Vinegar Based Sauce

smknhotmama · 08-12-2009, 09:30 AM

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!

Rich Parker · 08-12-2009, 09:57 AM

Someone gave me this recipe which isn't too bad. I have no idea about its shelf life. Nobody I know makes moonshine, so I skipped that part.

Ingredients:
2 cups apple cider vinegar
½ cup ketchup
2/3 cup granulated sugar
2-3 dashes moonshine (optional) we use grappa.
1 tsp Worcestershire sauce
2 tsp onion powder
2 tsp garlic powder
2 tsp crushed fresh garlic
2 tsp black pepper
1 tsp cayenne pepper
1 tsp crushed red pepper flakes
Juice of ½ lemon
3 Tbs. Tabasco sauce+

Directions:
Combine the vinegar, ketchup, sugar, moonshine, Worcestershire, onion powder, garlic powder, crushed garlic, black pepper, cayenne, red pepper flakes, lemon juice and Tabasco sauce in a large saucepan. Bring to simmer over medium heat and let simmer for about 10 minutes. Cool. I halved this recipe and there was little left over, so that was prefect. As you can imagine, this sauce is quite tart. Add a little more ketchup if you want to mellow it out just a little.

CROSSCZEK · 08-12-2009, 10:18 AM

Moonshine can be anywhere from 90 to 190 proof.
As the pure alcohol will be the first thing to evaporate out during the simmering process....be careful with your open flame! (this is true with anything with alcohol, just especially with the higher proof ones)

I will have to say though....I'm going to have to try that recepie, it sounds pretty tasty!

Dustaway · 08-12-2009, 10:22 AM

***E NC-STYLE BARBECUE SAUCE***
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot red pepper flakes
salt and ground pepper to taste
***MID-SOUTH CAROLINA MUSTARD SAUCE***
1 cup cider vinegar
6 tablespoons Dijon mustard
2 tablespoons maple syrup or honey
4 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce
1 cup vegetable oil
2 teaspoons salt
ground black pepper
***W SC-STYLE BARBECUE SAUCE***
1 tablespoon vegetable oil
1/2 medium onion -- minced
2 medium garlic cloves -- minced
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon dark brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup ketchup

from Cooks Illustrated I like the Mid -South one the Best

smknhotmama · 08-12-2009, 10:27 AM

from Cooks Illustrated I like the Mid -South one the Best[/quote]

I ADORE Cooks Illustrated as well as Cooks Country Mags.

boatnut · 08-12-2009, 10:42 AM

Quote:

Originally Posted by smknhotmama

from Cooks Illustrated I like the Mid -South one the Best

I ADORE Cooks Illustrated as well as Cooks Country Mags.[/QUOTE]

yup, i subscribe to both as well!!

MrMike · 08-12-2009, 11:04 AM

Cooks Illustrated rocks...I always pick up something that I didn't know..

Sgtcomp0311 · 08-12-2009, 09:09 PM

The cookbook, Barbecue Bible has a pretty good recipe for a NC sauce. If you dont have the book, PM me and I will send you the recipe. My wife loves the vinegar based sauces and this one ranked high up on her list!!

Hugh Jorgan · 08-12-2009, 11:30 PM

OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew....
That's a joke right? Had me going for a minute.

My Official New Fangled SC Pork BBQ Sauce
You'll say Maurice who?

1 cup cider vinegar,
1/2 - 3/4 cup prepared yellow mustard to taste,
1/4 - 3/4 cup Cane syrup to taste,
1/8 - 1/2 cup honey,
1 - 3 garlic cloves minced,
1 sweet onion, or strong yellow onion, chopped fine,
1 - 2 hot pepper, your choice, seeded or not, chopped fine,
cayenne, black, white, red, pepper to taste your choice or all,
a little salt, not too much, to taste.

Combine all and bring to a low boil stirring constantly, reduce heat and simmer for at least 30 minute preferably longer, stirring frequently. Strain it or not. Sometimes I do, sometimes I don't, it will be hotter if you don't.

It usually doesn't last long enough to have a shelf life. I keep some in the fridge most of the time never longer than the leftovers.

