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Good vinegar sauce needed
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DHall
Posts: 180
Need a good vinegar sauce to try on some PP this weekend. Anyone got a good simple one?
Comments
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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
Sauce
Recipe Source
Source: BBQ List
happy eggin
TB
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
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Goodmornin'
Found this on an internet search "way back" when I first started Eggin'--12/13/2008 :woohoo:
http://ramblekatz.com/Blog/?p=106adapted it a bit, of course! I use it to reheat Pulled Pork in a Pan, often adding a bit of rub*, too
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
Ingredients:
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
Preparation:
Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely. -
Thanks everyone. I will give a couple of them a try.
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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
and
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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