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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-02-2010, 10:21 AM   #31
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Join Date: 02-28-10
Location: Houston, TX

Moms husband is from North Carolina and has raved about the white BBQ sauce they use on Chicken. I've always wanted to try my hand at that.
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Old 03-02-2010, 10:51 AM   #32
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Location: Brookfield

I too like the Barbecue Bible NC sauce for pork. It's one of my favorites but I have to admit that it's the only vinegar sauce that I've made. I guess I'll have to bookmark this thread and try all of the sauces listed here.
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Old 03-02-2010, 03:12 PM   #33
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2 Qts cider vinegar
1/2 Qt catsup
1/8 cup red pepper flakes
1/2 cup sugar
1/2 Qt water
1/4 cup dry mustard
1/4 cup worcestershire
1/4 cup molasses
1/4 cup tomato paste
1/4 cup soy sauce
1/8 cup salt
pinch freshly ground pepper
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Thanks from:--->
Old 03-02-2010, 03:37 PM   #34
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Originally Posted by Meat Burner View Post
lighten up dude! There are a lot of different flavors folks like and/or prefer in different regions. No one is right or wrong. Appreciate the differences and don't blast them because it is not what you like. Chill bro.
This is the great part of cookin, I've said it before, If we all did it the same way it would be booring!!!!!
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Old 03-03-2010, 06:38 AM   #35
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Join Date: 06-05-08
Location: Owings Mills, Maryland

Here is a recipe I came across for something different - a White BBQ Sauce

¾ cup Mayonnaise
¼ cup Lemon Juice
1/8 cup Vinegar
¼ tsp Salt
½ tsp Smoking Rub Mix
½ tsp Black Pepper
1 Tbsp Sugar
Cayenne or crushed red peppers to taste

Wisk everything together and let sit in the fridge for 12-24 hours before using/tasting. You will need to allow all ingredients to mingle for the set hours above this will allow everything to mix. And if you don’t, the sauce will taste awful.

Recipe makes 3/4 - 1 cup of sauce, just enough for 1 dinner
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Old 03-03-2010, 07:09 AM   #36
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I have never made a vinegar based sause, not particularly fond of that type of bbq. However, regarding shelf life; I now have sauce (Tomato based) in the fridge that has been in there about 2 months. It's still fine.
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Old 03-03-2010, 07:21 AM   #37
somebody shut me the fark up.
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This is a sort of recipe I have. I usually tweak it, but this is sort of "the base". I might add something extra to mingle with these ingredients, or add some other liquidy stuff at the end based on what I'm trying to do. I add salt at the end to taste. It should last darn near forever.

1 red onion
1 jalapeno
4 cloves garlic
3 oz Anchovy
1 tbsp Crushed Red Pepper
1 cup Brown Sugar

Top with good quality Apple Cider Vinegar and let mingle for a few days, then strain out the solids reserving the liquid.
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Old 03-03-2010, 09:43 AM   #38
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Location: Carthage, TN

Here is my recipe that I am playing around with:

1 cup Cider vinegar
1 T. butter
3 T. sugar
1 t. salt
1 t. garlic powder
1/2 t. pepper (course grind)
1/2 t. crushed red pepper flakes

The last few times I have made this I added maybe 1/8 to 1/4 cup drippings and I really like the flavor it brings to this and I think it sets it off.
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Old 03-03-2010, 12:03 PM   #39
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Location: Cape Coma, Fl.

This is a SC Style BBQ Sauce,, Not sure where I got this from, so can't give credit to anyone..
1 Cup Apple Cider Vinegar
1/2 Cup Yellow Mustard
1/4 Cup Onion, Minced
2 Cloves Garlic Puried
1/2 Tsp Black Pepper
1 Tbsp Worcestershire
1/2 Cup Molasysse
1/4 Tsp Cayenne Pepper
1/2 tsp Salt
1/2 tsp Tabasco Sauce
1/3 Cup Brown Sugar

Combine all ingreadence and simmer for 30 min.stirring constantly,, Let cool on counter. For a smoother sauce Blend on High for a minute or 2 in a blender.
I save some Store bought BBQ Sauce bottles and let then soak in the sink, have a very small brush to clean them good, and pour the sauce in a couple bottles.. I have had them in fridge for 3 months.gets a little tangier with Age.
I love this on Pork and Steaks..
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Old 03-03-2010, 08:46 PM   #40
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Originally Posted by Hugh Jorgan View Post
OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew....
That's a joke right? Had me going for a minute.
Hugh, nice to see you back. Let me fill you in about what has been going on. We respect people here. All of us. The comment that syrup is nasty is not nice. Sure I used to be an arse but those of us who used to talk to others this way have been bought out.

I for one enjoy the $455.67 Royalty check I get from the Brethren every week and I do not want it to stop. Nor am I gonna sit by and let you ruin my chances of the free ticket, hotel and rent a car Phil provides me with when we all of the ones that are "true Brethrens" meet at our time share in Barbados every quarter. Not you, not anyone!

So... stop the nastiness.
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Old 03-03-2010, 11:57 PM   #41
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Location: Lexington, SC

This is a sauce I have made and used many times for pork sandwiches. It has a real bite that I love especially against cole slaw I put on the sandwich.

Eastern NC , or a Williamsburg County, SC Vinegar BBQ Sauce Recipe:
1/2 gal cider vinegar
2tbl salt
2 tbl black pepper
2 tbl cayenne pepper
2 tbl garlic powder
2 tbl crushed red pepper
1 small bottle Texas Pete
As I was told, "Simmer till it doesnt smell like vinegar"
about 10-15 minutes
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recipe, sauce, vinegar

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