Vinegar Sauce

[dsitterson]

I use to use a vinegar sauce by paul kirk but lent my book out. Does any one have a favorite they can share for pulled pork

 

[Keri C]

Here are three good ones. Which recipe was it in your book? I'm bettin' there are plenty of us here that could look it up for you.

Jim Ball's Carolina Vinegar Sauce
Fat Johnny's Bastardized Piedmont Sauce
Bruce Baker's Eastern North Carolina Sauce

Keri C

 

[dsitterson]

Thanks,
Woody

 

[Steve Lindsey]

This one's my favorite

Carolina Style BBQ Sauce and Marinade
1 ½ cups dark brown sugar
1 ½ cups Worcestershire sauce
1 ½ cups yellow mustard
1 quart ketchup (I use Hunts)
½ cup coarse ground black pepper
½ cup crushed red pepper flakes
3 quarts red wine vinegar ( I get it at an Italian grocery, in a gallon jug)
2 quarts water
1 quart white wine (I always use white Zinfandel)
1 ½ cups salt

Put everything in a large stainless pot and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Cool and bottle. Makes about 8 quarts.

 

[DennisM]

I used the fat johnnys last night with pulled pork, and man was it good. I liked the spice level to it.

 

[Erik G]

I can not eat pulled pork without using Fat Johnny's Bastardized Piedmont Sauce. It's hands down the best vinegary sauce I have tried.

Erik

 

[Tony C.]

i love the carolina red sauce in weber's charcoal grilling book. the one for the carolina pulled prok recipe. i always have some on hand in the fridge. i modify it a little and add some apple juice and a few other things, but it is very good as is.

 

[Dudley Rose]

I like this one:
1/4 cup ketchup
1 1/2 cups white vinegar
1/2 cup water
1 1/2 teaspoons turbinado sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon hot sauce

 

[Ed Rosenberger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Fat Johnny's Bastardized Piedmont Sauce </div></BLOCKQUOTE>
Keri,
Thanks for the links to Fat Johnny's Bastardized Piedmont Sauce. I have two butts rubbed and in the fridge for an overnight cook on Sunday. I am finishing the sauce now and it smells great.
Cheers,
Ed
Weber Silver C
WSM

 

[Jeff Smith]

The key here is Eastern or Western. Any tomato at all and its western. My family is all from Eastern NC, so thats what I love.

I am going to give the Bruce Bakers a try.

 

[Paul H]

Go to the rubs and sauces section of this site and find the number 5 sauce from Steve Petrone. A definite winner

 

[Derek D]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Go to the rubs and sauces section of this site and find the number 5 sauce from Steve Petrone. A definite winner </div></BLOCKQUOTE>

Agree...this has become my main sauce that I serve with just about everything.

 

[Ed Rosenberger]

WE tried Fat Johnny's Bastardized Piedmont Sauce on some pulled pork last night and it was great. Thanks again for the link to the sauce.

Cheers,
Ed

Weber Silver C
WSM