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Low Country BBQ sauce - vinegar base

Unknown
Unknown
edited November -0001 in EggHead Forum
Hello, I wanted to start my postings with a new 'handle' so I typed in Que er all together (as in Queer), and decided just to use my name. :)[p]Here's the question, my husband has a 50th coming up and when we lived in Atlanta he used to love the vinegar based bbq sauce that we bought from Low Country BBQ. Alpharetta is where the sales office was that we actually bgt it from. It was pure liquid, as thin as water. I love it too and since we no longer live there I wanted to try to duplicate it with his favorite pulled pork.[p]Does anyone know of that sauce and have any idea how to make it? If not, how about some recipes for a good peppery vinegar based sauce.[p]Thanks guys,
Sandy
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Comments

  • egret
    egret Posts: 4,188
    Sandy,
    Here is a link where you may find what you are after :
    [ul][li]http://www.geocities.com/NapaValley/7003/sauces/index.html[/ul]
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  • GrillMeister
    GrillMeister Posts: 1,608
    Sandy,[p]
    This is my Vinegar based sauce for Pulled Pork that I use all the time.[p]Ingredients:
    • 1 Cup cider vinegar
    • 2 Tbs Sea Salt
    • 1 Tbs Turbinado Sugar
    • ½ tsp Ground Chipotle - McCormicks
    • 4 Dried Cayenne peppers, split & stemmed[p]Preparation Directions:
    • Mix all ingredients together. Let stand as long as possible, at least ½ a day, but the longer the better. It's best used in plastic "Ketchup Style" squirt bottle you can pickup at the grocery store for about a buck.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Unknown
    Unknown
    egret,[p]
    Thank you both, if I can't find one on that web site then I have a problem. My mouth is already watering.[p]Sandy
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  • Chubby
    Chubby Posts: 2,955
    Sandy,[p]Ed's..(GrillMeister's) sauce recipe that he posted...is the real deal!! [p]I'd recommend it to anyone wanting an authentic Carolina Vinegar Sauce!![p]Chubby
    (And no...I was not paid by GrillMeister to say this)!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Unknown
    Unknown
    GrillMeister,[p]Thanks for the secret recipe. I hope you don't have to kill me know :)[p]Is it super hot, or can a gringo handle it?[p]When I let it stand, is that in the refrigerator or does it matter?[p]Thanks,
    Sandy
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  • Unknown
    Unknown
    GrillMeister,
    Have you tried simmering it for a few minutes? That's what I do with a similar recipe for Eastern NC sauce. Speeds up the flavor melding process. [p]Thanks for the tip on using a ketcup style bottle. Coulda used that Saturday to squirt the sauce on some spatchcocked chickens. Another plus, no contaminated sauce. Get to use every drop of it. :-)[p]Longmill
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  • Dixieland Delights
    Dixieland Delights Posts: 59
    Sandy,[p]I own a BBQ Catering Company in Charleston and use a vinegar recipe from the northeastern part of South Carolina. Very Simple and easy to adjust to the crowd.
    I don't measure specific amounts but these are close enough to get the idea.
    The following will be plenty for 7-8 butts.[p]1 gallon white vinegar
    Kosher Salt 3/4 c
    Ground Black Pepper 1/2 c
    Crushed Red Pepper 1/2 c
    Texas Pete 1/3 c[p]Combine all and heat to just barely a boil and remove from heat. If you let it come to a full boil, the Red pepper will turn bitter. After it cools, return to vinegar container and allow to steep for as long as you want. Steeping is not needed but will give a more robust flavor. Remember the heat comes from the black pepper and sweet flavor comes form the crushed red pepper so adjust accordingly. After pulling the UNSEASONED pork, put in tin pans, apply enough sauce to soak the meat without drowning it. Return pan to cooker for 45 min to 1 hour, lightly resauce, toss and serve. ENJOY!!![p]
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  • GrillMeister
    GrillMeister Posts: 1,608
    Sandy,[p]It's not super hot, just a tad of heat in the end. Everyone who's tried it comes back for more. I keep mine in the fridge after letting is stand at room temp for a few hours.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Unknown
    Unknown
    GrillMeister,[p]About those dried cayenne peppers... do you grind them up?
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  • GrillMeister
    GrillMeister Posts: 1,608
    BR,[p]I just slice them up. They do clog up the nozzel of the squirt bottle at times, but it still works well.[p]Cheers,[p]GM

    Cheers,

    GrillMeister
    Austin, Texas
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  • bigmikej
    bigmikej Posts: 216
    Sandy,
    Give Johnny Ham (real name!), the VP, a call. He would probably ship you some sauce. Real nice fella. Catered our wedding rehearsal dinner.
    [ul][li]LowCountry BBQ[/ul]
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