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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 08-12-2009, 10:30 AM   #1
smknhotmama
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Default 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!
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Unread 08-12-2009, 10:57 AM   #2
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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
˝ 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 ˝ 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.
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Unread 08-12-2009, 11:18 AM   #3
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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!
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Unread 08-12-2009, 11:22 AM   #4
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***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
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Unread 08-12-2009, 11:27 AM   #5
smknhotmama
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from Cooks Illustrated I like the Mid -South one the Best[/quote]


I ADORE Cooks Illustrated as well as Cooks Country Mags.
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Unread 08-12-2009, 11:42 AM   #6
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Quote:
Originally Posted by smknhotmama View Post
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!!
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Unread 08-12-2009, 12:04 PM   #7
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Cooks Illustrated rocks...I always pick up something that I didn't know..
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Unread 08-12-2009, 10:09 PM   #8
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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!!
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Unread 08-13-2009, 12:30 AM   #9
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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.
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Unread 08-13-2009, 12:42 AM   #10
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Quote:
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.

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.
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Unread 08-13-2009, 01:10 AM   #11
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I am a fan of e nc sauce
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Unread 08-13-2009, 01:30 AM   #12
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Me to!
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Unread 08-13-2009, 09:20 AM   #13
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Quote:
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.
hehe


Quote:
Originally Posted by Hugh Jorgan View Post
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.
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Unread 08-13-2009, 09:50 AM   #14
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Quote:
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.
Come on now don't disparage maple syrup, we take baths in maple syrup up here.
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Unread 08-13-2009, 10:44 AM   #15
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Quote:
Originally Posted by BubbaBones View Post
Come on now don't disparage maple syrup, we take baths in maple syrup up here.
that sounds like a sticky situation
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