problem is, it just says "vinegar" in the instructions as one of the ingredients... in your experience, would white or apple vinegar be used as part of a bbq sauce? It has all the usual suspects - ketchup, mustard, etc... but no idea on which type of vinegar to use - any opinions?

KevinH

Chuckgga,[p]Both white and apple cider vinegar are common ingredients in BBQ sauce. It just depends on the recipe. Without a modifier, I would expect white vinegar would generally be the default.[p]You could split the recipe in half. Use white vinegar in half and apple cider vinegar in the other half. They will almost certainly both turn out fine, and then you can decide which version you prefer.

Celtic Wolf

Chuckgga,[p] Apple Cider vinegar is the vinegar of choice in a Vinegar based BBQ sauces.[p] Red Wine Vinegar can be used as well.[p] White distilled vinegar should be used to clean your coffee pot. Course this is my opinion and we all know what opinions are like. Though I did see that Alton Brown appeared to agree with me.

thirdeye

Chuckgga,[p]It sounds like a South Carolina Sauce?? I would go with cider vinegar for starters since the mustard will have some vinegar flavor on it's own. Older recipes using vinegar are hard to judge since homemade vinegar varies in acidity. Some of those "traditional" recipes are a little tart for most.[p]~thirdeye~

GriffinGaDawg

care to share the recipe? I am always looking for a really good vinegar sauce and have yet to find one that WOWed me...thx

Celtic Wolf

thirdeye,[p] Eastern NORTH Carolina has the Vinegar base sauce. South Carolina likes them mustard base sauces [p]

Unknown

GriffinGaDawg,
I'll cut it down tomorrow at work, the way the recipe made it to me it starts off with a gallon of this and a gallon of that... It looks like the recipe is for 6-8 gallons of end product at a time. I need to break it down into smaller quantities tomorrow at work and I'll shoot you an email afterward - I remember having this stuff years ago, and enjoyed it then - just thought I'd mix up a batch and see if the same holds true now - it's been a few years.

thirdeye

Celtic Wolf,[p]Oh yeah, I'm hip to the Eastern NC sauces, they are the mother of barbecue sauces. They are my favorite. So... if Chuckgga's pappy's sauce has ketchup and mustard, is it a twisted SC/Lexington-style sauce?[p]~thirdeye~

dhuffjr

Celtic Wolf,
Agreed. Do you make your own sauce? I make a sauce using Carolina Treet and a gallon of vinegar plus some extras.[p]

Celtic Wolf

thirdeye,[p] Yep!!

Celtic Wolf

dhuffjr,[p] My father-n-law gave me his sauce recipe. I am the ONLY one he's given it too. This Yankee had dayum well better be using it He'd kill me if I gave it to anyone, and I am afraid that he would know if I did too..[p] Seriously though that recipe is probably the best I have tasted to date. When I cater it is the sauce I use and it is the basis for the competition sauce I make. [p] I can't use most bottle sauces or rubs because the sugar content is too high for me. Being a Diabetic and loving BBQ is a problem; however, I am determined to prove that cutting carbs doesn't mean cutting flavor.. So far I am winning [p] Even that cornbread I mentioned in the crawfish boil thread was low carb.. Nobody knew it till I told them.

SeeRockCity

Chuckgga,
I always use the all natural, unfiltered apple cider vinegar. There is no match in my opinion. This is available at Whole Foods and some Kroger health food sections:[p]http://www.bragg.com/products/applecidervinegar.html[p]Your local Kroger may have a similar product in the health food section... Try it and see what you think. Bet you'll never go back![p]SRC

[ul][li]http://www.bragg.com/products/applecidervinegar.html[/ul]

GriffinGaDawg

you are a gentleman and a scholar! Thx.

AZRP

thirdeye,
Here is a recipe I got from my mother in law in Salisbury, NC. It is typical of what is served in the local bbq places there. -RP[p]1 qt cider vinegar
6 oz yellow mustard
¼ lb butter
¾ T salt
½ T black pepper
½ T cayenne
Juice of ½ lemon
½ t sugar
32 oz catsup[p]Cook at a simmer for 10 minutes.

Chainsmoker

GriffinGaDawg,
have you had the sauce from Fresh Air in Jackson. It's pretty good! If you get that recipe from Chuckgga, I would like a copy too, please.
Ryan

GriffinGaDawg

yes, i have and yes, i will.