Make it sweeter or spicier to your hearts content. Try it different ways and decide for yourself. Also you can, saute the pepper and onion in a little Crisco or real butter or bacon drippings. Add garlic just before adding remaining ingredients. You can cut the simmering time in half if you do this.

Low Country Pork Sauce

1 cup cider vinegar,
as much black and red pepper as you can stand,
optional crab boil mix,
1/4 - 1/2 cup ketchup, (not catsup), to taste,

Mix it up and shake it up in a jar until well blended.

Meat Burner · 08-12-2009, 11:42 PM

Quote:

Originally Posted by Hugh Jorgan

OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew....
That's a joke right? Had me going for a minute.

My Official New Fangled SC Pork BBQ Sauce
You'll say Maurice who?

1 cup cider vinegar,
1/2 - 3/4 cup prepared yellow mustard to taste,
1/4 - 3/4 cup Cane syrup to taste,
1/8 - 1/2 cup honey,
1 - 3 garlic cloves minced,
1 sweet onion, or strong yellow onion, chopped fine,
1 - 2 hot pepper, your choice, seeded or not, chopped fine,
cayenne, black, white, red, pepper to taste your choice or all,
a little salt, not too much, to taste.

Combine all and bring to a low boil stirring constantly, reduce heat and simmer for at least 30 minute preferably longer, stirring frequently. Strain it or not. Sometimes I do, sometimes I don't, it will be hotter if you don't.

It usually doesn't last long enough to have a shelf life. I keep some in the fridge most of the time never longer than the leftovers.

Make it sweeter or spicier to your hearts content. Try it different ways and decide for yourself. Also you can, saute the pepper and onion in a little Crisco or real butter or bacon drippings. Add garlic just before adding remaining ingredients. You can cut the simmering time in half if you do this.

Low Country Pork Sauce

1 cup cider vinegar,
as much black and red pepper as you can stand,
optional crab boil mix,
1/4 - 1/2 cup ketchup, (not catsup), to taste,

Mix it up and shake it up in a jar until well blended.

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.

Sledneck · 08-13-2009, 12:10 AM

I am a fan of e nc sauce

Meat Burner · 08-13-2009, 12:30 AM

Me to!

JamesTX · 08-13-2009, 08:20 AM

Quote:

Originally Posted by Hugh Jorgan

OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew....
That's a joke right? Had me going for a minute.

hehe

Quote:

Originally Posted by Hugh Jorgan

Low Country Pork Sauce

1 cup cider vinegar,
as much black and red pepper as you can stand,
optional crab boil mix,
1/4 - 1/2 cup ketchup, (not catsup), to taste,

Mix it up and shake it up in a jar until well blended.

This one sounds good - I'm going to try it this weekend. Never would have thought of crab boil.

BubbaBones · 08-13-2009, 08:50 AM

Quote:

Originally Posted by Hugh Jorgan

OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew....
That's a joke right? Had me going for a minute.

Come on now don't disparage maple syrup, we take baths in maple syrup up here.

Typically · 08-13-2009, 09:44 AM

Quote:

Originally Posted by BubbaBones

Come on now don't disparage maple syrup, we take baths in maple syrup up here.

that sounds like a sticky situation

08-12-2009, 09:30 AM	#1
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA	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"

08-12-2009, 09:57 AM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Someone gave me this recipe which isn't too bad. I have no idea about its shelf life. Nobody I know makes moonshine, so I skipped that part. Ingredients: 2 cups apple cider vinegar ½ cup ketchup 2/3 cup granulated sugar 2-3 dashes moonshine (optional) we use grappa. 1 tsp Worcestershire sauce 2 tsp onion powder 2 tsp garlic powder 2 tsp crushed fresh garlic 2 tsp black pepper 1 tsp cayenne pepper 1 tsp crushed red pepper flakes Juice of ½ lemon 3 Tbs. Tabasco sauce+ Directions: Combine the vinegar, ketchup, sugar, moonshine, Worcestershire, onion powder, garlic powder, crushed garlic, black pepper, cayenne, red pepper flakes, lemon juice and Tabasco sauce in a large saucepan. Bring to simmer over medium heat and let simmer for about 10 minutes. Cool. I halved this recipe and there was little left over, so that was prefect. As you can imagine, this sauce is quite tart. Add a little more ketchup if you want to mellow it out just a little. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

