Quote:
Originally Posted by
Tricky
Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that.
Funny you should post this today as exactly 2 years ago today, post #44, I wrote about making this with sriracha. That batch tasted more like a pure hot sauce to me. But I later used a measuring cup and found out I was not using enough vinegar. The recipe called for 1 1/2 cups and I used less than a cup. To this day it is still my favorite sauce for pulled pork. Also good on chicken, pizza, fried fish, eggs or straight out the bottle to wake up the taste buds.
The recipe calls for 3 cups of vinegar not 1 1/2cups. That could be the problem