Fat Johnny's Bastardized Piedmont Sauce
(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways)
1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder
Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.
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Note from Keri - if the recipe comes from Chez John, then you can depend on it! I know of several competitiors that are using this recipe with their pulled pork turn-ins and having great success with it.
Keri C, smokin' on Tulsa Time
(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways)
1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder
Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note from Keri - if the recipe comes from Chez John, then you can depend on it! I know of several competitiors that are using this recipe with their pulled pork turn-ins and having great success with it.
Keri C, smokin' on Tulsa Time