08-12-2009, 10:18 AM	#3
CROSSCZEK Full Fledged Farker Join Date: 09-19-08 Location: Saline, MI	Moonshine can be anywhere from 90 to 190 proof. As the pure alcohol will be the first thing to evaporate out during the simmering process....be careful with your open flame! (this is true with anything with alcohol, just especially with the higher proof ones) I will have to say though....I'm going to have to try that recepie, it sounds pretty tasty! __________________ [B]Drinking is not the answer.[/B] - It's the question. "Yes!" is the answer. [I]Custom built 8' long, 36" dia reverse flow stick burner (The Green Monster)[/I],[I]250 gallon tank grill[/I] [I]Jenn-Air Gasser[/I], UDS Finally done! [I]Proud father of two.[/I] [I]Member GLBBQA[/I] [I]CBJ# 55381[/I]

08-12-2009, 10:22 AM	#4
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas	*E NC-STYLE BARBECUE SAUCE* 1 cup distilled white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon hot red pepper flakes salt and ground pepper to taste *MID-SOUTH CAROLINA MUSTARD SAUCE* 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce 1 cup vegetable oil 2 teaspoons salt ground black pepper *W SC-STYLE BARBECUE SAUCE* 1 tablespoon vegetable oil 1/2 medium onion -- minced 2 medium garlic cloves -- minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchup from Cooks Illustrated I like the Mid -South one the Best __________________ "She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

08-12-2009, 10:27 AM	#5
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA	from Cooks Illustrated I like the Mid -South one the Best[/quote] I ADORE Cooks Illustrated as well as Cooks Country Mags. __________________ ~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"

08-12-2009, 11:04 AM	#7
MrMike On the road to being a farker Join Date: 08-16-05 Location: Carmel, NY	Cooks Illustrated rocks...I always pick up something that I didn't know.. __________________ If you can't be a good example, then serve as a horrible warning....

08-12-2009, 09:09 PM	#8
Sgtcomp0311 Knows what a fatty is. Join Date: 07-30-09 Location: Manahawkin, Nj	The cookbook, Barbecue Bible has a pretty good recipe for a NC sauce. If you dont have the book, PM me and I will send you the recipe. My wife loves the vinegar based sauces and this one ranked high up on her list!!

08-12-2009, 11:30 PM	#9
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina	OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew.... That's a joke right? Had me going for a minute. My Official New Fangled SC Pork BBQ Sauce You'll say Maurice who? 1 cup cider vinegar, 1/2 - 3/4 cup prepared yellow mustard to taste, 1/4 - 3/4 cup Cane syrup to taste, 1/8 - 1/2 cup honey, 1 - 3 garlic cloves minced, 1 sweet onion, or strong yellow onion, chopped fine, 1 - 2 hot pepper, your choice, seeded or not, chopped fine, cayenne, black, white, red, pepper to taste your choice or all, a little salt, not too much, to taste. Combine all and bring to a low boil stirring constantly, reduce heat and simmer for at least 30 minute preferably longer, stirring frequently. Strain it or not. Sometimes I do, sometimes I don't, it will be hotter if you don't. It usually doesn't last long enough to have a shelf life. I keep some in the fridge most of the time never longer than the leftovers. Make it sweeter or spicier to your hearts content. Try it different ways and decide for yourself. Also you can, saute the pepper and onion in a little Crisco or real butter or bacon drippings. Add garlic just before adding remaining ingredients. You can cut the simmering time in half if you do this. Low Country Pork Sauce 1 cup cider vinegar, as much black and red pepper as you can stand, optional crab boil mix, 1/4 - 1/2 cup ketchup, (not catsup), to taste, Mix it up and shake it up in a jar until well blended. __________________ Hot Rod Hog Cookers Association, Charter Member, President

08-13-2009, 12:10 AM	#11
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	I am a fan of e nc sauce __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

08-13-2009, 12:30 AM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Me to! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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