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Old 07-13-2012, 03:46 PM   #71
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Originally Posted by jemezspring View Post
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.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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