The Renowned Mr. Brown


 
AaronL

AaronL

New member
Been meaning to post more but have been busy BBQin :) First pork butt on on my 14.5" WSM. Went with a recipe from Smoke and Spice after reading it Here. Went with B+B Hickory lump, apple wood and took about 11 hours, probe tender at 200F. Next time around would add a chunk of hickory to the smoker. Made a vinegar bbq sauce to go with it. 20230611_173604.jpg20230611_110020.jpg20230610_131722.jpg20230610_130730.jpg20230610_131131.jpg
 
Joan said:
Would you share the recipe for the vinegar BBQ sauce?
Click to expand...
Absolutely!

2 cups cider vinegar
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne

Combine all of the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.
 
Joan said:
Thanks Aaron, it sounds great, I love anything with vinegar. Does it have a name?
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Vaunted Vinegar Sauce from Smoke & Spice. Great book! I am working my way through it and everything has been really good.
 
1. Could I trouble you to post it on the recipe? and
2. How about posting your book and recipes on my thread,
tvwbb.com

BBQ/Grilling Cookbooks

Hi, I have mentioned throughout this forum various BBQ/Grilling cookbooks that I have and like using and so have a few of you. I thought it would be nice to have this thread to talk more about them. Hope you all agree. For starters, how many BBQ/Grilling cookbooks do you have and do you have a...
tvwbb.com tvwbb.com
 
Vaunted Vinegar Sauce

2 cups cider vinegar
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne

Combine all of the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.

Source: "Smoke & Spice" - Cheryl & Bill Jamison
 
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