Couldn't fine the post but someone in the last week or 10 days was asking for a Carolina barbecue sauce recipe. I spent the first half-century of my life in NC and enjoyed many a pig-pickin'party where this sauce or one with slight variations was plentiful and good:
[FONT="]Pork BBQ Sauce[/FONT]
2 cups apple cider vinegar
1 tbs. dark brown sugar
1 tbs. ketchup
1 tbs. Texas Pete hot sauce (a NC product) or to taste
1 tbs. red pepper flakes - or more to taste
1 tsp. black pepper, coarse ground - or to taste
1 tsp. Kosher salt
Mix well. Place in squeeze bottle. Shake well before using.
That is the basic recipe. Here are some additions I've been known to make:
1-1/2 tsp Sriracha sauce - or to taste
1/2 tsp. dry mustard
1/4 cup black strap or dark molasses
same directions apply
or Basic Recipe plus
1/2 stick unsalted butter
5 tsp Worcestershire Sauce
1 Tbs honey (instead of molasses)
Melt butter over medium heat.
Add lemon juice, Worcestershire, salt and pepper and pepper.
Stir until mixed well.
Add vinegar.
Taste and adjust for flavor and pepper heat.
No guarantees because everyone has different tastes. Experiment adding flavors you like.
If you do not use butter, you can store at room temperature if you have leftovers. It's best to store in the reefer if you use butter (or margarine).
I hope this helps.
[FONT="]Pork BBQ Sauce[/FONT]
2 cups apple cider vinegar
1 tbs. dark brown sugar
1 tbs. ketchup
1 tbs. Texas Pete hot sauce (a NC product) or to taste
1 tbs. red pepper flakes - or more to taste
1 tsp. black pepper, coarse ground - or to taste
1 tsp. Kosher salt
Mix well. Place in squeeze bottle. Shake well before using.
That is the basic recipe. Here are some additions I've been known to make:
1-1/2 tsp Sriracha sauce - or to taste
1/2 tsp. dry mustard
1/4 cup black strap or dark molasses
same directions apply
or Basic Recipe plus
1/2 stick unsalted butter
5 tsp Worcestershire Sauce
1 Tbs honey (instead of molasses)
Melt butter over medium heat.
Add lemon juice, Worcestershire, salt and pepper and pepper.
Stir until mixed well.
Add vinegar.
Taste and adjust for flavor and pepper heat.
No guarantees because everyone has different tastes. Experiment adding flavors you like.
If you do not use butter, you can store at room temperature if you have leftovers. It's best to store in the reefer if you use butter (or margarine).
I hope this helps.