Lexington Sauces

[Steve Petrone]

Lexington:

1 cup vinegar
1/4 cup water
1/4 cup ketchup
1 T brown sugar
1/2 t cayenne pepper
3/4 t black pepper (fresh ground)
1 t salt

that's the base, now to vary add:

1 t worcestshire sauce
2 pinches celery seed ground


I can't wait to cook the butts tonight and enjoy this in the am!

 

[Pat Smith]

I like this sauce - I'll add it to the pulled pork just after pulling apart the butt, and it's terrific for adding back to the pork the next day to freshen it up for reheating.

One variation I've seen is adding red pepper flakes - the longer the sauce sits, the hotter it gets from the pepper flakes. Last time I made it, I let it sit for several hours then strained out the red pepper flakes. It hat a smack of heat but not too much.

Pat

 

[Steve Petrone]

Pat, The flakes are great. Unfortunately, my container of choice is an old Lea & P Worcestshire bottle...the flakes won't flow.

 

[Tony C.]

steve do you simmer this? i planned on making some no. 5 and vinegar sauce for tomorrow. this one looks good but i might sub the cayenne with ground chipotle powder.

 

[Steve Petrone]

Tony in the past I have simmered this sauce. Many just combine and let the magic happen. Tonight I am doing the same...some No.5, my son's favorite and, the Lexington sauce. Tonight I will just combine the ingredients and bottle-no simmer for the Lex sauce. We'll see.

 

[Pat Smith]

Flakes - To keep the Lexington sauce from getting too hot (like it did one time before when I made it a couple of days ahead of time), this time, after it sat for a few hours, I strained the sauce through a medium mesh strainer and strained out the flakes. That might make the sauce work better in some bottles.

Pat

 

[Tony C.]

i simmered it for 10 minutes. for both the lexington and no. 5 i used splenda brown sugar and walden's farm sugar free no calorie, no carb ketchup. i think they both turned out fantastic. i also added a tsp of chipotle powder to the no. 5. i think next time i'll just use 1/2 tsp, but it is pretty good with 1 tsp.

 

[Steve Petrone]

No simmer worked just fine. Sometimes I got an off note when making this sauce...don't know if it had to do with simmering it or not. But, it is not necessary to simmer based on the success of this batch.

 

[Robert Black]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.:
for both the lexington and no. 5 i used splenda brown sugar and walden's farm sugar free no calorie, no carb ketchup......... </div></BLOCKQUOTE>
Wait just a min. Isn't all this "lite", "low carb", "sugar free" talk like asking the bar tender for a bourbon & coke but make it with diet coke? Taste is what you're trying to achieve and by substituting artificial ingredients, it does nothing for the "taste"?

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Black:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.:
for both the lexington and no. 5 i used splenda brown sugar and walden's farm sugar free no calorie, no carb ketchup......... </div></BLOCKQUOTE>
Wait just a min. Isn't all this "lite", "low carb", "sugar free" talk like asking the bar tender for a bourbon & coke but make it with diet coke? Taste is what you're trying to achieve and by substituting artificial ingredients, it does nothing for the "taste"? </div></BLOCKQUOTE>
Did you ever stop and think, that maybe this was done for health reasons?