Originally Posted by jemezspring
I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.
I'm glad you saw the light!
But, putting it on pizza sounds interesting.
Jambo Pit - UDS - Lang 60 (Sold)
18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China
Impeccably Accurate BLACK & RED Thermapens
Operation BBQ Relief Founding Member
I am Obsessive Compulsive about BBQ. Google it.