Saturday, April 27, 2013

Vinegar Barbecue Sauce Recipe

Yield. Makes about 1 1/2 cups. Click here to calculate how much you need and for tips on
Preparation time. About 30 minutes.
Ingredients
1 1/2 cups of distilled vinegar
1 teaspoon hot sauce
2 tablespoons sugar (white, light brown, or dark brown)
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper
About the vinegar. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. So I tried my recipes with both and I liked the distilled better. If you want to use cider, feel free.
Optional. Some folks like to add warm melted butter to this recipe for richness. Butter also helps release fat soluble flavors in the peppers. Up to a stick would be fine. Do it just before serving, and warm the sauce first so the butter doesn't harden.
Method
1) Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
2) You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas it is usually used as both a mop and a finishing sauce.
3) To use it as both a mop and finishing sauce, warm it, pour a few ounces into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

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