Vinegar Based Q Sauce

[B Mann]

Guys,

Looking for a good vinegar based bbq sauce recipe that goes well with pulled pork. Looking for something light and not thick. Currently I used a mixture of white vinegar, ketchup, and RP flakes. Any input would be much appreciated!

 

[Rob Ruth]

Look for the Renowned Mr. Brown topic in the cooking section under Pork. Towards the bottom of that page is a recipe for Carolina Red that is excellent. Tried it for the first time on Smoke Day and had some friends try it for the first time as well. I had to email the recipe to several later that night.

 

[Paul K]

Steve Petrone puts in a lot of time and effort into his sauces. You might consider his Sauce No. 5. There's a lot of info just in his posting for this sauce.

Paul

 

[TravisH]

My personal favorite finishing sauce for Pulled Pork ...

2 parts Sweet Baby Ray's BBQ Sauce
2 parts Apple Juice
1 part Apple Cider Vinegar

Warm to combine.

 

[Rita Y]

Sauce No. 5 is great. Also a favorite on this bulletin board, and mine, is Kevin Kruger's KINDA CAROLINA SAUCE

Rita

 

[Jeff_B]

This is the one that I use Fat Johnny's Bastardized Piedmont Sauce

Works great on pulled pork and just about anything else

 

[B Mann]

Awesome thanks all.

 

[John Mason]

Here's the one I like to use for pulled pork - Eastern NC Vinegar Sauce

 

[Rick Rockwell]

I like this one. Presents a nice balance of vinegar, tomato, and heat.

Memphis Magic BBQ Sauce

A sweet, vinegary Memphis style sauce.

Recipe From : Smoke and Spice by Cheryl and Bill Jamison

3 Tablespoons butter
1/4 Cup minced onion
3/4 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

 

[R. Hanson ("Rondo")]

If ya want to buy an excellent sauce, <span class="ev_code_BLUE">Blues</span> Hog Tennessee <span class="ev_code_RED">Red</span> is fabulous

It's available here.

 

[Lew]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by B Mann:
Guys,

Looking for a good vinegar based bbq sauce recipe that goes well with pulled pork. Looking for something light and not thick. Currently I used a mixture of white vinegar, ketchup, and RP flakes. Any input would be much appreciated! </div></BLOCKQUOTE>I make my own rubs but I use Williamson Bros. bbq sauce. I notice you live in Atlanta. Kroger and Publix have it or you can go by the restaurant on 120 in Marietta. I haven't made anything so far that I like better.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_B:
This is the one that I use Fat Johnny's Bastardized Piedmont Sauce

Works great on pulled pork and just about anything else

</div></BLOCKQUOTE>
Yep, that's a good one.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Look for the Renowned Mr. Brown topic in the cooking section under Pork. Towards the bottom of that page is a recipe for Carolina Red that is excellent. </div></BLOCKQUOTE>
Agreed! I add 1/2 - 3/4 cup of this (and 1/2 Tbsp of rub) per every 6 lbs of pork butt, just after pulling.

 

[mike maclean]

This mustard-based sauce is perfect for pulled pork:
http://www.thesmokering.com/fo...viewtopic.php?t=1359