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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-26-2011, 07:45 AM   #16
SmokeWatcher
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Here's mine. Makes a gallon but it doesn't spoil...

12 c Cider Vinegar
4 c Ketchup
1/2 c Molasses
8 tsp Salt
4 tsp Cayenne Pepper
4 tsp Crushed Red Pepper
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Unread 06-26-2011, 08:19 AM   #17
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Great thread. I just went through a process of reviewing different Carolina sauce variations for a pork butt I coked yesterday. Most are a blend of vinegar, ketchup, sugar and spice. The vinegar component is what I saw as the opportunity. Most get some apple in there with cider vinegar. What I would up with was:

2 parts ketchup
2 parts dark brown sugar
1 part apple cider vinegar
1 part pear vinegar
1 part balsamic vinegar
Crushed pepper flakes (medium heat)
Chipolte pepper (I left whole and flavor leached out)
Black pepper

I brought to a boil, then backed off. Just wanted to coax some pepper flavor and dissolve sugar.

The dark brown sugar gives that raw sugar base. The Balsamic vinegar adds to that. You have the apple in there and that pear really ties it together.

It seemed to make sense so I went with it. It was the kind of sauce that everyone snuck a spoon in the pan on the way by. People licked it off their fingers. The sauce was much better than I thought it would be. Excellent on port as a drizzle. It has this really neat softness on the tongue. A warm heat sensation that comes then goes. Really, really nice balance of sour, sweet and heat.

A really solid recommendation. I strongly encourage anyone to experiment with some of the nicer vinegars out there. I had my eyes opened.
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Unread 06-26-2011, 08:26 AM   #18
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I bought a bottle of Jim's Own Sauce Mild. It's a North Carolina sauce and I thought it went great with my pulled pork!
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Unread 06-26-2011, 11:59 AM   #19
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Wow, thanks guys! I knew I asked the right crew. Not being from the Carolinas, I really wanted to get something that was regionally pure then play around to California-ize it (Don't flame me on this one - I know it is blasphemy) I really appreciate your input.
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Unread 06-26-2011, 02:13 PM   #20
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Here' one I make.

You will have to scale this back. It will make about a gallon.

1/2 gal Apple Cider Vinegar
36 oz Ketchup
12 oz Tomato Paste
1 Tbls Dry Mustard
2 Tbls Garlic Powder
2 Tbls Crushed Red Pepper
2 Tbls Black Pepper
1 Tbls Onion Powder
2 Tbls Lemon Juice
2 Tbls Chili Powder
2 Cups Brown Sugar


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Unread 06-26-2011, 03:10 PM   #21
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Surprised no one suggested Blues Hog Tennessee Red
A great change from the sweet tomato based sauces.

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Unread 06-26-2011, 03:14 PM   #22
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Here's what I use for pulled pork

2 cups apple cider vinegar
1 small onion thinly sliced
3 jalapenos thinly sliced
2 teaspoons sea salt
1 teaspoon red pepper flakes
1 teaspoon black pepper

I like to let it refrigerate over night for use the next day.
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Unread 06-26-2011, 05:57 PM   #23
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Mine changes a little every time, but I keep it very simple so the meat can do the talking. The vinegar sauce just gives it a little zing, a little spice, and some moisture. I like the idea of balsalmic vinegar though, I'll have to add some next weekend in place of extra sugar.

My recipe usually consists of some combination of apple cider vinegar, ketchup, salt, brown sugar, and crushed red pepper flakes. I usually start with a 1:1 vinegar:cider ratio then taste test and work from there.
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Unread 06-26-2011, 07:14 PM   #24
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All of these variations look great! I use all or most all for "back home" E. Cackalacky sauce other than the additon of a descent white wine and bay leaf. Hard to beat any vinegar clear sauce if you like the acid.
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Unread 06-26-2011, 07:53 PM   #25
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N.C vinegar base bbq sauce. To 24 oz. of water add sugar til sweet . Next 8 oz. vinegar(apple cider) and hot pepper seeds to taste. Last a little catsup for color.Optional: Mom would add liquid smoke when she could get it.Great on chopped bqq or pulled pork.
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Unread 06-26-2011, 08:38 PM   #26
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My favorite is taking a quart size jar and adding a chopped red onion, 2 to 4 cloves of garlic (depending on size), a sliced roasted red pepper, 2 to 3 anchovies, 3 to 4 tbsp of brown sugar and 1 tsp each of red pepper flakes, cayenne and black pepper. Then fill the jar with some good quality apple cider vinegar (like Braggs) and add salt to taste. Let this mingle in the fridge for a day or two and then remove the solids. Pour the rest into some plastic squeeze bottles to squirt onto your sammiches, or to squirt into your mouth on occasion.
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Unread 06-26-2011, 09:13 PM   #27
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Quote:
Originally Posted by bigabyte View Post
My favorite is taking a quart size jar and adding a chopped red onion, 2 to 4 cloves of garlic (depending on size), a sliced roasted red pepper, 2 to 3 anchovies, 3 to 4 tbsp of brown sugar and 1 tsp each of red pepper flakes, cayenne and black pepper. Then fill the jar with some good quality apple cider vinegar (like Braggs) and add salt to taste. Let this mingle in the fridge for a day or two and then remove the solids. Pour the rest into some plastic squeeze bottles to squirt onto your sammiches, or to squirt into your mouth on occasion.
My god that sounds amazing...I might do this tonight in a mason jar...thanks!
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