Vinegar Based Sauce
So my dad and uncle have decided to cook a pig at my place on the 22nd. Really not a big deal except they seem to think they are some sort of experts at this, much less the sauce. They refuse to give me their recipe- which isn't THAT great in the first place.
I like to offer the sauce on the side. And I’d love to show them up. So I was wondering, having dabbled some with my own no measure, pour it in and mix it up till it tastes good...What do you guys do and what do you think your shelf life is on your sauce.
Help a sista out!
Thanks in advance!
~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"