baldbill
Full Fledged Farker
Need a recipe for vinegar based bbq sauce, I saw one on here once and forgot to copy it, I believe it was apple cider vinegar, brown sugar and red pepper flakes, and blk pepper, but didnt get amounts
vinegar based
- Thread starter baldbill
- Start date
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
Here are some related threads. There is a site-specific Google search box at the bottom of each page that may help you find more.
http://www.bbq-brethren.com/forum/showthread.php?t=56239&highlight=vinegar+sauce
http://www.bbq-brethren.com/forum/showthread.php?t=66836&highlight=vinegar+sauce
http://www.bbq-brethren.com/forum/showthread.php?t=64902&highlight=vinegar+sauce
http://www.bbq-brethren.com/forum/showthread.php?t=56239&highlight=vinegar+sauce
http://www.bbq-brethren.com/forum/showthread.php?t=66836&highlight=vinegar+sauce
http://www.bbq-brethren.com/forum/showthread.php?t=64902&highlight=vinegar+sauce
SirPorkaLot
somebody shut me the fark up.
This is what I use, it is a traditional Lexington, NC vinegar sauce.
Lexington NC BBQ Sauce
1 1/2 cups Apple Cider Vinegar
1/3 cup Brown sugar
1/4 cup Ketchup
1 Tbs Texas Pete (not Tabasco)
1/2 tsp salt
1/2 tsp Onion Powder
1/2 Pepper
1/2 Worcestershire sauce
1/8 tsp Red Pepper flakes
[FONT="]Mix all ingredients together in saucepan over medium heat, stir constantly for 5 - 10 minutes till sugar is completely dissolved. Cool then store in fridge until you need it.[/FONT]
Lexington NC BBQ Sauce
1 1/2 cups Apple Cider Vinegar
1/3 cup Brown sugar
1/4 cup Ketchup
1 Tbs Texas Pete (not Tabasco)
1/2 tsp salt
1/2 tsp Onion Powder
1/2 Pepper
1/2 Worcestershire sauce
1/8 tsp Red Pepper flakes
[FONT="]Mix all ingredients together in saucepan over medium heat, stir constantly for 5 - 10 minutes till sugar is completely dissolved. Cool then store in fridge until you need it.[/FONT]
cardiac_cadet002
is one Smokin' Farker
Here is my go to for vinegar based, everyone loves it:
1 gallon cider vinegar
1 stick of butter
1 small can of crisco (16oz can)
Salt, pepper, and cayenne to taste.
put in a non reactive pot and bring to/hold at a simmer for 10 minutes. You need to serve this warm or the crisco will seperate and revert back to its solid state.
1 gallon cider vinegar
1 stick of butter
1 small can of crisco (16oz can)
Salt, pepper, and cayenne to taste.
put in a non reactive pot and bring to/hold at a simmer for 10 minutes. You need to serve this warm or the crisco will seperate and revert back to its solid state.
HumboldtSmokeBBQ
is one Smokin' Farker
Dang that sounds like a pretty heart blocking recipe! that means it has to be good. I started out with the Steve Rachine(i think thats his name) and grew from there. I love vinegar based sauce.
cardiac_cadet002
is one Smokin' Farker
Oh it is, but it has such a great flavor you wont mind if your into vinegar based sauces! A lot of people in my area when ordering this sauce will specify "dipped" or "Off the top". When this sauce sits for a bit the crisco/butter separates out of the mixture and forms at the top, carrying a lot of the cayenne with it so it is usually hotter than the rest.
Theboz1419
is one Smokin' Farker
I use
Fat Johnny's Bastardized Piedmont Sauce
1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder
Fat Johnny's Bastardized Piedmont Sauce
1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder
T
tubadude
Guest
Yes!!!! Texas Pete is the ticket!!!!! And I thought I was the only one that uses it!!!
BigDaddyJ
Is lookin for wood to cook with.
Yup, me too. Everyone who's tried it over pulled pork at my place loves it! :grin:
Cabntmkr1
is One Chatty Farker
Sounds like a good recipe for PP.:wink:
