Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Good vinegar sauce needed

DHallDHall Posts: 180
edited 3:19PM 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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.