I’m just going to wing it tonight


 
Tim Campbell said:
Good looking, Brett. Nicely done.

What's that Carolina sauce all about? Mind sharing?
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Fat Johnny's Bastardized Piedmont Sauce

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...
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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.

or this: https://www.epicurious.com/recipes/member/views/fat-johnnys-bastardized-piedmont-sauce-52236021

it's a vinegary, slightly sweet sauce with twang, a little heat, mild acid and brightens up food. goes well on pulled pork, chicken, chicken wings, basically anything you'd put in your pie hole.

i modded it to make a small batch, using the above proportions and its been a good hit at home.

i'm partial to my modded SBRs, which i cut with apple cider vinegar, tabasco sauce, gran garlic, chili flakes, chunky black pepper, chili powder. i just find SBRs too sweet but it makes a great starting point for many other sauces.
 
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