This sauce has a slightly higher proportion of tomato to vinegar than the other sauce below. This is my adaptation of one in Paul Kirk’s sauce book:
LEXINGTON-STYLE PIEDMONT BARBECUE SAUCE
Makes about 2 cups. “Most barbecue experts talk about Piedmont sauces always being mustard-based, as in the previous recipe. I have no problem with this, but I do remember reading (yes, I must confess that I do read cookbooks) in Jeanne Voltz’s cookbook, “Barbecued Ribs, Smoked Butts and Other Great Feeds,” a recipe for a Piedmont (Lexington-style) barbecue sauce that was vinegar-and-ketchup based. Here’s my version. This is a fun, easy barbecue sauce. It’s not too hot, but it is a little vinegary.” — Paul Kirk
1 1/2 cups (360 g) cider vinegar
1 cup (240 g) ketchup
1/4 cup (50 g) sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon Country Dijon mustard
1 teaspoon table salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne
1. Combine all of the ingredients in a large nonreactive saucepan and blend well.
2. Bring the mixture to a boil, then reduce the heat, and simmer for 20–30 minutes, stirring occasionally. Let cool to room temperature and let stand at least 2 hours.
3. STRAIN sauce so it will pass through a squeeze bottle.
4. This sauce will keep for several weeks in an airtight jar in the refrigerator.
• How to Use It: This sauce is great on a pig sandwich, pulled pork on a bun, or on bread, topped with cole slaw—the signature dish of Carolina barbecue.
Adapted from “Paul Kirk’s Championship Barbecue Sauces,” © 1998, page 196; © 1998, The Harvard Common Press.
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And here is the second of my two favorite tomato-vinegar sauces, slightly more vinegary:
CAROLINA SPICY VINEGAR SAUCE OR MOP
Makes 4 1/2 cups. Use as a table sauce or for mopping when barbecuing boneless pork shoulder.
4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons table salt
2 tablespoons Dijon mustard
2 teaspoons black pepper
1 teaspoon dried crushed red pepper (orig: 1 tblsp)
1. COMBINE ALL INGREDIENTS in a heavy large saucepan.
2. SIMMER over medium heat for 5 minutes.
3. REMOVE from heat, cover, and let stand for 2 hours before using.
From James Villas, Bon Appétit, July 2003, p. 78; http://www.epicurious.com/recipes/recipe_views/views/108296
In fairness to Villas, some of the recipe reviewers don’t seem to understand the concept of the vinegar sauce or this style of barbecue, but we think this sauce is really good. Haven't tried his pork. As far as I can tell, because of the ketchup, it’s classified as a Central Carolina Piedmont sauce rather than an Eastern Carolina sauce (where they don’t use any ketchup). Western Carolina seems to have lots of sweet ketchup sauces.
Rita
LEXINGTON-STYLE PIEDMONT BARBECUE SAUCE
Makes about 2 cups. “Most barbecue experts talk about Piedmont sauces always being mustard-based, as in the previous recipe. I have no problem with this, but I do remember reading (yes, I must confess that I do read cookbooks) in Jeanne Voltz’s cookbook, “Barbecued Ribs, Smoked Butts and Other Great Feeds,” a recipe for a Piedmont (Lexington-style) barbecue sauce that was vinegar-and-ketchup based. Here’s my version. This is a fun, easy barbecue sauce. It’s not too hot, but it is a little vinegary.” — Paul Kirk
1 1/2 cups (360 g) cider vinegar
1 cup (240 g) ketchup
1/4 cup (50 g) sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon Country Dijon mustard
1 teaspoon table salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne
1. Combine all of the ingredients in a large nonreactive saucepan and blend well.
2. Bring the mixture to a boil, then reduce the heat, and simmer for 20–30 minutes, stirring occasionally. Let cool to room temperature and let stand at least 2 hours.
3. STRAIN sauce so it will pass through a squeeze bottle.
4. This sauce will keep for several weeks in an airtight jar in the refrigerator.
• How to Use It: This sauce is great on a pig sandwich, pulled pork on a bun, or on bread, topped with cole slaw—the signature dish of Carolina barbecue.
Adapted from “Paul Kirk’s Championship Barbecue Sauces,” © 1998, page 196; © 1998, The Harvard Common Press.
___________________________________________________________
And here is the second of my two favorite tomato-vinegar sauces, slightly more vinegary:
CAROLINA SPICY VINEGAR SAUCE OR MOP
Makes 4 1/2 cups. Use as a table sauce or for mopping when barbecuing boneless pork shoulder.
4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons table salt
2 tablespoons Dijon mustard
2 teaspoons black pepper
1 teaspoon dried crushed red pepper (orig: 1 tblsp)
1. COMBINE ALL INGREDIENTS in a heavy large saucepan.
2. SIMMER over medium heat for 5 minutes.
3. REMOVE from heat, cover, and let stand for 2 hours before using.
From James Villas, Bon Appétit, July 2003, p. 78; http://www.epicurious.com/recipes/recipe_views/views/108296
In fairness to Villas, some of the recipe reviewers don’t seem to understand the concept of the vinegar sauce or this style of barbecue, but we think this sauce is really good. Haven't tried his pork. As far as I can tell, because of the ketchup, it’s classified as a Central Carolina Piedmont sauce rather than an Eastern Carolina sauce (where they don’t use any ketchup). Western Carolina seems to have lots of sweet ketchup sauces.
Rita
