Modified Lexington Vinegar Sauce

[Bill S.]

Everyone who has tried it has absolutely loved this sauce, and wanted the recipe. It's a modified version of Steve Petrones "Lexington Vinegar Sauce". I didn't have all the ingredients that the original called for so I ended having to change them. But it looks like it worked out pretty good......Take it easy.

Here is the original

1 c cider vinegar
1/4 c water
1/4 c ketchup
2 t worchestershire sauce
1 T dark brown sugar
1/2 t cayenne peper
1 t fresh ground black pepper
1 t salt

Here is the one I used with the mods

1 c cider vinegar
1/4 c water
1/4 c ketchup
2 t yellow mustard ******change
2 T dark brown sugar ******changed amount
1/2 t chipolte peper ******change
1 t fresh ground black pepper
1 t salt
2 or 3 squeezes of "Sweet Baby Rays" orignal flavor. ******Added

 

[Paul H]

Bill, if you want to add a further twist to Steve's recipe substitute your favorite BBQ sauce for the ketchup.

 

[Steve Petrone]

Pulling the worchestershire is more classic-a direction I have been moving to...mustard? Hmmmm that sounds interesting

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
Pulling the worchestershire is more classic-a direction I have been moving to...mustard? Hmmmm that sounds interesting </div></BLOCKQUOTE>

I love mustard, (my favorite condiment). I put it in every sauce and rub (mustard powder) that I use. To me it improves everything. Not that your sauce needed improving, man thats sounds bad doesn't it. Didn't mean it that way, lol. This is the best sauce that I have tried yet. I'd like to try it on some ribs. I wonder if it would caramalize during a rib smoke. Any ideas?

 

[Steve Petrone]

Nope-the vinegar sauces I have used will not caramalize. You get that effect from the sugar or honey sauces that typically are in thicker tomato sauces.

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
Nope-the vinegar sauces I have used will not caramalize. You get that effect from the sugar or honey sauces that typically are in thicker tomato sauces. </div></BLOCKQUOTE>
Maybe if I brown sugar it up some.