Note: You must be registered in order to post a reply. To register, click here. Registration is FREE!
T O P I C R E V I E W
Posted - 02/03/2012 : 17:33:18 I'm looking for a couple of new sauce recipes, I prefer a vinegar based mix... any ideas anyone?
2 L A T E S T R E P L I E S (Newest First)
Posted - 02/04/2012 : 17:15:05 Thank you cactus1, I'm going to try one!
Posted - 02/04/2012 : 08:03:33 bchnut - Welcome! Where do you want to go with a vinegar base? There are many out there. Here are a few you might want to try. All are from Steve Raichlen's "BBQ USA".
Eastern North Carolina Style Vinegar Sauce 5 cups distilled white vinegar 3 tablespoons salt, or more to taste 3 tablespoons sugar 3 tablespoons freshly ground black pepper 2 tablespoons hot red pepper flakes, or more to taste 3 tablespoons hot sauce, such as Tabasco or Texas Pete's Combine all ingredients in large nonreactive bowl with 1 cup water and whisk to disolve sugar and salt. Taste and adjust seasonings. Can also be shaken in a large jar. Keeps refrigerated for several weeks.
Lexington Vinegar Sauce 2 1/2 cups cider vinegar 1/2 cup ketchup 2 tablespoons brown sugar 1 tablespoon hot sauce (preferably Crystal) 4 teaspoons salt 4 teaspoons hot pepper flakes 1 teaspoon freshly ground black pepper 1 teaspoon white pepper 1 1/2 tablespoons rub of choice Combine all ingredients in a large nonreactive bowl with 1/2 cup water and whisk to disolve sugar and salt. Can also be shaken in a large jar. Keeps in the refrigerator for several weeks.
Possum Trot Mop And Barbecue Sauce 2 cups cider vinegar, or more to taste 1/4 cup honey, or more to taste 1/4 cup molasses 1/4 cup Worcestershire sauce 1 tablespoon favorite hot sauce 1 tablespoon kosher or sea salt, or more to taste 1 teaspoon freshly ground black pepper Combine with 1 cup water in a large nonreactive saucepan over medium heat. Bring to simmer and simmer until flavors blend, about 5 minutes (do not bring to boil). Remove from heat and let cool to room temperature. Adjust flavors to taste. Keeps in a large glass jar, away from heat and light, for several weeks.
Hope these help. Many out there - more than a few in the Recipe archives. Possibilities are endless. Let your taste and creativity be your guide.
* IHP Cactus Farm & Sauce Shack * " A Balanced Diet Is A Rib Bone In One Hand And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!" Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club Whatever You Do - Wherever You Go - Have A Great One! 22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric